Shang Palace

Great place for old school dim sum. It has a good variety of traditional dim sum that is hard to find in other restaurants in Singapore now, eg the stew pomelo skin, the dace fish ball and also the thin skin fried wanton. The char siew bao skin is too thick for me. The service is tip top and Amazing! Had the pleasure of enjoying a dim sum lunch at Shang Palace, and it was truly exceptional from start to finish. The setting strikes that perfect balance between elegance and warmth — refined yet inviting, making it a wonderful spot for both special occasions and relaxed gatherings. The dim sum itself was outstanding. Every dish was meticulously crafted, beautifully presented, and full of flavor. The har gow were delicate with just the right bounce to the prawn, while the siew mai was generously packed and perfectly seasoned. The char siu bao had that ideal fluffy texture with a rich, smoky-sweet filling that lingered on the palate. I was especially impressed with the more creative offerings — traditional favorites elevated with subtle, modern touches that never felt forced. Service was impeccable: attentive without being intrusive, with the team always ready to share recommendations and explain the nuances of each dish. What makes Shang Palace stand out is the consistency — every bite feels like a thoughtful showcase of culinary artistry and heritage. It’s not just a dim sum lunch; it’s an experience that reminds you why Cantonese cuisine is so beloved. Highly recommend for anyone seeking a top-tier dim sum experience in a setting that honors tradition while embracing refinement

Have been wanting to try the food at Shang Palace and finally made our reservations when we saw the Voyage Gourmet at Shang. The restaurant was tastefully and beautifully decorated, mostly in red. The menu was shown to us. They served the dish course by course and by the end of the course, I was really filled! The presentation, the taste and the quality of the food was exceptional! They really brought out the taste very well. I would definitely visit here again to try their foods on the menu. Wonderful service and food!

Dim Sum Lunch at Shang Palace once again. Steam dumpling with assorted seafood, fish maw and abalone in supreme broth is a must order. Another favourite is the steamed crystal dumpling with assorted mushroom and black truffle a must order. The usual suspects of Shrimp dumplings, Siew Mai, Xiao long bao, rice flour roll with shrimp and BbQ pork. The unusual bean curd skin with foie gras and scallop and deep fried spring roll with shredded roasted duck and chives. From the alacarte menu, we had the crispy chicken, spinach with salted egg and a beef hor fun. The red bean shaved ice and herbal jelly desserts was ok. Lunch was yummilicious. The service wasn’t as good as before and if the staff put in more effort it would be a perfect 5/5.

Had lunch with my daughter, she likes dim sum restaurant. Deco is very typical Shang Palace in red and Chinese style, good service as always like in other cities. Foods are good, though I like the crispy pork belly in HK Shang Palace better. Price is ok considering it’s in a five star hotel.

Had a great dining experience, taken care of by Pauline and Kelvin. Especially want to thank the in-house sommelier, Harry, who exhibited very good knowledge and recommended such good wines for us to pair with our dishes. Each course was so meticulously prepared. Loved each and everyone. Would certainly come back again!

Expected better given the prices they charge. Quantity is not proportionate to the prices charged. Went there on a weekend lunch for dim sum and left disappointed. Service and ambience is still alright but food standard and quality have a lot of room for improvement.

I am always on a hunt for a perfect egg tart. Tried many from many places in many countries. Not many are perfect 😊. The ones from Shang Palace are. Just bought the egg tarts this time. (dined here before also and had a great time). The egg tarts were sublime. Super flaky, soft, melt-in-your-mouth pastry. The filling is sweetened just right - not too much, not too little. They are smaller than custard tarts usually are. 3 for S$10 is a good value for this quality. Thoroughly enjoyed them!

Food was excellent, service stellar especially Rebecca and Miky. Manager Pauline was helpful too and kindly asked us at the end of the meal, if we needed complimentary parking ticket.

Came by for lunch the other day and it was a world class experience. Made a reservation direct via the Shangri-La's website and received an e-mail confirmation. Shang Palace is a Michelin 1 star for 2021. Shang Palace isn't near any MRT stations A taxi or rideshare would be helpful. Shang Palace is located on the right hand side after entering the lobby. Tables were placed pretty far apart and front of the house staff wore vinyl gloves. Masks, uniforms, and name tags were all worn by the staff. Service was available, although perhaps not quite up to Michelin standards. Staff were pretty busy presenting dishes to customers. Started off with the shrimp dumpling and it was world class. The skin was translucent and the shrimp were very fresh and fragrant. Moved on to the BBQ rice noodle roll and it was also stunning. Rice noodles were translucent and the BBQ pork was very fragrant and fatty. The soy sauce was perfect too, super light. Their fried dace balls with the clam sauce was also excellent. Perfectly fried fish balls! The egg tarts were baked to order and tasted best fresh! The highlight dessert was their mango pomelo sago which was excellent. Super fragrant mango with pomelo made this a refreshing end for lunch. ~$63/head after 10% service and 7% GST

Food so delicious no complaints. Just ordered go to my room. So good noodle with mushrooms with soy sauce red peppers and pickles green peppers to me my wife only 1 person for fried rice said thumbs up, not enough for me.

Dined for lunch (reservations highly recommended if not a must), so we got to pick from both their normal a la carte menu + their weekend lunch dimsum menu. The highlights: + Applewood smoked bean curd. One of their signature dishes (if not *the* signature dish), this dish is a true visual + gustatory beauty. Love how the dish is presented with wispy smoke rising in all directions. The roll, which looks deceptively simple, contains a delightfully smoky flavor rarely found in vegetable dishes. This was an amazing dish in its own right, and one of the best starters I've ever had + Crispy Fried Taro Pasty. Crunchy, crispy, not oily, and packed with wholesome taro flavors. + Their champagne collection. This is the most impressive champagne cellar I've seen at a Chinese restaurant. They carry most of the major houses: Krug, Dom Perignon, Louis Roederer, Billecart-Salmon, Bollinger, Heidsieck, Veuve Clicquot, the list goes on... + Service. Always had tea refilled and finished plates cleared away. + Interior. Lovely traditional moon gate entrance and elegant shades of red inside. The food is quite good and I don't have any complaints, but next time I'd order more "adventurous" and signature dishes beyond their standard dim sum items. These were the dishes that got them their star -- the creativity and excellence in both aesthetic and flavor!

Came here for dinner since we were staying at the Shangri-la hotel and we were tired. The food was pricey but delicious with a couple of stand-out dishes. Maybe I had some high expectations going in, but I was expecting a little more service. Red drinks in shot glasses were served, but no one told us what they were (minus a star). From what we tasted, we guessed pomegranate vinegar to aid digestion. Also, one of the shot glasses had lipstick on it (minus a star). When it was pointed out staff was apologetic, but still ewww... and unexpected. We were served tea, but the teapot was not left on the table, which is fine, but my cup was getting pretty low before a refill. I don't think staff were necessarily inattentive, but more likely busy. They did seemed kind. We ordered: Minced beef soup with egg white and coriander: I was surprised by how good it was. It was thick but some how not goopy, great flavor, and I didn't even mind the cilantro in it. Roasted crispy pork belly: It was fine, slightly gamey, but it's pork, so it's not super unexpected Cantonese crispy chicken: great crispy texture on the skin Sautéed greens, water chestnuts, crispy fritters served in a gold nest: asparagus and sugar snap peas were cooked perfectly with thin sliced fried taro root surrounded by fried noodles. Shang palace fried rice: lots of seafood and seasoned well, nothing to complain about here Overall a good meal if you are staying at the hotel. I'd order the soup and the vegetables again.

this place is definitely high end. needs reservations and service is impeccable. Food is outstanding.. lives up to the name. You could tell that its a different skill level of the chef to create those delicate dishes. What got me impressed with the place is also a very diverse diner base. It has cross the cultural divide that even the indians and foreigners were fans of the chinese restuarant.

The food was absolutely delicious and fresh but way over priced for dim sum or what I'm used to paying for dim sum. The restaurant was very nice and elegant and very clean. Normal dim sum portion. all the dishes were about $8-$15 for maybe 3-4 pieces. Not your typical place with carts being pushed around. All made to order.

Since Chef Mok Kit Keung (of 2 Mich star Shang in HK) revamped the cooking and menu, this has become one of the best Chinese restaurants in Singapore. Many classic dishes are superbly executed. Take the deep-fried boneless chicken stuffed with glutinous rice on a bed of crispy rice and mock seaweed (made with deep-fried kai lan); the chicken skin is deliciously crispy, and the glutinous rice is so addictive with yummy mushrooms, dried scallops and prawns. Or the crunchy pork rolls with sautéed fresh milk, egg white and crab meat, or the deboned quail stuffed with bird's nest in a fabulous broth. Innovative touches with the use of ingredients not often used in Chinese cooking, like pigeon, quail, foie gras, frog, truffle paste, etc. Attentive and pro-active service. The menu is quite long, and the overall experience is so pleasant that we would go back often if it were not so pricey. Chef Mok Kit Keung is the King Kong of Kantonese kooking!

This is a great place for dim sum right on the hotel. Premium in every way. Service is good. Recommend.

Mesmerizing Chinese cuisine, you breathe it in while you eat it. Some spicy szechuan or wok fried meat and seafood but delicately so, also steamed fish or stewed duck, roasted chicken or wagyu beef or braised pork or, baked lambshank, crispy noodles or vermicelli noodles, dumplings, and lots of claypot items. The staff serves you new Jasmine tea anytime you're less than half-full on your cup -- they are serious about keeping you replenished. Sophisticated families eat here, and I imagine all appreciate it. Bill quickly goes upwards -- do it anyway, you will recover financially later. #inside-shangri-la-hotel

shangri-la fancy dining. business dinner with delicate dishes, enjoyed the vermicelli claypot with seafood and crunch.