Shang Palace

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!

Have a great dining experience and the service is great and attentive the server Mika and others staffs have made the dining experience more enjoyable and definitely not forgetting the delicious foods being served.

Amazing environment, I came for Dim Sum, not expensive, there is a normal food in Dim Sum, so happy to find the gem!

Great restaurant in the beautiful Shangri La. Tables are spaced out hence more comfortable and less noisy. Food is exquisite and service was attentive. When we asked staff to help us take a photo for our parents wedding anniversary, they immediately served us a complimentary cake. Lovely surprise and gesture.

We had a wonderful dinner at Shang palace. The service crew (Kelvin, lucky and Tui lIng) are very passionate and warm which make our dining experience a very memorable one

The food was sooo good! Honestly on the price-y side but you definitely get what you pay for. The service is top notch - my cup of tea was never empty with the very attentive servers around. The food look good, smelled great, and tasted even better! If you haven’t had frog legs before, try it here! Would definitely recommend for anyone looking for an upscale Chinese dining experience.

The staff services here at Shang Palace is top notch! Food was well served and high recommended.

Absolutely fantastic dining experience at Shang Palace! ⭐⭐⭐⭐⭐ The highlight of my meal was undoubtedly the lobster and hairy crab roe noodles. The dish was a perfect harmony of flavors, with the succulent lobster adding a wonderful sweetness that complemented the rich, creamy crab roe. The noodles were cooked to perfection—al dente and infused with the essence of the seafood. The presentation was exquisite, showcasing the dish’s vibrant colors and textures. Each bite was a delightful journey, making it clear that the chefs at Shang Palace are true masters of their craft. The ambiance of the restaurant was equally impressive, offering an elegant yet cozy atmosphere that made the meal even more enjoyable. The staff was attentive and knowledgeable, enhancing the overall experience. If you’re a fan of seafood, this dish is an absolute must-try! I can’t wait to return and indulge in more culinary delights from Shang Palace. Highly recommend!

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.