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From their well-stocked crustacean bar to much-loved local delights like laksa, iconic Thai favourites such as Tom Yum and fancy choice bites that include Beef Striploin at the Western station; The Shangri-La Hotel's signature all-day dining buffet restaurant is the real deal.

And if those doesn’t make you salivate, turning up the heat with the 2-weeks special Sizzling Sichuan. Prepared by Sichuan specialty guest chef Rick Du, the menu which is available till next week (23 March) sees a line-up of lip numbing dishes. A unanimous hit at the table was the 口水鸡 (Sichuan chicken in chili oil sauce). Extremely tender and smooth, the flavour was surprisingly light (chef did say he toned down the spices for our Singaporean palate). Not too spicy despite the intimidating pool of chili oil. The crunch and sweetness from the nuts sprinkled atop was also a very nice touch. Of course, expect Sichuan Mala Chicken, Mapo Tofu, Fried Peppercorn Pork and more at The Line.

Thank you @shangrilasg for feeding us!

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