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

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Tuesday:
05:00am - 01:00am

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

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Reviews

From the Burpple community

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! 💕

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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? 💃🕺🙋

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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!

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