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Sauteed Boston Lobster with two kinds of rice vermicelli.

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Deep-fried Soon Hock in two ways.

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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.
05/10/2018 - 05:50

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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