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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)

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

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

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Reviews

From the Burpple community

Stuffed with 40 grams of expensive Bird’s Nest and Jinhua ham, it comes served in a broth that’s been cooked with chicken, pork and Jinhua ham for maximum flavor.

Texturally, you have the smoothness of the quail contrasted with the gelatinous mouth feel from the birds nest. Costing $98++, it’s definitely not a daily thing, but for special occasions, it’s definitely a must-order.

1 Like

Been awhile since we visited Shang Palace, and the Cantonese restaurant at @ShangrilaSG has a new menu. This seafood dish is so aromatic, especially with the fried garlic and lemongrass within!

Since Chef Mok Kit Keung (of 2 Mich star Shang in HK) revamped the cooking and menu, this has become one of the best Chinese restaurants in Singapore. Many classic dishes are superbly executed. Take the deep-fried boneless chicken stuffed with glutinous rice on a bed of crispy rice and mock seaweed (made with deep-fried kai lan); the chicken skin is deliciously crispy, and the glutinous rice is so addictive with yummy mushrooms, dried scallops and prawns. Or the crunchy pork rolls with sautéed fresh milk, egg white and crab meat, or the deboned quail stuffed with bird's nest in a fabulous broth. Innovative touches with the use of ingredients not often used in Chinese cooking, like pigeon, quail, foie gras, frog, truffle paste, etc. Attentive and pro-active service. The menu is quite long, and the overall experience is so pleasant that we would go back often if it were not so pricey! Chef Mok Kit Keung is the King Kong of Kantonese kooking!

Since Chef Mok Kit Keung (of 2 Mich star Shang in HK) revamped the cooking and menu, this has become one of the best Chinese restaurants in Singapore. Many classic dishes are superbly executed. Take the deep-fried boneless chicken stuffed with glutinous rice on a bed of crispy rice and mock seaweed (made with deep-fried kai lan); the chicken skin is deliciously crispy, and the glutinous rice is so addictive with yummy mushrooms, dried scallops and prawns. Or the crunchy pork rolls with sautéed fresh milk, egg white and crab meat, or the deboned quail stuffed with bird's nest in a fabulous broth. Innovative touches with the use of ingredients not often used in Chinese cooking, like pigeon, quail, foie gras, frog, truffle paste, etc. Attentive and pro-active service. The menu is quite long, and the overall experience is so pleasant that we would go back often if it were not so pricey! Chef Mok Kit Keung is the King Kong of Kantonese kooking!

Since Chef Mok Kit Keung (of 2 Mich star Shang in HK) revamped the cooking and menu, this has become one of the best Chinese restaurants in Singapore. Many classic dishes are superbly executed. Take the deep-fried boneless chicken stuffed with glutinous rice on a bed of crispy rice and mock seaweed (made with deep-fried kai lan); the chicken skin is deliciously crispy, and the glutinous rice is so addictive with yummy mushrooms, dried scallops and prawns. Or the crunchy pork rolls with sautéed fresh milk, egg white and crab meat, or the deboned quail stuffed with bird's nest in a fabulous broth. Innovative touches with the use of ingredients not often used in Chinese cooking, like pigeon, quail, foie gras, frog, truffle paste, etc. Attentive and pro-active service. The menu is quite long, and the overall experience is so pleasant that we would go back often if it were not so pricey! Chef Mok Kit Keung is the King Kong of Kantonese kooking!

Since Chef Mok Kit Keung (of 2 Mich star Shang in HK) revamped the cooking and menu, this has become one of the best Chinese restaurants in Singapore. Many classic dishes are superbly executed. Take the deep-fried boneless chicken stuffed with glutinous rice on a bed of crispy rice and mock seaweed (made with deep-fried kai lan); the chicken skin is deliciously crispy, and the glutinous rice is so addictive with yummy mushrooms, dried scallops and prawns. Or the crunchy pork rolls with sautéed fresh milk, egg white and crab meat, or the deboned quail stuffed with bird's nest in a fabulous broth. Innovative touches with the use of ingredients not often used in Chinese cooking, like pigeon, quail, foie gras, frog, truffle paste, etc. Attentive and pro-active service. The menu is quite long, and the overall experience is so pleasant that we would go back often if it were not so pricey! Chef Mok Kit Keung is the King Kong of Kantonese kooking!

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