{"id":52430,"date":"2019-08-29T07:12:20","date_gmt":"2019-08-28T23:12:20","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=52430"},"modified":"2019-08-25T01:41:07","modified_gmt":"2019-08-24T17:41:07","slug":"shang-social-jewel","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2019\/08\/29\/shang-social-jewel\/","title":{"rendered":"Shang Social, Jewel: Shangri-La Group\u2019s First Standalone Restaurant, Crystal Jade Tastes Better"},"content":{"rendered":"

\"\"I am going to plagiarise the introduction from their website:<\/p>\n

Shang Social at Jewel Changi Airport<\/strong> marks Shangri-La Group’s first venture in standalone dining establishment outside of a hotel setting and pays tribute to three distinctive Chinese cuisines \u2013 Cantonese, Huaiyang, and Sichuan<\/strong>.<\/p>\n

Shang Social menus are carefully curated with inputs from three of Shangri-La\u2019s highly acclaimed master chefs [Michelin-starred Cantonese Chef Mok Kit Keung; Chef Joe Hou, a prot\u00e9g\u00e9 of Huaiyang master Zhou Xiaoyan and recognised as China\u2019s Huaiyang cuisine global ambassador; and Sichuan cuisine Chef Rick Du], featuring classic Chinese cuisine while staying true to their authentic flavours and roots. With close to 100 delectable dishes to choose from, there is something for everyone at Shang Social.<\/p><\/blockquote>\n

\"\"
Triple combination roast meat<\/strong> ($26)<\/figcaption><\/figure>\n

There are two areas: one upscale atas and one casual. The upscale accepts reservations<\/a> for certain timing whereas the casual only accepts walk-in.<\/p>\n

We wanted to go to the upscale one but unfortunately we were there at 5.30pm, and it only opens at 6. Didn’t want to wait so went to the casual side.<\/p>\n

\"\"
Sichuan spicy dumpling<\/strong> ($16)<\/figcaption><\/figure>\n

The adage “too many cooks spoil the broth” is true here. The menu is messy and the food is of varying standards.<\/p>\n

For the triple combination roast meats<\/strong> ($26), the siew yok roast pork belly<\/strong> is slightly gamy on its own without the mustard and the skin has char scraped off, but the balance of fats and meat is proportional and it is tender. The\u00a0roast duck<\/strong> is gamy. While the\u00a0char siew<\/strong> is sliced chunky–which is nice–and tender, it is nothing special tastewise.<\/p>\n

\"\"
Braised beef brisket with daikon<\/strong> ($22)<\/figcaption><\/figure>\n

I thought the Sichuan spicy dumpling<\/strong> (6 pieces, $16) would be like hong you chao shou \u7ea2\u6cb9\u6284\u624b but there is no vinegar here, making the dumplings monotonous.<\/p>\n

Braised<\/strong> beef brisket<\/strong> ($22) is nice, tender, but nothing unique. Too oily: a film of oil covers the sauce.<\/p>\n

Their signature sheng jian bao \u751f\u714e\u5305<\/strong> ($2.50 a piece) is pan-fried pork bun; its bottom is pan-fried, studded with sesame seeds. Tastewise, nothing great. I rather eat Nam Kee pau.<\/p>\n

\"\"
Century egg & pork congee<\/strong> ($10)<\/figcaption><\/figure>\n

For staples, there is a choice of congee<\/strong> or noodles<\/strong>. There are 5 different choices for congee. The congee is good: the rice grains cooked so well that the texture is sticky and smooth.<\/p>\n

There are more choices for noodles<\/strong>, but most of them are a combination of just adding the roast meats or braised beef brisket.<\/p>\n

The\u00a0signature dan dan noodles<\/strong> \u00a0($12) is the traditional type: without peanuts. I wanted to flip the table when I ate it. It tastes just like noodles in chilli oil without anything unique. Why is this their signature?<\/p>\n

\"\"
Dan Dan Mian ($12)<\/figcaption><\/figure>\n

For desserts, they have the usual\u00a0osmanthus jelly \u6842\u82b1\u7cd5 <\/strong>($6.80),\u00a0mango sago\u00a0<\/strong>($6.80),\u00a0almond cream<\/strong> ($6.80), and\u00a0snow fungus<\/strong> ($6.80).<\/p>\n

But what is more interesting is their\u00a0soft serve\u00a0<\/strong>flavours: Yunnan pu er tea<\/strong> ($8) or Yunnan ham<\/strong> ($8). Had the pu er flavour and it is nicely bitter and sweet.<\/p>\n

Most of the food we ate were not satisfactory. Don’t think we will be back. It’s a pity that a renowned brand does not maintain its standards. We paid $130 for four persons<\/strong>.<\/p>\n

\n

Menu<\/strong>
\n\"\"<\/a> \"\"<\/a><\/p>\n

\n
Shang Social<\/a><\/strong>
\nJewel Changi Airport #01-219, 78 Airport Boulevard Singapore 819666
\nt: +65 6346 0260
\n9am – 11pm
\nfacebook<\/a>
\n\"\"<\/a>
\n(Reservation is for the atas part of the restaurant. For the casual side, they only accept walk-in.)<\/address>\n

Food: 5.75\/10
\nPrice \/ value: 6\/10
\nDecor \/ ambience: 7\/10
\nService: 6\/10<\/p>\n

\n

You may be interested in…
\n–Zui Yu Xuan Teochew Cuisine, Far East Square, Amoy Street: Geoduck and Gooey Style<\/a>
\n–Ho Fook Hei Soy Sauce Chicken, Great World City: Soy Chicken and Other Cantonese Dishes<\/a>
\n–Diamond Kitchen, Science Park: New Dishes for Mother\u2019s and Father\u2019s Days but Old Dishes Are Still the Best<\/a>
\n–Forbidden Duck, MBFC: #sparkjoy Cantonese Cuisine And Outstanding Service<\/a><\/p>\n

\n

Written by Dr. A. Nathanael Ho.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Shang Social marks Shangri-La Group’s first venture in standalone dining establishment outside of a hotel setting and pays tribute to three distinctive Chinese cuisines \u2013 Cantonese, Huaiyang, and 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