The place One restaurant which I wasn’t aware with such a long history in Singapore is Shang Palace Singapore, the flagship Shang Palace outlet for Shangri-La Hotel. The Singapore outlet was opened since 1971, the same year the property opened its doors. I have been to Shang Palace a few times and the one thing which strikes me most is the elegant oriental interior of the Cantonese restaurant at Orange Grove Road.
The Food The Cantonese restaurant recently launched a new menu with a focus on three parts – Nostalgia, Signature and Innovative dishes. Helmed by Chef Mok Kit Keung who has more than 40 years of culinary experience, Chef Mok was previously at Shang Palace Kowloon where Chef Mok brought the restaurant to 2-Michelin stars in 2011.
I started with some of the new dim sum dishes on the menu, the Trio Dim Sum Platter (S$9 for 3 pieces) – Steamed Crystal Dumpling with Beetroot and Water Chestnut, Steamed Morel Mushroom with Assorted Vegetable Dumpling, and the Signature Barbecued Pork Loin glazed with Honey Sauce. Both dumplings are new dishes on the menu and the taste for both are pretty exquisite.
The highlight of the trio for me is no doubt the Signature Barbecued Pork Loin, one of chef’s signature item on the menu. The tender and delicious pork here is prepared from Spanish Iberico pork.
One of the nostalgic dishes, the Boneless Quail filled with Bird’s Nest in Supreme Broth (S$98) is a luxe treat for sure. The luscious broth is prepared from a mix of chicken and pork and Jinhua ham, where the quail is deboned painstakingly. Nourishing would be an under-statement for this soup dish.
Chef Mok thrives on experimentation of dishes, hence there is a seasonal section on the menu. The Stewed Boston Lobster with Lemongrass and Garlic served in Claypot (S$78 for a whole lobster) is one of the seasonal specialties. The fresh lobster meat here is stir-fried with oyster sauce, garlic and lemongrass, hence it was very aromatic the moment it was served to the table. The lobster has a firm, chewy texture, and is flavourful due to the myriad of components in the claypot.
One of the dishes which I enjoyed most, the Traditional Deep-fried Crab Meat, Coriander and Pork Dumplings (S$36/6 pieces) is a must try. While the presentation is simple, there is so much oomph in this old recipe traditional dish. The Sri Lankan crabmeat here is wrapped with Two thin slices of pork fat, which are deep-fried to a crispy texture. The crispy pork fat skin is better than pork lard in my opinion.
Presented in the image below is also the Deep-fried Pork and Crab Roll with Osmanthus Pomelo Sauce (S$32/8 pieces).
The Coddled Sliced Soon Hock Fillet and Young Coconut in Fish Broth (S$78) is a dish inspired by the abundance of coconut in Singapore. The broth here uses young coconut water and flesh, hence it is light yet sweet and savoury at the same time.
For something to share if you come in big group, go for the Deep-fried Whole Boneless Chicken filled with Fried Glutinous Rice (S$98/whole chicken), one of the signature dishes at Shang Palace. There are ingredients like Chinese sausage, dried scallops and shiitake mushrooms within the glutinous rice, and the chicken is also served with crispy puff rice for an added texture. Special mention to the crispy chicken skin here, which makes it a delight to have.
For dessert, I had the 20-year Tangerine Peel Sweetened Red Bean Soup (S$12), which boosts a strong citrusy flavour from the aged tangerine peel.
Rants With dim sum dishes at an average of S$9, prices at Shang Palace are admittedly expensive.
Will I Return Again? The new menu is a welcoming change for me, as it provides a strong distinguishment from other Chinese restaurants. While prices are steep, it makes up for quality and would definitely be a well-deserved treat.
This was an invited tasting, though all opinions expressed are our own.
Make your reservations instantly at Shang Palace here.
Taste bud: 4/5
Hole in the pocket: 4.5/5
Overall Experience: 4/5
Lobby Level, Tower Wing, Shangri-La Hotel, Singapore
22 Orange Grove Road
Tel: +65 6213 4473 / 4398
Monday to Friday: 12 noon to 2:30pm
Saturday, Sunday and Public Holidays: 11am to 3pm
Daily: 6pm – 10:00pm
Ranted by The Ranter