Shang Palace @ Shangri-La Singapore - Exclusive Moutai Culinary Creations Till 22 September 2024

Visit Shang Palace in Shangri-La Singapore from now until 22 September to indulge in the exclusive Moutai Culinary Creations, crafted by Executive Chinese Chef Daniel Cheung. The special time-limited menu features a comprehensive range of seven a la carte dishes, from appetisers to desserts.

In each of these dishes, Chef Daniel has thoughtfully and harmoniously infused the bold flavours of 贵州茅台 Kweichow Moutai, China's most prestigious liquor. It was interesting to experience Moutai showcased in various creative ways.

Note that most dishes pictured in the article were served in sample portions.

Moutai Symphony

Our meal began with the Moutai Symphony cocktail, served intriguingly in traditional teaware. A blend of Moutai, Crème de Peach, and Bi Luo Green Tea, the cocktail was both bold and refreshing, with subtle fruity undertones complementing the rich notes of the moutai.

Appetisers 4/5

Appetisers came as a trio, starting with the Chilled Crystal Jelly with Shredded Chicken Marinated in Moutai ($36). This dish featured delicate layers of chicken broth jelly and shredded chicken.The Deep-fried Pastry stuffed with Ibérico Minced Pork, Century Egg Yolk, and Moutai ($24 for 3 Pieces) followed, boasting a light and crunchy pastry encasing a flavourful filling with distinct moutai notes. Our final appetiser was a non-moutai dish, the Smoked Bean Curd Rolls with Carrot, Black Mushrooms, and Pickled Radish in Black Truffle Sauce ($20 for 6 Pieces). Served chilled, it hits you immediately with a strong whiff of smokiness. I liked the variety of textures here.

Sautéed Deboned Goose Web 4.2/5

I wasn't sure if I would enjoy the Sautéed Deboned Goose Web and French Bean with Sichuan Peppercorn and Moutai ($48), but it proved to be one of the more surprising highlights of the night. The tender deboned goose web is sautéed in an aromatic and savoury moutai-enhanced sauce, complementing the crunchy French beans.

Flambè Mala Prawns with Lemongrass and Moutai 4/5

Our next dish was the Flambè Mala Prawns with Lemongrass and Moutai ($50). The moment the clayport was uncovered, a garlicky and spicy aroma filled the air. The crunchy prawns inside the claypot were generously fried in an aromatic mix of dried chillies, garlic, lemongrass, Moutai and more.

Deep-fried Ibérico Pork Wrapped in Lychee with Aged Vinegar 4.5/5

Alongside these Moutai-infused dishes, we also sampled some of Shang Palace's classic offerings. The Deep-fried Ibérico Pork Wrapped in Lychee with Aged Vinegar ($46) stood out most for its well-balanced sweet, tangy, and savoury notes. The juicy lychees, encased in crispy Ibérico pork, were perfect with the aged vinegar's slight acidity.

Braised Rice with Sri Lankan Crab Claw and Assorted Dried Seafood 4.2/5

Another highlight was the Braised Rice with Sri Lankan Crab Claw and Assorted Dried Seafood ($30 Per Person). I thoroughly enjoyed the flavourful braised gravy and sweet crab claw meat as a seafood fan.

Chilled Osmanthus Wolfberry Jelly 4/5

For desserts, the Chilled Osmanthus Wolfberry Jelly Topped with Yuzu Sorbet and Preserved Apricot ($15) was a refreshing and sweet finish to the meal.

Chilled Three Layer Coconut Milk, Pandan and Moutai Jelly 3.5/5

The final Moutai creation of the evening was the Chilled Three Layer Coconut Milk, Pandan, and Moutai Jelly ($24), a mildly sweet dessert.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Shang Palace
22 Orange Grove Road
Singapore 258350
Tel: +65 6213 4473
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Nearest MRT: Stevens MRT (DT 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 Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to destination. Journey time about 23 minutes.[Map]

Black Knight Hotpot (黑武士火鍋) @ Millenia Walk - Authentic & Pioneer Taiwan Hotpot Establishment Well-loved By Celebrities

Black Knight Hotpot (黑武士火鍋) is a pioneer hotpot establishment from Taiwan located at Millenia Walk. The premium Taiwanese hotpot experience is well-loved by celebrities for its house-made soups boiled for 16 hours. In addition, it offers seven different slow-cooked soup bases for an incomparable hotpot experience.

Fish Maw Chicken Pot and Spicy Pot

The hotpot experience comes in two sizes - single and double pot, across seven tantalising soup bases. The seven flavours are Drunken Pot, Fish Maw Chicken Pot, Spicy Pot, Pork Tripe & Chicken Peppercorn Pot, Nourishing Beauty Pot, Sliced Pork Pickled Cabbage Pot and Taro Spareribs Pot.

A good choice is the Assorted Meat Platter (market price) if you need help deciding what to go for. It comprises three different types of beef and pork. Premium choices include Japanese A5 Wagyu, Japanese A4 Wagyu, Japanese Wagyu Beef Shank and Snowflakes Wagyu Beef.

Besides the quality meat cuts, there are classic hotpot items such as fried bean curd rolls, quail's egg, lobster meatballs, beef tripe, a variety of vegetables, fungus and noodles.

There is also fresh seafood on the menu Scallops, Bamboo Clams, Live Prawns, Crab, Lobster, Oyster and Abalone. The Handmade Shrimp Paste topped with ebiko is a must-have. It has a delightful crunchy texture when it is cooked.

Black Truffle Fried Rice

Black Knight Hotpot even offers cooked dishes on its menu, unlike other hotpot restaurants. Diners can look forward to various cooked seafood such as Chilli Crabs, Cereal Prawns, Steamed Fish and more. To complete your meal, you may also complement it with hot dishes such as Mongolian Short Ribs, Sweet & Sour Pork, Fried Frog Leg etc. There are also Fried Rice and Noodles to fill you up if you are still not full.

Note: This is an invited tasting.


Black Knight Hotpot
Millenia Walk
Nihon Street
9 Raffles Blvd
#02-02/05
Singapore 039596
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Nearest MRT: Promenade (CC, DT Line)

Opening Hours:
Daily: 1130am - 4pm, 530pm - 1030pm

Direction:
1) Alight at Promenade MRT station. Take Exit A or B. Walk to destination. Journey time about 3 minutes. [Map]

Shang Palace @ Shangri-La Hotel Singapore - New Chef At The Helm With A Revitalised Menu Comprising His Signature Creations

Shang Palace, the one Michelin-starred restaurant at Shangri-La Hotel Singapore, welcomes new Executive Chinese Chef Daniel Cheung from Hong Kong. With 37 years in top-level Cantonese cooking, Chef Daniel Cheng combines traditional Cantonese cuisine with contemporary creativity. His latest stint was at Shang Palace Kowloon, another Michelin-starred restaurant within the group, with bags of experience working at Spring Moon and The Jockey Club..

We are given a glimpse of the new menu, starting with a quad of small bites. We had Chilled Fresh Abalone marinated with Japanese Sake, Chilled Tomato with Plum, Barbecued Pork Pastry and Scallop Siew Mai on the plate.

Applewood Smoked Beancurd Rolls 4.5/5

With Chef Daniel on the helm, he also brought some of his signature dishes from Hong Kong and introduced them to the new menu. One of them is the Apple Smoked Beancurd Rolls ($18) stuffed with Shitake Mushroom, Carrot and Green Mustard. Meticulously wrapped together, the vegetarian dish is packed with delightful textural enjoyment infused with applewood aroma.

Fried Rice with Kagoshima Wagyu Beef served in Whole Tomato 4.8/5

A favourite of his signature dishes is the Fried Rice with Kagoshima Wagyu served in Whole Tomato ($28). A whole tomato is used as a bowl for the fragrant fried rice. The chef advised us to have the fried rice together with the tomato. The highlight and what holds the dish together for a lovely finish is the sweet and vinegary sauce.

Steamed Spotted Garoupa fillet in Egg White Sauce 4/5

Another of Chef Daniel's signature dishes is the Steamed Spotted Garoupa fillet in Egg White Sauce ($48) topped with crispy parma ham. It is a light and hearty dish with a drinkable egg white sauce that comprises broccoli and carrot in superior broth.

Cantonese Style Crispy Chicken served with Spicy Salt 4.2/5

The Cantonese Style Crispy Chicken served with Spicy Salt is another dish on the signature menu. The air-dried chicken is slow cooked in lukewarm oil for 25-40 minutes, drip-dry and then bathed in very hot oil to achieve the crispy skin.

Baked Live Prawns with Garlic and Sarawak White Pepper 4.5/5

Another highlight of Chef Daniel's signature dishes is the Baked Live Prawns with Garlic and Sarawak White Pepper ($58). Chef Daniel used to make this in Hong Kong and brought it to Singapore with a little tweak to localise it by using local prawns and Sarawak peppercorn.

Boneless Quail filled with Bird's Nest in Superior Broth 4.5/5

A time-honoured dish on Shang Palace's menu is the Boneless Quail filled with Bird's Nest in Superior Broth ($98). Traditionally it used to be stuffed with shark's fin but now is replaced with bird's nest. I enjoyed this version, as the bird's nest give it an extra crunch.

Stewed Shrimp Pomelo Peel 3.5/5

The Stewed Shrimp Pomelo Peel ($28) is an uncommon nostalgic dish. I never knew we could eat pomelo peel. It is cooked to a soft spongy texture. It tasted bland on its own, lifted by the shrimp roe sauce, which is very delicious.

Double-boiled Snow Pear with Peach Resin, Mandarin Peel and Chuanbei 4.2/5

Wrapping up our dinner is the Double-boiled Snow Pear with Peach Resin, Mandarin Peel and Chuanbei. A light and refreshing dessert after all the richly flavoured dishes.

Note: This is an invited tasting.


Shang Palace
Shangri-La Hotel
22 Orange Grove Road
Lobby Level
Singapore 258350
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Nearest MRT: Orchard Road (NS Line, TE Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 1000pm
Sat, Sun & PH: 11am - 3pm, 6pm - 1000pm

Direction: 
Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue onwards to Forum Shopping Mall. Walk further down to Orchard Parade Hotel. At Orchard Parade Hotel traffic junction, cross the road. Walk towards Orchard Hotel. Continue walking on Orange Grove Road until destination. Journey time about 30 minutes. [Map]

5 On 25 @ Andaz Singapore - Weekend Dim Sum Club With Over 25 Varieties Of Handcrafted Delicacies

The newly launched modern Cantonese Restaurant in Andaz Singapore, 5 on 25 launches its inaugural weekend dim sum brunch experience - Weekend Dim Sum Club. Guests can look forward to an a la carte menu of over 25 varieties of handcrafted delicacies alongside sweeping views of Singapore.

Guests can also elevate the brunch experience with a suite of beverages. For an additional $78 per pax, guests can sip a free flow of Delamotte Brut N V Champagne, bottled beers as well as three low-alcoholic and non-alcoholic organic sparkling teas by Copenhagen Sparkling Tea Company in Denmark.

Shrimp and Cod Fish Beancurd Rolls 3.5/5

We started with the Shrimp and Cod Fish Beancurd Rolls ($3.50 pc). It is not something new, but the incorporation of cod fish elevated the textural bite.

Lemon Bacon Rolls 3.8/5

Next is the Lemon Bacon Rolls ($7.50), which come in a creamy sauce that helps to balance the savouriness and lemon's zestiness. 

Shrimp Dumplings, Lychee, Mustard 4.2/5

This is not your usual Shrimp Dumplings ($7.50). The addition of lychee and mustard brightens the taste profile of the beautiful morsel.

Chef Lam's Signature Deep-fried Duck Roll

One of Chef Lam's Signatures is the Deep-fried Duck Roll ($12) stuffed with duck and mushrooms, dressed in oyster sauce. It feels like having "Tau Kwa Pok", a traditional hawker item that is no longer commonly seen in Singapore.

Shredded Chicken with Sesame Sauce 3.5/5

Besides dim sum items, several chef's recommendations make up the weekend dim sum club menu. One of them is the Shredded Chicken with Sesame Sauce ($12) paired with cucumber and crispy rice puffs. The sesame sauce is interesting. It has a nutty, tangy taste profile giving the dish a delightful finishing.

Stir-fried Assorted Mushroom 4/5

Wrapping up on dim sum lunch, we had the Stir-fried Assorted Mushroom ($12) cooked in oyster sauce and Fried Rice with Wagyu Beef in Truffle Sauce ($38). 

Fried Rice with Wagyu Beef, Truffle Sauce 3/5

Having just the fried rice alone can be pretty dull. Hence I would recommend getting the stir-fried assorted mushroom to go along. As for the fried rice, the wagyu and truffle sauce were hardly distinguishable. Therefore it is pretty ordinary.

5 ON 25’s Weekend Dim Sum Club à la carte and set menus are available on Saturdays and Sundays from 12 pm to 2.30 pm.

Note: This is an invited tasting.


5 On 25
Andaz Singapore
5 Fraser Street
Level 25
Singapore 189354
Tel: +65 64081228
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Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Tue-Sun: 12pm - 230pm, 6-1030pm

Direction:
1) Alight at Bugis MRT station. Take Exit E or F. Walk to destination. Journey time about 5 minutes. [Map]