The Cathay Restaurant (国泰) @ The Cathay

Dated all the way back to 1940, I was surprised to know that The Cathay was a Western restaurant initially before it is renovated and reopened in 1951 to served Chinese food. It closed down in 31 December 1964 for a period before it was been revived in the present location. Now The Cathay Restaurant is located on the second level of The Cathay and is known for its dim sum and ala carte dinner buffet. The ala dinner buffet has a wholly 62 items in the menu. The restaurant will also introduce seasonal Chef's Creations for a limited period.

Steamed Scallop with Golden Mushroom in XO Sauce 4/5

For the Autumn season Chef 's Creations this August, The Cathay introduces Steamed Scallop with Golden Mushroom in XO Sauce ($9.90 for 3pc). The plump steamed scallop is well embraced by the spicy seafood concoction, accentuating the flavour layered with golden mushroom and glass vermicelli  for textures. Nothing fancy but an innovative touch of change from the tradition to play up the flavours which is enjoyable.

Baked Rice with Portuguese Sauce in Mini Golden Pumpkin 4.5/5

The other Chef's creations for August is the Baked Rice with Portuguese Sauce in Mini Golden Pumpkin ($14.80 per pax). Peeling off the layer of cheese, revealed a fragrant bowl of fried rice inside the pumpkin. Baking the pumpkin with the fried rice allows the earthy sweetness of the golden fruit to coat the grains turning them into sparkling gold with each mouthful of it.

You Mai Cai with Preserved Bean Paste 4/5

It is always good to have a balanced diet and I love my greens. I had the the You Mai Cai with Preserved Bean Paste ($18 small portion). The used of preserved bean paste blended well with the mild flavour of the green. It was also cooked to a nice crispiness.

Pan Fried Pork Chop with Chef's Special Sauce 4.2/5

I would recommend trying the Pan Fried Pork Chop with Chef's Special Sauce ($18 small). The pork chop was well marinated. extremely tender and succulent.

Chilled Lemon Grass Jelly 4/5

Wrapping up the dinner on a light and refreshing note is the Chilled Lemon Grass Jelly ($4.80 per pax). Infused with the coconut water, it added a hint of fruity sweetness to the jelly. Perfect for the cleansing the palate after a rich meal.


The Cathay Restaurant
The Cathay
2 Handy Road
#02-01
Singapore 229233
Tel: +65 67327888
Website: http://www.thecathayrestaurant.com.sg/#/home
Nearest MRT: Dhoby Ghaut (CC Line, NE Line, NS Line)

Opening Hours:
Mon-Fri, Sat: 1130am - 3pm, 6pm - 11pm
Sun & PH: 10am - 5pm, 6pm - 11pm

Direction:
1) Alight at Dhoby Ghaut MRT station. Take Exit A. Walk to the traffic junction of Orchard Road and Handy Road. Cross the road and walk to destination. Journey time is about 5 minutes. [Map]

Shang Palace @ Shangri-La Hotel

Shang Palace at Shangri-La Hotel welcomes its first female Dim Sum Chef in Chef Kerene Cheng with a revamped dim sum menu showcasing the exquisite bite size delicacies. What is more impressive is that Chef Kerene Cheng is a native Singaporean working her way up in a male dominated industry. She has 15 years of experience under her belt working for local five star hotel and renowned restaurant groups in Singapore before joining Shang Palace, leading the dim sum culinary team.

Shrimp Dumpling 4.5/5, Siew Mai 4.2/5, Teochew Dumpling 4/5

The dim sum feast started with a beautiful trio of bite size dim sum served in a steamer basket. In the basket is the Steamed Gold Sago Shrimp Dumpling, Steamed Pork Siew Mai and Steamed Teochew Dumpling. I find the green Teochew dumpling quite unique and interesting, filled with baby abalone, pork, dried shrimp and chives. I enjoyed both dumplings which are wrapped in a thin translucent dumpling skin allowing the freshness of the ingredients to shine through.

Fried Prawn Roll 3.8/5, Xiao Long Bao 4/5, Steamed Rice Roll 4/5

Next up is Crispy Fried Fresh Prawn Roll with Lychee and Mayonnaise Sauce, Steamed Xiao Long Bao with Crab Roe and Steam Rice Roll with Fresh Prawn. Prawn roll with lychee combination is a new to me but the combo surprisingly works wonderful on the palate. The golden crab roe xiao long bao will be a favourite with many with its exquisite taste. Finished off with the silky smooth steamed rice roll.

Century Egg Congee 4/5

The Century Egg Congee was warm, comforting and smooth. The deep fried youtiao was an excellent idea giving the dish the extra crunch.

Deep Fried Bacon Roll 3.5/5 and Steamed Turnip Cake 3.8/5

The Deep Fried Bacon Roll with enoki mushroom, prawn, chicken and thousand island sauce is a modern take of the traditional dim sum. Singapore loves fried stuff, so this could be a popular item in the new menu with the play of different rich flavours and textures. The Steamed Turnip Cake on the other hand is more subtle, boosting in aromatic from the conpoy, chinese sausage and dried shrimp.

Pan Fried Pork Dumpling 3.5/5 and Boiled Sesame Pork Dumpling 4/5

Pork dumpling done in two ways. We have the Pan Fried Pork Dumpling and Boiled Sesame Pork Dumpling. I thought the boiled pork dumpling with sesame sauce was a delectable combination which I like.

Barbecued Pork Pastry 4.5/5 and Salted Egg Yolk Custard Bun 4.2/5

I am actually quite interested to know who is the inventor of the Salted Egg Yolk Custard Bun. Singaporean just can't get enough of this and it is like a must order on the dim sum menu. The oozing of the molten salted egg yolk filling and the soft steamed bun was goodness in simplicity. The Barbecued Pork Pastry did not disappoint too. The honey sweet pork filling and fluffy pastry is one of the best I have eaten.

With the Mid-Autumn Festival just around the corner, Shang Palace at Shangri-La Hotel has also introduced a collection of premium tea mooncakes. The three new snowskin mooncakes are infused with premium Jasmine, Oolong and 18 years old Pu Er Tea. For those that prefer baked mooncakes, Shang Place has also introduced a new mini baked passion fruit mooncake. All the mooncakes are packed in a customised satin box with elegant Chinese embroidery. The mooncakes are available for sale between 28 July 2014 and 8 September 2014 at Shangri-La Hotel, and selected shopping malls.


Shang Palace
Shangri-La Hotel
22 Orange Grove Road
Lobby Level
Singapore 258350
Facebook: https://www.facebook.com/ShangriLaSingapore
Website: http://www.shangri-la.com/singapore/shangrila/dining/restaurants/shang-palace/
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]