Shangri-La’s Shang Palace celebrates 50 years in Singapore with S$5 dessert and original 1971 menu
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Shangri-La's Shang Palace celebrates 50 years in Singapore with Southward$5 dessert and original 1971 menu
Shang Palace will mark its golden anniversary past offering vanishing heritage dishes and their famous Sweetened Cherry-red Bean Soup with prized fifty-twelvemonth tangerine peel for only S$v.
Shangri-La's Shang Palace 50th Anniversary bill of fare (Photo: Shang Palace)
Exactly l years ago on Friday (Apr 23), Shangri-La Singapore officially opened its doors for the starting time time, along with its now iconic Chinese eatery Shang Palace.
Half a century afterward, Shang Palace has cemented its position as one of Singapore's well-nigh beloved and respected Chinese restaurants, equally information technology stands every bit the only F&B concept remaining from the hotel group'southward opening all those years ago.
Shang Palace Singapore also remains the flagship of an international chain of 38 Shang Palace restaurants located all around the earth. It is helmed past veteran chef Mok Kit Keung, who led Shang Palace Hong Kong to its 2nd Michelin star in 2011.
To marking this special golden anniversary celebration, Chef Mok has dug deep into the history books, tracked down retired kitchen staff and uncovered vanishing recipes from the restaurant's seminal 1971 launch bill of fare.
READ: The old family recipes that let Shang Palace'south chef take fine Chinese cuisine into the future
From now until June xxx, diners will be able to taste and experience the restaurant's storied culinary history with this specially curated two-month celebratory menu that will showcase more than than 50 heritage dishes.
Must-haves include the Double-Boiled Duck Broth with Coriander and Tangerine Peel which is a century-erstwhile recipe; Stir-Fried Shredded Dove with Celery and Pea Sprouts which will see accompanying dove wings deep-fried until crispy; Crispy-Fried Milk Custard and Deep-Dried Chicken Liver Custard – all of which are traditional dishes that were featured in the 1971 launch card.
Another highlight to look out for are the three specially commissioned dim sum pushcarts, from which the Shang Palace team will serve a curated choice of 50 steamed, baked, and deep-fried 'onetime-school' favourites similar Steamed Siew Mai With Quail Egg – an former heritage dim sum from Chef's repertoire, every bit well as Steamed Malay Cake with Brown Saccharide and Olive Seeds.
Shang Palace has long been known for their tradition of using premium raw ingredients in their cuisine. In keeping with the celebrations, Chef Mok continues to roll out the restaurant'south prized fifty-yr aged tangerine peel, which the Cantonese consider 'more precious than nuggets of gilded'. Another rarity to await forrad to in the celebratory menu'due south vanishing recipes is dried olive seeds, which were used in traditional recipes as a delicacy reserved for the wealthy.
Dessert fans will exist delighted to know that the famous Shang Palace traditional Sweetened Crimson Bean Soup with prized l-year tangerine peel will be going for a very special toll of South$5 during this celebratory flow.
It is not merely to mark Shang Palace's 50th anniversary but too an opportunity for him to express his heartfelt appreciation to his guests for their back up over the years.
With many of the recipes in the celebratory menu boasting a century or more of history, Chef Mok hopes that their inclusion will non only bring back memories of these dishes for older diners simply also re-introduce them to a younger audience.
"Information technology is the duty of the chef to pass down knowledge and to share wholeheartedly," said Chef Mok, adding that he is convinced the efforts fabricated in preserving recipes will create a positive cycle of people asking for these vanishing dishes and chefs continuing to teach and larn how to melt them.
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Source: https://cnalifestyle.channelnewsasia.com/dining/shangri-la-singapore-shang-palace-50th-anniversary-menu-246546
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