FOOD & WINE

A Renewal of Flavours at Shang-Palace

by Portfolio Magazine
14 Jan 2026

With a newly refreshed menu guided by Executive Chef Daniel Cheung, Shang Palace renews its commitment to refined Cantonese gastronomy, blending time-honoured techniques with contemporary presentation and storytelling.

For over five decades, Shang Palace has stood as a pillar of Cantonese fine dining in Singapore. As the flagship of the Shang Palace brand worldwide and the only restaurant to remain from Shangri-La Singapore’s original opening in 1971, its legacy is built on continuity, craft, and excellence. With the unveiling of its refreshed menu, Shang Palace reaffirms that evolution, when done with intention, can be as powerful as tradition itself. 

Braised Boneless Duck with Eight Treasures

At the helm is Executive Chinese Chef Daniel Cheung, whose culinary journey spans over 40 years at the highest levels of Cantonese cuisine. His approach to the new menu is not about reinvention, but renewal. Classic techniques remain the foundation, while contemporary visuals, refined textures, and thoughtful tableside elements introduce a more immersive dining experience. 

The new à la carte selections reflect Chef Daniel’s deep respect for heritage dishes, many of which are rooted in banquet traditions and celebratory meals. The Braised Boneless Duck with Eight Treasures is a standout expression of this philosophy. Carefully prepared through multiple stages, the duck is first fried to achieve a golden, crisp skin before being gently braised in a rich abalone-based sauce. It is then crowned with an elaborate arrangement of premium ingredients, creating a dish that is both visually striking and deeply comforting.


(Related: Classic Italian fare reimagined at Waterfall Ristorante Italiano)

Soups, a cornerstone of Cantonese dining, continue to play a central role. The Double-boiled An Xin Chicken Broth, also known as the storied ‘Jazz Soup’, carries with it a rich cultural history dating back to 1980s Hong Kong. Crafted over hours with conch, fish maw, and honeydew, the broth is clear yet layered, offering warmth, depth, and balance.

Other highlights showcase Chef Daniel’s finesse across techniques and textures. The Baked Iberico Pork Rib with Osmanthus Honey and Black Pepper Sauce combines sweetness, spice, and aroma, finished with a dramatic flambé at the table. Meanwhile, the Braised Australian Angus Beef Short Rib with Sarcodon asparagus mushroom sauce delivers rich umami and tenderness, underscoring the chef’s mastery of slow cooking.

Baked Iberico Pork Rib with Osmanthus Honey and Black Pepper Sauce
Baked Assorted Diced Seafood, Sea Conch, and Chicken in Cream Sauce

The refreshed menu is complemented by new dim sum creations that sit alongside Shang Palace’s beloved classics, offering both nostalgia and discovery. Together, they form a dining experience that feels considered and complete.


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