I was still hungry and thought they could serve another 2 pieces of sushi. But not only is the food fantastic, the way this omakase meal is organised is surprising. It’s not a straightforward set of appetiser, sushi, miso soup, dessert. But a main fish dish and the miso soup are served in between the sushi course. This is creativity within the bounds of tradition. It’s these little details that matter. And that’s how you do a perfect restaurant.
We have seen quite a couple of new Japanese omakase restaurants this year from the likes of Ikkoten & Ikkagoyo, and the addition of Tomidou is another fine omakase restaurant to consider checking out. The lunch menu is relatively value for money, though I also couldn’t help thinking if our omakase scene is over-saturated in Singapore.
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.