One must take a short journey through time to truly understand the culinary influence and heartfelt hospitality at Shang Palace as the mastery of Master Chef Steven Ng's Cantonese cooking results in a truly treasured dining experience.
Master Chef Steven Ng grew up in Hong Kong in the 1970s with his family in the suburbs of Hong Kong. As their home was far away from the city, going for meals in restaurants was a rare treat. Therefore home-made meals cooked by his mother and father largely helped to shape his cooking style today. Although he is constantly putting his own signature twists on traditional Cantonese cooking through his interpretations, he still employs many of the fundamental techniques he learnt from his father, who also went on to become a professional chef.
From the moment you enter Shang Palace, you will be greeted by red accents like the red chandeliers, and the red lights illuminating from the wine cellar. Six private rooms aptly named after the different kinds of Chinese tea allow for a lovely intimate meal with family, friends or even an all-important business luncheon. You can even work with the chef to create your very own special menu of his signature dishes. All in all, the culinary expertise of Chef Steven Ng results in a truly memorable meal. (May 2012)
"We tried the layered suckling pig and foie gras, which consisted of crispy suckling pig skin, soft foie gras, yam and a sweet mantou-like base. It was divine, with the flavors and textures blending seamlessly. The braised beef cheek with 'zhuhou' sauce was suitably melt-in-the-mouth. The chilled wolfberry cake with osmanthus rounded up our meal and we loved its light, refreshing taste." -I-S Asia-City
"Definitely on the A-list of Singapore’s Chinese restaurants, Shang’s Cantonese seafood and classics such as Peking Duck are well known – and the interior more than matches the food. To sample the ambience without distressing your bank manager, order from the dim sum menu." -Lonely Planet
Shang Palace is not short on culinary treasures to impress your boss, your parents, and even your in-laws. Seafood lovers should definitely try the sauteed fresh scallop with smoked salmon and egg white, and baked cod fish in miso sauce or with barbequed honey sauce. For the jaded diner, the crispy fresh prawns cooked 'pik fong tong' style with fried almonds, chilli and curry leaves will tantalize your tastebuds as never before.
In Chinese culture, bird’s nest is well known as a delicacy that helps improve beauty, general health and even focus. Shang Palace’s savoury version of braised bird's nest bisque with minced winter melon, crab meat and dried scallops is excellent in its flavours and textures, with the gelatinous birds nest pairing excellently with the various additions.
Of course, no Chinese restaurant is complete without mainstays like peking duck, and suckling pig. The versions here are excellent and interesting, where the suckling pig is paired with shrimp paste for a local twist. No meal at Chope is ever complete without dessert, and at Shang Palace we highly recommend the chilled sea coconut jelly with mixed fruits and served in a whole coconut, a refreshing end to a decadent meal fit for an emperor. (May 2012)

"... Incomparable, too, was the winter melon soup, a velvety, unctuous, pale green ambrosia streaked with translucent strips of bitter gourd. Even the ubiquitous crabmeat soup distinguished itself with golden pops of sweet, fresh corn; while the humble fried rice was smoky and aromatic with pine nuts and peanuts. Most seductive, too, were gao gay greens bathed in a crystalline stock and topped with a creamy combination of century, salted and plain eggs.
Seafood, the hallmark of any good Cantonese kitchen, is done particularly well: the yellow croaker, seasoned simply with pepper and salt and then flash fried, charmed with its tender flesh and light flavours. Those looking for a less indulgent (and cheaper) meal should investigate the dim sum menu, which shows off the kitchen’s considerable chops with a pillow-light char siew bao, and turnip cake with the creamy texture of good pan-fried foie gras..."
-Time Out SingaporeDBS Indulge: 15% off total bill.
Standard Chartered The Good Life: 10% off total bill. Offer valid till 31 Dec 2013.