Food so delicious no complaints. Just ordered go to my room. So good noodle with mushrooms with soy sauce red peppers and pickles green peppers to me my wife only 1 person for fried rice said thumbs up, not enough for me.

Dined for lunch (reservations highly recommended if not a must), so we got to pick from both their normal a la carte menu + their weekend lunch dimsum menu. The highlights: + Applewood smoked bean curd. One of their signature dishes (if not *the* signature dish), this dish is a true visual + gustatory beauty. Love how the dish is presented with wispy smoke rising in all directions. The roll, which looks deceptively simple, contains a delightfully smoky flavor rarely found in vegetable dishes. This was an amazing dish in its own right, and one of the best starters I've ever had + Crispy Fried Taro Pasty. Crunchy, crispy, not oily, and packed with wholesome taro flavors. + Their champagne collection. This is the most impressive champagne cellar I've seen at a Chinese restaurant. They carry most of the major houses: Krug, Dom Perignon, Louis Roederer, Billecart-Salmon, Bollinger, Heidsieck, Veuve Clicquot, the list goes on... + Service. Always had tea refilled and finished plates cleared away. + Interior. Lovely traditional moon gate entrance and elegant shades of red inside. The food is quite good and I don't have any complaints, but next time I'd order more "adventurous" and signature dishes beyond their standard dim sum items. These were the dishes that got them their star -- the creativity and excellence in both aesthetic and flavor!

Came by for lunch the other day and it was a world class experience. Made a reservation direct via the Shangri-La's website and received an e-mail confirmation. Shang Palace is a Michelin 1 star for 2021. Shang Palace isn't near any MRT stations A taxi or rideshare would be helpful. Shang Palace is located on the right hand side after entering the lobby. Tables were placed pretty far apart and front of the house staff wore vinyl gloves. Masks, uniforms, and name tags were all worn by the staff. Service was available, although perhaps not quite up to Michelin standards. Staff were pretty busy presenting dishes to customers. Started off with the shrimp dumpling and it was world class. The skin was translucent and the shrimp were very fresh and fragrant. Moved on to the BBQ rice noodle roll and it was also stunning. Rice noodles were translucent and the BBQ pork was very fragrant and fatty. The soy sauce was perfect too, super light. Their fried dace balls with the clam sauce was also excellent. Perfectly fried fish balls! The egg tarts were baked to order and tasted best fresh! The highlight dessert was their mango pomelo sago which was excellent. Super fragrant mango with pomelo made this a refreshing end for lunch. ~$63/head after 10% service and 7% GST

Since Chef Mok Kit Keung (of 2 Mich star Shang in HK) revamped the cooking and menu, this has become one of the best Chinese restaurants in Singapore. Many classic dishes are superbly executed. Take the deep-fried boneless chicken stuffed with glutinous rice on a bed of crispy rice and mock seaweed (made with deep-fried kai lan); the chicken skin is deliciously crispy, and the glutinous rice is so addictive with yummy mushrooms, dried scallops and prawns. Or the crunchy pork rolls with sautéed fresh milk, egg white and crab meat, or the deboned quail stuffed with bird's nest in a fabulous broth. Innovative touches with the use of ingredients not often used in Chinese cooking, like pigeon, quail, foie gras, frog, truffle paste, etc. Attentive and pro-active service. The menu is quite long, and the overall experience is so pleasant that we would go back often if it were not so pricey. Chef Mok Kit Keung is the King Kong of Kantonese kooking!

The food was absolutely delicious and fresh but way over priced for dim sum or what I'm used to paying for dim sum. The restaurant was very nice and elegant and very clean. Normal dim sum portion. all the dishes were about $8-$15 for maybe 3-4 pieces. Not your typical place with carts being pushed around. All made to order.

this place is definitely high end. needs reservations and service is impeccable. Food is outstanding.. lives up to the name. You could tell that its a different skill level of the chef to create those delicate dishes. What got me impressed with the place is also a very diverse diner base. It has cross the cultural divide that even the indians and foreigners were fans of the chinese restuarant.

This is a great place for dim sum right on the hotel. Premium in every way. Service is good. Recommend.

shangri-la fancy dining. business dinner with delicate dishes, enjoyed the vermicelli claypot with seafood and crunch.

Mesmerizing Chinese cuisine, you breathe it in while you eat it. Some spicy szechuan or wok fried meat and seafood but delicately so, also steamed fish or stewed duck, roasted chicken or wagyu beef or braised pork or, baked lambshank, crispy noodles or vermicelli noodles, dumplings, and lots of claypot items. The staff serves you new Jasmine tea anytime you're less than half-full on your cup -- they are serious about keeping you replenished. Sophisticated families eat here, and I imagine all appreciate it. Bill quickly goes upwards -- do it anyway, you will recover financially later. #inside-shangri-la-hotel