Within the opulent Grand Lisboa Palace, Palace Garden is a feast for the senses before you even take a bite. Designed by the renowned Alan Chan, the dining room is a masterpiece of Chinoiserie, featuring a breathtaking 35-metre-long piece of Suzhou silk embroidery, grand crystal chandeliers and stunning private rooms themed after Chinese fans, butterflies and more. Head chef Ken Chong is a master of Taishi cuisine, a refined Qing dynasty style of Cantonese cooking. His skill transforms premium ingredients into signature dishes like the whole fresh crab claw steamed with lobster broth egg white, and the crystal king tiger prawn served with aged Iberico ham. For a taste of heritage, the premium partridge bisque offers deep, nourishing flavours.

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