Shang Palace @ Shangri-La Singapore - Unveils a Refreshed Cantonese Menu

I am back at Shang Palace, Shangri-La Singapore, to experience its refreshed menu that redefines timeless Cantonese gastronomy through a contemporary lens. Guided by Executive Chef Daniel Cheung, the new offerings honour tradition while introducing refined techniques and elegant presentations.

The meal begins with a delightful Amuse Bouche featuring sweet prawn paired with a zesty sauce. The bright acidity complements the prawn's natural sweetness beautifully, awakening the palate and setting the tone for what's to come.

Trio of Dim Sum Items 4/5

We commence the dinner with a Trio of Dim Sum Items, each showcasing refined craftsmanship and thoughtful layering of flavours and textures. The Steamed Chicken Roll with Ham, Black Mushroom and Fried Fish Maw is comforting yet elegant, with tender chicken wrapped around savoury ham and earthy mushrooms, punctuated by the gentle chew of fish maw. The Traditional Deep-fried Hokkaido Scallop Dumpling with Supreme Broth delivers a delightful contrast: crisp on the outside, revealing a sweet, succulent scallop filling within. Rounding off the trio is the Steamed Crystal Dumpling with Black Truffle, Assorted Mushroom and Preserved Olive, where translucent skin encases an aromatic medley of mushrooms, lifted by the earthy perfume of black truffle and a subtle briny note from the preserved olive. Together, the trio offers a graceful introduction to Shang Palace's refreshed Cantonese repertoire.

Double-Boiled Soup 4.5/5

Next is a hearty and nourishing Double-Boiled An Xin Chicken Broth with Fish Maw, Sea Conch and Honey Dew. Ingredients including sea conch, chicken, chicken feet, fish maw, honeydew, jade bamboo and ginger are double-boiled for over three hours, resulting in a rich, velvety broth. The addition of honeydew is particularly intriguing and uncommon in traditional double-boiled soups. It imparts a subtle melon sweetness at the finish, adding complexity without overpowering the broth's savoury depth.

Baked Australia Pork Rib with Osmanthus Honey and Black Pepper Sauce 4.5/5

One of the highlights of the evening is the Baked Australia Pork Rib with Osmanthus Honey and Black Pepper Sauce. Rose wine is poured tableside before the ribs are flambéed, adding a touch of theatre. The pork ribs are exceptionally tender, falling off the bone with ease. The osmanthus honey lends a delicate floral fragrance, while the black pepper sauce delivers a bold, peppery kick. The sweet-and-spicy interplay is truly lip-smacking.

Baked Assorted Diced Seafood and Sea Conch with Cream Sauce 4/5

This dish is a nostalgic nod to Hong Kong's 1980s culinary era, where Chinese and Western influences converged. Traditionally cooked with Portuguese sauce, Shang Palace adapts it using a creamy white sauce akin to béchamel. The Baked Assorted Diced Seafood and Sea Conch with Cream Sauce is topped with mozzarella cheese and baked until golden brown, resulting in a comforting, creamy dish with a satisfying crust.

Braised Boneless Duck with Eight Treasures 4.5/5

The Braised Boneless Duck with Eight Treasures is served in a rich abalone sauce broth, alongside prawns, cuttlefish, pig kidney, chicken, bamboo shoots, fish maw, sea cucumber, and mushrooms. The duck is deep-fried before braising, a technique that tightens the skin, keeps it crisp, and removes any gaminess from the meat. The result is a luxurious, well-balanced dish showcasing both technique and tradition.

Deep-fried Crab Claw with Shrimp Paste and Almond Flakes 4.5/5

The Deep-fried Japanese Snow Crab Claw, stuffed with shrimp paste and coated with almond flakes, offers excellent textural contrast. The succulence and sweetness of the prawn filling are enhanced by the nutty crunch of the almonds, making this a crowd-pleasing classic.

Braised Assorted Vegetables with Preserved Beancurd in Claypot 4.5/5

Vegetable dishes shine just as brightly with the Braised Assorted Vegetables with Preserved Beancurd in Claypot. Featuring broccoli, Nai Bai, bamboo fungus, shiitake mushrooms, eggplant, snow peas, vermicelli and beancurd, everything is braised in a flavourful vegetable broth with preserved beancurd and vegetarian oyster sauce. The preserved beancurd sauce is the star, packed with umami and depth, while the vermicelli soaks up the delicious broth beautifully.

Chilled Pandan Pudding Topped with Bird's Nest 4.2/5

Dessert is a refreshing Chilled Pandan Pudding topped with Indonesian Bird's Nest and edible gold foil. Made from fresh pandan juice, the pudding is silky smooth and fragrant. The addition of bird's nest lends a touch of luxury, ending the meal on a light yet indulgent note.

Shang Palace's refreshed menu is a confident showcase of classic Cantonese flavours reimagined with finesse. Chef Daniel Cheung strikes an admirable balance between tradition and modern expression, delivering dishes that are comforting, elegant and thoughtfully executed. A worthy revisit for both loyal patrons and newcomers alike.

Note: This is an invited tasting.


Shang Palace
22 Orange Grove Road
Singapore 258350
Tel: +65 6213 4473
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Mon-Fri: 12pm - 2.30pm, 6pm - 10pm
Sat-Sun: 11am - 3pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards the Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to the destination. Journey time is about 23 minutes.[Map]

French Fold @ Great World - An All-day Dining Contemporary Crêperie Serving Wholesome Galettes And Sweet Crêpes

French Fold's newest outlet at Great World is a delightful spot to enjoy galettes and crêpes any time of the day, from breakfast through to dinner. Each galette is crafted using 100% organic buckwheat flour from Brittany.

Wild Trout Galette 4/5

On my visit, the seasonal option was Wild Trout Galette with leek fondue and lime. Creamy leek has always been one of my favourites, so I couldn't resist this classic pairing. The galette came with its characteristic lacy holes and crispy edges, holding the filling well, unlike some I've tried that turn soggy within minutes. Despite being gluten-free, it had a pleasantly chewy texture, particularly at the corners and folding edges. The leek fondue was tender and just the right level of creaminess, though the sliced trout didn't quite deliver the moist, flaky texture I'd expected.

Duck Confit Galette 5/5

For a heartier option, we tried No. 15 Duck Confit, served with baby potatoes, caramelised onion, cream, Meule cheese, and Parmesan. The shredded duck confit was fatty and tender, each bite indulgent with a mix of cream and cheeses and mouth-filling with soft baby potatoes. A finishing sprinkle of thyme punctuated the richness with a subtle citrusy and herbaceous note, making this dish even more satisfying.

Crepe with Caramelised Apples 3.5/5

For desserts, Crepe No. 29 featured caramelised apple with a drizzle of salted caramel. The crepe itself was buttery and delicious. The apples nestled beneath the crepe were lightly softened rather than truly caramelised, and the salted caramel lacked depth, making the overall flavour lean more towards simple sweetness than a balanced sweet-salty profile.

Crepe with Dark Chocolate Sorbet 3/5

Crepe No. 31 paired a dark chocolate sorbet from Birds of Paradise with white chocolate sauce and chocolate crumble. While visually appealing, I preferred a richer, more intense dark chocolate ice cream to better complement the crepe.

Overall, French Fold at Great World City offers a charming space for galettes and crêpes, with thoughtful attention to ingredient quality and presentation.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


French Fold
Great World City
1 Kim Seng Promenade
#01-153
Singapore 237994
Tel: +65 6047 0248
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Nearest MRT: Great World (TE Line)

Opening Hours:
Daily: 8am - 10pm

Direction:
Alight at the Great World MRT station. Take Exit 6. Walk to the destination. Journey time is about 5 minutes. [Map]

Robata Akari @ Duxton Hill - Showcases Traditional Robatayaki with Premium Ingredients

Robata Akari, located along Duxton Hill, is a Japanese robatayaki-style izakaya that opened in September 2025. The restaurant centres on the traditional robatayaki grilling technique, where premium ingredients are slow-grilled over charcoal, offering diners an authentic, communal Japanese dining experience in a warm, inviting setting.

We went with the Special Menu ($189), which provided a well-paced journey through appetisers, sashimi, grilled items and hearty mains. There is also a premium menu at $289.

Chef's Selection of 3 Appetisers 3.5/5

The meal began with the Chef's Selection of 3 Appetisers, featuring Wagyu with Sea Urchin, Cream Cheese with Wasabi, and Potato Salad. Among the trio, the Wagyu with Sea Urchin stood out effortlessly. The rich marbling of the wagyu paired beautifully with the briny sweetness of the uni, delivering a luxurious bite that set the tone for the meal.

Chilled Starters - Japanese Salad with Colourful Vegetables

The chilled course was a Japanese Salad with Colourful Vegetables. Unfussy and straightforward, it was light and refreshing, allowing the natural freshness of the greens to shine through. It's a good light starter before the heavier courses.

Sashimi - Chef's Selection of Sashimi 5 Kinds 4/5

Next came the Chef's Selection of Sashimi 5 Kinds, comprising Salmon, Bonito, Tuna, Yellowtail, and Shrimp topped with Salmon Roe. Each slice was fresh and clean-tasting, showcasing high-quality seafood with a balanced mix of textures and flavours.

Deep-Fried - Seasonal Vegetable & Agedashi Tofu 4/5

For the deep-fried course, we had Agedashi Tofu paired with capsicum and Eggplant. The tofu was soft and silky inside, with a light exterior that absorbed the savoury sauce nicely.

Akari's Special - Premium Wagyu Shabu-Shabu/ Sukiyaki 4.5/5

The highlight of the Special Menu is undoubtedly Akari's Premium Wagyu, available as either shabu-shabu or sukiyaki. I opted for the shabu-shabu, which allowed the beautifully marbled wagyu to shine. The beef was incredibly tender, delivering a melt-in-the-mouth texture with rich, beefy flavours.

Robata-Grilled - Eggplant 2.5/5

A series of robata-grilled selections followed, showcasing the restaurant's robata-grilling techniques. The Eggplant paired with Bonito came first, with the skin removed to reveal a very soft interior. Unfortunately, this dish did not quite resonate with me, as the flavours felt relatively mild and the texture leaned towards the mushy side.

Robata-Grilled - Black Cod 3.8/5

The Robata-Grilled Black Cod fared much better, offering a rich, buttery flesh with a pleasing crisp on the skin.

Robata-Grilled - Salmon with Salmon Roe 3.8/5

This was followed by the Robata-Grilled Salmon topped with Salmon Roe, which was cooked precisely, resulting in a moist texture without being dry, reflecting good control over the grilling timing.

Robata-Grilled - Chicken Meatballs with Egg Yolk 3/5

Rounding off the robata items were the Chicken Meatballs with Egg Yolk; while flavourful, the texture was a little too soft for my personal liking, making it less memorable compared to the other grilled dishes.

Claypot Rice with Wagyu & Corn 3.8/5

The Claypot Rice with Wagyu & Corn was a comforting and satisfying dish. The rice was fragrant, infused with wagyu fat for added depth, while the corn introduced a pleasant sweetness and textural contrast.

Dessert - Sweet Potato & Vanilla Ice Cream 3/5

Dessert was Sweet Potato with Vanilla Ice Cream. The sweet potato was naturally sweet with light smoky notes from the fire, pairing nicely with the cold, creamy vanilla ice cream for a simple yet effective hot-and-cold contrast.

Black Throat Sea Perch 4.5/5

We also tried the Black Throat Sea Perch from the à la carte menu. Skewered and slow-grilled over charcoal in irori style, the fish was evenly cooked, moist, and naturally sweet, allowing its quality to shine without excessive seasoning.

Overall, Robata Akari delivers a refined robatayaki experience, with strong execution of its grilled items and premium ingredients, making it a noteworthy addition to Singapore's Japanese dining scene — especially for those who appreciate charcoal-grilled flavours executed with restraint and precision.

Note: This is an invited tasting.


Robata Akari
10 Duxton Hill
Singapore 089594
Tel: +65 9647 5330
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Nearest MRT: Maxwell (TE Line), Outram Park (EW, NE, TE Line), Tanjong Pagar (EW Line)

Opening Hours:
Daily: 5pm - 12midnight

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road and walk to Duxton Road. Walk down Duxton Road. Turn right onto Duxton Hill. Walk down Duxton Hill. Walk to the destination. Journey time is about 3 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight to Tanjong Pagar Road. Cross the road and walk to Craig Road. Walk down Craig Road towards Neil Road. Turn left onto Neil Road. Walk to the destination. Journey time is about 6 minutes. [Map]

3) Alight at Outram Park MRT station. Take Exit 4. Walk to the staircase behind the open-air car park. Take the stairs to Duxton Plain Park. Turn right and walk down Duxton Plain Park. Cross the tunnel, take the stairs to the road level and walk down Neil Road. Walk to the destination. Journey time bout 6 minutes. [Map]

Tempura Ensei X Kaluga Queen - An Exclusive Tempura and Caviar Omakase Experience

Tempura Ensei at Palais Renaissance partners with Kaluga Queen, one of the world’s leading caviar brands, to present an exclusive three-week-only caviar and tempura omakase experience.

At Tempura Ensei, you will be treated to authentic Edo-style tempura prepared using techniques passed down from the 120-year-old Tenkane in Japan. To highlight the natural flavours of seasonal ingredients flown in several times a week, Executive Chef Naruki Takeshima, who trained at Tenkane, uses premium Tomizawa Super Violet flour, chilled batter, and high-quality goma abura sesame oil.

For this collaboration, each guest receives a personal tin of Kaluga Queen Caviar to enjoy throughout the meal.

Red Snapper Carpaccio 4/5

Shirako Chawanmushi 5/5

Dinner began with an elegantly presented Red Snapper Carpaccio dressed in a citrusy yuzu-sesame oil, followed by a Shirako Chawanmushi with Cauliflower Cream, an ingenious creation. The delicate flavours melded into a milky, creamy profile, beautifully lifted by a dash of sansho pepper, and it was one of the best pairings with the savoury caviar.

Tiger prawn 3.5/5

Prawn head 4/5

Next came a selection of Edo-style tempura served with condiments, beginning with Tiger Prawn. The crispy prawn heads were wonderfully moreish, especially with curry salt.

Kisu Tempura 4/5

We then had Kisu Tempura, a popular seasonal delicacy. With its tender, flaky white flesh, the light, airy batter gave it a delightful, crispy exterior, and the caviar elevated its subtle sweetness.

Kobako Kani 4.5/5

In between tempura courses, we were served Kobako Kani, a female snow crab, a treasured winter delicacy prized for its sweet meat and rich roe.

Uni 4/5

Sumi Ika 4.5/5

The Uni Tempura paired with caviar made for a luxurious bite, but my personal favourite was the Sumi Ika. Its surprisingly creamy texture was further enhanced by the briny richness of the caviar.

Unagi 4/5

Unagi Tempura was served like a handroll, delectable with a sweet-savoury tare.

Asparagus Tempura 4/5

Sweet Potato Tempura 5/5

The selection included 2 vegetable tempura, Asparagus and Sweet Potato. The sweet potato was especially memorable for its sweet and creamy interior. I found myself wishing there were more of it.

Hot Soba 3/5

The omakase concludes with a choice of Tendon, Tencha or Hot Soba. I opted for the Hot Soba, which was somewhat lacklustre. The Tendon would have been a more satisfying finish. I found the shrimp tempura somewhat dry.

Dessert 5/5

Dessert ended the meal on a refreshing note with a slice of juicy and sweet musk melon and strawberry.

Available till 31 December 2025, Reservations for this Exclusive Menu ($388) at Tempura Ensei are now open. For more information or to secure your seat, visit the official website: https://ensei.sg/

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Tempura Ensei
Palais Renaissance
90 Orchard Road
#B1-06/07
Singapore 238871
Tel: +65 9178 0664 / +65 6226 0500
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Nerest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 12pm – 2.30pm, 6pm – 10pm

Direction:
Alight at Orchard MRT station. Take Exit 4. Walk to Wheelock Place. Walk to the traffic junction of Orchard Road and Angullia Park. Cross the road to the Royal Thai Embassy. Turn left and continue down Orchard Road. Walk to the destination. Journey time is about 8 minutes. [Map]

Moxie @ Alumni Association Medical Centre (SGH) - Launches Brand New Weekend Brunch Experience

Moxie, located just minutes from Tiong Bahru, brings a refreshing Mediterranean beach-house vibe to its newly launched Weekend Brunch. Bright, airy and relaxed, the space is designed for lingering afternoons filled with sharing plates, seafood-forward dishes and easy drinks. We visited for an invited tasting to explore their updated brunch offerings. Here’s our complete, honest review.

Burrata 4/5

We started with the Burrata Salad ($26), featuring an ultra-creamy burrata paired with roasted and pickled red beets, flambeed grapes and a fragrant pistachio dukkah. The balance of sweetness, acidity and spice works beautifully, and the mint oil adds a refreshing lift. A simple dish elevated by thoughtful touches is a strong start to the meal.

Spiced Corn Ribs 3.8/5

The Spiced Corn Ribs ($16) arrived in adorable finger-sized pieces, lightly crisp and well-seasoned with paprika, coriander and cumin. The cumin-infused aioli, feta and fresh herbs add richness, making this an easy crowd-pleaser. Great as a starter or as a snack with drinks, though not particularly groundbreaking.

*NEW* Buttermilk Fried Chicken Lollipop 3/5

We were pretty excited for the Buttermilk Fried Chicken Lollipops ($15) as they looked promising and well-marinated. However, the flavour leaned too salty for our liking, and the charred edges introduced a bitterness that distracted from the marinade. The smoked almond aioli was tasty, but overall, this dish didn’t land as well as the others.

*NEW* Spanish Cod Brandade 4/5

The Spanish Cod Brandade ($19) turned out to be a pleasant surprise. Made with salted cod slow-cooked in aromatic milk, then folded with potatoes, garlic confit, shio kombu and crème fraiche, it has a comforting, creamy texture reminiscent of a seafood croquette filling. Spread on toasted sourdough, it’s rich, savoury and addictive. Definitely a dish that grows on you with each bite.

Black Garlic Pesto Linguine 3.5/5

The Black Garlic Pesto Linguine ($32) features al dente pasta in a sauce of white wine, black garlic pesto, rock shrimp, scallops, mussels, and chilli flakes. While the seafood was fresh and the pasta cooked well, the garlic flavours didn’t come through strongly enough, and the scallops were cut into tiny pieces, which reduced their satisfaction factor. A decent dish, but could be bolder.

*NEW* Shrimp and Grits 4.5/5

Umami Rice 4.2/5

Moxie does seafood really well, and it truly shows in both the Shrimp and Grits ($36) and the Umami Rice ($46). The former impressed us with three plump tiger prawns, marinated in Calabrian chilli and garlic, grilled perfectly, and served atop creamy saffron- and cotija-infused grits. Rich, flavour-packed and memorable, though best shared as it becomes heavy after several bites.

The latter features matsu rice simmered in shellfish bisque and crowned with prawns, scallops, squid and clams. We loved the firm, al-dente grains that absorbed all the bisque goodness. Deeply savoury and layered with briny sweetness, this was one of our favourites of the afternoon.

*NEW* Double Bone Iberico Pork Chop 3.8/5

The Double Bone Iberico Pork Chop ($42) is brined, sous-vide-cooked, pecan-crusted, and finished in the oven, resulting in tender, juicy meat. Paired with a pancetta and sweet corn potato hash, it’s hearty and flavourful. However, the combination veers slightly too sweet for our personal preference.

Dark Chocolate Mousse 3/5

*NEW* Pistachio Cheese Brulee Tart 3.5/5

We ended our meal with two desserts. The Dark Chocolate Mousse ($16) is velvety and rich, served with hazelnut ice cream, toasted hazelnuts and berry compote. The flavours are classic and comforting, though not particularly standout.

The Pistachio Cheese Brulee Tart ($18) features an almond sablé crust filled with a pistachio-infused cream cheese custard, which is torched before serving. Creamy, slightly savoury, and not overly sweet, this makes a lovely finish for those who prefer desserts on the lighter side.

For those who enjoy a tipple with brunch, Moxie offers a generous 2-hour free-flow programme — priced at $38++ for red/white wine and prosecco, or $48++ if you’d like to add rosé, Aperol spritz and beer. If free-flow isn’t your vibe, their menu also features a solid selection of creative and classic cocktails that pair well with a lazy weekend afternoon.

Moxie offers a breezy, enjoyable brunch experience with standout seafood dishes, vibrant starters, and a welcoming Mediterranean-inspired setting. While a few plates could benefit from stronger flavours or seasoning adjustments, many dishes delivered satisfying textures and freshness. The 2-hour free-flow option is also a great value for those planning to unwind over drinks. If you’re looking for a relaxed weekend spot to graze, share plates and enjoy well-executed seafood, Moxie is a charming choice worth checking out.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Moxie
Alumni Association Medical Centre
Singapore General Hospital (SGH)
2 College Road
Singapore 169850
Tel: +65 9339 3380
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Nearest MRT: Outram Park (EW, NE, TE Line)

Opening Hours:
Tue-Thu, Sun: 1130am - 10pm
Fri-Sat: 1130am - 1130pm
(Closed on Mon)

Direction:
1) Alight at Outram Park MRT. Take Exit 1. Cross the road. Turn right and walk down Outram Road towards the flyover. At the junction of Outram Road and Chin Swee Road, turn left and walk to College Road. Walk to the destination. Journey time is about 6 minutes. [Map]