Your budget will allow you to have excellent meals every day. Unless its top end dinner, these price range should let you eat just about everything (provided you don’t order certain pricey live deep sea fish).
One thing to note, however, is Cantonese food is not spicy, and Cantonese people on average don’t eat very spicy. The cuisine is a bit like Californian cuisine of the regional Chinese cooking- find fresh ingredients and let them shine, unlike Hunan and Sichuan. What I meant is that while there are nice Hunan and Sichuan options here, the number of world class Hunan and Sichuan options are highly limited. But you won’t find better breadth and depth of Cantonese food anywhere else in the world. Toronto and Vancouver may got some good ones, but they still don’t have the sheer count of capable Cantonese kitchens.
My opinion has always been that the top Cantonese restaurants in SFBA is in the range of pretty good in Hong Kong. And the good ones in SFBA are average. And the average ones in SFBA are mediocre in HK.
Thinking about this more, assuming that you are spending the majority of your time at the conference hotel, it will be best to look for dining options easily assessible from TST. Some of my suggestions may be practical only if you can get away from the conference long enough so you don’t have to hurry back.
Re: Shang Cuisine- I haven’t been. Its got 2 stars so it can’t be that bad. And its right there at your hotel. By all means, try it and tell us about it. The chef Mok Kit Keung has cooked in Singapore for 20 years so perhaps @klyeoh may know something about him.