The dim sum benchmark: plump whole shrimp wrapped in a barely-thick rice paper wrapper that turns translucent when steamed. Each har gow contains one or two whole shrimp, and the wrapper has a slight give without tearing. Shang Palace's version is renowned for consistent quality—the wrappers never tear, and the shrimp always taste fresh.
Tips from diners
Order this first as a quality test. If the wrapper is thick or the shrimp doesn't taste briny, the restaurant is having an off day.
During all-you-can-eat service, har gow carts always circle within 10 minutes of opening. Flag the cart immediately—they replenish often and this is the highest-quality preparation of the day.
A delicate steamed dumpling with a distinctive open crown, filled with coarsely ground pork and shrimp, topped with a single crab roe (or crab meat). The filling is intentionally chunky, not pureed—you can taste individual shrimp and pork pieces. The crab topping adds brine and sweetness.
Tips from diners
The chunky filling is what sets Shang Palace apart from dim sum-lite versions. Chew slowly to appreciate the textural mix.
Ask if they have versions with crab roe versus crab meat—the roe version has more briny punch and is worth seeking out.
A comfort classic: a soft, steamed pork bun with a generous filling of tender barbecued pork (char siu) braised in a slightly sweet sauce. The bun should be cloud-like inside and have just a thin skin of firmness on the exterior. When you break it open, the heat releases the aroma of caramelized pork and five-spice.
Tips from diners
Eat these immediately after the cart passes—they dry out within 5 minutes. If a bun feels cool or firm, send it back.
This is a gateway dim sum for first-timers—familiar comfort wrapped in an unfamiliar (to some) package. Good starting point.
A richer interpretation of the classic char siu bao: a fluffy steamed bun containing tender braised pork belly (richer and more flavorful than regular char siu), fresh cucumber for crunch, and a house-made hoisin sauce. The balance of richness, freshness, and sweetness makes this memorable among the many bun options.
Tips from diners
The pork belly fat content is intentional—it provides richness and flavor. Eat slowly to enjoy the textural contrast with the bun.
Skip regular char siu bao and focus on this version during all-you-can-eat service—you won't see it in other restaurants, and the pork belly version is worth the calories.
Thin sheets of steamed rice noodle dough rolled around whole shrimp and herbs, draped with a savory soy-based sauce. The noodle texture is delicate—thinner and more slippery than wheat noodles. Shang Palace's version uses large shrimp (visible inside) and a restrained soy sauce that doesn't overwhelm the noodle's subtle flavor.
Tips from diners
These slide easily off chopsticks if you're not gentle. Use a spoon to ease underneath and support from below, or switch to a fork.
Request extra soy sauce on the side—the chef's portion is light. You control the flavor intensity.
Shang Palace has been Bangkok's dim sum benchmark for decades, appearing on every list of best dim sum restaurants alongside celebrated spots in London and New York. Located in the elegant Shangri-La Hotel, the restaurant showcases 46 handpicked dim sum varieties and specializes in steamed seafood, noodles, and barbecued meats prepared with Cantonese precision. The all-you-can-eat lunch service (3.5 hours, 1,088-1,488 THB) remains Bangkok's best-value fine dim sum experience.
Arrive between 11:45 AM and 12:15 PM for the peak selection of freshly prepared items. After 1 PM, some carts slow their rotation as demand drops.
All-you-can-eat is 1,088 THB (Mon-Fri) or 1,488 THB (Sat-Sun) for 3.5 hours with free-flowing Chinese tea. Weekday lunch offers better value and fewer crowds.
Staff circulate with dim sum carts on a regular schedule. If a cart passes and you're interested, make eye contact and point—they'll stop immediately and serve directly from the cart.
The restaurant publishes 33-46 dim sum varieties depending on the season. A printed menu shows varieties offered that day. Read it to identify rare items before they sell out.
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