News: Shang Palace unveils refreshed menu with new Cantonese dishes

Shang Palace has introduced a refreshed menu that blends traditional Cantonese cooking with contemporary presentation. The updated menu features several newly created dishes. The new menu items will join existing nostalgic dishes, Cantonese classics and guest favourites.

For over 50 years, Shang Palace has been a leading name in Singaporean Cantonese cuisine. It still serves as the global flagship for the Shang Palace brand. The new menu blends classic Cantonese values with modern style and storytelling, uniting tradition and innovation. Inspired by Executive Chef Daniel Cheung, it honours heritage while embracing fresh ideas.

What’s new on the menu

Braised Boneless Duck with Eight Treasures is one heritage dish making its debut. The duck is deep-fried first to achieve a golden colour and crisp texture. It is then braised in a rich broth with abalone sauce and spices. The dish is topped with eight ingredients: chicken, prawns, cuttlefish, pork liver, fish maw, sea cucumber, bamboo shoots and mushrooms.

Double-boiled An Xin Chicken Broth returns to the menu after appearing in last year’s anniversary selection. Also known as ‘Jazz Soup’, the dish originated in 1980s Hong Kong. It was named after celebrity Sir Tang Shiu-kin. The soup takes three hours to prepare. It combines conch meat, chicken, fish maw, honeydew, sand ginseng and jade bamboo.

Baked Assorted Diced Seafood and Sea Conch with Cream Sauce draws inspiration from 1980s Hong Kong dining. The filling includes scallops, prawns, crab meat, chicken and duck. These ingredients are sautéed and simmered in a Chinese-style white sauce made from cream, butter and chicken stock. The mixture is then filled into a whelk shell, topped with cheese and baked.

Baked Iberico Pork Rib features osmanthus honey and black pepper sauce. The ribs are marinated, steamed, then pan-seared. They are simmered in the honey-pepper sauce before being caramelised under a salamander grill. Rose wine is flambéed over the dish just before serving.

Braised Australia Angus Beef Short Rib is a new signature from Chef Daniel. The beef is slow-braised in Sarcodon Asparagus mushroom sauce until tender. It is then deboned, sliced and finished with a reduction of the same sauce.

Other new dishes include Fish Maw Stuffed with Shrimp Paste Wrapped with Steamed Star Garoupa Fillet. This dish reimagines a classic salmon roll with Cantonese techniques. The fish maw is filled with shrimp paste, wrapped in star garoupa fillet and steamed in chicken broth.

Deep-fried Crab Claw with Shrimp Paste and Almond Piece uses Japanese snow crab. The claw is filled with shrimp paste, coated in almond flakes and deep-fried.

New dim sum selections

The menu also introduces new dim sum items. Steamed Hokkaido Scallop Dumpling with Chives and Steamed Australia Beef Balls with Fried Bean Curd Sheet are among the additions.

Steamed Chicken Roll with Ham, Black Mushroom and Fried Fish Maw was previously a limited-time special. The tofu skin roll contains chicken, mushrooms, ham, fish maw and taro. This classic dates back to early 20th-century Guangzhou.

Steamed Crystal Dumplings with Black Truffle features assorted mushrooms, preserved olive and truffle sauce. Each dumpling is topped with black truffle slices.

Traditional Deep-fried Hokkaido Scallop Dumplings come with supreme broth for dipping. The skin is infused with salted egg yolk.

A la carte menu | Dim Sum Menu

Shang Palace
Lobby Level of Tower Wing, Shangri-La Singapore
22 Orange Grove Road
Singapore 258350

Tel: +65 6213 4473

Opening Hours:
Mon to Fri: 12 noon to 2.30 pm | 6 pm to 10 pm
Sat & Sun: 11 am to 3 pm | 6 pm to 10 pm

Website