The signature dining experience of Shangri-La hotels around the world, Shang Palace, continues to set the standard for fine Cantonese dining in the UAE, Saudi and beyond.
In 2025, the restaurant proudly retained its position in the MICHELIN Guide Dubai, reaffirming its commitment to authenticity, refined technique, and warm, attentive service. With its timeless design and immersive culinary experience, Shang Palace offers diners an elegant journey through the diverse regions of China, brought to life through expertly crafted dishes and centuries-old traditions.
At the helm is Chef Peter Lau Chee Wei, Executive Chinese Chef, whose newly launched à la carte menu is a celebration of China’s rich and varied gastronomic heritage. The menu is a tribute to the country's culinary diversity, spotlighting Chef Lau’s favourite, Cantonese cuisine, prized for its elegance, precision, and mastery of heat. Alongside Cantonese classics, the menu invites guests to explore the bold, spicy notes of Sichuan cuisine, the delicate balance of Huaiyang dishes, and the hearty, umami-rich traditions of Lu (Shandong) cuisine. Each dish is thoughtfully composed, blending time-honoured techniques with fresh, seasonal ingredients.
Steamed Sea Bream with Preserved Radish in King Soy Sauce
Fresh sea bream is delicately marinated and steamed, preserving its natural sweetness and tender texture. It's then elevated with a golden, aromatic topping of preserved radish, garlic, and shallots, and finished with the signature King Soy Sauce, a house-made blend of soy, oyster, and fish sauces, simmered with sugar and white pepper to create depth and umami. Light yet full of character, this dish is a modern homage to Cantonese culinary artistry.
Delicate, balanced, and deeply satisfying, this sea bream dish is a shining example of how Shang Palace continues to evolve under Chef Peter’s leadership — honouring heritage while embracing fresh perspectives. Whether enjoyed as part of a multi-course experience or as a centrepiece on its own, this dish offers a true taste of modern Cantonese refinement.
Ingredients for the Fish:
- 600–800g fresh sea bream
- 2g salt
- 2g sugar
- ½ egg white
- 5g potato starch
- 10 g sesame oil
Ingredients for the Condiments:
- 100g preserved radish (finely chopped)
- 25g fresh garlic (chopped)
- 50g shallot (chopped)
- 5g baby chilli (finely diced)
- 10g spring onion (finely diced)
Ingredients for or the King Soy Sauce:
- 200 ml water
- 50g soy sauce
- 15g oyster sauce
- 10g fish sauce
- 2g salt
- 30g sugar
- 2g white pepper powder
Method
- Prepare the Fish: Clean and fillet the sea bream into two equal pieces.
- Marinate: In a mixing bowl, coat the fillets with salt, sugar, egg white, potato starch, and sesame oil. Set aside to marinate briefly.
- Steam: Arrange the fillets on a heatproof plate and steam over high heat for 10 minutes.
- Make the Crispy Topping: While the fish is steaming, fry the preserved radish, garlic, and shallot in a pan until golden and aromatic. Set aside.
- Prepare the Sauce: In a small saucepan, combine all the ingredients for the King Soy Sauce. Bring to a gentle boil and simmer for 3 minutes. Remove from heat.
- Assemble: Once the fish is cooked, discard any excess liquid from the plate. Spoon the warm sauce over the fillets and finish with the crispy radish topping.
To Serve
Garnish with diced spring onion and baby chilli. Serve immediately.
Chef’s Tip:
Chef Peter recommends using the sweet variety of preserved radish, commonly found in Chinese supermarkets. If unavailable, high-quality Japanese pickled daikon can be used as an alternative.
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