In celebration of its 54th anniversary, Shang Palace at Shangri-La Singapore unveils a special commemorative menu that pays tribute to its rich legacy and the golden era of Cantonese cuisine. Curated by Executive Chinese Chef Daniel Cheung, the menu channels the spirit and splendour of the 1970s, bringing back iconic dishes with a modern finesse. From now till 31 May 2025, diners can savour the Celebration Set Menu ($388++ for 4 pax) or select from 12 nostalgic à la carte dishes that honour the restaurant’s heritage.
Crispy-fried Milk Custard 5/5, Pan-fried Long Bean Rings Stuffed with Dace Fish Paste 4.2/5
The meal began with a classic that many Cantonese food lovers would remember fondly: Crispy-fried Milk Custard (黄金炸鲜奶). Encased in a light, golden batter, the custard within is creamy, smooth, and fragrant, melting gently on the palate. This dish, made popular by Chinese chefs during the 1980s and 90s, is a textural delight that effortlessly balances richness and delicacy.
Reminiscent of Hakka Yong Tau Foo, the Pan-fried Long Bean Rings Stuffed with Dace Fish Paste (煎鲮鱼滑酿豆角) features long beans shaped into rings, each stuffed generously with dace fish paste and pan-fried until crisp. Served with a savoury dipping sauce, the dish is both nostalgic and satisfying, earthy, hearty, and wonderfully seasoned.
Braised Fresh Fish Meat with Luffa Melon, Straw Mushrooms and Chrysanthemum 4.5/5
A bowl of warm comfort, the Braised Fresh Fish Meat with Luffa Melon, Straw Mushrooms and Chrysanthemum (顺德菊花生拆生鱼羹) combines fresh fish meat, tender luffa melon, straw mushrooms, and chrysanthemum petals, resulting in a light yet flavourful broth. Add a dash of vinegar and pepper to enhance its nuanced flavours. It's a humble, soul-warming dish that showcases the finesse of Shunde-style cooking.
Deep-fried King Prawns with Tomato Sauce 5/5
One of the standout dishes for me was the Deep-fried King Prawns (茄汁干煎虾碌) slathered in a lip-smacking tomato sauce. The prawns were massive, cooked to bouncy perfection with a delightful firm bite. But the real star was the sauce, which is a tangy, sweet, and savoury tomato glaze that beautifully coated the crustaceans. It's a timeless classic done right.
Poached Mustard Green with Dried Shrimp, Dried Scallop and Minced Pork in Superior Broth 4/5
As a Teochew, I was particularly excited about the Poached Mustard Green with Dried Shrimp, Dried Scallop and Minced Pork in Superior Broth (虾干上汤瑶柱肉松浸大芥菜). Mustard green can be divisive due to its bitter notes, but it was perfectly poached here, retaining a gentle crunch while mellowing its bitterness. The superior broth, enriched with dried shrimp, dried scallops, and minced pork, added a deep umami flavour. I was especially impressed by the enormous dried shrimp imported from Hong Kong. It is a rare treat that elevated the dish even more.
Traditional Yuan Yang Fried Rice 4/5
The Traditional Yuan Yang Fried Rice (太极鸳鸯饭) brought back a wave of nostalgia. A staple at Hong Kong wedding banquets in the 1970s, Yuan Yang Fried Rice reflects the East-meets-West influences of the era. The egg fried rice is topped with two sauces: one red, tangy, tomato-based sauce with shredded chicken and onions, and the other a creamy white sauce with prawns and peas, arranged in a symbolic yin-yang pattern. It's visually striking, comforting, and full of flavour, a perfect representation of cultural harmony.
Deep-fried Water Chestnut Cake 4.5/5
Light, crispy, and slightly chewy inside, the Deep-fried Water Chestnut Cake (酥炸马蹄条) was a delightful way to end the meal. It offered a gentle sweetness and a lovely contrast of textures, making it an excellent traditional dessert. To wrap things up, we were served a warm bowl of Boiled Sweetened Beancurd Skin with Gingko Nuts and Quail Egg (腐竹白果鸡蛋糖水). Smooth, nourishing, and subtly sweet, it was the perfect closing note to a beautifully curated meal.
Boiled Sweetened Beancurd Skin with Gingko Nuts and Quail Egg 5/5
Shang Palace's 54th Anniversary Menu is more than just a culinary offering. It's a heartfelt tribute to tradition, culture, and the passage of time. Chef Daniel Cheung has masterfully revived these dishes with care and precision, letting each plate tell a story from the restaurant's illustrious past. Whether you're a long-time fan or a newcomer, this limited-time menu is a chance to taste the legacy of one of Singapore's most iconic Cantonese dining institutions.
Note: This is an invited tasting.
Shang Palace
22 Orange Grove Road
Singapore 258350
Tel: +65 6213 4473
Website
Nearest MRT: Orchard (NS, TE Line)
Opening Hours:
Mon-Fri: 12pm - 2.30pm, 6pm - 10pm
Sat-Sun: 11am - 3pm, 6pm - 10pm
Direction:
1) Alight at Orchard MRT station. Take Exit 4. 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]
