Kamquat jelly with foie gras and pomelo was really well executed with the acidity from the fruits balancing the decadent foie gras. Alongside was a steamed spring onion pancake with dipping sauce made out of beancurd and hairy crab roe. I honestly could’ve eaten a tureen of that, it was seriously that delicious.
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📍: Shang Palace
🚂: Orchard
💰: >$80-100 depends on what you order
⚖️: With Chinese Executive Chef, Chef Mok Kit Keung at the helm, its not about whether this place will get a michelin star, its more of a when.