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22 Orange Grove Road
Lower Lobby Shangri-La Hotel Singapore
Singapore 258350

(open in Google Maps)

Wednesday:
05:00am - 01:00am

Thursday:
05:00am - 01:00am

Friday:
05:00am - 01:00am

Saturday:
05:00am - 01:00am

Sunday:
05:00am - 01:00am

Monday:
05:00am - 01:00am

Tuesday:
05:00am - 01:00am

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Reviews

From the Burpple community

To commemorate Singapore’s 54 years of nationhood, The Line at Shangri-La Hotel, Singapore will present a celebration of local food inspired by the traditional street food of the 1980s. Look forward to a nostalgic all-you-can-eat spread of tropical fruits, including durians and retro snacks, as well as distinctly local food and beverage favourites from the restaurant’s 16 live-cooking stations.
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In collaboration with @shangrilasg we are giving away a voucher for two for The Flavours of Singapore buffet spread at The Line available every Thur, Fri and Sat dinner from 18 Jul to 10 Aug 2019. *Voucher not valid on the 9th Aug 2019.
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To Qualify:
▪️Like this post
▪️Follow @shangrilasg and @mightyfoodie
▪️Comment why you want to win this and tag your friends.
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Closing Date: 17 July 2019, 2359hrs
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📸 @shangrilasg
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#shangrilasg #burpple #burpplesg #sggiveaway #sgcontest #thelinebuffet

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Introducing the popular street culture fare and familiar Taiwanese favourites into their well-established international lineup, The Line at Shangri-La Hotel Singapore, welcomes Guest Chef Eddie Liu from Shangri-La’s Far Eastern Plaza Hotel in Taipei. So think authentic Braised Taiwanese Pork with Rice, comforting Braised Beef Noodles, crispy Fried Chicken Cutlet, fancy Steamed Glutinous Rice with Crabs and more; available from 2 to 14 July 2019 during dinner, 6pm to 10pm.

What’s more every guest who dines for dinner during this period gets a chance to win one return premium economy ticket to Taipei on EVA Air and two nights’ stay at Shangri-La's Far Eastern Plaza Hotel, Taipei in a lucky draw! And the prices for the dinner buffet start from $80++ per pax.

3 Likes

Chef Rick Du 杜非 from Shangri-la Shenyang is in town from 11 - 23 March 2019 & he brings with him delectable Sichuan delights to Shangri-la's already-amazing dinner buffet spread at The Line. Expect tasty treats such as Fried Peppercorn Pork 尖椒豉香小炒肉, Spicy Crispy Chicken 香酥辣子鸡, Spicy Claypot Crab 香辣干锅炒螃蟹, & my personal favourite: Sichuan Chicken in Chilli Oil 口水鸡.

Chef Du enthusiastically talked to us about his dishes, & you can tell he really takes pride in what he brings to the table. It was an honour to meet him in person!

There is a first time for everything - so I am pleased to announce that I have FINALLY tried Mala 麻辣. Don't get me wrong, I'm not a hardcore spicy lover... Will probably never be. But now I get the appeal of mala-- 麻 which means numb, 辣 which means spicy.

The tender Sichuan Chicken in Chilli Oil 口水鸡 was what changed my mind & now I actually understand how a slightly numb feeling on the tongue is quite shiok. Coupled with that little bit of spiciness... Ok ok, I'm not a convert of hardcore crazy mala, let's just call this a very welcomed cultural immersion 😎

I'm the kind of person that can probably only order small spicy 小辣 stuff, but I'm glad my eyes have been opened to the world of mala. Maybe now my colleagues can finally be proud of me 😂

Prices start from $80++ per pax for not only these scrumptious Sichuan delights, but also The Line's usual awesome buffet spread.

Thanks Casey for the invite & for hosting us! 💕

1 Like

The Line makes ambrosial dreams a reality with their stupidly good breakfast pizza. Think sausages, bacon, cheese, eggs. It’s literally a fry up on pizza hehe.

Does anyone else love hotel breakfast buffets too? 💃🕺🙋

2 Likes

From their well-stocked crustacean bar to much-loved local delights like laksa, iconic Thai favourites such as Tom Yum and fancy choice bites that include Beef Striploin at the Western station; The Shangri-La Hotel's signature all-day dining buffet restaurant is the real deal.

And if those doesn’t make you salivate, turning up the heat with the 2-weeks special Sizzling Sichuan. Prepared by Sichuan specialty guest chef Rick Du, the menu which is available till next week (23 March) sees a line-up of lip numbing dishes. A unanimous hit at the table was the 口水鸡 (Sichuan chicken in chili oil sauce). Extremely tender and smooth, the flavour was surprisingly light (chef did say he toned down the spices for our Singaporean palate). Not too spicy despite the intimidating pool of chili oil. The crunch and sweetness from the nuts sprinkled atop was also a very nice touch. Of course, expect Sichuan Mala Chicken, Mapo Tofu, Fried Peppercorn Pork and more at The Line.

Thank you @shangrilasg for feeding us!

2 Likes

Except now there’s a 2 weeks special of Szechuan dishes! Chef du fei from Szechuan Shangri-la is bringing his take of traditional Szechuan cuisine to Singapore. Except he couldn’t bring ghost peppers to make his mega spicy mala sauce.
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Aren’t you salivating while looking at these tantalizing Szechuan dishes? I especially liked the 口水鸡(mouthwatering chicken), it definitely makes you salivate and want more!
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Not forgetting to mention, the line’s laksa is still the best I’ve had. I love the strong coconut milk in their laksa!
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And their desserts as usual is some hits and a lot of misses 🙈 Strawberry litchi and a chocolate cake that I forgot the name were definitely the best desserts!
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Thanks to @gastrology_ for hosting us at @shangrilasg !
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#burpple #shangrila #thelinebuffet #mala #szechuancuisine

5 Likes
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