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Shang Palace has been serving fine Cantonese, Shanghainese and Szechuan cuisine at Shangri-La Hotel Singapore for over 40 years.
Our favorite is the Special Beef Combo Noodle Soup ($8.90), which comes loaded with slices of fatty brisket, and beef balls (freshly shipped from Vietnam weekly).
Stepping into Saigon Alley brings one into a modernised yet rustic restaurant, with concrete walls filled with graffiti.
Next is the Durian Alaska, Pandan Sponge, Kaya ($18) for Durian fan.
Mao Shan Wang Durian was used, a pity the desserts seems to use artificial Pandan flavouring.
With a new chef helming the kitchen of Ding Dong, Chef Miller Mai curated 18 new dishes offered on the latest menu. Tuna Tataki, Cucumber Carpaciio, Calamansi Sorbet ($18) is the lightest among the 3 cold plates. The Steak Tartare ($20) with seasoning to flavour-up the dish mesmerized most diners.
Topped it with Fennel Rice Cracker and Toasted Onion Bread to give that added texture.
Beef Short Rib, Buah Keluak, Wingbean Salad () was yet another dish I love as I love Buah Keluak.
It was interesting to see the transformation of the classic Peranakan dish which usually uses Pork or Chicken to this melt-in-the-mouth Beef Short Rib. Satay Sauce complemented the Duck Leg () with Ketupat was perfect. First is the Melon Sago, Rock Melon Ice Cream, Winter Melon Foam () which does remains me of the Chinese traditional Sago dessert.
Pho Tai () is served with generous beef steak slices cooked rare, alongside rice noodles in a flavourful broth.
Goi Cuon (), Vietnamese spring roll, consists of fresh greens, shrimp, and pork rolled in rice paper.