Dinner menu at Palace Garden is a good representation of Cantonese fine dining while still highlighting the kitchen’s unique style . A variety of cooking styles and textures is showcased and the service is terrific .

Favourite dish was the braised fish maw with king crab in pumpkin cream . The pumpkin cream which sits somewhere between a sauce and a soup is a lovely sweet vessel for flavour and texture . The fish maw was super tender and tasty while the crab was not only served up in sizeable chunks but also scattered throughout the cream delivering variety throughout the dish .

Other highlights included the textbook wok fried lobster cuisson , am always amazed at the accuracy of outstanding wok cooking when dealing with fragile ingredients such as lobster and this was perfectly judged .

The partridge bisque was comforting and despite being free of rice certainly gave congee vibes .

Pigeon with lemongrass is a great pairing and this was well scented , crisp and juicy

Full menu below

Roasted Goose served with Kristal Caviar
Iberico Pork Loin barbecued with Honey Sauce

Wok fried blue lobster with alliums

Premium Partridge Bisque with Bird’s Nest

Fish Maw braised with Alaska King Crabmeat in Pumpkin Cream

Baby Pigeon crispy with Lemongrass Scent

Seasonal Vegetables poached with Fresh Lily Bulb and Wolfberry in Supreme Broth

Minced Beef Fried Rice with Black Truffle Sauce

Sweetened Gorgon Fruit and Fresh Lily Bulb double boiled with Osmanthus