Shang Palace | NEW Executive Chinese Chef Daniel Cheung Launches his Star Dishes

Helmed by NEW Executive Chinese Chef Daniel Cheung who has more than 37 years of top-level Cantonese cooking, Shang Palace has a refresh menu which includes many of his star dishes in Hong Kong as well as the restaurant renowned Nostalgic dishes, Cantonese classics, and guests’ s favourite.

 

Appetizer

Chilled Fresh Abalone Marinated with Japanese Sake

(Chilled Fresh abalone marinated with Japanese sake for at least 6 hours)

Chilled Tomato with Plum Jelly 

(Chilled tomato wrapped with a thin layer of plum jelly)

 

Dimsum

Barbecued Pork Pastry

(Flaky puff pastry stuffed with char siew pork, a classic Cantonese dim sum)

Scallop Siew Mai

(Siew Mai is topped with Australian Scallop)

 

Applewood smoked bean curd rolls with shiitake mushroom, carrot and green mustard ($18.00++) These green mustard, mushrooms and carrots are skillfully rolled in a prescribed sequence after a painstaking multi-step process, the rolls are then finished by smoking over the steamer with Pu-er tea, sugar and uncooked rice, served under a cloche with applewood smoke.

 

Boneless quail filled with bird’s nest in supreme broth ($98.00++) Quail is deboned and stuffed with bird's nest braised in chicken stock and shreds of Jinhua ham. The supreme broth is cooked for 8 hours using chicken, pork, and Jinhua ham to coax maximum flavour.

 

Steamed spotted garoupa fillet in egg white sauce topped with crispy parma ham ($48.00++) Delicately steamed fillet of garoupa drench with superior broth and egg white, with finely chopped broccoli and carrot.

 

Stewed Shrimp pomelo peel ($28.00++) A nostalgic dish that is not commonly available. I didn’t know that Pomelo peels can be eaten in this way. Wow.

 

Cantonese style crispy chicken served with spicy salt ($38.00++) Self-developed and painstaking preparation comprising marination bath, low-temperature cooking, air-drying, and finishing in an oil bath to crisp the skin upon order.

 

Baked live prawns with garlic and Sarawak white pepper ($58.00++) Presented in a sizzling casserole pot is the live local prawns and Sarawak pepper, so aromatic!

 

Fried rice with Kagoshima Wagyu beef ($28.00++) Beautiful Red Tomato is stuffed with fragrant Wagyu beef egg fried rice

 

Double-boiled Snow Pear with Peach Resin, Mandarin Peel and Chuanbei (Curated – usually available only as part of a set)

 

Location: Shangri-La Singapore, Lobby Level, Tower Wing, Shangri-La Singapore, 22 Orange Grove Road, Singapore 258350

Crystal Jade Pavilion | Crystal Jade Group Open Its Third Fine Dining Concept Restaurant

Crystal Jade Group has open its third fine dining concept restaurant at VivoCity. Taking over the former premises of Crystal Jade Dining IN, Crystal Jade Pavilion offers modern Interpretations of classic Chinese dishes amid a bright and breezy setting with an expansive view of the sea and Sentosa island

  

Chilled Tomatoes with Roselle Plum ($10.00++) 

话梅洛神小番茄

Chilled Homemade Tofu with Scallop, Bonito Flakes and Perilla Leaf ($18.80++) 

紫苏木⻥花带子自制冻豆腐

Deep-fried Mushrooms and Corn with Salted Egg Yolk ($12.80++) 

金沙粟米三菌

Chilled Fresh Lily Bulb and Cordyceps Flower with King Oyster Mushroom ($13.80++) 

凉拌虫草花鲜百合杏鲍菇

Poached Scotland Bamboo Surf Clam in Prawn Broth ($26.80++ per person) 

鲜虾汤冲浪苏格兰竹蚌

Pan-fried Sliced Duck and Foie Gras with Crepe ($18.80++ per person) 

香煎鹅肝片皮鸭薄饼

Pan-fried Threadfin with Supreme Soya Sauce ($58.80++, 600-700g) 

煎封豉油皇⻢友⻥

Fresh Chinese Yam with Sea Cucumber in Fragrant Spicy Sauce in Claypot ($42.80++) 

香麻鲜淮山⻩肉参煲

Poached Choy Sum, Black Fungus & Cordyceps Flower in Chinese Ginger Wine ($24.80++) 姜酒虫草花木耳浸菜心

Braised Duo Vermicelli with Pearl Abalone & Pork Belly in Abalone Sauce ($33.80++) 

珍珠鲍⻥红烧肉焖鸳鸯米粉

Cheng Tng Sweet Soup with Six Treasures and Golden Luo Han Guo in Whole Fresh Coconut ($13.80++ per person) 椰皇金丝罗汉果六宝冻

Location: Crystal Jade Pavilion, VivoCity, 1 HarbourFront Walk, #01-112, Singapore 098585

TAI ER 太二酸菜鱼 | NEW Spicy Cereal Prawn, 2nd Outlet Opening Soon in the West & TAI ER is Accepting Walk-ins Now!

Since opening their first outlet in Singapore Aug 2021 at Jewel Changi Airport, TAI ER 太二酸菜鱼, the popular Chinese restaurant fully booked till now. I was lucky to secure a table at TAI ER for lunch gathering with friends recently.

Aside from ordering their signature dishes such as

Suancai & Fish

Fried Crispy Prawn topped with Mustard

Abalone & Shrimp in Spicy Sauce

Seaweed Roll with Salted Egg Yolk

Egg Coated Glutinous Rice Rolls with Brown Sugar

Sichuan pepper milk tea

Ice Jelly with Fruits & Coconut milk

Something caught our eye is the NEW Spicy Cereal Prawn. The Cereal prawn is deep fried till it is crispy and you can eat it with the shell, it tastes like fireworks exploding in your mouth! So shiok.

 

I heard that they are opening their second outlet at JEM soon! This is good news for me and especially those who stayed in the west! I was also told that you are no longer required to make a booking a week in advance, TAI ER is accepting walk-ins now!

 

YUN NANS Opens its Fourth outlet in Singapore at ION Orchard with Stunning Garden-within-a-Restaurant Theme

Stunning garden-within-a-restaurant serving up tantalizing Yunnan highland Cuisine, YUN NANS opens its fourth outlet in Singapore at ION Orchard

Signature and New Creation Dishes

Steam Pot Chicken Soup with Lily Bulb ($32.90++) first launched for a limited time period during Mother’s Day in 2021, is now back as a mainstay.Cooked without a single drop of water, it draws immense sweetness and nutrition from a special breed of black feet chicken and fresh lily bulbs imported from Yunnan.

Hotplate Milky Tofu with Spicy Garlic ($16.80++) Fried to crispy skin drenched with spicy garlic seafood sauce

Lychee Prawn Ball ($20.80++) Fresh prawns are hand-beaten to a silky paste before shaped into bite-sized balls and deep-fried with crispy bits.

Sauteed Cabbage with Dried Chillies ($13.80++) Cabbage stir-fried with garlic, thin slices of pork and dried chillies

Marinated with an inhouse mix of Yunnan’s spices and grilled over a charcoal fire:

Charcoal Grilled Chicken Wings ($3.80/skewer, min 2pcs)

Charcoal Grilled Chicken Skin ($2.80/skewer)

Beancurd Pudding with Brown Sugar ($5.80++) Smooth beancurd pudding served with Yunnan brown sugar syrup

 

*NEW* Pomelo Salad with Osmanthus Dressing ($10.90++) A refreshing and invigorating salad with a beautiful floral veil from osmanthus flowers

*NEW* Braised Fish Maw with Porcini Mushroom ($42.80++ - Small / $52.80++ - Big) Wild porcini mushrooms harvested from the highlands of Yunnan are braised with fresh fish maw, Yunnan solo clove garlic, Chinese yam and Yunnan Qiubei Chillies

*NEW* Steamed Cod with “Mei Cai” ($31.90++) Made with one of the best Hakka preserved mei cai vegetable from Dabu Country.

*NEW* Claypot Rice with Minced Beef / Pork and Crispy Red Beans ($24.90++) The rice is cooked with special house-made sauce, served with stir-fried minced beef / pork and vegetables. Topped off with salted vegetables, crisp-fried pork lard and spring onions.

 

Location: YUN NANS, ION Orchard #B3-17, 2 Orchard Turn, Singapore 238801