Helmed by chef Mok Kit Keung, known for leading Shang Palace Kowloon to its second Michelin star, Shang Palace serves unrivalled Cantonese cuisine. Must-haves are chef’s nostalgic dishes rarely served in restaurants these days, like exquisite boneless quail filled with bird’s nest in supreme broth as well as award-winning signatures such as sautéed boneless chicken wing with abalone and mushroom; cod fillet with egg white and dried scallops; and deep-fried boneless whole chicken filled with fried glutinous rice. Among his modern creations, try the stewed coral trout with foie gras and black garlic, which offers a delicious melange of flavours.