We had lunch at the Summer Palace at the Island Shangri-la in Hong Kong today. Some of the dishes were individualized while some were served as a single dish.
蜜汁叉燒 Barbecue pork with honey sauce
珊瑚海蜇頭 Marinated jellyfish
話梅涼瓜 Bitter melon marinated with preserved plum
水晶蝦餃皇 Steamed fresh shrimp dumplings
脆皮叉燒餐包 Baked barbecued pork buns
魚子醬芝麻帶子多士 Deep-fried scallop toast with caviar and sesame
松茸紅肉木耳燉菜膽湯 Double-boiled matsutake soup with fungus and cabbage
蝦子吉品二十八頭鲍魚扣柚皮 Braised “28-head” Yoshihama abalone and pomelo peel with shrimp roe
舞茸淮山炒鮮鮑魚 Stir-fried sliced abalone with yam and maitake
黑蒜炆豬軟骨 Stewed pork cartilage with black garlic
抄菜心 Stir-fried choy sum
薑蔥鴨絲竹昇麵 Bamboo noodles with ginger, spring onion and shredded duck
香芒楊枝甘露 Chilled sago cream with mango juice and pomelo
The dishes are all very good — but I don’t think that the Yoshihama abalone was worth the price — was 3200 HKD (~400 USD) for a single tiny abalone. I did have the whole thing as I mainly wanted to see if it’s any good. 😅
Summer Palace 夏宮
Lunch for Five
2025-11-16
Michelin One Star