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.
每人$218，包括一瓶八年绍兴黄酒。单点的清蒸大闸蟹有不同选择：公蟹230克每只$128，母蟹170克每只$98，包括姜茶。
No matter your preferred food, The Line has got you covered with their wide spread of exquisite nosh and themed buffets.
The highlight of the buffet is, of course, the durians.
The Canton Fair buffet has enough to satisfy some discerning taste buds.
Service at Yan Ting restaurant is professional, discreet, and polite. Staff may not make much conversation, but they are attentive and observant.
One of my favourites is the Crispy Roasted Chicken with black truffle shavings which boasts tender, succulent meat beneath a crispy thin layer of skin, while the addition of black truffle elevated the flavours of the roasted chicken.
大闸蟹粉皮煲（$24）在砂锅里热腾腾上桌，软嫩顺滑的粉皮吸收了蟹黄的鲜美浓郁，入口香滑鲜美。
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.
You will find a wide selection of Cantonese, Shanghainese, Sichuan, and even Modern China dishes that all bear that TungLok’s distinctive touch.
The food was a hit and miss. Service was excellent though, warm, efficient, and speedy.
Food here always nice, but parking is expensive, & now they refused. to give free parking
In this lobster season, Huat Kee has "dragon prawn" dishes done the Teochew way - arguably, the best way to prepare this prized crustacean
the teochew fried kauy teow was good but still not enough wokhae, not the best, can be better.
Another must-try, the Pan-Fried Threadfin with Soybean Sauce ($60) was superb.
The chestnut cake is decent, man tou with condensed milk is so good and the fried nian gao is a waste of calories.
