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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Website
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]

BoCHINche @ Club Street - A New Home With Refreshed Menu

BoCHINche has moved into their new home at Club Street. The new restaurant spots an expanded open kitchen and grill that flanks the entire length of the restaurant. Compared to its old premises, the new place is bigger and brighter, illuminated with natural light through a glass-encased stairwell.

Bomba Arroz Verde 4.2/5

The classic Spanish-style dish - Bomba Arroz Verde is topped with grilled Argentinian prawns and scallop bites on a bed of rice glazed in seafood stock. The result is a satisfying and creamy finish.

Quail 4.2/5

The Quail ($28) is beautifully charcoal grilled to tender paired with salted crust beetroot, berries,  hazelnut and garden leaves, held together by a rich buttermilk sauce.

Rib Eye Steak 4.5/5 and Vintage Galiciana Striploin Bone In MBS 3+ 4.2/5

Not to be missed at BoCHINche is their steak. We tried the Rib Eye Steak ($65 for 300g) and Bone-In Galiciana Striploin ($140 for 400g). The classic Argentinian rib eye steak is exceptionally tender and juicy, best shown in its beautiful marbling. On the other hand, the bone-in Galiciana striploin is richer in flavour with a well-muscled texture that has been dry-aged for 38 days.

Hand Cut Chips "Provencal" 4.2/5

Roast Cauliflower 3.5/5

There are a list of yummy side dishes such as the Hand Cut Chips "Provencal" ($10) and Roast Cauliflower, Pine Nuts, Raisins & Pistachio Pesto ($15) to go along with the meats

Espresso Martini Creme Brulee 4/5

Last but not least, end the dinner on a sweet note with the Espresso Martini Creme Brulee ($19), finished with a scoop of brown sugar ice cream.

Note: This is an invited tasting.


BoCHINche
27 Club Street
Singapore 069413
Tel: +65 62354990
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Website
Nearest MRT: Telok Ayer (DT Line), Chinatown (NE Line), Maxwell (TE Line)

Opening Hours:
Mon-Sat: 12pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk down Cross Street to Club Street. Turn left onto onto Club Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Chinatown MRT station. Take Exit A. Walk straight down Pagoda Street to South Bridge Road. Cross the road. Walk to Mohd Ali Lane. Walk to the end of the lane. Turn left onto Club Street. Walk to destination. Journey time about 5 minutes. [Map]

3) Alight at Maxwell MRT station. Take Exit 1. Walk down South Bridge Road towards Ann Siang Road. Turn right onto Ann Siang Road. Walk down Ann Siang Road. Turn left onto Club Street. Walk to destination. Journey time about 5 minutes. [Map]

Birds Of A Feather @ Amoy Street - Spreading The Wings Of Creativity

Birds of A Feather at Amoy Street has soared to a greater height with a repertoire of new mainstays. I have been a fan of Executive Chef Eugene See's interpretation of Sichuan cuisine, combining Sichuan and western flavours. The new menu once again offers surprises, giving classic Sichuan offerings a unique twist.

Birds Avocado & Crab Bruschetta 4.2/5

We have a couple of appetisers to kick start the dinner. The Birds Avocado & Crab Bruschetta ($18) comes in a chunky and creamy crab-avocado combination, sitting on a slab of buttery brioche. The addition of vine pepper in the crab-avocado combination gives it a pleasant yet surprise kick to the whole enjoyment.

House Cured Duck Breast Bruschetta 4.2/5

Another bruschetta on the menu is the House Cured Duck Breast Bruschetta ($21). The dish pays tribute to Sichuan aged meat, using the French moulard duck. The tender duck breast is marinated with Sichuan seasoning and aged for around 20 days. I appreciate the touch of fruity sweetness from the fig and blackberry marmalade, elevating the enjoyment.

Double Cooked Pork Belly 4/5

Double Cooked Pork Belly ($22), a quintessential Sichuan dish, is given a new twist with char-grilled octopus leg for an additional soft, chewy texture bite. Underneath is a bed of fregula, providing a multi-textural enjoyment.

BBQ French Quail 4.5/5

I applauded the execution of the BBQ French Quail ($23), incorporating the barbecue technique commonly found on the streets of Chengdu to the French ingredient. The bird is brushed with chilli oil throughout the grilling process and dusted with a blend of Sichuan spices. Slightly crisp on the exterior, smokey, tender, coupled with the aromatic Sichuan flavours, the chef has brought a new appreciation of the ingredient to the table.

Whole Wild Caught John Dory (800g - 1kg) 4/5

Great for sharing is the Whole Wild Caught John Dory ($120 for 800g - 1kg). Pre-order is recommended. The wild-caught fish is grilled in a charcoal oven, layered with burnt chillies. To enjoy the fish's firm and flaky flesh, the waitstaff will pour the classic French beurre blanc with wine pepper over the grilled fish for an aromatic finishing oomph.

Two Way Braised Tofu (Mapo Style, Wagyu Sliced Beef) 4.2/5

The Two Way Braised Tofu ($25) served with sliced A4 wagyu is reminiscent of the classic Sichuan Mapo Tofu dish. However, unlike the traditional dish, it has both silky tofu and marinated fried tofu. The soul must be the chilli red oil and broad bean chilli paste, bringing the ingredients together. While the wagyu slices give the dish another dimension, soaking up the moreish sauce, I do not see the need for it.

Sichuan Maine Lobster 4/5

Instead of boiled fish or pork, Birds of A Feather up the game with the Sichuan Maine Lobster ($42). When the dish arrives on the table, the waitstaff will pour hot oil over the dish, sizzling the spices to bring out the aromas. 

Homestyle Braised Pork Belly 4.5/5

A crowd favourite is the Homestyle Braised Pork Belly ($58), brimming with tea tree mushroom, mushroom garlic rice, unctuous pork belly and shaved truffle. What brightens the enjoyment is the Sichuan chilli bean paste, fermented black beans, salt and soy sauce, elevating the flavour profile of the rice dish. 

Glutinous Rice Cake Rock 4.2/5

The Glutinous Rice Cake Rock ($15) is a warm dessert comprising soft and sticky glutinous rice laboriously pounded by hand and steamed. The texture is almost like mochi coated with red sugar caramel, served with sesame parfait.

Having dined at Birds of A Feather numerous times, I enjoyed the new menu. Compared to its previous menu, I felt the flavours are bolder in the new menu. 

Note: This is an invited tasting.


Birds of A Feather
115 Amoy Street
Singapore 069935
Tel: +65 62217449
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Daily: 10am - 11pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street towards Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2)  Alight at Tanjong Pagar MRT station. Take Exit G. Follow the covered walkway to the junction of Mccallum Street, Telok Ayer and Amoy Street. Turn left at the junction onto Amoy Street. Continue on Amoy Street to the end of the road. Walk to destination. Journey time about 12 minutes. [Map]

Social Place (唐宫小聚) @ Forum The Shopping Mall - Classic Chinese Dishes With New-Age Twist

Established in Hong Kong in 2014, Social Place (唐宫小聚) has recently launched its first outlet in Singapore at Forum The Shopping Mall. While its contemporary Chinese cuisine is the main drawn, Social Place is also known for its retro-chic interior, where a ping pong table is being set up within the restaurant that serves as both an iconic feature of the brand and a dining table. And you will see, as you make your way around the restaurant, Social Place Singapore brings that chic personality even further by installing a glossy feature wall made out of mahjong tiles.

Sweet & Sour Pork on Ice 4/5

On the menu are classic Chinese dishes with a new-age twist. Be it mains or dim sum, expect them to take on a new personality. Sweet & Sour Pork on Ice ($24.80) is a combination that sounds very odd, but you will be surprised by the end product. The sweet sauce glaze, when in contact with ice, crystallises and keeps the battered pork crisp without turning the inside of the meat cold. The pork was still succulent when I bite into it. The pineapple chunks in the sauce provide the sourness, while melons and blueberries lend some refreshing sweetness. As the ice melted, there wasn't a pool of saucy mess. Instead, the sweet and sour glaze hardened into a coat, and the candied pork just got tastier.

Seafood Crackling Rice Soup 4.5/5

The Seafood Crackling Rice Soup ($24.80) was the most comforting and nourishing rice soup I had till date. Prepared by simmering crab and prawn shells for several hours, the seafood broth is the essence of the dish. The use of Jasmine rice, Orzo pasta and diced scallops provide a range of textures in every bite. But what brings the texture and flavour up a notch is the addition of the crispy rice grains at the end, that sizzle releases flavours into the hot broth.

Wagyu Char Siu 4/5

A luxurious version of Cantonese roast meats, Wagyu Char Siu ($28) replaces pork with beef which was marinated with a soy-based sauce, then grilled, before finishing it off with black pepper. Evenly cooked, each slice of the char siu was mouth-filling, with flavours developing slowly as the fats dissolved readily in my mouth.

Roasted Quail 3.8/5

Roasted Quail ($9.90/quail) is prepared by braising the bird in a proprietary concoction infused with more than ten different spices and herbs. The bird was roasted to a beautiful and enticing golden brown, and those crispy wings are definitely something to be savoured upon slowly. You really don't need any sauce to go along with it as the skin itself is flavourful and the meat somewhat moist as well. If this is your first encounter with a quail, it won't be your last.

Eggs (Ain’t) That Simple 3/5

Social Place teases your mind with Eggs (Ain’t) That Simple 辣子鸡 ($22.80) - A platter of fiery Sichuan chicken served with two portions of chilled mango pudding disguised as ‘yolks’ nestled within eggshells. Besides the appealing presentation, the contrast between the spicy and sweet, hot and cold elements of the dish changes the experience of enjoying a typical dish.

Baby Cabbage in Soya Milk 2.8/5

Baby Cabbage in Soya Milk ($16.80) features young cabbage greens stewed in soya milk. The overall taste is on the sweeter side. Perhaps some minced garlic may be useful to add a punch of flavours.

Cold Foie Gras in Special Fermented Rice Wine 4.5/5

There is also a wide selection of cold dishes to choose from. My favourite, to my surprise, is the Cold Foie Gras in Special Fermented Rice Wine ($16.80). Instead of serving it as a whole, the foie gras became slices of buttery goodness. Like butter being soaked in ice water, the low temperature helped to keep its fats in shape, and the melt-in-your-mouth sensation was accentuated in each slice. The rice wine helps to cut the richness of the foie gras, and its sweetness complements its livery taste.

Shrimps in Chinese Wine 4.2/5

Shrimps in Chinese Wine ($16.80) may seem like any other similar shrimps in wine dishes, but the addition of Sichuan pepper into the Hua Diao wine laced the succulent shrimps with another dimension of aromatic spiciness.

Charcoal Custard Bun 4/5

Visually stunning with strokes of gold brushed against the coal-black skin, the Charcoal Custard Bun ($8.80) here was pillowy and really had that 'bursting' effect as I tore the dough apart! The custard filling had a right balance of sweetness and savouriness, and its consistency was good as well.

Truffle Shiitake Buns 3/5

A more common find would be the Truffle Shiitake Buns ($6.80). The dough was quite fluffy, and I appreciate that the truffle oil wasn't too overwhelming.

Deep-Fried Lobster Glutinous Puffs 3/5

Deep-Fried Lobster Glutinous Puffs ($7.80) are Mangosteen-shaped treats made with glutinous dough, and within is a savoury filling of crab meat which was cooked in lobster broth. Even though the filling was not lobster meat, which many may be in doubt, the crustacean flavour was strong, and the mochi-like exterior was a joy to munch on.

Small Pig Pudding 3/5

We ended our dinner with a cute custard-based Small Pig Pudding ($6.80 per piece) served with coconut milk. What I appreciate about Social Place is that contemporary Chinese cuisine here is not just about using ingredients that are currently in trend, but it is also about changing the entire execution, interacting with all of our senses.

Written and photography by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Social Place
Forum The Shopping Mall
583 Orchard Road
#01-22
Singapore 238884
Tel:+65 88702288
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Sun: 1130am – 230pm, 6pm – 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Walk down Orchard Road to destination. Journey time about 12 minutes. [Map]

Shang Palace @ Shangri-La Hotel Singapore - A Tapestry Of Treasured Legacies

Chef Mok Kit Keung of Shang Palace at Shangri-La Hotel Singapore has introduced 3 new menus - Nostalgia, Signature and Innovation which showcase the harmony of the historical and contemporary of Cantonese cuisine. Nostalgia features dishes from yesteryear that are lost or rarely experienced. Signature is dishes that Chef Mok has made famous over the years. Lastly, Innovation demonstrates Chef Mok's creativity in transforming traditional flavours.

Trio Dim Sum Platter 4.2/5

We started our dinner with a Trio of Dim Sum Platter, which gives us a glimpse of the new dim sum menu. In our dim sum basket, we have the Steamed Crystal Dumpling with Beetroot and Water Chestnut, Steamed Morel Mushroom with Assorted Vegetable Dumpling and Signature Barbecued Pork Loin Glazed with Honey Sauce. My favourite is the barbecued pork loin which uses a specific shoulder cut of the Spanish Iberico pork. Each cut only offers 8 slices which come with fat within the flesh itself for that irresistible bouncy texture.

Boneless Quail filled with Bird's Nest in Supreme Broth 4/5

Thank you to Chef Mok, I can try this nostalgic dish, Boneless Quail filled with Bird's Nest in Supreme Broth ($98). This is a dish that requires a skilled hand and very intricate techniques to debone the quail and ensure the whole form and skin remains intact. The cavity is then stuffed with bird's nest and shreds of Jinhua ham. In the earlier days, it is stuffed with shark's fin.

Stewed Boston Lobster with Lemongrass and Garlic 4/5

A seasonal speciality is the Stewed Boston Lobster with Lemongrass and Garlic ($78) served in claypot. The lobster meat has a hint of lemongrass fragrant, further boost by the sauteed garlic. The execution allows the appreciation of the fresh lobster without being shadowed by the aromatics.

Traditional Deep Fried Crab Meat, Coriander and Pork Dumplings 4/5

Another "lost" dish on the menu is the Traditional Deep Fried Crab Meat, Coriander and Pork Dumplings ($36 for 6pc). Two thinly slices of pork fat is stuffed inside the crab and pork filling. As the dumpling gets pan-fried, the fats melted under the heat into the mixture, coating it with a layer of aroma.

Stewed Coral Trout with Foie Gras and Black Garlic 4/5

An innovative dish on the menu is the Stewed Coral Trout with Foie Gras and Black Garlic ($108 for whole trout). Chef Mok replaces the usual fatty pork belly with the buttery foie gras, while the addition of the black garlic gives it a pleasant sweetness to the finishing.

Deep Fried Whole Boneless Chicken filled with Fried Glutinous Rice 4.5/5

The Deep Fried Whole Boneless Chicken filled with Fried Glutinous Rice ($98) is a signature at Shang Palace. The kampong chicken is deboned and stuffed with glutinous rice that has been wok fried with lup cheong, dried shrimp, dried scallop and dehydrated shiitake mushroom. To achieve that flavourful skin, the chicken is basted with malt syrup and red vinegar. It is then fan dried for around 4 hours before roasting it and bathing it in hot oil until crispy. This is time consuming traditional recipe which is entirely prepared from scratch.

20 Year Tangerine Peel Sweetened Red Bean Soup 4.5/5

Wrapping up our meal is the 20 Year Tangerine Peel Sweetened Red Bean Soup ($12). I always like the addition of tangerine peel to give it an elevated dimension of appreciating the traditional dessert.

I actually felt very honoured to be able to savour Chef Mok's dishes who has bags of awards under his belt. Especially many of the recipes that are "lost" or rarely served in restaurants anymore. Once again, a big thank you to Chef Mok.

Note: This is an invited tasting.


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

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 1030pm
Sat, Sun & PH: 1030am - 230pm, 6pm - 1030pm

Direction: 
Alight at Orchard MRT station. Take Exit E. 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]