It has been a while since I’ve had the pleasure of dining at The Line at Shangri-la Singapore. Called as such due to its elongated 16 theater kitchens, the buffet here has the distinction of being one of the longest in the city state. I returned just last week due to an innovative menu presented for SG50, a futuristic twist to traditional Singapore favorites. This in effect differentiates The Line’s SG50 selection from the rest.
fresh salad to start the buffet with
Despite requiring a pretty long walk to get to Orange Grove Road, The Line at Shangri-la Hotel Singapore was nevertheless filled to the brim when I visited on a Sunday evening. I immediately went in to check out the local selection to find a queue already forming by the theater kitchen.
the “future” of singapore food as imagined by shangri-la
The hardest thing to miss at The Line is probably the orange-colored Singapore Chili Crab-to-Go. With an egg yolk and crab meat on top of a moist sponge cake, it’s a bite-sized version of the old local favorite that’s always eaten with man tou or Chinese bun. Of course, those preferring the real thing could also grab actual chili crabs, which gets refilled quite often at the next station.
the ondeh ondeh which literally bursts in my mouth
The Bak Kut Teh is another curiosity here. Served canape style, it nonetheless resembles the real thing in terms of taste, especially after applying the flavorful broth that’s been condensed into a tube.
a most bubbly teh tarik pudding dessert
A personal highlight is the Teh Tarik Pudding. Served in a manner that’s as theatrical as the actual drink, this was my first time to see the traditional pulled tea bursting with bubbles. The chef poured a serving of the liquid into the pudding before serving it to me. The pudding in itself tasted as one would expect of pulled tea – milky and sweet just the way I like it.
Aside from this SG50 highlight, my old favorites at The Line remain. The Japanese section is as generous as ever, with complicated sushi rolls competing for space with an assortment of sashimi, including the hard-to-find swordfish, a rare inclusion in hotel buffets.
The seafood section is just as hearty. I had my fair share of fresh oysters, scallops, mussels, crabs and clams that I almost didn’t have space for the rest.
a most SG50 type of red velvet cake
A mainstay of Shangri-la buffets around the world is the huge dessert spread. At The Line, it certainly doesn’t disappoint. Local pastries such as kueh and durian puffs are featured as prominently as red velvet cakes, fruit tarts, mango mousse and macarons. All in all, a perfect ending to a most special limited time buffet.
The special SG50+50 variation of The Line’s dinner buffet runs until 16th of August 2015 and is priced at SGD 76++ on Mondays, Wednesdays and Sundays and SGD 88++ on Fridays and Saturdays. Every Tuesdays and Thursdays, the buffet is priced at SGD 98++ and includes wine, beer, chilled juices and soft drinks. Additionally, those who make their reservations online thru Shangri-la’s website or DBS cardholders get 15% off.
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Hi Bino,
I loved your blog and its mouthwatering pictures of food. The description about your experience at Shangri La is very interesting and by the end of it, I was hungry and raving for all the dishes you have told us about. I would love to read more of your articles.
Thanks Ayushi for your kind words! It’s really a special kind of buffet as it’s not too often Singapore is celebrating 50 years of independence. Hope you get to try it as well!