Visit Shang Palace in Shangri-La Singapore from now until 22 September to indulge in the exclusive Moutai Culinary Creations, crafted by Executive Chinese Chef Daniel Cheung. The special time-limited menu features a comprehensive range of seven a la carte dishes, from appetisers to desserts.
In each of these dishes, Chef Daniel has thoughtfully and harmoniously infused the bold flavours of 贵州茅台 Kweichow Moutai, China’s most prestigious liquor. It was interesting to experience Moutai showcased in various creative ways.
Note that most dishes pictured in the article were served in sample portions.
Moutai Symphony
Our meal began with the Moutai Symphony cocktail, served intriguingly in traditional teaware. A blend of Moutai, Crème de Peach, and Bi Luo Green Tea, the cocktail was both bold and refreshing, with subtle fruity undertones complementing the rich notes of the moutai.
Appetisers 4/5
Appetisers came as a trio, starting with the Chilled Crystal Jelly with Shredded Chicken Marinated in Moutai ($36). This dish featured delicate layers of chicken broth jelly and shredded chicken.The Deep-fried Pastry stuffed with Ibérico Minced Pork, Century Egg Yolk, and Moutai ($24 for 3 Pieces) followed, boasting a light and crunchy pastry encasing a flavourful filling with distinct moutai notes. Our final appetiser was a non-moutai dish, the Smoked Bean Curd Rolls with Carrot, Black Mushrooms, and Pickled Radish in Black Truffle Sauce ($20 for 6 Pieces). Served chilled, it hits you immediately with a strong whiff of smokiness. I liked the variety of textures here.
Sautéed Deboned Goose Web 4.2/5
I wasn’t sure if I would enjoy the Sautéed Deboned Goose Web and French Bean with Sichuan Peppercorn and Moutai ($48), but it proved to be one of the more surprising highlights of the night. The tender deboned goose web is sautéed in an aromatic and savoury moutai-enhanced sauce, complementing the crunchy French beans.
Flambè Mala Prawns with Lemongrass and Moutai 4/5
Our next dish was the Flambè Mala Prawns with Lemongrass and Moutai ($50). The moment the clayport was uncovered, a garlicky and spicy aroma filled the air. The crunchy prawns inside the claypot were generously fried in an aromatic mix of dried chillies, garlic, lemongrass, Moutai and more.
Deep-fried Ibérico Pork Wrapped in Lychee with Aged Vinegar 4.5/5
Alongside these Moutai-infused dishes, we also sampled some of Shang Palace’s classic offerings. The Deep-fried Ibérico Pork Wrapped in Lychee with Aged Vinegar ($46) stood out most for its well-balanced sweet, tangy, and savoury notes. The juicy lychees, encased in crispy Ibérico pork, were perfect with the aged vinegar’s slight acidity.
Braised Rice with Sri Lankan Crab Claw and Assorted Dried Seafood 4.2/5
Another highlight was the Braised Rice with Sri Lankan Crab Claw and Assorted Dried Seafood ($30 Per Person). I thoroughly enjoyed the flavourful braised gravy and sweet crab claw meat as a seafood fan.
Chilled Osmanthus Wolfberry Jelly 4/5
For desserts, the Chilled Osmanthus Wolfberry Jelly Topped with Yuzu Sorbet and Preserved Apricot ($15) was a refreshing and sweet finish to the meal.
Chilled Three Layer Coconut Milk, Pandan and Moutai Jelly 3.5/5
The final Moutai creation of the evening was the Chilled Three Layer Coconut Milk, Pandan, and Moutai Jelly ($24), a mildly sweet dessert.
Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.
Shang Palace
22 Orange Grove Road
Singapore 258350
Tel: +65 6213 4473
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Nearest MRT: Stevens MRT (DT Line)
Opening Hours:
Mon-Fri: 12pm – 2.30pm, 6pm – 10pm
Sat-Sun: 11am – 3pm, 6pm – 10pm
Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to destination. Journey time about 23 minutes.[Map]