Saturday, February 18, 2006
Shangri-La Hotel SingaporeDate: 18 Feb 2006
Venue: Shang Palace, Shangri-la Hotel Singapore
Menu:
BBQ Platter ($24), Shark Cartilage Soup ($18), Dumpling Soup ($18), Har Gao ($4.80), SiewMai ($4.50), Chicken Claw ($4.50), Fritter Rice Rolls ($5), XiaoLongBao ($4.50), Turnip Cake ($4.50), Yam Puff ($4.50), Avocado Paste & Sago ($5), Mango Pomolo Sago ($5), Almond Cream ($5)
Experience:
My first visit back at the Shang after 6 years since their last renovation. The experience was so-so. The desserts was something to rave about but the dim-sum is not as refined as I expected it to be. In short, it wasn't flavourful. Perhaps my tastebuds are adulterated by commercial mass-produced dim-sum but it simply wasn't a memorable event dining at the Shang.
The shark cartilage soup was however, the best I had in town so far, after Ritz-Carlton's Summer Pavillion. Filled with milky goodness, it was served with a massive piece of fish stomach (not the maw), pretty good I must say. The BBQ platter was not too bad either.
Stay far away from their XiaoLongBao. The skin was tough and the interior was dry. The Yam Puff clearly wasn't fried in fresh oil. Despite its crispy exterior, it lacked the sheen and flavour of well made Yam Puffs.
The Avocado Cream was very unique and the smoothness of the cream complemented the sago perfectly. The Almond Cream was refined and fragant probably as good as my all-time favourite, Imperial Treasures @ Takashimaya.
Service was inconsistent. The staff were all extremely friendly and helpful but they lacked attentiveness. I found myself filling up the tea cups more often than I saw them around. Didn't help that I didn't get my water filled up at all after finishing a glass. I suspected they lacked staff but the restaurant was relatively empty, so much so that you could hear the conversation at your next table.
Total bill for 4: $135
A mediocre meal @ a Shangri-la. The ocassional delights.
Venue: Shang Palace, Shangri-la Hotel Singapore
Menu:
BBQ Platter ($24), Shark Cartilage Soup ($18), Dumpling Soup ($18), Har Gao ($4.80), SiewMai ($4.50), Chicken Claw ($4.50), Fritter Rice Rolls ($5), XiaoLongBao ($4.50), Turnip Cake ($4.50), Yam Puff ($4.50), Avocado Paste & Sago ($5), Mango Pomolo Sago ($5), Almond Cream ($5)
Experience:
My first visit back at the Shang after 6 years since their last renovation. The experience was so-so. The desserts was something to rave about but the dim-sum is not as refined as I expected it to be. In short, it wasn't flavourful. Perhaps my tastebuds are adulterated by commercial mass-produced dim-sum but it simply wasn't a memorable event dining at the Shang.
The shark cartilage soup was however, the best I had in town so far, after Ritz-Carlton's Summer Pavillion. Filled with milky goodness, it was served with a massive piece of fish stomach (not the maw), pretty good I must say. The BBQ platter was not too bad either.
Stay far away from their XiaoLongBao. The skin was tough and the interior was dry. The Yam Puff clearly wasn't fried in fresh oil. Despite its crispy exterior, it lacked the sheen and flavour of well made Yam Puffs.
The Avocado Cream was very unique and the smoothness of the cream complemented the sago perfectly. The Almond Cream was refined and fragant probably as good as my all-time favourite, Imperial Treasures @ Takashimaya.
Service was inconsistent. The staff were all extremely friendly and helpful but they lacked attentiveness. I found myself filling up the tea cups more often than I saw them around. Didn't help that I didn't get my water filled up at all after finishing a glass. I suspected they lacked staff but the restaurant was relatively empty, so much so that you could hear the conversation at your next table.
Total bill for 4: $135
A mediocre meal @ a Shangri-la. The ocassional delights.
