Shang Palace Dubai — Restaurant in Dubai

We always love visiting Shangri-La Dubai, particularly for its exceptional dining experiences. On this occasion, we were invited to explore the new menu at Shang Palace, a venue featured in the Michelin Guide 2025. Situated on the first floor of the Shangri-La Hotel, this restaurant boasts traditional Chinese décor and delivers friendly, attentive service.

The extensive menu at Shang Palace highlights high-quality ingredients to create authentic Cantonese dishes, assorted colorful dim sum, and generous portions of their signature Peking duck. Under the expert guidance of Chef Peter Lau, who has over two decades of culinary excellence, his philosophy merges traditional flavors with innovative presentations. His commitment to achieving culinary perfection results in a beautiful blend of flavors and textures, elevating the overall dining experience.

Starting with the appetizers, we tried the Classical Hot and Sour Soup, which was rich and flavorful, packed with fresh vegetables and tender chicken. The Chilled Corn-fed Chicken with Sichuan Red Chili Oil offered a new and exciting flavor profile—a cold, salad-style dish that was vibrant and spicy, showcasing the essence of traditional Chinese cuisine. The Deep-fried Prawns with Kiwi Salsa in Sichuan Mayonnaise Sauce were expertly prepared, with a crispy exterior and tender meat inside, perfectly balancing textures.

Our main course featured an enticing mix of Cantonese and Sichuan dishes. The Steamed Sea Bream with Preserved Radish in King Soy Sauce was outstanding—this was one of the best seafood dishes I've had in a long time. The deboned fish, beautifully presented, was garnished with thin slices of radish, adding a delightful crunch and flavor to each bite. The Boiled Sliced Beef Striploin in Sichuan Broth was equally delicious, with tender beef strips swimming in a rich, hearty broth that paired wonderfully with jasmine rice.

For dessert, we indulged in two delectable options: a warm Chocolate Fondant with Coconut Ice Cream and Chocolate Sable, which was intensely chocolaty and paired perfectly with the refreshing coconut ice cream; and the traditional Sweet Sago and Mango with Milk Cream, a mild and refreshing dessert featuring small pieces of mango.

Overall, dining at Shang Palace in Shangri-La Dubai is an experience that stands out in the fine dining landscape. With its commitment to authentic Cantonese cuisine, exceptional service, and a beautiful atmosphere, it’s a must-visit for food lovers looking for quality...

Type: Saturday/Sunday Brunch Date: 6th of April 2025 Seating: 1 Person Timing: 12.00PM to 4.00PM

Welcoming: I went to a - for me - new (brunch) venue, the Shang Palace in the Shangri-La Dubai.

Once arrived and asked for Shang Palace, I was accompanied by a colleague/security, what was outstanding!

I was already 11.45AM at Shang Palace and got the information, that opening is 12.00PM (what is absolutely fine) and can have a seat before getting to my table.

Very nice!

Start: I had the GREAT pleasure to be served by “Yan” - just wow. From second one, his attitude and attention to the detail, especially because I was alone was outstanding. He explained me the menu and the process very in detail and without open questions.

Food: Shortly after the introduction, the “first round” with Appetizer was served.

General note: All items will be served in smaller portions, what is perfect (!) to understand the flavour and if it is fitting you, because you can order all items again and again.

You can check their brunch menu before and in the menu which get as well.

Yan and their colleagues explained me every single items as well!

They are so many different highlights, you will definitely find your favourite one(s).

Conversations/Atmosphere: It became quite busy over the time, but what impressed me was, that all employees were still smiling and able to have a conversation with every table and to assist.

It was really nice to get to know the legendary head/executive chef Mr. Peter Lau and Operations Manager F&B Mr. Sunil Gladstone. They took so much time to talk to me. I need to highlight, that I am not just “feeding” myself, I am really in the food to understand the concept and vision.

Regarding Atmosphere: It was becoming very cold, but the impact from Shang Palace is limited. The seating is shared (higher floor) with the main lobby. Means, the hotel is controlling the temperature and not the outlets. But perhaps this could be a space of improvement.

Summery: A great Asian journey, famous for Peking duck and different tastes and flavours.

I can definitely recommend the brunch, but also I will go for the a la carte/set menu option...

A very disappointing meal tonight. Whilst the food was tasty, the overall service was just terrible. After a good start with Rainbow Salad, we moved on to Peking Duck. The sous chef carved the duck skillfully but was essentially abandoned by his colleagues so that soon he was forced to bring the perfectly sliced meat to table, without pancakes, sauce or other fillings. During the panic to resolve this muddle, several other dishes were then forced out of kitchen and onto the table, even though we were not ready to eat them

Next pandemonium in the restaurant started. A social group of about 12 were shown to their table but decided to have an impromptu cocktail type party standing in the middle of all the other seated tables. Very noisy and unpleasant - with hindsight it seemed that they only stood for 20minutes amongst us due to there being too few chairs, or nobody smart enough to move 2 chairs from an empty table ?

By now the many managers and too few staff seemed to have given up on our table altogether. Empty dishes sat for at least 15minutes whilst we tried to find someone to cone back and serve us.

Eventually they cleared (in two separate attempts) and brought some nice mango dessert to taste. The fact that the table had been left with various food debris from our main courses rather spoiled the dessert course.

Overall, a dinner with friends from around the world was spoiled for the lack of organisation and trained staff. A pity since several of the dishes were really enjoyable to eat.

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