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
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]
