The Kowloon Shangri-La’s most famous Chinese restaurant has a proud history of awards that dates back to 2009. The current kitchen team, led by Gordon Leung, a veteran with more than 40 years of experience, produces the same high quality Cantonese classics plated with precision and purpose. Signature dishes include baked swan puff with black sesame, deep-fried stuffed crab shell with ginger tea jelly, and the kind of beef brisket noodles that you don’t find just anywhere. Beyond the food, the restaurant maintains a dedicated tea programme featuring rare selections like Tongmuguan Jinjunmei and Mingqian Shifeng Longjing, served with guidance from a resident tea master.

‍