This elegant and modern Chinese restaurant inside the Shangri-La Hotel serves authentic Cantonese and Huaiyang dishes from Jiangsu province. Come with friends and feast over intricately presented plates created by Chef Wang Wei Qing. The Beggar’s Chicken is a testament to his skills. The dish takes its roots from Chinese folklore, where a beggar steals a chicken and wraps it in lotus leaves, then encases it in mud before roasting it on an open fire. The emperor passes by and is enticed by the aroma, and demands a portion of the chicken. He is so impressed with the beggar’s recipe, it is then included on the Imperial menu. In Canton Road, a roasted whole free-range chicken is stuffed with dried shrimp, preserved meat, black mushrooms and glutinous rice before being baked in non-toxic clay. The process is a little tedious but well worth the wait.