New Restaurant Reviews

by | Dec 25, 2025 | Uncategorized | 0 comments

The Drunken Chef Private Dining

Overall Review

The Drunken Chef by Sherine Chua represents an accessible entry point into Singapore’s home private dining scene, offering excellent value at $98 per person. The experience centers on comforting Chinese classics executed with care and authenticity, making it ideal for intimate gatherings seeking warmth and familiarity over avant-garde experimentation.

Overall Rating: 4.4/5

Ambience & Setting

As a home private dining concept, The Drunken Chef operates from Dover Parkview, creating an intimate, residential dining atmosphere that feels personal and welcoming. The home setting naturally fosters a relaxed, family-style environment where guests can enjoy unhurried conversation. The experience emphasizes communal dining with shared platters, encouraging interaction and connection among diners. The intimate scale allows for personalized attention from the chef-host, creating a more personal dining narrative than traditional restaurant settings.

Complete Menu Analysis

Appetizers & Cold Dishes

Marinated Tomatoes

  • Rating: 3.8/5
  • Flavor Profile: Sweet, tangy, refreshing
  • Texture: Crisp, juicy
  • Purpose: Palate awakening, appetite stimulation
  • Facets: Light acidity cuts through richness, prepares palate for heavier courses

Drunken Chicken

  • Rating: 4/5
  • Flavor Profile: Delicate poultry sweetness, subtle wine aromatics
  • Texture: Tender, succulent, cleanly cooked
  • Analysis: While well-executed in texture, the dish could benefit from a more assertive Chinese wine presence to achieve the signature fragrance expected in authentic drunken chicken preparations

Main Courses

Braised Beef Shin & Tripe

  • Rating: 4.5/5
  • Flavor Profile: Rich, deeply savory, gently spicy
  • Texture Contrast: Meltingly tender beef shin against pleasantly chewy tripe
  • Cooking Method: Long, slow braising for deep flavor penetration
  • Essence: Demonstrates mastery of traditional Chinese braising techniques, balancing richness with gentle heat

Kam Heong Clams

  • Rating: 5/5 ⭐ Standout Dish
  • Flavor Profile: Bold aromatics, sweet seafood, savory-spicy complexity
  • Texture: Plump, juicy clams
  • Sauce Character: Fragrant, punchy, addictively saucy
  • Pairing: Exceptional with steamed rice
  • Key Feature: The sauce alone elevates the entire dish, creating a memorable flavor experience

Sio Bak (Roast Pork)

  • Rating: 4.8/5 ⭐ Crowd Favorite
  • Texture Analysis:
    • Skin: Crispy, biscuit-like crackle
    • Meat: Tender, well-seasoned
  • Technique: High-heat roasting similar to 88 Hong Kong Roast Meat Specialist style
  • Nostalgic Element: Evokes classic Hong Kong roasting traditions
  • Key Success Factor: Achieving the perfect crackling without drying the meat

Cai Poh Steamed Snapper

  • Rating: 4.5/5
  • Flavor Profile: Clean, naturally sweet fish enhanced by preserved radish umami
  • Texture: Moist, tender, perfectly steamed
  • Technique: Precise steaming timing to maintain fish integrity
  • Balance: Preserved radish and soy provide savory depth without masking delicate fish sweetness
  • Philosophy: Showcases Cantonese principle of ingredient respect

Seafood Pao Fan

  • Rating: 4.5/5 ⭐ Dinner Highlight
  • Aromatic Impact: Rich crustacean fragrance permeates before visual presentation
  • Flavor Profile: Robust seafood essence, deeply comforting
  • Texture: Fluffy rice absorbing flavorful broth
  • Character: Hearty, soul-warming, centerpiece-worthy
  • Essence: Captures the essence of home-style Chinese comfort food

Vegetables

Kai Shui Bai Cai (Boiled Chinese Cabbage)

  • Rating: 4.2/5
  • Simplicity as Mastery: Humble appearance belies technical finesse required
  • Flavor Profile: Clean, naturally sweet vegetable essence
  • Preparation: Light boiling retaining vegetable integrity
  • Philosophy: Demonstrates that simplest dishes require greatest skill

Dessert

Gui Hua Gao (Osmanthus Jelly)

  • Rating: 4.2/5
  • Flavor Profile: Gentle sweetness, delicate floral notes
  • Texture Contrast: Silky jelly with crunchy chestnuts
  • Additional Elements: Wolfberries for subtle tartness
  • Purpose: Light, refreshing conclusion balancing the hearty meal

Recipe Inspiration: Kam Heong Clams

Ingredients (Serves 4)

  • 1kg fresh clams (cleaned and purged)
  • 4 tbsp cooking oil
  • 6 cloves garlic (minced)
  • 3 shallots (sliced)
  • 2-3 red chilies (sliced)
  • 2 tbsp dried shrimp (soaked and chopped)
  • 3 tbsp curry leaves
  • 2 tbsp curry powder
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp sugar
  • 1 tsp dark soy sauce
  • 100ml water or chicken stock

Cooking Instructions

  1. Preparation Phase:
    • Soak clams in salted water for 30 minutes to purge sand
    • Rinse thoroughly and drain
    • Prepare all aromatics (garlic, shallots, chilies)
  2. Creating the Kam Heong Base:
    • Heat wok over high heat until smoking
    • Add oil and swirl to coat
    • Fry dried shrimp until fragrant (30 seconds)
    • Add garlic and shallots, stir-fry until golden and aromatic
  3. Building Flavor Layers:
    • Add curry powder, stir quickly to release fragrance (10 seconds)
    • Add curry leaves and chilies, toss together
    • Ensure curry powder doesn’t burn (work quickly)
  4. Cooking the Clams:
    • Add clams to wok, toss vigorously
    • Add water/stock, cover immediately
    • Steam for 2-3 minutes until clams open
  5. Final Seasoning:
    • Add oyster sauce, light soy sauce, dark soy sauce, sugar
    • Toss everything together over high heat
    • Cook for another minute until sauce coats clams
    • Discard any unopened clams
  6. Plating:
    • Transfer to serving dish immediately
    • Ensure sauce is distributed evenly
    • Serve hot with steamed rice

Pro Tips:

  • High heat is essential for wok hei (breath of wok)
  • Don’t overcook clams or they become rubbery
  • The sauce should be thick enough to cling but not dry
  • Fresh curry leaves are crucial for authentic aroma

Shang Palace, Shangri-La Singapore

Overall Review

Shang Palace’s refreshed menu under Executive Chef Daniel Cheung represents a sophisticated evolution of Cantonese gastronomy, honoring tradition while embracing contemporary refinement. The dining experience balances comfort with elegance, showcasing technical mastery and thoughtful ingredient selection across every course.

Overall Rating: 4.4/5

Ambience & Setting

Located within the prestigious Shangri-La Singapore on Orange Grove Road, Shang Palace exudes refined elegance befitting its luxury hotel setting. The restaurant presents classic Cantonese fine dining ambience with contemporary touches, featuring tableside service and theatrical presentations that elevate the dining experience. The space likely incorporates traditional Chinese design elements reimagined through a modern lens, creating an atmosphere of sophisticated comfort. Service is attentive and knowledgeable, with staff trained to explain the provenance and preparation of each dish.

Complete Menu Analysis

Amuse Bouche

Sweet Prawn with Zesty Sauce

  • Purpose: Palate awakening, setting expectations
  • Flavor Profile: Sweet seafood complemented by bright acidity
  • Function: Cleanses palate and stimulates appetite for courses ahead

Dim Sum Course

Trio of Dim Sum Items

  • Overall Rating: 4/5
  • Philosophy: Showcasing refined craftsmanship in traditional formats

1. Steamed Chicken Roll with Ham, Black Mushroom and Fried Fish Maw

  • Flavor Layers: Delicate chicken, savory ham, earthy mushroom
  • Texture Profile: Tender chicken wrapper, chewy fish maw contrast
  • Character: Comforting yet elegant
  • Technique: Precise steaming for consistent doneness

2. Traditional Deep-fried Hokkaido Scallop Dumpling with Supreme Broth

  • Texture Contrast: Crispy exterior vs. succulent interior
  • Flavor Profile: Sweet scallop enhanced by rich broth
  • Technique Highlight: Achieving crispness while maintaining juicy filling
  • Essence: Textural excitement

3. Steamed Crystal Dumpling with Black Truffle, Assorted Mushroom and Preserved Olive

  • Visual Appeal: Translucent skin revealing ingredients
  • Flavor Complexity: Earthy truffle, umami mushrooms, briny olive
  • Technique: Creating delicate translucent wrapper
  • Sophistication: Most refined of the trio

Soup Course

Double-Boiled An Xin Chicken Broth with Fish Maw, Sea Conch and Honey Dew

  • Rating: 4.5/5
  • Cooking Time: 3+ hours double-boiling
  • Texture: Rich, velvety, luxurious
  • Flavor Profile: Deep chicken essence, seafood sweetness, subtle melon finish
  • Innovation: Honeydew addition (uncommon in traditional recipes)
  • Ingredients: Sea conch, chicken, chicken feet, fish maw, honeydew, jade bamboo, ginger
  • Essence: Nourishing, restorative, complex
  • Traditional Value: Represents Chinese double-boiling mastery

Main Courses

Baked Australia Pork Rib with Osmanthus Honey and Black Pepper Sauce

  • Rating: 4.5/5 ⭐ Evening Highlight
  • Theatrical Element: Rose wine poured tableside, flambéed
  • Texture: Fall-off-bone tender
  • Flavor Dynamics:
    • Floral sweetness from osmanthus honey
    • Bold peppery kick from black pepper sauce
    • Sweet-spicy interplay
  • Character: Lip-smacking, memorable
  • Technique: Controlled flambé for alcohol infusion without burning

Baked Assorted Diced Seafood and Sea Conch with Cream Sauce

  • Rating: 4/5
  • Historical Context: Nostalgic nod to 1980s Hong Kong fusion cuisine
  • Adaptation: Cream sauce (béchamel-style) instead of traditional Portuguese sauce
  • Topping: Mozzarella cheese, baked until golden
  • Character: Comforting, creamy, crusty
  • Cultural Significance: Chinese-Western culinary convergence
  • Texture: Creamy interior, crispy cheese crust

Braised Boneless Duck with Eight Treasures

  • Rating: 4.5/5
  • Eight Treasures: Prawns, cuttlefish, pig kidney, chicken, bamboo shoots, fish maw, sea cucumber, mushrooms
  • Technique Highlight: Duck deep-fried before braising
  • Reason for Deep-frying:
    • Tightens and crisps skin
    • Removes gaminess
    • Creates textural interest
  • Sauce: Rich abalone sauce broth
  • Character: Luxurious, traditional, technically impressive
  • Essence: Showcases ingredient luxury and technical expertise

Deep-fried Japanese Snow Crab Claw with Shrimp Paste and Almond Flakes

  • Rating: 4.5/5
  • Texture Contrast: Crispy almond coating vs. succulent shrimp filling
  • Flavor Profile: Sweet crab, savory shrimp paste, nutty almonds
  • Character: Crowd-pleasing classic
  • Technique: Maintaining crab integrity while achieving even coating

Vegetable Course

Braised Assorted Vegetables with Preserved Beancurd in Claypot

  • Rating: 4.5/5
  • Ingredients: Broccoli, Nai Bai, bamboo fungus, shiitake mushrooms, eggplant, snow peas, vermicelli, beancurd
  • Sauce Foundation: Vegetable broth, preserved beancurd, vegetarian oyster sauce
  • Star Element: Preserved beancurd sauce (umami-packed)
  • Texture Highlight: Vermicelli absorbing flavorful broth
  • Philosophy: Vegetables deserve equal spotlight
  • Character: Deeply savory, satisfying, umami-rich

Dessert

Chilled Pandan Pudding Topped with Bird’s Nest

  • Rating: 4.2/5
  • Base: Fresh pandan juice
  • Texture: Silky smooth, delicate
  • Luxury Element: Indonesian bird’s nest, edible gold foil
  • Flavor Profile: Fragrant pandan, subtle sweetness
  • Purpose: Light, refreshing conclusion
  • Character: Elegant, indulgent yet not heavy

Recipe Inspiration: Double-Boiled Chicken Soup with Honeydew

Ingredients (Serves 4-6)

  • 1 whole free-range chicken (about 1.2kg, cut into pieces)
  • 4 chicken feet (for collagen)
  • 30g dried fish maw (soaked overnight)
  • 100g sea conch (cleaned)
  • 200g honeydew melon (cubed)
  • 20g jade bamboo (yuk chuk)
  • 4 slices ginger
  • 8 cups water
  • Salt to taste

Double-Boiling Instructions

  1. Preparation (Day Before):
    • Soak fish maw in cold water overnight to soften
    • Cut into bite-sized pieces when soft
  2. Blanching Phase:
    • Bring pot of water to boil
    • Blanch chicken pieces and chicken feet for 3-5 minutes
    • Remove and rinse under cold water to remove impurities
    • This ensures clear broth
  3. Assembly:
    • Place all ingredients except honeydew into ceramic double-boiling pot
    • Add 8 cups of water
    • Do not fill to the brim (leave 2cm space)
  4. Double-Boiling Setup:
    • Fill outer pot (or steamer) with water halfway
    • Place ceramic pot inside, ensuring it doesn’t touch bottom
    • Water level should reach halfway up ceramic pot
  5. Cooking Process:
    • Bring outer pot to boil over high heat
    • Reduce to medium-low simmer
    • Double-boil for 2.5 hours
    • Check outer pot water level every 45 minutes, refill as needed
  6. Final Stage:
    • Add honeydew cubes in last 30 minutes
    • This prevents over-cooking while infusing subtle sweetness
    • Continue double-boiling
  7. Finishing:
    • Season with salt to taste
    • Serve hot in individual bowls
    • Ensure each serving has variety of ingredients

Pro Tips:

  • Double-boiling preserves pure flavors without dilution
  • Never lift lid during cooking (releases accumulated essence)
  • Quality ingredients are essential for clear, flavorful broth
  • Chicken feet add natural collagen for silky texture
  • Honeydew should remain slightly firm, not mushy

Comparative Analysis

Value Proposition

  • The Drunken Chef: $98/pax – Outstanding value for home dining experience
  • Shang Palace: Premium pricing reflecting luxury hotel setting and refined execution

Dining Philosophy

  • The Drunken Chef: Comfort-focused, family-style, approachable Chinese classics
  • Shang Palace: Refined Cantonese fine dining with contemporary presentation

Target Audience

  • The Drunken Chef: Intimate gatherings, families, value-conscious diners
  • Shang Palace: Special occasions, business dining, luxury experiences

Culinary Approach

  • The Drunken Chef: Home-style warmth, generous portions, bold flavors
  • Shang Palace: Technical precision, ingredient luxury, balanced refinement

Texture Analysis Across Both Restaurants

Crispy Textures

  • Sio Bak (Drunken Chef): Biscuit-like crackling
  • Scallop Dumpling (Shang Palace): Crisp fried exterior
  • Crab Claw (Shang Palace): Almond-coated crunch
  • Duck (Shang Palace): Pre-fried crispy skin

Tender Textures

  • Beef Shin (Drunken Chef): Melt-in-mouth braised
  • Steamed Fish (Drunken Chef): Moist, delicate
  • Pork Rib (Shang Palace): Fall-off-bone
  • Chicken (Shang Palace): Steamed silky tenderness

Chewy Textures

  • Tripe (Drunken Chef): Pleasant bite resistance
  • Fish Maw (Both): Gelatinous, collagen-rich
  • Sea Conch (Shang Palace): Firm seafood texture

Silky/Smooth Textures

  • Osmanthus Jelly (Drunken Chef): Delicate wobble
  • Soup Broth (Shang Palace): Velvety richness
  • Pandan Pudding (Shang Palace): Silky smooth

Flavor Profile Matrix

Umami Depth

The Drunken Chef:

  • Braised beef shin sauce
  • Kam Heong clam sauce
  • Seafood pao fan broth

Shang Palace:

  • Double-boiled chicken essence
  • Abalone sauce for duck
  • Preserved beancurd vegetables

Sweet Elements

The Drunken Chef:

  • Natural clam sweetness
  • Fish sweetness in steamed snapper

Shang Palace:

  • Osmanthus honey glaze
  • Honeydew in soup
  • Sweet prawn amuse bouche

Aromatic Qualities

The Drunken Chef:

  • Kam Heong fragrance (curry leaves, dried shrimp)
  • Seafood pao fan crustacean aroma

Shang Palace:

  • Black truffle earthiness
  • Rose wine flambé
  • Pandan fragrance

Heat Levels

The Drunken Chef:

  • Gentle spice in braised beef

Shang Palace:

  • Black pepper boldness in pork rib

Essential Cooking Techniques Demonstrated

Braising (The Drunken Chef)

  • Long, slow cooking for flavor penetration
  • Used for beef shin and tripe
  • Creates tender, deeply flavored results

Steaming (Both)

  • Preserves ingredient integrity
  • Precise timing critical
  • Fish, dim sum, chicken preparations

Double-Boiling (Shang Palace)

  • Extended cooking without direct heat
  • Produces clear, concentrated broths
  • Maintains pure ingredient flavors

Deep-Frying then Braising (Shang Palace)

  • Creates textural contrast
  • Seals in juices
  • Duck preparation technique

Roasting (The Drunken Chef)

  • High-heat for crackling
  • Requires temperature control
  • Sio bak preparation

Wok Cooking (The Drunken Chef)

  • High heat, quick cooking
  • Creates wok hei (breath of wok)
  • Kam Heong clams technique

Delivery & Booking Information

The Drunken Chef Private Dining

  • Format: Home private dining (pre-booking required)
  • Location: Dover Parkview (private residence)
  • Booking: Through Instagram (@thedrunken_chef) or direct inquiry
  • Minimum Guests: Likely 4-6 people minimum
  • Advance Notice: Typically 3-7 days for menu preparation
  • Delivery: Not applicable (dine-in at chef’s home only)
  • Accessibility: Buona Vista MRT (CC, EW Line)

Shang Palace

  • Format: Restaurant dining, reservations recommended
  • Location: Shangri-La Singapore, 22 Orange Grove Road
  • Phone: +65 6213 4473
  • Opening Hours:
    • Monday-Friday: 12pm-2:30pm, 6pm-10pm
    • Saturday-Sunday: 11am-3pm, 6pm-10pm
  • Delivery: Likely available through hotel delivery service (inquire directly)
  • Takeaway: Premium dishes may be available for takeaway
  • Accessibility: Orchard MRT (NS, TE Line), 23-minute walk

Dish Feature Summary

Standout Features – The Drunken Chef

  1. Best Value: $98 per person for multi-course home dining
  2. Most Memorable: Kam Heong Clams (5/5) – addictive sauce
  3. Crowd Favorite: Sio Bak (4.8/5) – nostalgic crackling
  4. Aromatic Star: Seafood Pao Fan – crustacean fragrance
  5. Best Technique: Steamed snapper – precision cooking

Standout Features – Shang Palace

  1. Most Theatrical: Flambéed pork ribs with rose wine
  2. Best Innovation: Honeydew in double-boiled soup
  3. Most Luxurious: Braised duck with eight treasures
  4. Historical Tribute: 1980s-style baked seafood
  5. Best Refinement: Crystal dumplings with black truffle

Final Recommendations

Choose The Drunken Chef If You Want:

  • Outstanding value for money
  • Intimate, personal dining experience
  • Bold, comforting flavors
  • Home-style warmth
  • Family-friendly environment
  • Authentic Chinese home cooking

Choose Shang Palace If You Want:

  • Luxury fine dining experience
  • Refined Cantonese techniques
  • Theatrical presentations
  • Business or celebration dining
  • Hotel-quality service
  • Contemporary takes on classics

Both establishments excel in their respective categories, offering distinct but equally compelling Chinese dining experiences in Singapore.