A belated review, but it’s never too late to share the impression of such a wonderful place as Shang Palace at Shangri-La hotel.
When you’re in Singapore Everything is so interesting that you want to constantly go around the streets, filling your eyes with curious things, exotic nature and grandiose achievements of human civilization. We were full with impressions and we wanted never to stop walking along the streets of Singapore. I’ll tell you in the next posts in more detail about our experience. After one of our exhausting but very pleasant tours, the children were already very tired and asked us to go back to the hotel. We stayed at Shangri-La on Orange Grove, a great family friendly hotel. Read more about it in Great service in Shangri-La Hotel, Singapore, in perfect sync with booking.com.
When we got back to the hotel, we thought we hadn’t eaten, and we were all hungry. Then we spotted Shang Palace– Asian restaurant on the ground floor, close to the main reception. With even greater satisfaction, we registered that they had a Michelin star. How did I miss that fact? We would specifically make a reservation, not to visit them late in the evening, in haste, just before closing the kitchen.
…. Very stylish atmosphere, in the spirit of China;
…. The plate with their deserved Michelin star;
…. The intense green color of the soup with green beans and spinach, garnished with a curdled egg and sea food;
…. The interesting presentation of deep fried crab meat in a shell;
…. In the menu there were dishes with bird nest. It’s a great Chinese delicacy. It costs a lot of money, it’s obtained very hard, collected from the nests of swiftlets. This little bird’s solidified saliva is a priceless dish. It is said to be very healthy, that it is rich in protein, used by women for rejuvenation, by men for potency and in general considered a great miraculous medicine. I did not dare to try it. Somehow it doesn’t feel natural to eat from the house of the birdie. Not that I don’t eat honey with wax, and I don’t do tincture from bees ‘ houses, i.e. of Propolis. Next time, I might try, because I’m very curious to see what it is.
…. We have also seen that abalone is offered in any form. It is a species of large snail in a shell, which is fished on the shores of New Zealand, Australia, South Africa, Japan and the North-East coast of America. We didn’t try it. We came for a short, light dinner but next time, I’ll catch up!
…. When we entered the restaurant, their last guests were finishing their dinner. When the staff saw us – with children, hungry and tired, we were immediately settled. They took our order quickly and served the dinner in no time. They could have refused to let us in since we came late and the kitchen was about to close. They literally showed understanding and care. That was very nice of them. I saw they were already preparing the salon for the next day, but nevertheless, they served us, explained everything we cared about and made sure we were comfortable.;
…. Because of the strong air conditioners, we were all cold. They brought us blankets so we could feel warm and cosy. They must have had some complaints about the low temperatures in all hotel’s central air-conditioned rooms and were well prepared. The more interesting thing was that even though the restaurant was about to close, they didn’t rush to make us leave, but took care of us to feel good. There is a great logic in this because how we would feel the good taste of the dishes if we hurry to get out of the cold and eat mechanically. This Michelin star food must be enjoyed!
…. Traditional Chinese music– it helped to feel very nice and cozy. To me, Chinese music keeps reminding me of a favorite cartoon Kung Fu Panda and the cute panda bear Po, who adored dim sum.
…. I do not remember exactly what the dessert was called, but I remember it combined many different and interesting aromas;
…. The fresh green notes of the Australian Sauvignon Blanc, which we ordered complemented the wonderful food.
…. The menu was based on Cantonese cuisine and everything we tried was incredibly tasty;
…. Crab meat in shell;
…. All kinds of crispy things- chicken, pork, we are fans of crispy dishes in Chinese cuisine.
We went briefly to Shang Palace, but it remained in our memories, sealed by a sense of gratitude. Our modest quick dinner there was not just a tasty but also a very relaxing and enjoyable experience.
It was really a nice surpise for us that we found in our hotel Shangri-La such a restaurant, it was like a bonus for our great accommodation. Among other things, we were lucky to enjoy the exceptionally interesting creations of the world cocktail master Jad Ballout in the hotel bar-Origin. You can see what Jad looks like in the video about Shangri-La hotel in placescases.com YouTube channel.
If you would like to book accommodation in Shangri-La, Singapore, you can look directly at the options here and reserve. For your convenience, I added a booking.com box, which refers directly to their site. I guarantee you keep all your genius discounts and privileges. Just enter the dates, then press the Search button and voila. You can rely on booking.com to ensure that your rights as a client are equally respected throughout the world to make your vacation a peaceful and enjoyable holiday. We were impresed by the service of their help desk and you can read about it in my article mentioned above Great service in Shangri-La Hotel, Singapore, in perfect sync with booking.com.
Don’t worry how you get to the Shangri-La on Orange Grove, in Singapore. Just use the Google map here by clicking the red pin of its location and then select Directions:
A: Shangri-La Hotel, 22 Orange Grove Road 258350 Singapore, Tower Wing
T: (65) 6213 4398
12pm – 2.30pm (Mon – Fri)
11am – 3pm (Sat, Sun and public holidays)
6pm – 10pm (Mon – Sun)
For more reviews about restaurants, hotels, and other places in Sofia, Bulgaria and the world, check out all categories of placescases.com