Cantonese restaurant Shang Palace’s current dining promotion tastes as good as it looks. 

Priced at $188++ a person, the six-course Epicure menu is created by the restaurant’s executive Chinese chef Daniel Cheung. 

Each dish is beautifully plated, starting with the appetiser platter of suckling pig topped with black caviar, tender chilled abalone, sauteed sliced sea conch and baked Kagoshima wagyu beef pastry. 

My favourites are the poached spotted garoupa fillet with crispy bean crumb and sliced black truffle doused with hot oil and soya sauce to finish; and stewed red leg prawn with lemongrass sauce and garlic that is served sizzling in a claypot. 

The trio of desserts comprises chilled mango cream pudding with pomelo, chilled osmanthus wolfberry jelly and a peanut-shaped baked peanut pastry.