As legendary as the Shangri-La Bangkok hotel itself is its in-house Chinese dining room Shang Palace, which has been purveying authentic Cantonese cuisine since 1986. For almost four decades, the restaurant has been a dependable go-to for high-quality dim sum like crabmeat xiao long bao, bird’s nest dumpling soup, and barbecued specialties such as suckling pig and Peking duck.
But sometimes, even legends have to tweak their story to remain relevant. As it approaches its fourth decade in the biz, Shang Palace pursues reinvention by adding new dishes to its menu and introducing a new head chef.
Seasoned chef Tan Kwang Aik, who was previously at the classy Li Feng restaurant in Jakarta, now helms Shang Palace’s kitchen. Chef Tan’s creative personality is reflected through modern presentation and cooking innovations that will definitely render diners awestruck. Rest assured, however, that the authentic flavors of Cantonese fare still remain.
Under its new chef, Shang Palace’s menu has been expanded to include 14 categories: Chef’s Recommendations, Signature Dishes, Appetizers, Barbecue Corner, Soup, Abalone, Sea Cucumber, Bird’s Nest, Live Seafood and Live Fish, Seafood, Poultry, Beef, Lamb, Pork, Tofu, Vegetables, Rice and Noodles, and Desserts.
Taken from the menu’s Chef’s Recommendations section is Scallop Truffle (B1,888++), a new dish by Chef Tan that brings a tantalizing aroma and earthy taste to meaty scallops. You also have Slow-Cooked Whole Grouper Casserole (B1,888++) and Oatmeal Prawn (B728++), both of which give off a hearty umami mouthfeel. Labeled as the must-try by the restaurant is Onion Lobster (B3,998++), a dish that’s baked to perfection and presented with culinary finesse.
Discover Shang Palace’s new modern era now. For reservations and inquiries, call 0 2236 7777 or drop a message to restaurants.slbk@shangri-la.com.