Shang Palace, the Chinese restaurant at Shangri-La Singapore has recently unveiled a series of fourteen new items in an enhancement of their dimsum menu. Overseen by Head Dimsum Chef, Li Shou Tao, the new offerings boast of creative ingredients such as lychee, coconut and enoki mushrooms. Recently, I was invited by the hotel to check out highlights from the new menu. Being the dimsum lover that I am, I was eager to find out how these unconventional ingredients were integrated into my favorite dumplings, lotus wraps and spring rolls.
We started with a platter of four types of dumplings – Sakura Shrimp Dumplings, Steamed Seafood and Egg White Dumplings, Steamed Assorted Fungus and Carrot Dumplings and Steamed Scallop Dumplings with Water Chestnut and Chinese Celery. I loved how the dumpling skin was prepared with just the right texture and not too thick. The seafood within – whether scallops or prawn – were generously sized and gave me satisfaction with each bite. The Scallop Dumplings with Water Chestnut and Chinese Celery was particularly interesting due to its added crunch – something quite unexpected for dimsum!
Next, we had another combination platter, this time made up of various types of rolls and other fried items. of Lychee Prawn Roll, Pan-friend Shredded Taro and Pumpkin Cake and Deep-fried Glutinous Dumpling with Dried Shrimp, Mushroom and Chives.
The Lychee Prawn Roll was a delight, given the unique combination of lychee and prawns stuffed inside a crispy crust. The sweetness was particularly addicting and I wished that I could have another.
Another pleasantly surprising dish was the Pork Dumplings in Spicy Vinegar. With a slight Shanghainese flair, this was probably my favorite dish among those presented. It had a real kick to it – spicy at first bite followed by a sharp turn towards sourness. I recommend putting a lot of the vinegar sauce when having this particular dumpling.
For a carbohydrate fix without turning to rice or noodles, rice rolls are typical served in dimsum brunches. The Wok-fried Fine Soya Sauce Rice Rolls was a simpler version of the rice rolls typically served with meat, scallops or prawns.
We ended the meal with a dessert inspired by the ultimate bathtub companion – a most interesting (and cute) yellow duckling with lotus filling accompanied by a most refreshing serving of chilled pear with strawberries. Visually, it’s hard not to notice the fluffy duck but in reality, the highlight of the dish was the cooling chilled pear which was a soothing finish to the palate.
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