Event Details

For over five decades, Shang Palace has set the benchmark for sophisticated Cantonese gastronomy, earning its place among Singapore’s most celebrated Chinese restaurants. The restaurant is also a living legacy: the only F&B concept to remain from the first Shangri-La hotel to open in Singapore in 1971, and the flagship of the Shang Palace brand worldwide.

Launched on 24 November 2025, this latest menu refresh reinterprets Cantonese tradition through contemporary visuals and storytelling, guided by the creative vision of Executive Chef Daniel Cheung. Guests can look forward to new tableware, refreshed presentation styles, and tableside touches designed to deepen engagement while honouring the precision and harmony at the heart of Cantonese cooking.

New à la carte highlights include Braised Boneless Duck with Eight Treasures; Baked Assorted Diced Seafood, Sea Conch and Chicken in Cream Sauce; Baked Iberico Pork Rib with Osmanthus Honey and Black Pepper Sauce; Braised Australia Angus Beef Short Rib with Sarcodon Asparagus Mushroom; Deep-fried Crab Claw with Shrimp Paste and Almond Pieces; Steamed Chicken Roll with Ham, Black Mushroom and Fried Fish Maw; and Traditional Deep-fried Hokkaido Scallop Dumplings served with Supreme Broth.