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2013-02-14 24 views
The Chinese restaurants at the Shangri La, Sheraton Towers, The Marriott and the Meritus Mandarin Orchard used to be the preferred venues for special occasion meals until the Millennium when new restaurants serving nouveau Chinese cuisine such as. Peony Jade, Silk Road, New Majestic and Yan Ting overtook them in popularity. Shang Palace retains their older clientele by keeping tradition alive while adding new ingredients to old favourites and tweaking the presentation of their dishes through ind
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The Chinese restaurants at the Shangri La, Sheraton Towers, The Marriott and the Meritus Mandarin Orchard used to be the preferred venues for special occasion meals until the Millennium when new restaurants serving nouveau Chinese cuisine such as. Peony Jade, Silk Road, New Majestic and Yan Ting overtook them in popularity. Shang Palace retains their older clientele by keeping tradition alive while adding new ingredients to old favourites and tweaking the presentation of their dishes through individual portions & minimalist plating. Only the yusheng is presented the usual way on the lazy susan turntable, but once the tossing is done, the waitress removed the platter aside to divvy the salad into single portions.

The classic Chinese ambience is retained but with the addition of drapes & screens to offer privacy to diners, while the wait staff continue to impress with their quiet efficiency in serving their customers.
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After the yusheng, we were each served a generous portion of the sublime sharks fin which was immersed in a double boiled chicken consomme. Definitely prefer this version compared to the usual sharks fin bisque (thick soup) which is too filling and also clouds out the clear, clean taste & texture of the fins.

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The appetizer duo of baby abalone tart and fresh scallop with egg white are luxe dimsum from their lunch menu. Next up was my favourite - sliced abalone with dried whole scallop (conpoy), dried oyster & prawn.

The steamed garoupa in HK style was also faultlessly prepared & presented.

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Another lightly seasoned dish to showcase the quality of the ingredients was the sea cucumber stuffed with minced seafood paste, which was served on a bed of blanched young spinach.

The pork rib with chef's sauce was delicious and the succulent meat was easily separated from the bone. We were already quite full after this dish. We requested the waitress not to plate the glutinous rice in lotus leaf. What is nice here is the range of desserts included in the set menu. Besides the glutinous rice, we also passed for takeaway the warm dessert of panfried nian gao.

We ended our dinner with the trio of cold desserts - a tasting portion of mango puree with pomelo sacs and almond jelly, a chewy little mochi symbolizing reunion and Shangri La's signature pineapple tart. That's a sweet finale to the Year of the Dragon.
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2013-01-09
Type of Meal
Dinner