Some restaurants feel like old friends. Shang Palace is one of them. Tucked within the Tower Wing of Shangri-La Singapore, it has long been a benchmark for refined Cantonese dining, and stepping into the dining room still carries a sense of occasion. The plush calm, the attentive service, and the gentle hush of conversations create a setting that invites you to slow down and savour every course.

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Lunch at Shang Palace would be incomplete without dim sum, and the new additions are impressive.
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The Traditional Deep-fried Hokkaido Scallop Dumplings arrive crisp on the outside, giving way to a succulent scallop filling. Served with a clear, flavourful supreme broth, the contrast between crunch and delicacy is deeply satisfying.
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The Steamed Crystal Dumplings with Black Truffle, Assorted Mushroom and Preserved Olive are more subtle but no less compelling.
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The translucent skin is tender and elastic, encasing an earthy, aromatic filling where the truffle enhances rather than dominates. These are dim sum crafted with precision and confidence.
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The steamed chicken roll with ham, black mushroom and fried fish maw is also a great option. The chicken is tender and neatly wrapped, the ham adds savoury depth, and the fried fish maw brings a pleasing contrast in texture. It is comforting, well-balanced, and feels like something you might have eaten years ago, just done with more finesse.
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After the dim-sum, we began with the double-boiled an xin chicken broth with fish maw, sea conch and honeydew. This is the kind of soup that reminds you why double-boiling exists at all. The broth is clear but deeply comforting, tasting of time and patience rather than seasoning. The fish maw is soft and silky, the sea conch adds a gentle chew, and the honeydew brings a faint sweetness that lifts the whole bowl. It is soothing, almost meditative, and exactly what you want at the start of a Cantonese meal.
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The deep-fried crab claw with shrimp paste and almond pieces followed, and it was hard not to reach for another immediately.
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The crab claw is meaty and sweet, wrapped in fragrant shrimp paste that fries up crisp without feeling greasy. The almond pieces add texture and a subtle nuttiness.
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One of the signatures, the baked Iberico pork rib with osmanthus honey and black pepper sauce, remains a standout. The ribs are tender and beautifully caramelised, with a balance of sweetness and spice that never tips too far in either direction. The osmanthus honey adds a light floral note, and when the rose wine is flambéed tableside, the aroma alone draws attention. It feels theatrical in a restrained way, enhancing the dish rather than distracting from it.
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Equally memorable is the Baked Assorted Diced Seafood and Sea Conch with Cream Sauce. Served in a sea conch shell, the dish feels both nostalgic and refined. Inside, diced seafood is cooked in a Chinese-style white sauce that is silky without being heavy.
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The mozzarella topping melts into the sauce, creating a savoury richness that complements rather than overwhelms the natural sweetness of the seafood. Each spoonful feels comforting, almost celebratory, and it is easy to see why this dish holds signature status.
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Another classic that deserves attention is the braised boneless duck with eight treasures. This is a substantial dish, both in flavour and in spirit. The duck is rich and tender, surrounded by an impressive mix of prawn, cuttlefish, pig kidney, chicken, bamboo shoot, fish maw, sea cucumber and mushroom, all coated in a glossy abalone sauce. Every bite is slightly different, and yet it all comes together harmoniously. It feels celebratory, like a dish meant for sharing on a special occasion.
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The braised assorted vegetables with preserved bean curd in a clay pot turned out to be one of the most comforting dishes on the table. The vegetables soak up the savoury, slightly funky bean curd sauce, and the clay pot keeps everything warm until the last bite. It is simple, deeply satisfying, and a reminder that vegetable dishes can hold their own among heavier plates.
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Dessert brings the meal to a gentle close with the Chilled Pandan Pudding topped with Bird’s Nest. The pudding is light and fragrant, made from fresh pandan juice that delivers a clean, herbal sweetness. The bird’s nest adds a soft, luxurious texture, while a touch of edible gold elevates the presentation. It is not overly sweet, which makes it feel refreshing and restorative rather than indulgent.

Budget: from $50 to 80 per person

  • Shang Palace at Shangri-La Singapore

  • Phone
    +65 6213 4473
  • Address
    22 Orange Grove Rd, Singapore 258350
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