Futian Shangri-La's Shang Garden recently launched a new menu featuring over 100 gourmet dishes created by Chef Anthony Dong. This menu takes inspiration from the Huaiyang region and Guangdong. 
The new menu also retains many of Shang Garden’s signature dishes, such as Double-boiled Bean Curd with Matsutake and Sea Cucumber in Superior Soup, which sees Chef Dong showcasing his exquisite knife skills. A piece of Japanese tofu is cut into a flower with 3,600 fine strands, and cooked in a soup brewed with sea cucumbers from Liaoning and matsutake from the Yunnan mountains. Other favourites include Huangqiao Sesame Cake, Curry Shrimp Balls with Colourful Buns.