Shang Palace

"Shang Palace ushers in the Year of the Dragon with lavish set menus and festive takeaways, beginning with four abundant eight-course feasts curated by executive Chinese chef Daniel Cheung." - Alvin Lim

"With a graceful dining room reminiscent of a Chinese garden, Shang Palace serves an extensive menu dominated by old-time Cantonese classics that are hard to find elsewhere, such as grilled chicken liver and pork fat skewers, and deep-fried pork fat medallions stuffed with crabmeat. Order the deep-fried whole boneless chicken stuffed with glutinous rice one day ahead and ask the servers about the slow-boiled soups that exude rich deep flavours." - Michelin Inspector

"Michelin-plated restaurant Shang Palace Singapore is led by Chinese executive chef Mok Kit Keung, who was trained to cook Cantonese food since he was very young. Having spent 40 years in this trade, he pointed out many people nowadays “eat first with their camera”. For this reason, many Cantonese restaurants have adopted a more Western way of presentation. Some even changed the flavours of the dishes. Chef Mok has been cooking classic Cantonese cuisine for the past four decades. However, a large part of Shang Palace’s menu is still based on the most traditional rendition of Cantonese food. In Mok’s opinion, innovation can’t deviate from the original taste. “If we don’t maintain it, the next generation wouldn’t know what that is (traditional Cantonese cuisine) anymore,” he says. Mok told us traditional Cantonese cuisine is a sinking ship in South-east Asia. From prepping to all the work on the stove, cooking Cantonese food the old way is manpower-, time- and capital-intensive, and restaurants are moving away from it. Most of the dishes at Shang Palace are still based on traditional tastes and techniques. To let more diners understand traditional Cantonese food, Mok shared with us several well-received dishes from his menu that require patience, experience and skill in their preparation." - Michelin Guide Digital-Singapore