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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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.
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