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A great Cantonese cuisine - Summer palace Shangri La
Our all time preferred Chinese cuisine lunch/ dinner is Summer palace at Shangri La hotel
We always come here whenever we can itโs one of favorite dim sum places in HK
Their experienced staff are very professional attentive friendly and helpful with 100% service minded attitude
Today we had this Beijing duck and steamed fish that are top of the notch and other dishes also never disappointed us - fresh ingredients with very skillful chef
See you again soon Summer palace ๐
A sumptuous dining experience
Summer Palace offers authentic cuisine with a touch of class. I must say attire is no longer as strict as it was. The flavor and food quality persist. Keep up the good work!!
Be the first to ReplyUnfortunately not worth 1-star status...
This Michelin 1-star restaurant is in Island Shangri-La Hotel at Admiralty, offering nice Cantonese cuisine, headed by Chef Leung Yu King and his team. Coming on a Saturday evening, we were surprised that most of the tables were already occupied, despite it was still early at 6:30pm.
The dรฉcor is grand with chandeliers from the ceiling, beautiful renderings of traditional arts on the walls, and a thick carpet all creating a cozy and premium dining experience. Seated in one of the big private rooms, while the staff were all friendly and nice, they would need to come in and out to attend the tables so we did not feel well looked after sitting inside.
We ordered Bitter Melon Marinated with Preserved Plum ่ฉฑๆข
ๆถผ็ ($140) to start. The bitter melon had been cut into a cherry blossom shape, and had spent good amount of time to marinate, infused with the sweet and sourness from the preserved plum and without the hint of bitterness. An appetizing snack that even for those who donโt like bitter melon would want to try it out.
Next came Deep-Fried Frog Legs in Spicy Salt ๆค้นฝ็ฐ้่
ฟ ($450). The frog legs were all very meaty, with wonderful texture reminiscent of chicken. The chef had deep fried them, retaining the tenderness of the frogโs legs, before putting in an abundance of spicy salt to give an intense savory, spicy note. Ideal to pair with some icy cold beer.
It was followed by soup, with me picking Hot and Sour Lobster Soup ๅๅท้
ธ่พฃ้พ่ฆ็พน ($260), while my wife had Double-Boiled Bamboo Fungus with Yunnan Ham and Cabbage ่ๅญ็ซน็ฌ็่่ฝ ($300). The hot and sour soup had lots of premium ingredients, like lobster and crab meat, but on taste it was a bit lacking on the spicy and sourness I would expect. A bit disappointing.
The Poached Sea Bass with Hakka Style Pickled Vegetable and Spicy Pepper ้
ธ่ๆตธ้ฑธ้ญ ($500) was one of the chefโs recommendation. The sea bass was nice on its texture, soft and tender, but not sure whether it was due to the intense flavors of the pickled vegetables, it was slightly fishy in taste. The pepper was just very mild on spiciness and not able to provide the necessary complements to the complexity of taste. This one was also a bit below par.
Last we had Stewed Spareribs in a Clay Pot ็ก้ซ่ๆ็
ฒ ($280). Served sizzling hot in the clay pot, the spareribs were stewed well, with the meat detaching from the bone. Originally, I thought it would be quite strong in flavor, but turn out it was not. There was not much pick up from the sauce and the spareribs ended up just simple and mediocre. In the end, we found those ribs at the bottom of the pot ended having better taste, and apparently the sauce was not mix well during cooking, leaving those on top under-seasoned. Something they need to pay attention.
The portion was quite big, so we did not have room for dessert, and also having to pack almost half of the spareribs to takeaway. The bill on the night was $1988, with a 10% credit card discount, and considering the overall experience, I would not say it justifies the Michelin status unfortunately. Hope this is just a slip on the day, and they can work on improving in future.
Excellent service and good quality
1. Under Covid-19 period , their arrangement is much better other restaurants, their staff let clients Scan LeaveHomeSafe and measure everyone body temperature before check-in (when queue up), save much time
2. We order Rice rolls with deep - fried crispy shrimp, streamed shanghais pork dumplings , Deep-fried mashed taro stuffed with diced duck and goose liver, and steamed vegetarian dumplings with dried goji berries and matsutake mushroom
3. Our favourite is rice roll , coz outside is soft and inside is very crispy full of shrimp , and also we love vegetarian dumpling with matsutake mushroom coz taste is so fresh and full of mushroom favour. Of coz , there dim sum are all very good as well.
4. Distance between tables is more than 1.5 meters (average), this tables arrangement is much better than many other restaurants.
5. BTW๏ผwaitress who served us was very professional and nice , their service is excellent
More than expected, highly recommend!!
When we want to feel good again, we need comfort food.
And definitely Summer Palace is my new comfort restaurant!
I and my friend had a wonderful night there last Sat. It was brilliant and the staffs were very attentive. We had the Chef Leung's Signature Dishes and I loved the steamed lobstee filler with egg white (I am an egg-white lover! silky smooth custard with a soft texture, just like my skin lol), asparagus rolled with ways beef, and steamed spare ribs with our chef's special sauce (it's a fork-tendee ribs! ).
The service was.so outstanding and it was a fabulous night! I highly recommend if you are looking for a comfort restaurant as I did!
Nice food
Highly recommend the deep fried crispy chicken. The chicken skin was crispy, and the meat was juicy and soft. I had it as room service, and it was still hot and crispy when it was served at room.
Be the first to ReplyVery Enjoyable Experience
Pleasant dining experience. Good food at a fair price. Not the best for little kids but enjoyed it and envision going back.
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