The Line @ Shangri-La Hotel Singapore - Usher In An Auspicious Year Of The Pig With A Sumptuous Lunar New Year Reunion Feast

Gather your loved ones together and herald a year of happiness and richness with a reunion feast at The Line, Shangri-La Hotel Singapore. The celebratory spread features auspicious regional dishes including Shanghainese, Cantonese, Szechuan and Singaporean favourites to welcome prosperity and fortitude for the Lunar New Year.

Available from 10 January to 28 February 2019, diners can look forward to a plethora of international dishes, with a number of festive highlights such as the Cantonese Imperial Seafood Porridge, Chilli Crayfish, Fried Salted Egg Fish Skin, Cantonese Waxed Meat Rice, and Crispy Chicken with Young Ginger.

The Chilli Crayfish is one of my favourite dishes, with tender fresh crayfish meat that just falls off easily from its shell. Drenched in a pool of sweet chilli sauce that adds just the right amount of heat to bring out the freshness of the seafood.

Available at the buffet lineup is the Cantonese Imperial Seafood Porridge. The perfect dish for something warm and comforting before diving into the richer savouries or have them along with bowls of these porridge which exudes out the sweet freshness of seafood.

One of the local's favourite - the Fried Salted Egg Fish Skin did not disappoint with its crispy deep-fried fish skin dusted in thick coats of salted egg powder. This richly flavoured snack is deeply addictive.

Round off your Lunar New Year meal with their Cantonese Waxed Meat Rice - for something familiar and comforting.

Other dishes at the buffet include the seafood, meat, and asian food sections.

The lavish dessert spread include an impressive array of petite dessert cups and cakes as well, such as the Green Tea Opera, 66% Caraibe Chocolate Cremeux, Profiteroles, 72% Chocolate Nutty Cake, Rainbow eclair, Tiramisu, Strawberry Litchi, Black Velvet cake and so on. Diners can also indulge in a variety of nonya delights such as the pandan chiffon, kuehs, as well as old school cakes.

Reunion Dinner Feast
10 January to 28 February 2019
Monday and Sunday - $80++
Friday and Saturday - $95++

BBQ-themed feast
Tuesday - $88++

Mad for Wagyu Feast
Wednesday - $88++

Seafood-themed Feast
Thursday - $98++ inclusive of free flow ,beers and soft drinks

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


The Line
Shangri-La Hotel Singapore
Lobby Level
22 Orange Grove Road
Singapore 258350
Tel: +65 62134398
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 6am - 11pm

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]

Ben Fatto 95 @ Paya Lebar Crescent - A Pasta Discovery Private Dining Experience

So far the private dining places I have visited are mostly serving Peranakan dishes. For a change, we decided to check out Ben Fatto 95, a new player in the scene focus on homemade pasta. Ben Fatto 95 is helmed by Chef Yum Hwa, who showcases a variety of freshly made pastas to his guests coupled with his story in discovering the different pastas around the world.

Sottaceti 3/5

Our dinner started with some homemade pickles to whet up the appetite.

Sushi de Chianti 4.2/5

The Steak Tartare is hand chopped using the the skirt cut instead of the usual filet mignon or tenderloin. The effort can be tasted in the tenderness. The seasoning was also spot on with the used of Italian fish sauce and olive oil.

Tortelli 4.2/5

First up is the Tortelli is the pasta sheet is made using soft wheat flour and shaped by mattarello (rolling pin). The parcels are filled with garlic ricotta and sealed by hand. The addition of garlic helps to cut through the creaminess with a soft innard. This is complemented by the fresh tomato sauce and finished with parmegiano reggiano. This is really good but the portion is a little small after all the anticipation.

Cappellacci 4.5/5

I love the shape of the Cappellacci. Though it is said to be shaped like a nun's habit, I thought it looks more like golden ingot. The prized ingredient is the culatello, one of the most prized salumi in Italy that is stuffed inside the cappellacci. Chef Yum Hwa has hand carried this back from Italy. This is paired with a cheesy cream based sauce which smartly balanced the intensity of the salumi.

What makes Ben Fatto 95 private dining experience different from the rest is the hands on experience. Besides the education on the different forms of pasta, guest will get a chance to roll their own pasta too.

Cresc' Tajat 4.2/5

The next pasta is named and inspired by Pastaio David. Shaped like a leaf is the Cresc' Tajat pasta. It is a form of short pasta from Le Marche made with polenta and wheat flour, cut using a bicicletta and folded by hand. It is then cooked with clams and legumes. Finished with a pancetta gremolata and garlic oil. I like how the pasta catches the sauce, allowing everything to come together in one bite on top of its al dente texture.

Tagliolini all' Uovo 4.5/5

The last pasta dish is Tagliolini all' Uovo. The long egg pasta is cut using a chitarra (traditional cutting utensil). It is then cooked with snapper and zucchini in a shellfish broth. The bite of the pasta and its flavour are more familiar to the Asian's palate which we can find an association with. It is like have a plate of stir fried egg noodles.

Torta della Nonna 3/5

Wrapping up our dinner is the Torta della Nonna, a classic lemon and custard filling encased in a homemade pastry crust. It is then topped with pine nuts and dusted with powdered sugar. I personally thought the lemon tart can be more sour.

We pay $90 per pax for 7 courses. It is definitely a different form of private dining I have attended so far. It is an educational journey into the world of pasta. I really appreciate the experience. However I think the flow and portion of the dishes can be fine tuned, as some of us find the waiting time in between courses are a bit long and most of us left the place feeling not full.


Ben Fatto 95
Paya Lebar Crescent
Website
Nearest station: Tai Seng (CC Line)