Mama Pinto’s Kitchen – Homey Eurasian Private Dining That’s Hard to Come By

Private dining concepts continue to flourish, but Eurasian cuisine remains a rarity in Singapore’s dining landscape. That was precisely why the foodie gang decided to try Mama Pinto’s Kitchen, opting for a Eurasian-focused menu, though Mama Pinto does a mix of Eurasian and Peranakan dishes. At $90 for 7 dishes, it’s also one of the more value-for-money private dining menus we’ve come across.

Pomelo Salad 4/5

We started with the Pomelo Salad, a refreshing opener that whetted the appetite. The natural sweetness of the pomelo is lifted with a spicy lime dressing, then topped with nuts, garlic crisp and dried prawns for extra crunch and umami.

Stuffed Beancurd Puff 4.2/5

Next came the Stuffed Beancurd Puffs, packed with minced beef and potatoes. Deep-fried to a golden crisp, the exterior gives way to a soft, hearty centre. Pair it with the sambal kicap on the side for a spicy-sweet kick that elevates the bite.

Itek Teem 4.2/5

The Itek Teem was a standout soup course. A good version hinges on a well-built broth, and here it’s slow-cooked with pork ribs for added depth, along with duck and salted vegetables. Mama Pinto even marinates the duck with brandy. Diners can add an extra splash of brandy to the soup for more flavour dimension.

Eurasian Beef Semur 3/5

The Eurasian Beef Semur unfortunately leaned on the tougher side due to the cut used. Stewed with onions, potatoes and carrots, the flavours were promising; a better choice of beef would have made this dish shine.

Eurasian Kari Devil 4.8/5

The clear favourite of the night was the Eurasian Kari Devil. This spicy chicken curry, brightened with mustard and vinegar, features tender chicken pieces, potatoes, and chicken sausages. Bold, tangy and full-bodied — the table unanimously approved.

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Eurasian Pork Tambrinyu 4.5/5

The Eurasian Pork Tambrinyu, an Eurasian take on babi assam, was another enjoyable dish. Using both pork belly and pork ribs, diners get two different textures: thick slices of belly for melt-in-the-mouth richness, and rib meat that slips off the bone effortlessly.

Eurasian Sambal Ma Juliana Prawns 4.5/5

We wrapped up with the Sambal Ma Juliana Prawns with Petai. The sweetness of the prawns pairs well with the spicy, tangy tamarind-based sambal, while the petai adds a distinct aroma and bite.

We ended the meal with a comforting homemade Pineapple Tart served with a scoop of Vanilla Ice Cream. A simple yet satisfying finish, the warm tart and cold ice cream made a delightful pairing. I enjoyed it so much that I completely forgot to take a photo.


Mama Pinto
Upper East Coard Road
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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]