Shang Palace unveils Japanese-inspired summer seasonal menu

This summer, Shang Palace invites diners on a cross-cultural culinary journey with a Japanese-inspired seasonal menu that reframes classic Cantonese cuisine through a delicate, refined lens. Crafted by chef Gordon Leung, corporate Chinese chef of the Shangri-La Group, the menu is a masterclass in balance, where pristine Japanese ingredients meet time-honoured Cantonese technique.

Among the highlights is a double-boiled whole winter melon soup, a dish that feels both theatrical and deeply comforting. Served in the gourd, the clear, umami-laden broth brims with Japanese maitake mushrooms, Alaskan king crab, sweet prawns, and tender scallops, a subtle interplay of sea and earth, temperature and texture. This is summer dining at its most elegant: thoughtful, restrained, and quietly spectacular.

Steamed Alaskan king crab leg with Japanese egg white (Photo: courtesy of Shang Palace)

Wok-fried prawns with Miyazaki melon (Photo: courtesy of Shang Palace)

Other highlights from the summer menu include a steamed Alaskan king crab leg with Japanese egg white, a dish that’s all about texture and restraint. The custard, impossibly smooth and delicately savoury, cushions the sweet, yielding crab in a quietly luxurious pairing. Wok-fried prawns arrive kissed by heat, their richness offset by cubes of sun-ripened Miyazaki melon that bring a gentle sweetness and unexpected lift. Then there’s the garoupa fillet, gently poached in aromatic fish broth and brightened with Japanese tomatoes, a clean, elegant composition with a touch of acidity to keep things fresh.

Set against Shang Palace’s richly detailed interiors and known for its polished service, this limited-time menu offers a rare chance to explore the intersection of Cantonese tradition and Japanese finesse. Available throughout the summer.

For enquiries, contact +852 2733 8754 and shangpalace.ksl@shangri-la.com