My husband and I had long debated visiting Asia. I was especially interested in seeing bustling, crowded Hong Kong, a city I'd long admired in photos and movies. Like many with Celiac, a part of our debate centered on how I would find safe, healthy food in Asia. After much discussion, we settled on a cruise of Southeast Asia with a starting point in Hong Kong.
I had one simple food goal in Hong Kong -- to at least sample traditional Hong Kong-style Cantonese food while my husband tried traditional dim sum. Happily, our goals were met at the fabulous Shang Palace.
After our extraordinarily long flight from the west coast, we checked into the Shangri-La Hotel in Kowloon, Hong Kong and were told by staff that the hotel offered excellent dim sum in its restaurant. The next day, a Saturday, found us at the beautiful Shang Palace surrounded by locals who were sipping tea and sharing dim sum.
While my husband easily selected delicious and value-priced items from the dim sum menu, Keith Chan, the manager, helped me order gluten free, pescatarian and vegetarian options, double checking with the chef to insure each item was safely prepared.
First, I was happily spoiled with pan fried scallops filled with minced shrimp and crab coral. While that dish was heavenly, the best was yet to come. The sautéed vegetables served in a perfect little pumpkin were as visually satisfying as they were delicious. But the best selection was sweet potato shredded into a lovely mound of delectable vegetable noodles and sautéed with a spicy Sichuan chili and vinegar sauce. I allowed my husband a small sample and ate the rest myself.
At the Shang Palace I indulged in a delicious, safe Cantonese meal all presented by outstanding servers. What a wonderful way to kick-off our travel adventure.