On the second morning of our staycation at Shangri La Hotel, we chose the local-style breakfast served here. Although the format is a la carte on weekdays, during weekends and public holidays, it switches to a la carte buffet, which means besides picking a main course, there‘s a spread to help ourselves to.
There are six options for the mains, running the gamut from a Wanton Mee by Shang Palace’s Executive Chef Mok Kit Keung (pictured above), to signature dishes by a few famous Singapore brands like @thecoconutclubsg, @springleafprataplace that Shangri La has collaborated with. The buffet, though modest in scale, has gems representing Singapore’s multi-cultural society like Chwee Kueh from @jianboshuikueh, Putu Mayam, Mee Siam, Lontong and an outstanding Kaya Toast.