Shang Palace

The cuisine at Shang Palace represents the pinnacle of Cantonese gastronomy, filtered through Chef Tony Xu's two decades of expertise and refined by the standards of Parisian haute cuisine. The menu celebrates the delicate flavors, precise techniques, and artistic presentations that define traditional Cantonese cooking, while incorporating subtle French influences and premium ingredients that elevate familiar dishes to extraordinary heights.

At the heart of the culinary experience lies Chef Xu's mastery of traditional Cantonese techniques. His approach honors the fundamental principles of this refined regional cuisine—the emphasis on fresh, high-quality ingredients prepared with restraint to allow natural flavors to shine, the importance of texture and balance, and the visual artistry that makes each dish a feast for the eyes as well as the palate. The kitchen's expertise extends to Sichuan preparations, adding complexity and carefully calibrated heat to complement the more delicate Cantonese dishes.

The dim sum service, available during lunch, showcases one of the restaurant's greatest strengths. These delicate parcels represent the pinnacle of Cantonese culinary artistry, with each piece handcrafted to achieve the perfect balance of wrapper thickness, filling composition, and cooking technique. The variety offered allows guests to experience the full spectrum of dim sum traditions, from steamed dumplings with translucent wrappers to more substantial baked and fried preparations. The signature red rice roll with shrimp demonstrates the kitchen's attention to detail, with the silky rice noodle wrapper enveloping perfectly cooked seafood.

The Peking duck stands as the restaurant's most theatrical offering, prepared in the traditional two-service style that has made this dish legendary. Priced at €178, the presentation begins with the crispy, lacquered skin served with traditional accompaniments, followed by the tender meat prepared in a complementary style. This ceremonial approach transforms the dish into an event, honoring centuries of culinary tradition while meeting the exacting standards of contemporary fine dining.

Seafood receives particular attention in Chef Xu's kitchen, with premium ingredients like blue lobster, live langoustine, and fresh oysters prepared using both traditional and innovative techniques. The blue lobster Gong Bao reimagines the classic Sichuan dish with luxury ingredients, while oysters topped with caviar create an elegant fusion of French and Chinese luxury ingredients. The kitchen's commitment to freshness and quality extends throughout the menu, with seasonal ingredients informing the selection of dishes available.

The innovative foie gras with sweet and sour sauce exemplifies the restaurant's subtle French influence, taking a quintessentially French ingredient and preparing it with Chinese techniques and flavor profiles. This cross-cultural approach appears throughout the menu in thoughtful ways that enhance rather than compromise the authentic Cantonese foundation. The signature snow pea salad demonstrates how simple, fresh ingredients can be transformed through precise technique and thoughtful composition into something memorable.

The menu accommodates various dietary preferences without sacrificing quality or creativity, offering vegetarian, vegan, and gluten-free options that receive the same level of attention and artistry as the signature dishes. This inclusive approach ensures that all guests can experience Chef Xu's culinary vision regardless of dietary restrictions.

Desserts provide a lighter conclusion to the rich flavors that precede them, with creative presentations like the signature creamy spheres accompanied by fresh fruits offering both visual appeal and refreshing flavors. The dessert menu reflects a more contemporary approach while maintaining the emphasis on quality ingredients and precise execution that defines the entire culinary experience.

The lunch menu at €52 provides an accessible entry point to experience the restaurant's excellence, particularly through the dim sum selection, while the à la carte dinner service allows for a more comprehensive exploration of Chef Xu's repertoire. With an average spend of €182 per person, the pricing reflects the premium ingredients, technical expertise, and Michelin-starred standards that define every aspect of the culinary experience at Shang Palace.