[SG EATS] Shang Palace Singapore – One Michelin Star Restaurant Welcomes New Executive Chinese Chef Daniel Cheung

Shang Palace clinched One-Michelin star successfully this year and last year (2021) offers classic and sophisticated Cantonese creations, one of the finest of its kind. The restaurant located at Shangri-La Singapore is also renowned for the grace and dynamism it brings to the cuisine.

Earlier this year, the restaurant welcomes its new Executive Chinese Chef Daniel Cheung who has 37 years of culinary experience in top-level Cantonese cooking. A native of Hong Kong, he comes fresh from a five-year tenure at Shang Palace Kowloon, another Michelin-starred restaurant within the group. Combining a traditional foundation with contemporary creativity, Chef Daniel infuses time-honored classics with modernity and meticulous presentation.

Chef Daniel launches new menu of his well-loved star dishes from Hong Kong from 4 October onwards in addition to the restaurant’s renowned Nostalgic dishes, Cantonese classics, and guests’ favourites.

Featuring the dishes that were presented during our dinner tasting session.
Shang Palace-Chilled fresh abalone marinated with Japanese sake, Chilled Tomato with Plum, Barbecued Pork Pastry
We started off with bite-sized portions of Chilled fresh abalone marinated with Japanese sake, Chilled Tomato with Plum, Barbecued Pork Pastry and Dim Sum.

Applewood Smoked Bean Curd Rolls with Shiitake Mushroom, Carrot and Green Mustard
Shang Palace- Applewood Smoked Bean Curd Rolls with Shiitake Mushroom, Carrot and Green Mustard
Elevated version of Cantonese vegetarian appetizer which requires multi-step recipe and process. Each vegetable is cut, cooked, and seasoned before skillfully rolled in sequence followed by a steaming process. Lastly, the dish is smoked over the steamer with Pu-er tea, sugar and uncooked rice to achieve the smoky flavor.

Boneless Quail filled with Bird’s Nest in Supreme Broth
Shang Palace- Shangri-La Hotel- Boneless Quail filled with Bird’s Nest in Supreme Broth
The boneless quail is filled with good amount of bird’s nest. The process of painstakingly deboning this little quail leaving its skin flawlessly intact requires master skill followed by the broth cooked for long hours for the maximum flavour. A taste of refined, comfort and luxury.

Steamed Spotted Garoupa Fillet in Egg White Sauce topped with Crispy Parma Ham
Steamed fillet of garoupa with refined superior broth and egg white, chopped broccoli and carrot topped with crispy parma ham suits for seafood lovers. The parma ham enhances the savoury with hints of saltiness along with the deep-fried ginger for the hit of spice and colour.

Stewed Shrimp Pomelo Peel 
Shang Palace- Stewed Pomelo Peel
New in the menu is this nostalgic dish over 50 years old which requires a long process of preparation and labour involved. It is my first-time having pomelo this way and is uncommon in Singapore. It is served with soup stock from fish, seafood, and chicken feet. Texture wise is like eating potato.
Chef Daniel’s iconic dish has health benefits includes preventing urinary tract infection, strengthening gums, effective in treating diarrhea, helps fight off free radicals, produces collagen that ensures firm, bright and younger skin, helps treat cough and cold, helps slow down aging process and helps keep the body energized.




Bake Live Prawns with Garlic and Sarawak White Pepper 
Shang Palace- Baked Live Prawns with Sarawak White Pepper
This dish is served in a sizzling casserole pot with a strong aroma from the Sarawak White Pepper that fill up the room. Instead of using crabs with Chinese peppercorn, Chef Daniel improvised and use live local prawns and Sarawak pepper to suit the local palates. Smells amazingly delicious!

Fried Rice with Kagoshima Wagyu Beef served in Whole Tomato
Shang Palace- Fried Rice with Kagoshima Wagyu Beef served in Whole Tomato
Then comes the beautiful red large piece of tomato which is hollowed out and stuffed with umami fried rice. The serving of carbohydrates comes at the end as is tradition with all Chinese feasts. You can the taste of natural sweetness from the tomato and of course the fragrant fried rice with bits of wagyu beef.

Double-boiled Snow Pear with Peach Resin, Mandarin Peel and Chuanbei 
Shang Palace- Double-boiled Snow Pear with Peach Resin, Mandarin Peel and Chuanbei
Dessert comes with nourishing double-boiled snow pear with peach resin, mandarin peel and chuanbei. It is a good balance after all the savouries.

Address: Shang Palace
Lobby Level, Tower Wing, Shangri-La Singapore
22 Orange Grove Road
Singapore 258350
Tel: +65 6213 4473 / 4398
Opening Hours :
Lunch
Monday to Friday 12:00PM- 2:30PM
Saturday, Sunday and Public Holidays 11:00AM -3:00PM
Dinner
Monday to Sunday 6:00PM -10:00PM
Website: https://www.shangri-la.com/singapore/shangrila/dining/restaurants/shang-palace/

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