Pang Pang (胖哥俩肉蟹煲) @ Guoco Midtown II - 50% OFF Second Pot Promtion From 2 to 31 January 2026

Pang Pang (胖哥俩肉蟹煲) at Guoco Midtown II is a name that resonates strongly with fans of robust, flavour-packed Chinese casseroles. Originating from Haiyan, Zhejiang, in 2008, the brand has grown into a nationwide phenomenon in China, famed for its intensely savoury one-pot meat and seafood casseroles. With over 50 million pots sold annually and queues forming daily, Pang Pang’s reputation clearly precedes itself. Diners can choose from seven different casseroles, each spotlighting a hero protein wok-fried in an intensely aromatic blend of spices, chilli oil and secret sauces. From 2 to 31 January 2026, there is also a 50% OFF second pot promotion (T&Cs apply), making it an even more compelling reason to visit.

A definite must-order here is the Signature Crab Pot ($78), which features two sizeable crabs stir-fried generously in spices and chilli oil. While diners can select their preferred spice level, the heat is relatively mild and very manageable, allowing the savoury depth of the sauce to shine. What truly makes this dish memorable is the addictive sauce. It is rich, aromatic and dangerously good with rice. Extra ingredients such as chicken feet, noodles, pork ribs, prawns, and rice cakes can be added to further customise the pot.

⁠Signature Crab Pot 5/5

Interestingly, while the crabs are the headline, my personal highlights were the potatoes and chicken feet. The potatoes are cooked to an incredibly soft texture, thoroughly soaking up the luscious sauce. The chicken feet, on the other hand, are superbly braised until tender, gelatinous and thoroughly infused with flavour. It is so addictive that they easily stole the limelight from the crabs themselves.

Beyond the crab pot, Pang Pang also offers other casseroles, including Pork Ribs Pot, Chicken Wing Pot, Chicken Feet Pot, Frog Pot and Prawn Pot, giving diners plenty of options to explore, especially with the second pot promotion running during January.

Smashed Cucumber 4.5/5

To balance the richness of the casseroles, the Smashed Cucumber ($3.80) is a refreshing and well-executed cold dish. Crunchy, lightly tangy and cooling, it does an excellent job of cutting through the oiliness of the main pot. The menu also features other cold starters such as Sichuan Spicy Chicken in Red Chilli Oil, Crunchy Chinese Broccoli, Silken Tofu with Century Egg, Braised Peanuts with Celery, Pang Pang’s Cold Noodles and Seasonal Vegetables.

Beef Tripe Bowl 4/5

For appetisers, we tried the Beef Tripe Bowl ($15.80), which impressed with its satisfying crunch and springy bite. The tripe is coated in a spicy, piquant chilli sauce that delivers both heat and fragrance without overwhelming the palate.

Pangpang’s Fried Glutinous Rice Cake 4.2/5

The Pang Pang’s Fried Glutinous Rice Cake ($8.80) makes for a delightful snack. Deep-fried to a golden crisp exterior, the inside remains soft and chewy, with molten brown sugar oozing out for a sweet-savoury finish that is surprisingly addictive.

Pangpang’s Signature Ice Tea and ⁠Pineapple, Passionfruit Ice Tea 4/5

Given the bold and rich flavours across the menu, Pang Pang’s Signature Ice Tea, along with the Pineapple, Passionfruit Ice Tea, are perfect accompaniments. Sweet, refreshing and lightly fruity, they help refresh the palate and keep the meal enjoyable till the very end.

Overall, Pang Pang delivers precisely what it promises — hearty, indulgent casseroles packed with flavour, complemented by well-thought-out sides and drinks. It is easy to see why this brand has achieved cult status in China, and the January promotion only sweetens the deal for those looking to indulge in more than one pot.

Note: This is an invited tasting.


Pang Pang (胖哥俩肉蟹煲)
Guoco Midtown II
20 Tan Quee Lan Street
# 01-13/16
Singapore 188107
Tel: +65 8084 9068
Facebook
Instagram
Website
Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
Alight at Bugis MRT station. Take Exit D. Turn left and walk to the destination. Journey time is about 3 minutes. [Map]

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
Facebook
Instagram
Website
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]

Ban Lan Hokkien Cuisine (班岚) @ Scotts Square - Michelin-Selected Fujian Cuisine Makes Its International Debut in Singapore

Ban Lan (班岚), one of Suzhou's most celebrated Fujian restaurants and a MICHELIN Selected establishment, has made its long-awaited international debut in Singapore. Located at Scotts Square, Ban Lan Hokkien Cuisine (班岚) brings refined Min (Fujian) flavours to Orchard Road, led by Chef Sun Xiaoyang, a Fujian native with more than 18 years of experience. A disciple of one-Michelin-starred Chef Wu Rong, Chef Sun presents Fujian cuisine with both tradition and finesse.

First-Harvest Seaweed with Dried Shrimp & Sea Urchin 4.2/5

Inspired by a traditional Eastern Fujian pairing of dried shrimp and seaweed, the First-Harvest Seaweed with Dried Shrimp & Sea Urchin ($36/$49) elevates the classic with premium bafun uni. Served hand-roll style with thin cucumber slices, it balances umami richness with refreshing crunch.

Zhao'an Smoked Pork with Arugula 4.2/5

The Zhao'an Smoked Pork with Arugula is an off-menu item. It is a refined take on a Zhao'an street snack. The pork jowl is slow-braised, lightly smoked, then tossed with Luxi pickled greens and rocket leaves. The result is tender, aromatic pork uplifted by bright, sweet-tangy notes, making it an excellent appetite opener.

Black-Boned Chicken Tossed with Sliced Conch 4.2/5

The Black-Boned Chicken Tossed with Sliced Conch ($32) features free-range black chicken, thin-sliced conch, and crispy, shredded taro, offering a trio of contrasting textures. The flavours are gently savoury with a natural sweetness that unfolds with each bite.

Black Tiger Prawns in Traditional Hokkien Alcohol 5/5

Prepared using the Fujian "aged drunken" method, the Black Tiger Prawns in Traditional Hokkien Alcohol ($49/$66) are steeped in aged wine for deep, aromatic flavours. The tomalley turns luxuriously creamy, while the prawn flesh remains bouncy and sweet. It is a standout dish showcasing the elegance of Fujian alcohol-based cooking.

Hokkien Buddha Jumps Over the Wall 4.8/5

The Hokkien Buddha Jumps Over the Wall ($156 per serving) is a legendary centrepiece of Fujian cuisine. Ban Lan's version features premium sea cucumber, abalone, fish maw and more, slow-braised for over 10 hours. Diners are encouraged to inhale the wine-perfumed aroma, admire the clear amber broth, and savour its velvety richness. A deeply indulgent bowl that stays true to tradition.

Poached Squid with Scallion Oil Pesto 4.8/5

The Poached Squid with Scallion Oil Pesto ($59/$109) features line-caught tube squid from Dongshan, which is flash-frozen with liquid nitrogen to preserve freshness. Gently poached and chilled, the squid is paired with a fragrant scallion-numb-spice sauce that enhances its natural sweetness and crisp texture.

Steamed Crab with Hokkien Glutinous Rice Cake 4.5/5

The Steamed Crab with Hokkien Glutinous Rice Cake ($89 for 1 crab/ $169 for 2 crabs) reinterprets the traditional one-pot braise. Drawing from classic Southern Fujian banquet cooking, glutinous rice is stir-fried, layered in lotus leaf, and steamed with fresh crab meat and roe. The rice absorbs every drop of seafood essence — sticky, aromatic, and exceptionally satisfying.

Wagyu Beef Cube with Sweet Potato 4.5/5

The Wagyu Beef Cube with Sweet Potato features tender Wagyu cubes paired with sweet potato in a dish reminiscent of Western steak and carrots — but executed in a distinctly Chinese manner, with savoury depth and subtle sweetness.

Taro with Crispy Pork and Scallion Oil Gravy 5/5

The Taro with Crispy Pork and Scallion Oil Gravy ($36) is a modern Fujian braised taro dish that uses only the prized centre cut. The taro becomes creamy and delicately sweet, absorbing the rich pork gravy. Finished with crispy shallots, this comforting yet elegant plate is one of the evening's best.

Braised Tofu with Red Mushroom from Sanming 5/5

The Braised Tofu with Red Mushroom from Sanming ($32) features Fujian red mushrooms braised with traditional fire-cooked tofu, enriched with dried shrimp and smoked, cured pork. The result is a full-bodied broth packed with umami and earthy sweetness. It is a beautiful representation of the region's "mountain and sea" philosophy.

Fuzhou-style Crispy Pork Ribs Marinated in Hokkien Traditional Alcohol 4.2/5

The Fuzhou-style Crispy Pork Ribs Marinated in Hokkien Traditional Alcohol ($29/$36) is inspired by Fuzhou's "Ten-Spice Drunken Ribs." These lightly battered ribs are fried to crispness and finished with a refined sweet-savoury sauce. Cleaner and more delicate than the classic version, yet still flavourful.

Stewed Semi-Dried Squid Roe with Muscovy Duck 4.8/5

The Stewed Semi-Dried Squid Roe with Muscovy Duck is another off-menu dish. It is a nourishing Fujian speciality featuring semi-dried female squid filled with roe, slow-braised with Muscovy duck and Rehmannia root. Morel mushrooms add earthy depth. Traditionally eaten postpartum, but here presented as a deeply comforting, flavour-laden soup.

Steamed Mindong Yellow Croaker with Yong'an Yellow Chilli 4.5/5

The Steamed Mindong Yellow Croaker with Yong'an Yellow Chilli ($79) features premium yellow croaker from the East China Sea steamed with fermented Yong'an yellow chilli, adding gentle heat and a fermented tang. The fish is tender, with a clean sweetness typical of high-quality croaker.

Tie Guan Yin Tea-Smoked Crispy Sesame Chicken 4.8/5

Tie Guan Yin Tea-Smoked Crispy Sesame Chicken ($46/$79) is an outstanding dish. This original creation combines techniques from traditional sesame chicken and hanging-roasted chicken. The bird is marinated with Tie Guan Yin tea leaves for a delicate tea fragrance, then meticulously prepared over 12 hours, air-dried, brushed with skin glaze, coated with sesame, roasted and finally flash-fried. The result is irresistibly thin, crispy skin with tender, juicy meat beneath, offering savoury richness layered with a gentle tea aroma.

Stir-Fried Seaweed with Pea Shoots 4.2/5

The Stir-Fried Seaweed with Pea Shoots ($26) features first-harvest seaweed from Dongshan stir-fried with tender pea shoots, resulting in a clean, umami-rich side with subtle brothiness.

Quanzhou Seafood Braised Noodles 4.5/5

The Quanzhou Seafood Braised Noodles ($19) is a reimagined version of Quanzhou braised noodles, using a rich prawn stock blended with seafood, Xiamen Gulong pork trotters, and peanut-sesame paste. The springy noodles soak up the deeply savoury broth. It is hearty and addictive.

Pomegranate and Seaweed Jelly 4.2/5

The Pomegranate and Seaweed Jelly ($12 per potion) is a classic Fujian dessert made from locally sourced Sea Stone Flower (hai shi hua). The jelly is simmered, shaved, and served with fresh pomegranate juice and finger lime. Light, refreshing, and elegantly tangy — a fitting end to a rich Fujian meal.

Ban Lan's arrival in Singapore signals a new chapter for Fujian cuisine on our shores. With a MICHELIN pedigree and a chef trained under one of Fujian's most respected masters, the restaurant delivers elevated, meticulously prepared dishes that honour tradition while showcasing refined technique. From exquisite seafood to luxurious soups and beautifully executed staples, Ban Lan presents a polished, authentic, and occasionally innovative interpretation of Fujian flavours. Prices tilt premium, but the craftsmanship and ingredient quality deliver a memorable dining experience.

Note: This is an invited tasting.


Ban Lan Hokkien Cuisine (班岚)
Scotts Square
6 Scotts Road
#02-01/02
Singapore 228209
Tel: +65 80676688/ 62988866
Facebook
Instagram
Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk to Scotts Road. Turn right onto Scotts Road. Walk down Scotts Road. Walk to destination. Journey time about 5 minutes. [Map]

Wan Hao Chinese Restaurant (萬豪軒) @ Marrott Tang Plaza Singapore - Indulge in New Seasonal Menu of Lobster & Sri Lankan Crab Delicacies Till 31 Dec 2025

Wan Hao Chinese Restaurant presents an exciting new seasonal menu that spotlights rock lobsters from Western Australia and prized Sri Lankan crabs.

Available now through 31 December 2025, the menu features eleven exquisite lobster and crab creations, all infused with refined Cantonese flair. Diners can look forward to both Dim Sum and À La Carte selections, with the Dim Sum items available exclusively during lunch.

Soup of the Day 4/5

We started with the Soup of the Day, a warm, soothing bowl of Pumpkin Pork Ribs Soup. The broth was flavourful and naturally sweet from the pumpkin and red dates.

Minced Lobster Dumpling with Gold Leaf 4/5

The first Dim Sum dish, Minced Lobster Dumpling with Gold Leaf ($18/2 pcs), featured plump lobster meat wrapped in a thin, slightly chewy skin.

Lobster Siew Mai with Crab Roe and Minced Pork 4/5

Next came the Lobster Siew Mai with Crab Roe and Minced Pork ($18/2 pcs), an indulgent mouthful of tender lobster and savoury minced pork.

Crispy Crab Meat Puff with Glass Noodles and Chinese Parsley 4.2/5

Our favourite among the three Dim Sum we had was the Crispy Crab Meat Puff with Glass Noodles and Chinese Parsley ($16/2 pcs). The golden, flaky pastry was wonderfully crisp, encasing moist crab meat and springy noodles for a satisfying textural contrast. Other Dim Sum highlights include the Deep-Fried Lobster with Century Egg Sesame Roll ($16/2 pcs) and the Crispy Vermicelli Lobster Roll wrapped with Beetroot Rice Noodle and Superior Light Soy Sauce ($28/2 pcs).

Sautéed Minced Lobster Meat with Shrimp Roe, Egg White and Diced Asparagus Lettuce 4.5/5

Moving to mains, I thoroughly enjoyed the Sautéed Minced Lobster Meat with Shrimp Roe, Egg White and Diced Asparagus Lettuce ($48/portion). Lightly seasoned to highlight the lobster’s natural sweetness, it was elevated by the briny aroma of shrimp roe and the crunch of asparagus lettuce.

Baked Crab in Foie Gras and White Pepper Sauce 4.2/5

The Baked Crab in Foie Gras and White Pepper Sauce ($18.80/100g) offered a bold yet balanced pairing. The lightly spiced, peppery sauce complemented the fresh crab’s sweetness, while the foie gras added richness and depth.

Wok-Fried Lobster with Onion in Green Peppercorn Sauce 4.5/5

Our top pick was the Wok-Fried Lobster with Onion in Green Peppercorn Sauce ($18.80/100g). Each lobster piece was fresh and succulent, wok-fried to perfection, and coated in a fragrant green peppercorn sauce that lent mild heat and herbaceous notes. Other dishes from the À La Carte menu include the Poached Sliced Pacific Top Shell with Asparagus Lettuce in Hairy Crab Meat and Roe Sauce ($48/portion), Stewed Lobster with Dried Hong Kong Cuttlefish, Thai Basil and Shallot in Claypot ($25/100g), and Wok-Fried Lobster with Japanese Glutinous Rice infused with Dried Squid and Dried Shrimp ($25/100g).

Double-Boiled Bird’s Nest with Red Date, Lotus Seed and White Fungus 4/5

We ended with the Double-Boiled Bird’s Nest with Red Date, Lotus Seed and White Fungus, a nourishing sweet dessert that rounded off the indulgent seafood feast.

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.


Wan Hao Chinese Restaurant (萬豪軒)
Singapore Marriott Tang Plaza Hotel
320 Orchard Road
Singapore 238865
Tel: +65 6831 4605
Facebook
Instagram
Website
Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 11.30am - 3pm, 6pm - 10pm

Direction:
Alight at Orchard MRT station. Take Exit 1. Walk to destination. Journey time about 5 minutes. [Map]