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2012-04-27
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See full story here: www.epinosh.comReturning umpteen times, Shang Palace or more commonly known as 香宫, has been one of my favourite dining place. The Chinese restaurant resides on the ground floor at The Shangri-La Hotel, Singapore (adjacent to the main lobby lifts), serves authentic Cantonese cuisines with provincial specialties. Chef Steven Ng is at present, the master behind the stove. (after Chef Peter Tsang has left) Chan Kee favorite Roast Goose has not been a let down, I am glad. The ski
Returning umpteen times, Shang Palace or more commonly known as 香宫, has been one of my favourite dining place. The Chinese restaurant resides on the ground floor at The Shangri-La Hotel, Singapore (adjacent to the main lobby lifts), serves authentic Cantonese cuisines with provincial specialties. Chef Steven Ng is at present, the master behind the stove. (after Chef Peter Tsang has left)
Chan Kee favorite Roast Goose has not been a let down, I am glad. The skin was crisp thin and it taste as good as their popular Peking Duck. The meat was moist and tender but not right to the bones. I'd wish I have requested for a deboned portion as it can be messy when I need to teeth the meat. The meat contained fair amount of fats but not too greasy. The flavour was good enough on its own without any helping on the plum sauce accompanied. Even though I'd prefer Yung Kee's for its juicier texture and meatiness, Shang Palace's was a close match.
As for the Croaker Omelet, it went further to rouse my taste buds. I have never had a croaker omelet and by its Chinese name, I have thought it was a crab dish! Calvin explained that it was the scrambled egg white that imitates the crab meat. According to the legend, the omelet was Dowager Empress CiXi's (Qing Dynasty) favourite. The dish came about when she wanted to have crab one day but due to the lack in immediate supply, the chef decided to use egg white as a replacement and the Empress was won over. The dish becomes popular and flourish. What interests me was the tad vinegar taste in the dish and it brings out the freshness of the croaker fish. The egg white was cottony and not chunky. I am very impressed with the modest-looking egg dish.
Dessert was an assortment of Crisp green tea dumpling filled with black sesame, Baked walnut pastry and Salted egg custard bun.
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