Introduction
Shang Palace at Shangri-La Singapore stands as a venerable institution in the city’s dining landscape, having served refined Cantonese cuisine since 1971. As the global flagship of 36 Shang Palace restaurants worldwide, this establishment represents over half a century of culinary excellence. With its recent menu refresh in November 2025, the restaurant continues to balance tradition with contemporary innovation under the leadership of Executive Chinese Chef Daniel Cheung.
Menu Refresh at Shang Palace
Shang Palace has introduced a refreshed menu blending traditional Cantonese cooking with contemporary presentation. The restaurant, which has been a leading name in Singaporean Cantonese cuisine for over 50 years, continues to serve as the global flagship for the Shang Palace brand.
Key New Dishes
The refreshed menu features several standout additions:
Heritage Dishes:
- Braised Boneless Duck with Eight Treasures – The duck is fried until golden and crispy, then slow-braised in rich broth with abalone sauce. It’s crowned with eight ingredients: chicken, prawns, cuttlefish, pork liver, fish maw, sea cucumber, bamboo shoots and mushrooms.
- Double-boiled An Xin Chicken Broth (also called ‘Jazz Soup’) – Originally from 1980s Hong Kong and named after celebrity Sir Tang Shiu-kin, this soup takes three hours to prepare and combines conch meat, chicken, fish maw, honeydew, sand ginseng and jade bamboo.
Retro-Inspired Dishes:
- Baked Assorted Diced Seafood and Sea Conch with Cream Sauce – Inspired by 1980s Hong Kong dining, featuring scallops, prawns, crab meat, chicken and duck in a Chinese-style white sauce, served in a whelk shell topped with cheese.
- Baked Iberico Pork Rib – Marinated, steamed, pan-seared ribs with osmanthus honey and black pepper sauce, finished with flambéed rose wine.
Chef Daniel’s Signature:
- Braised Australia Angus Beef Short Rib – Slow-braised in Sarcodon Asparagus mushroom sauce until tender, then deboned and finished with a rich reduction.
New Dim Sum Selections
The menu also expands its dim sum offerings with:
- Steamed Hokkaido Scallop Dumpling with Chives
- Steamed Australia Beef Balls with Fried Bean Curd Sheet
- Steamed Crystal Dumplings with Black Truffle (topped with truffle slices)
- Traditional Deep-fried Hokkaido Scallop Dumplings with salted egg yolk skin
The refreshed menu maintains a balance between nostalgia and innovation, keeping beloved classics while introducing dishes that honor Cantonese heritage with modern sensibilities.
Ambience & Atmosphere
Interior Design
Shang Palace embodies classic Chinese elegance with a contemporary sensibility. The restaurant showcases a sophisticated red and gold color scheme that evokes traditional imperial aesthetics while maintaining modern refinement. The main dining hall is spacious yet intimate, featuring warm yellow lighting that creates a traditional atmosphere, though some diners note it could be brighter.
Dining Experience
The restaurant offers multiple dining spaces:
- Main Dining Hall: A windowless but expansive space with ornate décor
- Private Dining Rooms: Several private rooms line the perimeter, perfect for business lunches, family gatherings, or intimate celebrations
- Lounge Area: A comfortable waiting area with elegant seating
The atmosphere strikes a balance between formal fine dining and familial warmth, making it suitable for both special occasions and regular family meals. The spaced-out table arrangements ensure privacy and comfort.
Location & Accessibility
Located at the lobby level of Shangri-La Singapore’s Tower Wing at 22 Orange Grove Road, the restaurant presents some accessibility challenges:
- Approximately 10-15 minutes walk from Orchard MRT station
- About 10 minutes walk from bus stops along Orchard Road
- Driving or taxi is recommended for convenience
- The hotel’s prestigious location adds to the overall experience
Rating: 4.5/5
Service Excellence
Staff Performance
Service at Shang Palace consistently receives high praise across reviews. The restaurant maintains Shangri-La’s signature Asian hospitality standards with:
- Knowledgeable staff who understand the menu thoroughly
- Attentive service without being intrusive
- Proactive tea refilling (jasmine tea is constantly replenished)
- Professional and courteous demeanor
- Personalized attention to special occasions (complimentary cakes for anniversaries)
Notable staff members frequently mentioned in reviews include Lucky, Rebecca, Harry Loh (Sommelier), and Stella, all recognized for exceptional service.
Reservations
Reservations are highly recommended, particularly for:
- Weekend dim sum service
- Dinner service
- Chinese New Year and festive periods
- Private room dining
The restaurant is often fully booked, especially during peak periods.
Rating: 4.5/5
The Refreshed Menu (November 2025)
Executive Chef Daniel Cheung brings 37 years of experience in top-level Cantonese cooking to the latest menu iteration. His accolades include a Gold Award for Creative Appetizers at the 2013 HOFEX Modern Chinese Cuisine Challenge and a Distinction Gold Award for Appetizers at the 10th Asia Culinary Exchange 2016.
Philosophy
The refreshed menu achieves a delicate balance:
- Honors traditional Cantonese techniques
- Incorporates contemporary presentation
- Revives heritage dishes from the 1970s and 1980s
- Maintains guest favorites and nostalgic classics
- Features over 60 house-made sauces
- Uses no added MSG
Signature New Dishes: Analysis & Recipes
1. Braised Boneless Duck with Eight Treasures
Culinary Analysis: This dish represents a modern interpretation of a traditional Shanghai and Cantonese specialty. The “eight treasures” concept dates back centuries, symbolizing prosperity and abundance in Chinese culture.
Key Components:
- The Duck: Deep-fried first to achieve golden color and crispy texture
- The Treasures: Chicken, prawns, cuttlefish, pork liver, fish maw, sea cucumber, bamboo shoots, mushrooms
- The Sauce: Rich abalone sauce with spices
Cooking Technique Breakdown:
Traditional eight treasure duck typically involves:
- Preparation Phase (Day Before)
- Clean whole duck thoroughly
- Marinate with dark soy sauce, Shaoxing wine, five-spice powder
- Refrigerate overnight
- Deep-Frying Stage
- Heat oil to 350-400°F (180-200°C)
- Deep-fry duck until golden brown (15-20 minutes)
- This seals the skin and creates textural contrast
- Braising Process
- Prepare braising liquid: chicken stock, abalone sauce, soy sauce, rock sugar, aromatics (ginger, scallions, star anise, cinnamon)
- Simmer duck in braising liquid for 2-3 hours until tender
- The duck should be fall-off-the-bone tender
- Eight Treasures Preparation
- Dice all ingredients uniformly
- Sauté each component separately to develop individual flavors
- Combine with seasonings (oyster sauce, soy sauce, Shaoxing wine)
- Assembly
- Debone the braised duck while keeping skin intact
- Arrange eight treasures on top or alongside
- Finish with reduced braising sauce
Why This Works: The deep-frying creates a Maillard reaction that develops complex flavors. The subsequent braising tenderizes the meat while the rich sauce penetrates deeply. Each “treasure” adds distinct texture and flavor—the crunch of bamboo shoots, the gelatinous richness of fish maw, the brininess of seafood—creating a symphony of tastes in every bite.
2. Double-Boiled An Xin Chicken Broth (Jazz Soup)
Historical Context: Originating in 1980s Hong Kong, this soup was named after celebrity Sir Tang Shiu-kin, reflecting the glamorous era of Cantonese cuisine’s golden age.
Key Ingredients:
- Conch meat
- Chicken
- Fish maw
- Honeydew melon
- Sand ginseng (Sha Shen)
- Jade bamboo (Yu Zhu)
Double-Boiling Technique:
This ancient Chinese method involves:
- Setup
- Place ingredients in a ceramic pot
- Seal the pot
- Place this pot inside a larger steamer pot filled with water
- Steam for 3+ hours
- Why Double-Boiling?
- Preserves delicate flavors
- Prevents direct contact with boiling water
- Maintains nutrient integrity
- Creates crystal-clear broth
- Develops concentrated, refined taste
- Ingredient Synergy
- Conch meat: Adds sweetness and texture
- Fish maw: Provides collagen and silky mouthfeel
- Honeydew: Natural sweetness, cooling properties
- Sand ginseng & jade bamboo: Traditional Chinese medicinal herbs that nourish lung and stomach Yin
Preparation Steps:
- Soak dried ingredients (fish maw, conch) until rehydrated
- Blanch chicken to remove impurities
- Arrange all ingredients in ceramic pot
- Add just enough water to cover
- Double-boil for 3 hours minimum
- Season lightly with salt before serving
Culinary Science: The extended cooking time at gentle temperatures (around 212°F/100°C indirect heat) allows collagen to break down into gelatin, creating body and richness. The herbs infuse gradually, their volatile compounds preserved by the sealed environment.
3. Baked Assorted Diced Seafood and Sea Conch with Cream Sauce
1980s Hong Kong Dining Inspiration: This dish exemplifies the fusion of Cantonese and Western techniques popular in Hong Kong’s cosmopolitan dining scene of the 1980s.
Components:
- Scallops, prawns, crab meat, chicken, duck
- Chinese-style white sauce (cream, butter, chicken stock)
- Served in whelk shell
- Topped with cheese and baked
Cooking Instructions:
- Prepare the Seafood Mix
- Dice all proteins into uniform pieces (1cm cubes)
- Season lightly with salt and white pepper
- Blanch seafood briefly in boiling water
- Set aside
- Create Chinese-Style White Sauce
- Melt butter in wok (2 tablespoons)
- Add minced garlic and shallots
- Pour in cream (1 cup) and chicken stock (1/2 cup)
- Season with salt, white pepper, touch of chicken powder
- Reduce until slightly thickened
- Combine and Sauté
- Add seafood mix to sauce
- Toss gently to coat
- Add a splash of Chinese cooking wine
- Baking Process
- Fill whelk shells (or ramekins) with mixture
- Top generously with shredded cheese (mozzarella or gruyere)
- Bake at 400°F (200°C) for 10-12 minutes
- Finish under broiler for golden brown top
Technique Notes: The Chinese white sauce differs from traditional French béchamel by incorporating chicken stock and aromatics common in Cantonese cooking. The cheese creates a gratinated crust while the cream sauce keeps everything luxuriously rich.
4. Baked Iberico Pork Rib with Osmanthus Honey and Black Pepper Sauce
Sophisticated Flavor Profile: This dish showcases the marriage of floral sweetness (osmanthus honey) with spicy depth (black pepper) characteristic of refined Cantonese cooking.
Cooking Method:
- Marination (4+ hours)
- Iberico pork ribs
- Dark soy sauce, light soy sauce
- Osmanthus honey
- Five-spice powder
- Freshly cracked black pepper
- Steaming Phase
- Steam ribs for 45 minutes until tender
- This ensures the meat is cooked through and tender
- Pan-Searing
- Heat wok until smoking
- Sear ribs on all sides for caramelization
- Develop Maillard reaction for depth
- Sauce Preparation
- Reduce osmanthus honey with Chinese rose wine
- Add cracked black peppercorns
- Include a touch of chicken stock for body
- Reduce to syrupy consistency
- Final Assembly
- Coat ribs in sauce
- Place under salamander grill or broiler
- Caramelize until glossy and slightly charred
- Flambé with rose wine tableside (optional but dramatic)
Why Iberico Pork? Spanish Iberico pork offers exceptional marbling, creating juicier, more flavorful ribs. The fat content ensures the meat stays moist through multiple cooking stages.
Osmanthus Honey Notes: Osmanthus (桂花) infuses the honey with delicate floral notes and subtle apricot-like sweetness, distinguishing this from standard honey-glazed ribs.
5. Braised Australia Angus Beef Short Rib (Chef Daniel’s Signature)
Technique Spotlight: This dish demonstrates Chef Daniel’s expertise in transforming a Western cut using Cantonese braising methods.
Key Components:
- Australia Angus beef short ribs
- Sarcodon Asparagus mushrooms (rare Chinese mushroom)
- Rich reduction sauce
Cooking Process:
- Preparation
- Select well-marbled short ribs (bone-in)
- Sear on all sides in hot wok
- Remove and set aside
- Mushroom Sauce Base
- Rehydrate Sarcodon Asparagus mushrooms
- Sauté aromatics (ginger, scallions, garlic)
- Add mushrooms and their soaking liquid
- Include soy sauce, oyster sauce, Shaoxing wine
- Add beef or chicken stock
- Slow-Braising
- Return short ribs to wok or transfer to clay pot
- Braise at low temperature (275°F/135°C) for 3-4 hours
- Meat should be fork-tender
- Finishing
- Remove bones carefully while keeping meat structure
- Slice against the grain
- Reduce braising liquid by half
- Strain for smooth, glossy sauce
- Mount with butter for silky finish
Mushroom Science: Sarcodon Asparagus mushrooms contain high levels of umami compounds, creating intense savory depth. Their texture adds another dimension to the dish.
6. Fish Maw Stuffed with Shrimp Paste Wrapped with Steamed Star Garoupa Fillet
Reimagining a Classic: This dish reinterprets traditional salmon rolls using premium Cantonese ingredients and techniques.
Components:
- Fish maw (dried fish swim bladder)
- Fresh shrimp paste
- Star garoupa fillet
- Chicken broth
Preparation Method:
- Fish Maw Preparation
- Soak fish maw in water until fully rehydrated (6-8 hours)
- Cut into rectangular pieces
- Blanch briefly in ginger water
- Shrimp Paste Creation
- Fresh shrimp, deveined and chilled
- Mince to paste consistency
- Add cornstarch, egg white, sesame oil
- Season with salt, white pepper
- Beat until bouncy texture develops
- Assembly
- Spread shrimp paste onto fish maw pieces
- Roll tightly
- Wrap with thin slices of star garoupa
- Secure with toothpicks if needed
- Steaming
- Place rolls in bamboo steamer
- Pour chicken broth around (not over) rolls
- Steam for 12-15 minutes
- Garnish with scallions and ginger julienne
- Drizzle with hot oil and premium soy sauce
Textural Analysis:
- Fish maw: Gelatinous, slightly crunchy
- Shrimp paste: Bouncy, firm
- Garoupa: Delicate, flaky
- Combined: A complex textural experience with each bite
7. Deep-Fried Crab Claw with Shrimp Paste and Almond Piece
Premium Ingredients: Uses Japanese snow crab, known for its sweet meat and impressive presentation.
Cooking Instructions:
- Crab Claw Preparation
- Keep claw meat attached to shell tip
- Clean and dry thoroughly
- Lightly coat with cornstarch
- Shrimp Paste Coating
- Wrap shrimp paste around crab claw
- Shape into rounded form
- Press almond flakes or slices into exterior
- Deep-Frying Technique
- Heat oil to 350°F (175°C)
- Fry claws for 4-5 minutes
- Turn occasionally for even browning
- Almonds should be golden and fragrant
- Drain on paper towels
- Serving
- Arrange dramatically on platter
- Serve with sweet and sour sauce or plum sauce
- Garnish with herbs
Why This Works: The almond coating provides nutty flavor and crunchy texture. The shrimp paste adds moisture and umami, while the crab claw remains the star with its sweet, delicate flavor.
Dim Sum Selection
New Additions:
1. Steamed Hokkaido Scallop Dumpling with Chives
- Translucent wrapper showcasing whole scallop
- Fresh chives add aromatics
- Light, delicate flavor profile
2. Steamed Australia Beef Balls with Fried Bean Curd Sheet
- Hand-chopped beef creates bouncy texture
- Bean curd sheet adds crispness
- Traditional Cantonese preparation
3. Steamed Chicken Roll with Ham, Black Mushroom and Fried Fish Maw
- Heritage dish from early 20th-century Guangzhou
- Tofu skin roll containing multiple components
- Previously a limited-time special, now permanent
4. Steamed Crystal Dumplings with Black Truffle
- Assorted mushrooms with preserved olive
- Truffle sauce inside
- Topped with black truffle slices
- Luxury dim sum offering
5. Traditional Deep-Fried Hokkaido Scallop Dumplings
- Salted egg yolk-infused skin
- Served with supreme broth for dipping
- Contrasting textures: crispy exterior, tender filling
Classic Dim Sum Standards:
Based on reviews, long-standing favorites include:
- Har Gow (crystal shrimp dumplings) – delicate wrappers, sweet shrimp
- Siew Mai – traditional pork and shrimp dumplings
- Char Siew Bao – barbecued pork buns, both steamed and baked versions
- Pan-fried bun with chilli crab meat – innovative fusion creation
- Crispy-fried Milk Custard – golden batter with creamy custard filling
Other Menu Highlights
Roasted Meats:
Barbecued Pork Loin Glazed with Honey Sauce (Char Siew)
- Consistently praised as among Singapore’s best
- Perfectly balanced sweet-savory glaze
- Tender, juicy texture
- Half portion: SGD 48
Seafood:
Sautéed Cod Fillet with Yellow Paste and Onions in Claypot
- Reviewers’ top pick
- Thinly sliced cod cooked to perfection
- Yellow paste adds complexity
- Best enjoyed with plain rice
- SGD 78
Noodles:
Poached Naniwa Udon with Sliced Abalone in Fish Broth
- Premium ingredients
- Delicate presentation
- SGD 32 per person
Vegetable Dishes:
Wok-Fried Sliced Beef with Kai Lan
- Classic Cantonese stir-fry
- Tender beef, crisp vegetables
- Masterful wok technique
Pricing & Value
Price Range:
- Dim sum items: SGD 14-36
- Appetizers and small plates: SGD 30-50
- Main dishes: SGD 44-108
- Soup: SGD 21-40
- Set menus: From SGD 98 per person
- Special celebratory menu (54th Anniversary): SGD 388++ for 4 persons
Value Assessment:
While Shang Palace positions itself at the premium end of Singapore’s dining spectrum, the quality justifies the pricing:
- Exceptional ingredient quality
- Expert preparation
- Impeccable service
- Prestigious location
- Heritage and consistency
Most reviewers rate value at 3-3.5/5, acknowledging that bills climb quickly but the experience warrants the expense for special occasions.
Value Rating: 3.5/5
Delivery & Takeaway Options
Shang Palace offers delivery through multiple platforms:
GrabFood
- Available for delivery during operating hours
- Small order fee applies for orders under SGD 10
- Estimated delivery time: 30 minutes
- 5km radius coverage
- Menu includes BBQ selection, soups, main dishes
- Popular takeaway items: Soya Sauce Chicken, Barbecued Pork, Roasted Crispy Pork Belly
Deliveroo
- Joint menu with Waterfall Ristorante
- Rating: 4.3/5 (86 ratings)
- Standard delivery window
- Full menu not available for delivery (dine-in menu more extensive)
Direct Takeaway
- Available by calling +65 6213 4473
- Pre-order recommended
- Some items may not be suitable for takeaway due to preparation requirements
Note: Complex dishes like the eight treasure duck and double-boiled soups are best experienced dining-in, as their presentation and temperature-sensitive nature don’t translate as well to delivery.
Operating Hours
Monday to Friday:
- Lunch: 12:00 PM – 2:30 PM
- Dinner: 6:00 PM – 10:00 PM
Saturday, Sunday & Public Holidays:
- Lunch: 11:00 AM – 3:00 PM (two seatings possible)
- Dinner: 6:00 PM – 10:00 PM
Reservation Recommended: Especially for weekends and festive periods
Awards & Recognition
- TripAdvisor Certificate of Excellence: 2015, 2017
- Michelin Guide: Previously held One Michelin Star (lost in 2023 edition)
- Lonely Planet: Featured as on “A-list of Singapore’s Chinese restaurants”
- Time Out Singapore: Praised for seafood and yellow croaker preparation
- Chef Daniel Cheung’s Accolades: Multiple gold awards in Hong Kong culinary competitions
Strengths & Areas for Consideration
Strengths:
✓ 50+ years of heritage and consistency ✓ Exceptional service standards ✓ Skilled kitchen team under experienced leadership ✓ Menu balancing tradition and innovation ✓ Beautiful, elegant ambience ✓ Private dining options ✓ Suitable for various occasions ✓ Global flagship status ensures high standards
Considerations:
△ Premium pricing may not suit all budgets △ Location requires planning for public transport users △ Main dining hall lacks natural light △ Desserts receive mixed reviews △ Limited menu variety during special festive periods
Special Occasions & Features
Ideal For:
- Business lunches and dinners
- Family celebrations
- Wedding anniversaries (complimentary cake provided)
- Chinese New Year gatherings
- Multi-generational dining
- Impressing out-of-town guests
Dietary Accommodations:
- Vegetarian options available
- Can accommodate allergies with advance notice
- MSG-free cooking
- Glutinous rice alternatives possible
Overall Assessment
Shang Palace continues to uphold its position as one of Singapore’s premier Cantonese fine dining establishments. The November 2025 menu refresh demonstrates the restaurant’s commitment to evolution while respecting its rich heritage. Under Chef Daniel Cheung’s leadership, the kitchen successfully balances nostalgia with innovation, creating dishes that honor the past while appealing to contemporary palates.
The restaurant excels in:
- Culinary Execution: Masterful technique across traditional and modern preparations
- Service Excellence: Consistently warm, knowledgeable, professional
- Ambience: Elegant without being intimidating
- Heritage: Genuine connection to Cantonese culinary traditions
For those seeking authentic, high-quality Cantonese cuisine in an refined setting, Shang Palace remains a worthy destination. While the pricing reflects its premium positioning, the overall experience—from the moment you’re greeted to the final sip of Chinese tea—justifies the investment for special occasions and those who appreciate culinary craftsmanship.
Final Ratings
CategoryRatingFood Quality4.5/5Service4.5/5Ambience4.5/5Value3.5/5Overall Experience4.5/5
Contact Information
Shang Palace Lobby Level, Tower Wing Shangri-La Singapore 22 Orange Grove Road Singapore 258350
Phone: +65 6213 4473
Website: shangri-la.com
Reservations: Highly recommended via phone or online booking
Review compiled based on recent menu updates, historical reviews, and culinary analysis. Individual experiences may vary. All prices subject to service charge and GST.