Savour the mastery of Cantonese cuisine with a modern twist

His Peony King Tiger Prawn, a classic Taishi dish, exemplifies this philosophy. Using premium tiger prawns from Myanmar, shells are carefully removed to reveal the translucent flesh, which are then lightly cooked using traditional Cantonese oil-blanching methods to achieve the perfect texture. A rich sauce, made from Italian red prawns and top-quality shrimp roe, enhances the freshness of the prawns, delivering an intensely rich and aromatic seafood flavour. 

As the prawn is presented to resemble a blooming peony, this dish is as visually appealing as it is delectable. 

A more playful take on the menu is the Barbecued Iberico Pork filled in Puff Pastry, one that combines artistry with robust flavours. Presented as miniature handbags, they are filled with tender char siu, balanced by salted lemon and the undertones of candlenuts, creating a harmony of flavours in each bite. 

For crab aficionados, Chef Chong’s Crispy Crab Shell filled with Trio Crabmeat is a must-try.

This dish elevates the traditional baked crab shell with an indulgent twist, highlighting the best of three crabs: the rich sweetness of king crab, the juiciness of local mud crab, and the delicate flavour of flower crab.

Beneath a golden, crispy crust is a luscious crab filling, enhanced with caramelised onions, creating a harmonious medley of textures and flavours- a luxurious reinvention of a Cantonese classic. 

Another of Chef Chong’s signature creations, the Homemade Bean Curd with Truffle, appears simple at first glance but reveals a complex interplay of flavours. Delicately crafted with soybeans blended into golden chicken broth, the silky bean curd is topped with freshly shaved seasonal truffles, adding an aromatic layer that enhances its subtle savouriness.

To round off the meal, the Homemade Moutai Ice Cream and Almond Pudding with Chrysanthemum-Scented Peach Gum provides a refreshing, elegant finale. 

The velvety Moutai ice cream, paired with the silky almond pudding, is a symphony of contrasting textures. Delicate almond crisps add a satisfying crunch, while the chrysanthemum-scented peach gum provides a cooling, subtly floral sweetness.

This delicacy not only exemplifies the philosophy of blending tradition with innovation but also leaves diners with a lingering sense of lightness and satisfaction. 

The eight-course tasting menu is a sensory journey through Cantonese cuisine’s many dimensions. 

Beyond the main dining area, Palace Garden offers a series of private rooms, each with a theme evoking the aesthetic ideals of an imperial garden. Each room is a world of its own, carefully designed to draw guests deeper into the heritage and romance of Chinese palatial gardens. 

Yet, as indulgent as the surroundings may be, the focus remains firmly on the food. Chef Chong’s culinary philosophy is to honour tradition while giving it fresh expression. 

The menu here has been curated to delight food and wine lovers alike, offering an extensive wine list with over 1,800 labels, including rare Baijiu-inspired cocktails crafted with Chinese botanicals and served in hand-blown glassware. 

As guests finish their final course, they are left with a sense of reverence for the precision and artistry that defined the experience.

This is no ordinary meal but a curated immersion into Cantonese culinary heritage, lovingly preserved yet boldly reimagined.