Shang Palace @ Shangri-la Hotel


Been quite a long time since we ventured to Shangri La's Shang Palace. Was along that area recently, and thought of trying this "old friend" again.

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Chef Steven Ng, formerly from Four Seasons Jiang Nan Chun, now helms the kitchen. The decor is classy yet modern, and we like the red crystal lights.

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Was served a complimentary appetizer

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Silver Needle Tea (S$8 per person) - A non-fermented tea from the Hunan province, Tong Ting Mountain. This is a tea that was served as a tribute to Emperors from eras past. It has a fresh distinct taste.

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Complimentary 洛神花茶, which was served pre-meal to "open" our appetites.

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The first dish was this 人参酱锔雪鱼 Baked cod fish, Ginseng sauce (S$25 per person). The ginseng sauce and the creamy cream + cheese combination works well with the fish.

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For something lighter, we had the 带子锅塌豆腐 Braised bean curd, fresh scallop, shrimp roe (S$29)

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These little 锔酿珍珠鲍鱼挞 Baked abalone tart (S$40) are quite a gem.

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Didn't expect the daily boiled soup - Dried vegetable pork ribs soup (S$28) to be good. But it was good. Will stick to their daily soup the next time.

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A very sinful 金棒子拾香排骨皇 Braised pork ribs, barbecue mustard sauce (S$28). Was a bit too much for 2 diners, so would be good to share among 4 diners.

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Last but not least, a pipping hot 菩提清粥 Mixed vegetable, ginkgo nuts, porridge (S$10 per person). Quite a unique way of cooking porridge in a restaurant.


Shang Palace
22 Orange Grove Road,
Lobby Level
Shangri-la Hotel