Shang Palace

food was delicious, service was good. food was yummy and with variety . environment was comfortable and table was big. recommended

I often come to Shang Palace for morning tea. Today I went with eight friends. The food is still delicious and the environment is very nice. I ordered six or seven cages of shrimps and they were really delicious! The desserts are one of a kind! The waiter Lydia was great! The service attitude is very good.

It was a very pleasant meal at Shang Palace. I ordered a 188 set meal and was too full. I personally recommend that you order more set meals to get a better deal. The restaurant environment is nice and the dishes are rich. I prefer the shrimp dumplings and Mala cakes here. The Mala cakes made by the chef of Shang Palace are the best I have ever eaten. They are sweet but not greasy, very soft and delicious. In addition, the service supervisor Rocky Lai is very hospitable and polite. Thank you for his service and give him a thumbs up

It is no wonder that Buddha Jumps Over the Wall has the saying "When the altar is set, the aroma of meat spreads to the neighbors, and Buddha abandons his Zen and jumps over the wall." With such an origin, it is the dish that makes people feel the happiest and most satisfied. Abalone, fish maw, fish lips, flower mushrooms, scallops, black chicken, quail eggs and other ingredients are gathered in a soup pot, and they are cooked with great care and time. After four hours of cooking, they are cooked in another pot. The deliciousness and nutrition are all melted in the thick soup. A mouthful of fresh fragrance warms the stomach and heart. The ingredients also become softer and easier to taste during the cooking, and the fragrant taste is long-lasting. Truffle fish maw stewed with fish belly is the chef's specialty. The fish maw is delicious and textured, and the truffle increases its aroma. The most important thing is the braised soup created by the chef. Lobster shells, old chickens, old ducks, roast duck bones and dry cups and other ingredients are slowly cooked. Ten kilograms of water are boiled until 4.5 kilograms are left. The thick soup is delicious and fragrant. The soft yellow color makes the whole dish more colorful, and it makes people feel hungry before they eat it. Crab roe, spinach and tofu is a dish that pays great attention to time and heat. The chef makes tofu himself, and the spinach is chopped into small pieces and incorporated into the dish. The steaming time must be strictly controlled within 17 minutes. In order to study the best time to steam tofu, the chef has also studied it dozens of times. The tofu is paired with crab roe, which makes the already tender tofu more delicious and fragrant. Zen opens all things, and the name has more Zen meaning. Various fungi are wrapped in tomatoes, which means that the taste of all things is contained in the mouth. The Australian abalone is thick and firm, and the texture of various mushrooms in the tomatoes makes people feel that the taste is rich. A delicious meal, pleasant to watch, and you can also taste the chef's intentions. It not only has the exquisite techniques and time-consuming efforts of traditional Cantonese cuisine, but also innovative ideas and improvements. When you come to Shenzhen, it is worth a special trip to Xiang Palace for the chef's intentions to experience the Cantonese cuisine that combines tradition and creativity.

I ordered shredded carrot crisps, apricot-flavored bamboo shrimp, barbecued pork buns, custard porridge, abalone pork knuckle, rose steamed buns, shrimp and red rice sausage, crispy cuttlefish cakes, and blanched choy sum. The red rice sausage and custard porridge were the most pleasant surprises, and the fried food was crispy but not greasy. I ordered Tieguanyin, which was a bit lighter and not as good. Overall, Luohu Xiang Palace is far behind Hong Kong Xiang Palace in terms of environment, food and service quality, but the price is much cheaper.