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Sauteed Boston Lobster with two kinds of rice vermicelli.
Deep-fried Soon Hock in two ways.
Braised Luffa and Scallop with Hairy Crab Roe and Sakura Ebi.
SPECIAL FEATURE
Elevating the Cantonese table
Mok Kit Keung, Executive Chinese Chef of Shangri-La Hotel, Singapore, carves out a special menu for October’s The Chef’s Table.
Cantonese fine dining stalwart, Shang Palace, has recently launched The Chef’s Table, a monthly dinner event featuring well executed dishes based on seasonal produce.
Held in the restaurant’s luxurious private dining room, The Chef’s Table lets guests embark on a six-course epicurean
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