This summer, Summer Palace at Island Shangri-La Hong Kong is home to a showcase of Canton classic dishes, crafted by the Chinese restaurant’s executive chef Leung Yu-King. Inspired by Taishan baked crab cake, a dish which originated in the 1920s in Guangdong province, Leung’s reinvented Taishan baked mud crab with minced pork, port wine and egg whites is loosely based on the original, substituting  egg yolk for whites and further enriched with port wine and deep fried garlic slices. Deep-fried whole Sabah garoupa with pine nuts in sweet- and- sour sauce is another notable dish to feature in this menu. Inspired by sweet-and-sour fish created from over a century ago, Summer Palace’s version is adapted with sustainable Sabah garoupa, deep- fried until golden and served with a sweet and tangy sauce.  Guests who sign up and become a member of the hotel’s Golden Circle members club can enjoy an exclusive 20% discount on food and beverage consumption from now until June 30, 2020.