One of the things we really wanted to do in Hong Kong was go out for a bang-up Cantonese meal. We tried several weeks ago to get into Lung King Heen, but never moved up beyond third on the waiting list for Monday lunch. Undaunted, we secured a table at Shang Palace, and sailed into a couple of their set lunch menus.

Quite the feast (starred are pictured):

• *Steamed dumplings
• *Barbecue meat combination
• *Braised fish maw broth with crab roe and fungus
• Braised winter melon soup with crab meat and conpoy
• *Pan-fried scallop filled with shrimp paste and teriyaki sauce
• Sautéed garoupa fillet and seasonal greens with black truffle
• *Pan-fried diced beef tenderloin and goose liver with teriyaki sauce served in a golden nest
• Braised homemade bean curd with snow fungus, cloud fungus, and lily bulb
• Braised e-fu noodles with dried seafood and shredded fish maw
• *Braised egg noodles with cordycep flowers and emoki mushrooms in abalone jus
• Shang palace trio of desserts
• *Chilled mango pudding