Shang Palace, Shangri-La Far Eastern Taipei

Cantonese fine dining — contemporary classics by Chef Liew Chin Fei in Da'an District

Address: 6F, No. 201, Section 2, Dunhua South Road, Da'an District, Taipei 106, Taiwan
Phone: +886 2 7711 2080
Hours: Lunch 11:30 AM - 2:30 PM; Dinner 6:00 PM - 9:30 PM, daily

Menu prices: 188–38888 · £££ · Median main: 988 · 77/77 with a published price

Cantonese fine dining — contemporary classics by Chef Liew Chin Fei

Set Menus

• Shang Table Menu — NT$38,888 per table of 10 persons

  course menu for a table of 10: combination platter, double-boiled chicken soup with bird's nest, Kagoshima A4 wagyu, white pomfret, braised abalone, kai lan, X.O. lobster vermicelli, desserts
• Shang Palace Table Menu — NT$30,888 per table of 10 persons

  course menu for a table of 10: combination platter, chicken soup with matsutake and fish maw, star grouper, abalone and scallops, U.S. Flannery beef, E-fu noodles with king prawn, desserts
• Signature Set Menu — NT$8,888 per person

  per person: abalone and jelly fish with caviar, Buddha Jump Over The Wall with bird's nest, Kagoshima A4 wagyu, grouper and soft-shell lobster, 4-head abalone fried rice, desserts
• Shang Palace Set Menu — NT$4,388 per person

  per person: prawn, barbecued honey pork and drunken chicken appetisers, chicken soup with cordyceps flower, U.S. Flannery beef, 8-head abalone, X.O. noodles with scallop, desserts
• Business Dinner Set Menu — NT$3,688 per person

  per person: barbecued honey pork with lemon, poached chicken, water chestnuts, black bone chicken soup, stuffed three treasures, abalone with pork ribs, truffle orzo, desserts
• Chef's Choice Set Menu — NT$2,888 per person

  per person: barbecued honey pork, tiger prawn, black fungus and jelly fish, chicken soup with chestnut and fish maw, pork ribs with truffle, 10-head abalone, X.O. fried rice, desserts
• Vegetarian Set Menu — NT$2,388 per person

  per person: bamboo shoot with truffle, plum tomato, black fungus, vegetable soup, mixed vegetables with walnut, yam and vegetarian scallops, sesame mushroom noodles, desserts
• Add-On: Shang Palace Cherry Roasted Duck — NT$1,888

  served in two courses, limited one per table

Chef Liew's Signature Creations

• Sweet Egg Custard Lychee Paste and Yunnan Ham Turnip Pastry — NT$ 688 /345

  2 pieces
• Deep-Fried Taro and U.S. Scallop — NT$ 188 /95

  with squid ink, fermented shrimp and black truffle, 1 piece
• Shang Palace Signature Seafood Fried Rice — NT$ 888 /445
• Marinated Abalone and Jelly Fish with Oscietra Caviar (5g) (Chef Liew's Signature Creations) — 1,688 /845
• Shang Palace Barbecued Honey Pork — 1,588 /795
• Braised Live Pearl Grouper with Fish Maw in X.O. Sauce — 3,888 /1940

  per piece

Roasted Duck

• Shang Palace Roasted Cherry Duck — NT$ 3,888 /1945

  served in three courses; requires 1 day advanced order

Cantonese BBQ Specialties

• BBQ Combination with Two Selections — 1,688 /845

  Shang Palace barbecued honey pork with Cantonese style roasted cherry duck or Cantonese style soy sauce chicken
• Crispy Roasted Pork — 1,388 /695
• Cantonese Style Roasted Cherry Duck — 1,088 /545

  half
• Cantonese Style Soy Sauce Chicken — 988 /495

  half
• Crispy Free-Range Chicken — 988 /495

  half

Appetizers

• Deep-fried Scallops and Shrimp Paste Balls — NT$ 988 /495

  with almond flakes and chili powder, 4 pieces
• Braised Abalone with Onion Sauce — 888 /445

  3 pieces
• Wok-Fried Shampignon Mushroom and Asparagus with Black Truffle Sauce — 788 /395
• Deep-fried Oysters with Salt and Pepper — 688 /345

  6 pieces
• Fried Dough with Shrimp Paste in Sweet and Sour Sauce — 688 /345
• Deep-fried Crispy Cuttlefish with Green Peppercorns and Peanuts — 688 /345
• Marinated Boneless Chicken Leg with Sour Garlic Sauce — 688 /345
• Black Pepper Smoked Duck Breast — 688 /345

  with pineapple and honey citrus sauce
• Wok-fried Okra with Black Bean and Minced Pork Meat — 588 /295
• Marinated Black Fungus and Jelly Fish with Taiwan Black Vinegar Spicy Sauce — 588 /295
• Century Eggs with Taiwan Black Vinegar Garlic Sauce — 488 /245
• Deep-fried Homemade Spinach Tofu with Salt and Pepper — 488 /245

Live Seafood

• Stewed Live Pearl Grouper with Sichuan Green Peppers in Spicy Sauce — 3,788 /1895

  per piece
• Steamed Seasonal Fish with Soy Sauce Hong Kong Style — 3,588/3,688 /1795/1845

  per piece
• Poached Pearl Grouper Fillet — 1,688 /845

  with water bamboo, black fungus and ginger in Chinese rice wine
• Wok-fried Pearl Grouper with Black Truffle Sauce — 1,488 /745
• Fish Head Noodle Soup — 228 /115

  per person

Chef's Recommended Seafood

• Shang Palace Signature Crispy Australian King Prawns — NT$ 1,288 /645

  with mango sauce and passion fruit
• Soft-Shell Lobster (300gm) (Chef's Recommended Seafood) — 2,688 /1345

  per piece; steamed with scallion oil, deep-fried with chili, stir-fried with black pepper or wok-fried with almond flakes and chicken broth
• Steamed Live Boston Lobster with Garlic and Vermicelli — 2,388 /1195

  per piece
• Australian King Prawn (110gm) (Chef's Recommended Seafood) — 788 /395

  per piece; fried E-fu noodle in X.O. sauce, fried with supreme soy sauce, steamed with vermicelli and garlic or stir-fried with salt and pepper
• Wok-Fried U.S. Scallops and Australian King Prawn — 1,888 /945

  black fungus with X.O. sauce
• Deep-fried Stuffed Crab Shell — 988 /495

  with blue crab meat, onion and wild mushroom
• Steamed Japanese Scallops with Golden Garlic and Vermicelli — 888 /445

  4 pieces

Abalone

• Shang Palace Braised 5-head Abalone — NT$ 4,888 /2445

  with mushroom, bamboo shoots, Yunnan ham
• Braised Whole 4-head Australian Abalone and Fish Maw — NT$ 3,888 /1945

  per person
• Braised Whole 6-head Abalone and Sea Cucumber — 3,688 /1845

  per person

Soup

• Buddha Jump Over The Wall with Bird's Nest — 2,688 /1345

  per person
• Double-boiled Chicken Soup with Bird's Nest, Fish Maw and Dried Scallops in Chinese Wine — NT$ 1,888 /945

  per person
• Braised Superior Soup with Baby Abalone, Bird's Nest and Dried Scallops — 1,688 /845

  per person
• Double-boiled Chicken Soup with Cordyceps Flower, Conch and Fish Maw — 1,688 /845

  per person
• Braised Superior Soup with Red Grouper Fillet — 788 /395

  per person
• Minced U.S. Beef Soup with Egg White, Tofu and Mushroom — 588 /295

  per person
• Corn Soup with Fresh Blue Crab Meat — 488 /245

  per person
• Shang Palace Soup of The Day — 388 /195

  per person

Cantonese Clay Pot

• Braised Minced Pork with Sea Cucumber and Homemade Tofu — NT$ 1,788 /895
• Stewed Lamb Belly with Bamboo Shoots and Mushrooms — NT$ 1,588 /795
• Braised Homemade Tofu with Seafood — 1,388 /695
• Braised Tofu with Blue Crab Meat, Crab Roe and U.S. Scallops — 1,388 /695
• Stir-fried Champignon with U.S. Flannery Beef — 1,388 /695
• Braised U.S. Beef Brisket and Tendon with Radish in Chu-Hou Sauce — 1,088 /545
• Wok-fried Eggplants with Pearl Grouper Fillet — 988 /495
• Stir-fried Guangdong Sausage and Kailan with Garlic — 788 /395
• Wok-fried Chicken with Salty Fish and Tofu — 688 /345

Beef & Lamb

• Stir-fried Japanese A4 Wagyu Beef — 2,188 /1095

  with black pepper and longans, 5 pieces
• Pan-fried U.S. Flannery Beef Ribeye — NT$ 1,888 /945

  with Chinese yam and black garlic
• Pan-fried U.S. Beef with Asparagus and Garlic in Black Pepper Sauce — 1,788 /895
• Wok-fried U.S. Flannery Beef with Oyster Sauce — 1,688 /845

  with kailan
• Slow-cooked Australian Wagyu Beef Cheek in Chinese Beef Sauce — 1,488 /745
• Wok-fried Sliced Lamb Fillet (Taiwanese) (Beef & Lamb) — 988 /495

  with asparagus and dried chili sauce

Pork & Chicken

• Wok-fried Pork Ribs in Onion Soy Sauce — NT$ 988 /495

  with pickled Taiwanese scallions
• Steamed Pork Patties — 888 /445

  with Japanese yam, salty fish and water chestnuts
• Pan-fried Pork Patties — 888 /445

  with parsley abalone and lotus root
• Sweet and Sour Iberico Pork Fillet with Fruit Vinegar — 868 /435
• Wok-fried Pork Ribs with Dough and Shrimp Pastes Vinegar Sauce — 868 /435
• Deep-fried Chicken Fillet with Dried Chili — 738 /370
• Wok-fried Chicken Fillet with Bamboo Shoots and Walnuts — 728 /365