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]

Sushi Muni (無二) @ International Plaza - New Kid On The Block, Offering $98 Lunch Omakase

Tucked away in International Plaza, Sushi Muni (無二) has quietly made a name for itself in just over six months since its opening. This intimate 10-seater omakase restaurant, often fully booked, has cultivated a loyal following who return time and again for Chef Chon's meticulous creations. The name 無二, meaning "one of a kind," perfectly encapsulates the restaurant's philosophy, offering diners a culinary experience marked by purity, precision and artistry.

We had the pleasure of trying their Omakase lunch, priced at $98 per person, which takes guests on a thoughtfully curated journey across multiple courses.

Umibudo Salad 3.8/5

The meal started with a refreshing Umibudo Salad. Served alongside hot green tea, the crunchy fresh seagrapes added a pleasant saltiness, balancing the light and palatable flavours of the salad.

Muzuku with Ebi Chawanmushi 3.8/5

The second course, Muzuku with Ebi Chawanmushi, showcased an interesting textural play with Japanese seaweed and minced shrimp, lightly accented by a hint of ginger. This creative take on chawanmushi was both surprising and enjoyable.

Sashimi 4/5

Next came the Sashimi course featuring Mizu Tako and Chutoro. The Mizu Tako is thinly sliced giant octopus leg, recommended to be paired with sea salt instead of the usual soy sauce, allowing its natural flavours to shine. The Chutoro was fatty, sweet and melt-in-your-mouth delicious.

Wagyu Sukishabu 4.5/5

The highlight of the meal for us was undoubtedly the Wagyu Sukishabu - Presented with great flair, the beautifully marbled Wagyu was lightly swished in broth right before our eyes, served atop a poached egg and finished with crispy sushi rice for added texture.

Tomio Miso Kuzu Somen 4/5

Following that was the Tomio Miso Kuzu Somen, served in a charming cup. Made with konjac, the somen offered a slightly crunchy texture, paired with tiny Tomio fishes in a soy milk broth that was light and refreshing.

The sushi selection featured five varieties: Shima Aji, Ama Ebi, Tachiuo, Otoro, and Uni. While the freshness was undeniable, we personally found the texture of a few pieces a tad slimy for our taste.

As a pleasant surprise, we were also served a bonus Handroll with Pickled Gourd, offering a sweet and crunchy bite. Additionally, the chef presented us with a special mackerel sushi of the day, which we found slightly fishy.

Torotakudon 4.2/5

Another standout was the Torotakudon, generously topped with fresh minced tuna and ikura, a dish that is both indulgent and straightforward

Miso Soup 3.5/5

Homemade Tamago 4/5

As we approached the end of the meal, we were served Miso Soup and an eye-catching Homemade Tamago. The tamago resembled a chiffon cake, subtly sweet and savoury with hidden layers of fish paste, shrimps and taro bits. This is such a delightful twist on tradition.

Matcha Pudding with Corn Shiratama and Hokkaido Red Bean 4/5

Dessert brought a satisfying close to the meal with the Matcha Pudding with Corn Shiratama and Hokkaido Red Bean. The handmade corn shiratama offered a wonderful mochi-like texture, while the stretchy matcha pudding and perfectly cooked red bean rounded off the dessert beautifully.

Sushi Muni offers an impressive value with their $98 lunch omakase, available Tuesday through Saturday, with two seatings daily. Choose either Sushi Omakase or the Omakase Course that we had. For dinner, guests can enjoy the elevated Muni Omakase experience for $198 per person. Whether you're a seasoned omakase enthusiast or a curious first-timer, Sushi Muni delivers an artful and memorable dining experience well worth trying.

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


Sushi Muni (無二)
International Plaza
10 Anson Road
#02-28
Singapore 079903
Tel: +65 8492 6387
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon: 6pm - 10pm
Tue-Sat: 1130am - 1pm, 130pm - 3pm, 6pm - 10pm
(Closed on Sun)

Direction:
Alight at Tanjong Pagar MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]

Lao Ma Ban Mian (老媽拌麵) @ West Mall - Tainan’s Iconic Sun-Dried Guan Miao Noodles Lands in Singapore at West Mall

Lao Ma Ban Mian (老媽拌麵), a beloved noodle brand from Tainan, Taiwan, has made its debut in Singapore with its first outlet at West Mall, opening on 15 April 2025. Known for its iconic sun-dried Guan Miao noodles (关庙面) crafted using traditional methods, the brand brings with it the distinct chewiness and aroma that have made it a staple in Taiwanese households. The noodles are available in two variations — wavy Guan Miao noodles that are perfect for soaking up bold sauces and soups, and traditional flat Guan Miao noodles that strike a delightful balance between smoothness and bite.

Dried Scallop Huadiao Chicken Noodles Soup (干贝花雕鸡汤面) 4.5/5

I tried the Dried Scallop Huadiao Chicken Noodles Soup ($16.50), a hearty bowl packed with robust flavours to kick off the meal. It featured tender, chunky chicken pieces, vegetables, mushrooms, and baby corn, all nestled in a comforting broth made by slow-simmering whole hens, Jinhua ham, and scallops. The addition of aromatic Huadiao wine elevated the overall profile, while the traditional Guan Miao noodles added a lovely, silky texture. It was a warm, soothing bowl that felt like a hug in noodle form.

Chilli Oil Preserved Egg & Meat Sauce Noodles (红油皮蛋肉酱面) 4.5/5

Next up was the Chilli Oil Preserved Egg & Meat Sauce Noodles ($12.50), a crowd-pleaser that brought together bold and complex flavours. The creamy, rich century egg combined with fragrant chilli oil and savoury minced meat sauce to create a beautifully umami-rich dish. The wavy Guan Miao noodles held the sauce effortlessly, allowing each bite to deliver a delightful explosion of flavour and texture.

Garlic Fermented Soy Pork Chop Noodles (蒜香豆乳猪扒拌面) 4.2/5

Garlic Fermented Soy Chicken Chop Noodles (蒜香豆乳猪扒拌面) 4.2/5

For those craving something closer to Taiwanese street food, the Garlic Fermented Soy Pork Chop Noodles ($15.50) and Garlic Fermented Soy Chicken Chop Noodles ($15.50) offered a satisfying alternative. The meats were marinated for over 24 hours in garlic and fermented tofu, imparting a deeply savoury and umami flavour. Between the two, I personally preferred the chicken chop for its tenderness and juiciness, though both versions complemented the dry-style Guan Miao noodles well.

Blanched Vegetables with Fried Shallots 古早味油葱烫青菜 3/5

French Beans with Sesame Sauce 胡麻酱四季豆 3/5

I sampled a couple of sides to accompany the main dishes. The Blanched Vegetables with Fried Shallots ($4.50) and the French Beans with Sesame Sauce ($4) were light, simple additions. While they didn't particularly stand out, they served their role as something to munch on in between the richer mains.

Braised Pig's Trotter 卤猪脚 3/5

Braised Beef Brisket 卤牛腩 4/5

Braised Bai-Ye Tofu 百页豆腐 3/5

There's also a selection of braised items, including Braised Pig's Trotter ($9), Braised Beef Brisket ($7), and Braised Bai-Ye Tofu ($4.50). The Braised Beef Brisket stood out the most of the trio — it was fork-tender and well-infused with the savoury braising sauce. The pig's trotter had a firmer, more gelatinous texture, catering to those who enjoy the collagen-rich chewiness. As for the Bai-Ye tofu, which is firmer and more rubbery like Tian Bu La, it may appeal to Taiwanese palates, though I prefer tofu with a softer texture and more pronounced soybean flavour.

Taiwanese Spicy Mala Hot Pot Rice 台式麻辣火锅饭 3.8/5

Another interesting addition to the menu was the Taiwanese Spicy Mala Hot Pot Rice ($17.50), which came with a generous mix of ingredients such as meat, prawn balls, cheese fishcake, fish dumplings, vegetables, and mushrooms. While it was hearty and packed with variety, the broth didn't quite live up to its "mala" name — it lacked the numbing spice and aromatic heat typically associated with mala dishes. It leaned more towards a sha cha (沙茶) flavour, which might leave mala lovers wanting more.

Showa Pudding 昭和布丁 4/5

To end the meal on a sweet note, we had the Showa Pudding. Smooth, creamy, and comforting, it was topped with chewy pearls for a delightful contrast in texture, making it a lovely finale to the meal.

As part of its grand opening celebration, Lao Ma Ban Mian is offering an exclusive Grand Opening Promotion from 15 to 29 April 2025. Diners can enjoy the signature Chilli Oil Preserved Egg & Meat Sauce Noodles at a special price of just $5, down from the usual $12.50. On top of that, customers can sign up for a free membership programme, which offers a lifetime 10% discount on all menu items and lets diners earn points with every purchase. With its rich heritage, comforting flavours, and thoughtful promotions, Lao Ma Ban Mian brings a truly authentic Taiwanese noodle experience to the heart of Singapore.

Note: This is an invited tasting.


Lao Ma Bàn Mian (老媽拌麵)
West Mall
1 Bukit Batok Central
#B1-K10/K23
Singapore 658713
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Nearest MRT: Bukit Batok (NS Line)

Opening Hours:
Daily: 11am - 9pm

Direction:
1) Alight at Bukit Batok MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]