The kampong chicken is deboned and stuffed with glutinous rice that has been wok fried with lup cheong, dried shrimp, dried scallop and dehydrated shiitake mushroom. To achieve that flavourful skin, the chicken is basted with malt syrup and red vinegar. It is then fan dried for around 4 hours before roasting it and bathing it in hot oil until crispy. This is time consuming traditional recipe which is entirely prepared from scratch.
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Find out more at https://www.sgfoodonfoot.com/2019/06/shang-palace-shangri-la-hotel-singapore.html
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Shang Palace
Shangri-La Hotel
22 Orange Grove Road
Lobby Level
Singapore 258350
Nearest MRT: Orchard Road (NS Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 1030pm
Sat, Sun & PH: 1030am - 230pm, 6pm - 1030pm