After four months of renovations, the Kowloon Shangri-La's Shang Palace has reopened with a fresh look and menu featuring more than 50 new creations by executive Chinese chef Mok Kit-keung.
At the reopening party for the two-Michelin-star restaurant on Tuesday night, a selection of dishes was served up for guests, among them food critic William Mark Yiu-tong, Democratic Party lawmaker Fred Li Wah-ming, fashion designer William Tang Tat-chi and a number of TVB actors.
Bite-sized nibbles included Peking duck with a choice of three wraps, mantis prawn and pomelo salad, sea conch soup served in a small mug, and wagyu beef rolls with asparagus.
A corner was reserved for guests to taste new teas, while a three-piece Chinese orchestra played in the background.
A noteworthy addition to the restaurant is a wine cellar stocked with more than 550 French, Italian and New World wines. It doubles as a wine-tasting room for guests before they move on to a spacious, high-ceilinged 20-seat private room.
The new layout, with decor in familiar red, gold and beige tones, should appeal to diners who value their privacy.