The Line @ Shangri-La Hotel Singapore - Collaborates With BAAN For A Thai Buffet Feast

In celebration of Thailand's Songkran Festival, The Line at Shangri-La Hotel Singapore has collaborated with acclaimed Bangkok-based restaurant, BAAN to offer a Thai feast on top of their regular dinner offerings. Guest chefs from BAAN will be preparing five specialty Thai dishes during the promotion period on 11 to 30 April 2018.

Diners can look forward to five popular traditional home-cooked Thai dishes, namely the Five-Spiced Spicy Eggs Soup, Lamb Massaman Curry, Spicy Shrimps Salad, Stir-Fried Tom Yum Fried Rice and Tapioca with Black Beans in Coconut Cream.

Five Spiced Spicy Eggs Soup 4.2/5

One of my favourite home-cooked Thai dishes is the Five-Spiced Spicy Eggs Soup. From the description I initially thought it was a soup dish but it's actually like the Chinese braised pork but lighter in flavour. However the pork belly was well braised and cooked to an enjoyable fork tender.

Spicy Shrimp Salad and Mango Salad 4.2/5

Tom Yum Seafood Soup 3/5

Diners will be more familiar with Thai dishes such as the Spicy Prawn Salad, Mango Salad and Tom Yum Seafood Soup. The spicy kick from the salads will whet up one's appetite. What surprises me is the luscious seafood in the tom yum soup, there is even crab in it.

Thai Desserts 4/5

Not to forget to save some space for the Thai desserts. I don't really have a sweet note but I really enjoyed the Thai dessert spread. It was surprisingly better than my expectation.

Sashimi 4/5

Besides the spread of Thai dishes, diners also get to enjoy the lush and eclectic International cuisines  such as the Japanese, Local, Indian and Italian. Cold seafood and Sashimi is a popular station in every buffet and this is the same at The Line.

Naan and Curry 4.5/5

A not so popular station is the Indian station but this is not to be missed. The aroma of spices and curries, go together excellently with the fluffy naan and crispy prata. In my opinion this is the best station among the buffet spread.

Laksa 3.5/5

The two live stations has chef cooking my Laksa and Pasta a la minute. The local laksa is given a luxurious twist with the addition of crayfish. If you still have space for more food, you should have the pasta. I had the Ravioli with cheese sauce which is cooked with dedication and passion by the Chef. This is as good as any restaurants serving similar dish.

Ravioli 4.2/5

Prices of The Line’s buffet start from S$65 for lunch and S$80 for dinner. Prices stated are subject to a 10 percent service charge and GST. For reservations, please call (65) 6213 4398 or e-mail dining.sls@shangri-la.com. For online bookings, please visit http://www.shangri-la.com/singapore/.

Note: This is an invited tasting.


The Line
Shangri-La Hotel Singapore
Lobby Level
22 Orange Grove Road
Singapore 258350
Tel: +65 62134398
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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]

Shima @ Goodwood Park Hotel - A New Refreshed Spring Kaiseki Menu

To mark the Spring season in April, Shima at Goodwood Park Singapore unveils a fresh Spring Kaiseki menu, specially crafted by award-winning Chef Hoshiba Fumihiko. To imbue in his dishes the seasonal feel and flavours of Spring, only premium seasonal ingredients are chosen, inviting diners to have a taste of an authentic kaiseki meal of Japan.

Appetizer 3.5/5

Sakura blossom, an indicator of Spring, comes in a form of an intricate handmade Sakura Beancurd, plated alongside with fermented and salted bonito on Japanese mountain yam, and springtime favorite Turban Shell. Lifting the lid of the porcelain bowl uncovers a rare spring delicacy, the Hotaruika Firefly Squid, marinated in a vinegar miso. I learnt that this well-loved springtime ingredient actually glows in water and lights up the waters of Toyoma Bay every Spring.

Stewed Dish 4/5

Shark's fin is considered a delicacy and a form of status symbol in Japan. Served atop the Chawanmushi, it contributes to an even smoother mouth-fill of the egg custard, that quivers readily. What piqued my taste buds was the sweet sesame tofu cube at the core. Relatively denser and firmer, the contrasting texture and flavor against the silky and savoury egg custard makes this dish really enjoyable.

Seasonal Sashimi 4.2/5

Flown in once a week from Japan, we had Otoro, Japanese Seabass and Sweet Prawn. Every piece of it was luscious and left me craving for more.

Simmered Dish 3.5/5

A Kaiseki meal not only showcases the beautiful flavours of the season but also the chef's collection of skills and techniques mastered over the years. A rich broth of Mackerel and Sweet Rice wrapped in pickled cherry blossom leaf and then slow-simmered. A nimono dish as such typically takes a chef at least 10 years to master, with preparation done over the course of two days under constant supervision. So do take your time to appreciate each and every element, including the cherry blossom leaf, an edible wrapper which imparts a interesting flavour to the sweet rice.

Grilled Dish 3/5

Fresh Red Sea Bream is topped with bright tamago, as motif of the sakura’s pollen during Spring. However, the highlight of the dish is neither the fish nor the Hokkaido abalone but the baby green peach that bursts with refreshing sweetness.

Fried Dish 3.8/5

We had crispy fried Asparagus, Sakura Ebi mixed with soramame (broad bean) and a hand carved butterfly from Sweet Potato to symbolises Spring. I like the ebi soramame mixture. It's like eating a piece of nicely fried yam but denser with an elevated savouriness.

Pink Sakura Noodles 4.2/5

Before coming to dessert, we had a romantic bowl of Pink Sakura Noodles, made by blending specially selected cherry blossoms. Firm and springy, this is possibly my favourite dish of the evening.

Sakura Mochi and Fresh Fruits 4/5

Dessert was Sakura Mochi and Fresh Fruits. What's notable is that the mochi is made with real grains, which gives a lot more bite and texture. I love the fruits, especially the honeydew that releases an intense sweet and almost winey juice.

The seasonal spring kaiseki menu has already started on 1st April. Lunch kaiseki menu starts from $68++, and the dinner kaiseki menu starts from $88++. For the premium dinner sets at $138++, $188++ and $288++, diners get to enjoy more premium ingredients such as A5 Wagyu with King Prawn and Oyster, Japanese Lobster and Hokkaido Abalone.

Photograph and written 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.


Shima
Goodwood Park Hotel
22 Scott Road
Level 1
Singapore 228221
Tel: +65 67346281
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

Direction: 
1) Alight at Orchard MRT station. Take Exit A. Walk down Scotts Road to destination. Journey time about 12 minutes. [Map]