Savour the mastery of Cantonese cuisine with a modern twist
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For those who relish a meal that is more than just sustenance, Palace Garden offers a culinary experience that bridges time, bringing the imperial flavours of the Qing Dynasty to the present with an artful and modern twist.
Led by Head Chef Ken Chong, a disciple of the revered Taishi culinary tradition, Palace Garden's menu is anchored in a reverence for Cantonese haute cuisine.
Chef Chong's expertise has been honed through years spent under the guidance of Taishi cuisine master Lai Yau-tim. Now, with nearly two-decades of experience, he reimagines Cantonese dishes with fresh energy and creative verve that Macau's global dining scene demands.
One of the most renowned Taishi dishes, Five Snake Bisque, has been reimagined by Chef Chong, who has substituted partridge for snake to make the dish more versatile and suitable for enjoyment year-round. The silkily luxurious bisque, enriched with fish maw, 15-year-aged tangerine peel and shiitake mushrooms, garnished with Japanese chrysanthemum and coriander, offers a harmonious depth of flavours.
Chong's cuisine emphasises balance, using spices to enhance rather than overwhelm.
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