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Work up this morning after a huge 19 hr sleep. That’s right: 19hr.

We attacked the breakfast this morning with restraint and dignity. Had to leave room for the lunch time meal today.

Headed off to the Shang Palace  at the Shangri-La Hotel in Kowloon. This was to be our last taste experience of Hong Kong. A yummy Michelin 2 Star restaurant. I”ll save the reasons for the Michelin 2 Star restaurant for another day.

We started the meal with a glass of bubbles. Veuve Clicquot befitted the decor and opulence of the hotel lounge.

Bubbles – Veuve Clicquot

Shang Palace at the Shangri-La Hotel in Kowloon

We started the meal with an off menu item. Steamed minced pork dumplings with sea conch and black truffle paste.

Steamed minced pork dumplings with sea conch and black truffle paste.

We then continued with the Dim Sum set lunch menu.

Dim Sum Combination
Wok fried prawn with brown fungus and seasonal vegetable

Assorted dried seafood dumpling and Chinese cabbage served in supreme broth.
Stewed chicken with preserved black bean sauce

Sweetened cashew nut cream with glutinous rice dumplings


Shrimp dumplings and noodles in supreme broth


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