The Lobby Lounge @ Shangri-La Hotel Singapore - A Curation of 7 Legendary Hawker Dishes + new weekend Popups

Tuck into your favourite hawker dishes at Lobby Lounge at Shangri-La Hotel Singapore. Since the revamp last year, the lounge now offers you a menu dedicated to 7 well-loved Hawker Dishes, along with local delights and comfort food. The 7 featured hawker dishes are Bak Chor Mee with Fish Maw Soup, Hainanese Chicken Rice, Prawn Noodle Soup, Katong Laksa,  Chilli Crab and Mantou, Bak Kut Teh (Legendary Bak Kut Teh) and Beef Rendang (Rumah Makan Minang).

Kueh Pie Tee and Popiah

While waiting for your mains, start your day with a cup of Kopi or Teh Tarek, along with Kueh Pie Tee and Popiah which are done a la minute to prep your appetite. Not to forget the range of local dishes such as Achar, Sayur Lodeh, Rojak, pork belly etc.

Bak Kut Teh by Lengendary Bak Kut Teh

Known for its peppery Bak Kut Teh, this family-run brand uses fresh Indonesian pork and Sarawak peppercorn to create that tummy warm dish. What I like about this set is the super airy and crispy you tiao, as well as the the special brewed tea is served at the side to complete the experience. The broth, however, is a much mellower version compared to those served in their own restaurants.

Beef Rendang by Rumah Makan Minang

I do quite like the Beef Rendang by Rumah Makan Minang, although I'm not sure how close it is to the original. As beef rending can be quite rich and greasy, the use of the grainy brown rice really helps to balance the heavy protein. What's notable is the grilled brinjal with the diced chilli atop, which is smokey, tangy with sweet-fiery kick.

Chilli Crab and Mantou

I highly recommend Chilli Crab and Mantou for the sweet and tender Alaskan King crab meat and fuss free experience. Neatly shelled, savour each claw as though it is a drumstick. The body becomes a bowl for all its meat, you can simply clean up the 'plate' of meat with a spoon or the airy mantou. The sambal crowning the dish is not just a condiment but also a signature of this gravy, made popular since the day Dragon Phoenix Restaurant’s Chef Hooi, decided to added sambal and eggs as means to enrich the gravy. Though the gravy leans towards the sweeter side, it is excellent as a crab dish.

Hainanese Chicken Rice

As for the Hainanese Chicken Rice, the chicken can be more tender. But what I like is the rice, which is fluffy and fragrant.

Bak Chor Mee with Fish Maw Soup

The selected Bak Chor Mee is by Seng Kee Mushroom Minced Meat Noodle, served with a premium Fish Maw Soup kept warm in a heated claypot that is brewed from pork bones and dried sole. It comes with an array of ingredients - minced pork, pork slices, egg, seaweed, and stewed mushroom slices, and compliments the noodles really well. It could have been even better if the latter has a more vinegary taste.

Prawn Noodle Soup

By Beach Road Prawn Mee, the Prawn Noodle Soup is quite clean on the palate but I prefer a much richer broth which I could see the layer of reddish oil floating on top of the soup.

Katong Laksa

Inspired by the Original Katong Laksa aka Janggut Laksa in Katong, the Katong Laksa features short, thick rice noodles served in a broth made from coconut, flavoured with dried shrimp and fragranced with laksa leaf. Though the coconut broth is not as rich and robust as what we are used to but the thickness of the broth is quite all right.

You may want to time your visit according to the Heritage Weekend Pop-up Series. Held once a month, the live station will be taken over by a local hawker, showcasing another classic. The first edition, which is just over on the weekend of 24th March, Guna of Springleaf Prata Place was here to demonstrate the art of prate making!

HarriAnns Nyonya Kueh

Plates after plates of colourful bitesize Nyonya Kuehs by HarriAnns are just irresistible. I know some of you will just head straight for them right at the start rather than saving them for desserts.

All six signature dishes are available on the a la carte menu daily from 1130am to 10pm or as part of the local semi-buffet lunch priced at $38++ during weekdays or $42++ during weekends.

Words and photos 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. Note: This is an invited tasting.


The Lobby Lounge
Shangri-La Hotel Singapore
Lobby Level
22 Orange Grove Road
Singapore 258350
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 730am - 1am

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to destination. Journey time about 23 minutes. [Map]

Rang Mahal @ Pan Pacific Singapore - Reinvents Indian Cuisine With New Menu That Showcases First-of-its-kind Indian Dishes

The award winning fine dining Indian Restaurant, Rang Mahal at Pan Pacific Singapore has launched a brand new menu, reinventing Indian cuisine with a modern spin on Indian classics. The new menu is put together by their new award-winning Chef Milind Sovani, who has returned to Singapore after leaving his previous role in an award winning Indian restaurant in Singapore to explore the various regions of India for the past five years.

Amuse Bouche 4/5

I really got a glimpse into Rang Mahal's interpretation of modern Indian cuisine from the Amuse Bouche. I never knew Indian cuisine has reached a stage of such refinement. The little red roes are actually chutney caviar while the foam is made from yogurt.

Tomato Saar, Mulethi Herb Foam 4/5

We started with the Tomato Saar, Mulethi Herb Foam ($20). The type of tomato soup I knew is thick and creamy but the version here is light and airy. The tomato soup is poured over a dollop of mulethi (liquorice root) foam which boasts antioxidants as well as medicinal properties that help to cure sort throat, cold, cough etc. 

Bombay Pani Poori 4.5/5

A delightful and fun dish is the Bombay Pani Poori ($25) which consists of crispy semolina puffs served with stuffing (moong bean sprouts, onions, chillies) and spiced water (blend of chutneys, spices and herbs). Diners can have fun stuffing the moong bean sprouts into the poori and then pour the spiced water into it. Have it in one bite to get an explosion of flavours.

Roomali Masala Papad 3.8/5

The Roomali Masala Papad is probably the biggest papad that I have seen, as big as a whole wok. This is the part when you need to get your hands dirty, tearing the gigantic papadum apart which has been topped with lentil crispies, onion, tomato, chilli, sev and special spice blend. While I enjoyed the crispiness of the papad, I felt that the onion flavour comes across a bit too strong.

Tandoori Duet of White & Green Asparagus 3.5/5

A vegetarian dish on the menu is the Tandoori Duet of White & Green Asparagus ($35). The white and green asparagus are lightly grilled in tandoor. This is paired excellently with the red beetroot sauce, yellow mustard sauce and green mint sauce.

Subz Moilee 4.2/5

Another vegetarian dish is the Subz Moilee ($36), a southern India dish that features an assortment of vegetables in a rich, creamy, Kerala-style coconut curry. This goes very well with a plate of white fragrant rice.

Butter Chicken Bao 4/5

I thought the Butter Chicken Bao ($42) is rather innovative. Adopting the dim sum form and using the Chinese bun, this has transformed into another way of appreciation the classic butter chicken. It brought a change as well as the stereotype perspective of Indian cuisine.

Tandoori Fondue - An Ensemble of Kebabs 4.2/5

While the butter chicken bao is influenced by Chinese cuisine, the Tandoori Fondue - An Ensemble of Kebabs ($58) takes a Western approach in a fun way. The chicken kebabs are marinated with holy basil, kasuri fenugreek, cashew cheese and Punjabi chicken tikka and presented in a fondue style for some dipping fun.

Dhuwandaar Lamb Chops 4.2/5

One of my favourite dishes of the night is the Dhuwandaar Lamb Chops ($42). I enjoyed the beautiful aroma of the special spice blend along with caramelised pineapple and ginger garlic marinade that is rubbed onto the Australian lamb rack. This is further accentuated by smoking it with garam masala and applewood for a sweet overtone.

Parsi Kheema Per Eeda, Maska Bao 4.5/5

A very hearty traditional dish from Mumbai is the Parsi Kheema Per Eeda, Maska Bao ($55) that boasts a Parsi twist. It features spiced minced lamb (kheema) with soft eggs and buttered (maska) buns. The best way to enjoy this is to tear the bun apart and stuffed the kheema and eat it like a sandwich.

Gulab Jamun Flambe 3.5/5

The Gulab Jamun Flambe ($25) is served flambe style with Drambuie liquor. The gulab jamuns drenched in rose saffron nectar syrup is usually very sweet but this is toned down and balanced with generous portions of fresh fruits.

Lychee Kulfi 4.5/5

Made of natural ingredients, the Lychee Kulfi ($20), a traditional ice cream is very refreshing with surprises of fresh lychees within.

After dining at Rang Mahal, it definitely opens my eyes how Indian cuisine has evolved and given a modern touch to traditional homecooked, street and gourmet classics dishes.

Note: This is an invited tasting.


Rang Mahal
Pan Pacific Singapore
Level 3
7 Raffles Boulevard
Singapore 039595
Tel: +65 63331788
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Nearest MRT: Esplanade (CC Line), Promenade (CC Line, DT Line)

Opening Hours:
Daily: 12pm - 230pm, 630pm - 1030pm

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