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From the Burpple community

You get 8 pieces of minis in a floral-themed beautiful baby blue tin box, with sweet blossoms across the top representing flourishing abundance.

The kaya is actually made in-house, the recipe created after months of research and countless tastings by Shangri-La’s Executive Chef Franco Brodini.

Each one is wrapped in an improved snow skin – light and delicate.

Inside, a white chocolate shell awaits to be discovered.
bit.ly/shangrilamooncakes
#DFDSP

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Quality bird’s nest is added within – also for beauty and health benefits.

Also look out of the the Kaya Truffle Snowskin, and Yuzu Sake Truffle Snowskin.
My vote will go to the Kaya with the local twist - which uses a special in-house recipe.
bit.ly/shangrilamooncakes

#DFDSP

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Indulge in other Polynesia dishes such as Alaska Crab & Manila Clams Salad, Kulau Pig Ceaser Salad, Lilikoi Creme Brûlée, Hawaiian Chocolate Crunch Bar and many more. While you’re there be sure to check out the graceful dance performances by Hālau Hula `O Nāpunaheleonāpua~

Pricing as follows:
* Dinner on 1-3 August 2019 @ Dutch Pavilion, $188++ per adult inclusive of two drink choices of cocktail or wine
* Brunch on 4 August 2019 @ Garden Terrace Room, $148++ per adult inclusive of soft drinks and juices

Shangri-La Hotel Singapore
Address: ‪22 Orange Grove Road, Singapore 258350‬
#shangrila #hawaiiluau

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Served with KoHana rum inspired cocktails and started off with a splendid buffet of appetizers from alaska crab, kuahiwi beef carpaccio, shrimp with stuffed avocado. Family sharing mains were next on the menu with Hawaiian salted crust baked salmon with black rice risotto, unagi roulade with kabayaki sauce, kona coffee beef cheek, deep fried mullet with pineapple rice and grilled lobsters. Every main was prepared with precision and hits every facet of deliciousness. The meal ended off with our favourite lilikoi creme brûlée with a perfectly carmelized sugar top along with an array of other desserts. Along with the music playing in the background, this meal truly brings the Hawaiian mood closer to the heart of Singapore.
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Thank you Casey @gastrology_ and @shangrilasg for the delicious invite!

1, 2 and 3 August 2019
Dinner from 6.30pm to 10pm
SGD 188++ per adult inclusive of two drink choices of cocktail or wine
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4 August 2019
Brunch from 12pm to 3pm
SGD 148++ per adult inclusive of soft drinks and juices
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For reservations, guests may call 6213 4398 or send an email to [email protected]

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Indulge in the traditional Hawaiian Kalua Pork Belly, Kona crusted Beef Ribs, Salted Crust Baked Salmon with Black Rice Risotto, Chicken Roulade and lobsters. While some favourites for appetisers includes the Alaska Crab & Manila Clams Salad, Kuahiwi Beef Carpaccio Tartar and Kalua Pig Caesar Salad in cheese baskets. And the dessert spread is awesome, that includes Lilikoi Crème Brûlée, Chocolate Crunch Bar and Tropical Hawaiian Ice Cream Cart with condiments!
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Available for dinner from 1-3 August, 6.30pm-10pm, at Dutch Pavilion (S$188++/adult inclusive of 2 cocktails/wines) and brunch on 4 Aug, 12nn-3pm, at Garden Terrace Room (S$148++/adult inclusive of soft drinks & juices). For reservations, call (+65) 6213 4398 or email [email protected]
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Expect performances featuring music by award-winning Hawaiian musician Jeff Peterson and
vocalist Lea Almanza, accompanied by graceful dance performances by Hālau Hula `O Nāpunaheleonāpua.
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Take out those Hawaiiwan shirts, grab a Tiki cocktail and be immersed in the Hawaiian heritage as Shangri-La Hotel, Singapore is bringing back the Hawaii Luau this year for dinner from 1 to 3 August and brunch on 4 August. Expect a buffet spread of Polynesian flavours and cultures at the Dutch Pavilion and Garden Terrace room as you feast on the luau banquet while enjoying the music by Hawaiian musician Jeff Peterson and vocalist Lea Almanza, with dance performances by Hālau Hula `O Nāpunaheleonāpua.

Start the meal with a KoHana Rum inspired cocktails before diving straight into the food. In terms of food-wise, there are lots to look forward to from the appetizer section of such as my picks of the Alaskan crab with Manila clams and Sunomono Salad and the Kalua Pig Caesar Salad in crispy cheese baskets served with Poi vinaigrette and anchovy dressing. For the main course that’s communal sharing, the ones that stood out include the Hawaiian salted crust baked salmon with black rice risotto and grilled lobsters before finishing it off with a delectable spread of desserts.

Prices for the dinner (1-3 August) are at $188++ per adult with two drink choices of cocktail or wine and for the brunch (4 August), it is at $148++ per adult with soft drinks and juices.
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Shangri-La Hotel Singapore
Address: 22, Orange Grove Road, Singapore 258350
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