Chinese restaurants are a dime a dozen in Singapore, but few are as elegant and refined as Shang Palace. Dressed in royal shades of red and gold, Shangri-La Singapore’s signature fine dining establishment exudes sophistication and warmth like a contemporary imperial garden would. Helmed by award-winning chef Daniel Cheung since 2022, the kitchen serves up a repertoire of elevated classic Cantonese dishes, including all-time favourites such as crispy chicken with spicy salt, shrimp dumplings, and traditional barbecued pork belly with honey glaze. Special mention has to be afforded to Cheung’s live prawns baked in a bath of garlic and Sarawak white peppercorn. Served sizzling hot, the spicy scent of peppercorns gushes out as an aromatic fog when the claypot lid is lifted. Equally noteworthy are the diced cod and shrimp dumplings, which come shaped like auspicious goldfish wrapped in melt-in-the-mouth soft dumpling skin.