Shang Palace Introduces New Ala-Carte Menu
I have had many impressive meals at Shang Palace. I frequent here for their dim sum with my girlfriends and last year, I have tried their “Childhood Nostalgia” promotion which left a deep impression. This time round, I am back again as Masterchef Steven Ng recently launched a new à la carte menu.
We started our dinner with a bowl of Braised bird’s nest and crab meat (红烧蟹肉燕窝, $48 per person) While I appreciate the restaurant’s movement to ban shark’s fins, the soup Lack luster and wasn’t as full-bodied as I wished it would be.
With fork-tender Braised baby abalone and pork belly (鲍鱼仔红烧肉, $28 per person) in a savoury rich broth, the pork belly is tender and juicy. The abalone seems abit 画蛇添足 because the star here is the pork belly.
I always believe that you don’t have to use very expensive ingredients to create a good meal. Just like this Black kampong chicken (石锅生煮山芭鸡, $36) stir-fried with preserved bean curd paste, dried chilli and cinnamon, the tender chicken’s natural sweetness was brought out by the sauce. Indeed, the savoury delicate sauce enhanced the tender chicken’s natural flavours and juicy texture. Gives me a tinge of nostalgia.
Crispy yellow croaker (椒盐黄花鱼, $14) is lightly seasoned with pepper and salt, I can cleary taste the freshness from the meat and the crispy skin. But they can probably think of a better presentation than this.
It is not a common sight to see chinese restaurants do roast lamb. But Shang Palace has done it well. Master Chef roasted lamb shoulder (功夫明炉烧羊肩, $98 per whole) has a mild blend of five spices before being roasted, resulting in fall-off-the-bone tender meat with a love aroma that renders the accompanying dish of mint sauce quite unnecessary.
Nothing says retro and home style Chinese more than this savoury Stewed bean curd, assorted mushroom, carrot sauce (甘笋汁什菇焖豆腐, $28). Just a bowl of fragrant rice with the sauce from this dish was already fabulously delicious.
The crispy lobster nooodles (姜葱龙虾焖生面, $38 per person) are coated in a lightly thickened gravy with lobster, young ginger and onion. The gravy, unfortunately, lacks flavour.
Ending the meal with Shang Palace three treasures (香宫三宝甜品, $14 per person) which consists of Chilled double boiled red dates and apricot, Baked cashew nut custard pastry and Chilled figs jelly.
Address: 22 Orange Grove Road, Shangri-La Hotel
Tel: 6213 4473
Opening hours: Mon-Fri 12-2.30pm, 6-10.30pm; Sat, Sun & PH 10.30am-3pm, 6-10.30pm