Shang Palace

Opened in 1971, Shangri-La Singapore’s Shang Palace stands as a bastion of Cantonese cuisine, with a menu full of time-honoured classics, unafraid of testing the boundaries to impart a sense of modernity. Dishes such as the Cantonese-style crispy chicken and live seafood cooked with superior soya sauce—both executed with finesse, allowing the protein’s natural flavours to shine through—show that Shang Palace has perfected the essentials. The menu also spotlights other lesser-known heritage Cantonese dishes, such as the yuan yang fried rice. A staple of Hong Kong wedding banquets, Shang Palace’s iteration features classic Yangzhou-style fried rice smothered in a comforting duo of tangy tomato and creamy bechamel sauce. Do leave some space to indulge in the traditional deep-fried egg puff, which sports a crisp, sugary exterior that hides a velvety custard-like egg white interior.