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.
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.
Was served a complimentary appetizer
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.
Complimentary 洛神花茶, which was served pre-meal to "open" our appetites.
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.
For something lighter, we had the 带子锅塌豆腐 Braised bean curd, fresh scallop, shrimp roe (S$29)
These little 锔酿珍珠鲍鱼挞 Baked abalone tart (S$40) are quite a gem.
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.
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.
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