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Chinese

Chinese

Featuring WANTON Seng's Noodle Bar, Xiao Ya Tou, 126 搵到食 (Sims Avenue), Yum Cha (Chinatown), Peony Jade Restaurant (Keppel Club), Paradise Dynasty (ION Orchard), Restaurant HOME & Bar, Black Society 黑社会, LeNu Chef Wai’s Noodle Bar (VivoCity), Canton Paradise (I12 Katong)
Jason Wong
Jason Wong
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Amping up the heat at Changi Jewel is Shang Social’s mapo tofu, a blazing scorcher that’ll ignite your tastebuds with silken tofu and tender minced beef drenched in an oil-slicked lake of piquant, fiery goodness. The interplay of sour, spicy and numbing flavours as well as sensations is spot on, making a healthy heapful of steamed white rice mandatory for soaking up all dat sauce.

Thanks to @blessincasia for the invite and @shangsocial for hosting!

Taste: 4/5

4 Likes

Shang Social BAR’s twist on the gin fizz sees a pandan infused gin shaken with lemon juice, egg white and simple syrup. It’s a refreshing pick-me-upper but could certainly do with a stronger punch of pandan.

Thanks to @blessincasia for the invite and @shangsocial for hosting!

Taste: 3/5

3 Likes

Shangri-La Group’s first standalone dining establishment outside of their hotels is a knockout in terms of both design and food. The multi-concept venue features 3 distinct areas that segue seamlessly to form a cohesive whole. Gracing the entrance is the BAR, serving Chinese tapas and Asian-inspired craft cocktails as well as chrysanthemum beer on tap. To either side are MRKT and DINING, Shang Social’s marketplace/casual eats area and formal dining space respectively. From the latter come these delectable sticky and sweet fried glutinous rice spheres that are ready to be stuffed with an absolutely moreish minced meat stir-fry.

Thanks to @blessincasia for the invite and @shangsocial for hosting!

Taste: 4/5

3 Likes

Careful when you chomp down on these oversized buns, you don't want to risk losing any of the precious meat liquor within. With a crispy pan-fried base, the fluffy, sesame crusted buns each contain a juicy pork ball stewing in its own juices. For 3 large portions, these are delicious, filling and incredibly value for money.

Thanks to @blessincasia for the invite and @shangsocial for hosting!

Taste: 3.5/5

4 Likes

Or otherwise known as the aptly named “口水鸡” (Kou Shui Ji), Shang Social's rendition of this classic will have your mouth salivating from the aroma of tender poached chicken swimming in fragrant peppercorn and chilli infused oil.

Thanks to @blessincasia for the invite and @shangsocial for hosting!

Taste: 3.5/5

5 Likes

Cooked for 24 hours, the wobbly chunks of fatty pork belly were practically glistening under the sheen of caramelised, sticky sauce. Although I generally steer clear of "nian gao" (or Chinese New Year cake), I'm glad I tried these - the chewy squares of glutinous rice flour cake had a very enjoyable texture and seem to have been fried to achieve a slightly crispy exterior.

Thanks to @blessincasia for the invite and @shangsocial for hosting!

Taste: 4/5

2 Likes

The sweet and smoky aroma wafting off the freshly barbecued crustacean was most inviting, pity there wasn’t enough of the unagi sauce to apply to what little meat there was within this tiny but expensive crab.

Taste: 3/5

2 Likes

Fragrant and moreish, the squid ink-stained slices tasted like an upmarket version of Old Chang Kee sotong balls, which is to say, they were good.

Taste: 3.5/5

1 Like

Shao’s better known for its roast and BBQ dishes, but don’t pass up the chance to order this vegetarian winner. Piping hot batons of crispy on the outside, fluffy within yam are drenched in a rich salted egg sauce enlivened with cut chilli and curry leaves. We wiped the plate clean.

Taste: 3.5/5

2 Likes

Frankel neighbourhood eatery Shao is a casual Teochew restaurant specialising in roasts and barbecue meats. Their pork belly is not the best we’ve had, but still stands up to the test. Crunchy crackling and a good ratio of fat to meat works in its favour, but it would definitely have benefitted from being more tender.

Taste: 3.5/5

2 Likes

Pretty good in-house roasted duck, but the invitingly shiny skin lacked crispness and the meat could have been more succulent. Stick with the roast pork belly.

Taste: 3/5

5 Likes

An alternative to the venerable Swee Choon for late-night dim sum, but standards weren’t up to expectations. This would pass muster after a night out, but otherwise falls flat with skin that’s too thick, and adulterated prawn filling. Sadness reigns.

Taste: 2.5/5

1 Like

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