The Shang Palace is in the Shangri La Hotel in Kowloon, and has an up-market hotel dining room feel to the room. Tables are well spaced, there is a red patterned carpet and there are some lovely Chinese silk prints on the walls. A shrimp and spinach dumpling (HK$ 45) had good, light dough and tasty filling, as did a shrimp dumpling (14/20). Pan fried onion cakes with herbs were rather heavy in texture (12/20) but a steamed mix vegetable dumpling was of the same high standard as the other steamed dumplings (14/20).
Sautéed fresh lobster was extracted from its shell (which was used for decoration) and was served with green beans and pickles. The lobster was cooked lightly enough so was not chewy, but lacked much flavour for some reason, while the beans it was served on were good (13/20). However this was an expensive dish at HK$ 500 for not very much lobster meat at all. Gai lan was pleasant, lightly steamed but not as not as tender as it can be (13/20) while Singapore noodles were also perfectly OK though unexceptional, with good texture (13/20).
Service was very attentive, but if you set aside the décor and service the level of cooking was no better than at, say, Royal China in London. Two Michelin stars? I think not.