Seeing as
how the rain vortex at Jewel Changi Airport had been blowing up my Instagram, I
wasn’t exactly planning to visit Singapore’s latest attraction anytime soon.
But I had received an invite to check out Shang Social, the Shangri-La group’s
first-ever standalone dining setup outside of its hotel settings, so off I
went.
It was a Thursday lunch gathering, so while Jewel was swarming with visitors, I’m pretty sure it was just a fraction of what would have normally been the crowd on weekends.
Shang
Social features three dining “spaces” in one – the formal DINING section, the
casual MRKT and the BAR.
We ate at the DINING section, though some of the dishes below can be ordered at the casual MRKT too.
The Bar area where you can get some fancy tea-infused cocktails, in addition to craft beers and other Asian-inspired drinks.The MRKT casual dining.
With a view of the Rain Vortex behind you.
The formal DINING area.
Let’s Get Shang Social!
Spicy Sichuan Chicken $22.00 – served cold and yes, it was spicy, but nothing my tastebuds couldn’t handle. Also, a matured rooster is specifically used to give a more robust flavour.Signature Pan Fried Bun with Pork $5.80 – Steamed, then fried, then steamed again, it was like biting into xiao long bao’s bigger and more brothy cousin.Suzhou Baked Minced Pork Bun $5.80 – the flaky pastry is baked using a method passed down from the Tang dynasty, we were told.Deep Fried Glutinous Rice Ball with Eight Treasures $18.00 – I didn’t count the treasures but they certainly had an umami kick. Aside from the actual deliciousness of it all, we were all oohing and aahing over the perfectly matched 5-stepped serving implement!
Spicy Mapo Beancurd with Minced Beef $18.00 – I believe minced pork is what is normally used at most places in Singapore, but the master of Sichuan cuisine, chef Rick Du, substitutes pork for minced beef, which is how he remembers it from his childhood days. It seemed like the spicy sauce was a hit all around with sudden requests for steamed rice popping up.Red Garoupa fillet Stewed In Pea Mash Soup with Pickled Peppers and Chinese Cabbage $78.00 (500g) – This is good if you want something a little different from the usual whole fish dish at family gatherings.
And now, for the meats…
“Jiang Nan Wok” Braised Black Marbled Pork $26.00 – okay, the definite winner. A classic Huaiyang dish, chef Joe Hou has created a dish that is melt-in-your-mouth.
Even someone like me who hates fatty meat enjoyed this. Ok, just one mouthful though, I can’t get over the jelly 😊
Deep Fried Whole Boneless Chicken Filled with Fried Glutinous Rice $78.00 – I must say the presentation of the whole chicken, wings and legs all splayed out and head positioned in a strangely uncomfortable manner, made us all a little heady with either glee or concern. But this is a fantastic step-up from the classic Cantonese roast chicken, prepared painstakingly by Chef Mok Kit Keung and team.The chicken is deboned, then stuffed with rice, sewn up, brushed with a special sauce, then air-dried and bathed with hot oil to render the skin paper-thin and crispy. The the meat is tasty and the accompanying fried greens add such crunch as well.
Final Carb Overload…
Signature Dandan Noodle with Minced Pork $12.00 – Perfect texture of the noodles and just the right lashing of spicy sauce.Bamboo Noodle served with Dark Soya Sauce & Lard $6.00 – Another noodle dish to consider, but I preferred the Dandan noodle.
Double Boiled Snow Pear with Peach Gum and Aloe Vera $8.00. Well, you should know better than to expect me to rave over er-hrm, jelly and fruit but sure, it was much-appreciated after our bellies had nearly busted!
All in all, Shang Social is a worthy contender at newly opened Jewel Changi Airport. I can see myself heading there with the family for a feast soon!
