Shang Palace Singapore review of Chinese restaurant at Shangri-la Hotel with pictures of menu with prices, char siew, dim sum, ginseng soup
Shangri-La Singapore ushers in a blooming Chinese New Year with an abundance of divine reunion feasts and thoughtfully curated festive goodies to ring in the Year of the Rabbit.
Chef Daniel launches new menu of his well-loved star dishes from Hong Kong from 4 October onwards in addition to the restaurant’s renowned Nostalgic dishes, Cantonese classics, and guests’ favourites.
A solid display of heritage and new dishes I had by Chef Daniel, which should bring Shang Palace Singapore to greater heights.
As you can imagine, I am very disappointed by the lack of any form of service recovery for all that has transpired, especially from a hotel of Shangri-La Hotel, Singapore’s standing.
In this lobster season, Huat Kee has "dragon prawn" dishes done the Teochew way - arguably, the best way to prepare this prized crustacean
Our stay at Shangri-La Singapore was fabulous and doing nothing at all was definitely a great break for us. Highly recommended!
The definitely-not-pink Ngoh Hiang Chicken was juicy and crunchy, with bold meaty savoury salty flavour.
Ambience at The Lobby Lounge Shangri-La is welcoming and grand.
The Chee Cheong Fun hit the spot with its thin silky smooth skin and generous glaze of sweet black sauce. Perfectly springy and chewy, the delicate rice rolls had us going back for more.