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Shang Palace (Shangri-La Hotel Singapore)

41 Wishlisted
~$80/pax
An advocate of the fragrance of Chinese culture, Shang Palace showcases Cantonese cuisine, provincial specialties and Chinese tea culture in an ambience of rich Chinese heritage.

22 Orange Grove Road
Lobby Level Tower Wing Shangri-La Hotel Singapore
Singapore 258350

(open in Google Maps)

Friday:
12:00pm - 02:30pm
06:00pm - 10:00pm

Saturday:
11:00am - 03:00pm
06:00pm - 10:00pm

Sunday:
11:00am - 03:00pm
06:00pm - 10:00pm

Monday:
12:00pm - 02:30pm
06:00pm - 10:00pm

Tuesday:
12:00pm - 02:30pm
06:00pm - 10:00pm

Wednesday:
12:00pm - 02:30pm
06:00pm - 10:00pm

Thursday:
12:00pm - 02:30pm
06:00pm - 10:00pm

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Reviews

From the Burpple community

These are Kaya snowskin, and Yuzu with Sake snowskin mooncakes, two of the flavours launched by Shangri-la Singapore this year.
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The aromatic kaya was freshly made in-house with coconut, gula melaka, and eggs. Imagine all the kaya’s silky smoothness encased in a delicate white chocolate shell, nestled within a reduced-sugar white lotus paste.
🔸
Next was Yuzu with Sake, where the bright citrus fragrance from fresh yuzu juice was complemented by the subtle sweetness of sake. Also containing white chocolate in reduced-sugar lotus paste.
🔸
To order:
📞 Call Shangri-La Singapore at 6313 4398 or 6213 4473
✉️ Email Shangri-La Singapore at [email protected]
🔸🔸
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1 Like

This is a dish that requires a skilled hand and very intricate techniques to debone the quail and ensure the whole form and skin remains intact. The cavity is then stuffed with bird's nest and shreds of Jinhua ham. In the earlier days, it is stuffed with shark's fin.
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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

This is the Boneless Quail filled with Bird’s Nest in Supreme Broth, where the luscious broth is prepared from a mix of chicken and pork and Jinhua ham, where the quail is deboned painstakingly. Nourishing would be an under-statement for this soup dish. Stay dry everyone!

I always like the addition of tangerine peel to give it an elevated dimension of appreciating the traditional dessert.
.
Find out more at https://www.sgfoodonfoot.com/2019/06/shang-palace-shangri-la-hotel-singapore.html
.
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

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.
.
Find out more at https://www.sgfoodonfoot.com/2019/06/shang-palace-shangri-la-hotel-singapore.html
.
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

Combines the crispy skin and roast of chicken with the smoky, sticky and intoxicatingly aromatic waxed meat goodness of glutinous rice in one scrumptiously addictive package. 4.1/5

This was a hosted meal, courtesy of Shang Palace.

2 Likes
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