The Shang Palace in Singapore might be the original but it is its younger sibling in Kowloon that can boast a Michelin star. Shangri-La Group’s Chinese executive chef, Gordon Leung, puts his 40-plus years of experience to good use to craft high quality dishes that also emphasise artistic presentation. Signature dishes like the baked swan puff with steamed black sesame and fresh milk rolls, and the deep-fried stuffed crab shell with ginger tea jelly, excel. Beyond the cuisine, the restaurant’s prestigious Chinese tea menu offers exceptional pairing options, including the rare Tongmuguan Jinjunmei, a type of lapsang souchong, and the Mingqian Shifeng Longjing.