"SG50 + 50" at The Line, Shangri-La Singapore

The Line at the luxurious Shangri-La Singapore has been a favourite amongst the locals for as long as I can remember. To commemorate Singapore's Golden Jubilee this year, The Line will be adding 10 modern reinterpretations of local signature dishes to the extensive buffet line (pun intended). This special menu will complement the international dinner buffet across the 16 different show kitchens (as well as an al fresco durian pop up stand (which will feature the D24, D101 and Mao Shan Wang variants) between 1-16 August 2015). 

 Braised Pork Cheek and Bak Kut Teh Spice Tube | Photo Credit: Shangri-La Singapore

Braised Pork Cheek and Bak Kut Teh Spice Tube | Photo Credit: Shangri-La Singapore

The modern reinterpretations are done based on what Executive Sous Chef Ryan Dadulfaza's interpretation of what the local dishes will look like 50 years from now. 

Modern Reinterpretations of Local Dishes (SG50 + 50)

  • Braised Pork Cheek and Bak Kut Teh Spice Tube
  • Singapore Chilli Crab To-Go
  • Singapore Chicken Rice Sushi Roll
  • Cold Noodle Laksa Salad
  • Modern Oyster Omelette 
  • Nasi Lemak Crackers with Dry Spices
  • Spherification of Ondeh Ondeh
  • Chendol Espuma
  • Durian Nitro Ice Cream
  • Teh Tarik Aquarium Bubbles
 Singapore Chilli Crab To-Go | Photo Credit: Shangri-La Singapore

Singapore Chilli Crab To-Go | Photo Credit: Shangri-La Singapore

Chef Ryan has prepared various local dishes in convenient easy-to-eat and on-the-go versions. For example, the traditional Bak Kut Teh has been replaced with the Braised Pork Cheek and Bak Kut Teh Spice Tube. The hearty soup of this dish is then condensed into a paste that is applied from a tube for a burst of flavours. Similarly, the ever-so-messy Singapore Chilli Crab has been reinvented into a fluffy and moist sponge cake that is topped with egg yolk and spring onions. 

 Spherification of Ondeh Ondeh | Photo Credit: 

Spherification of Ondeh Ondeh | Photo Credit: 

Four local desserts have also been reinterpreted by Chef Ryan. The traditional Ondeh Ondeh will be presented in an encapsulation of gula melaka (palm sugar) and then coated with pandan essence and coconut crunch. 

 Chendol Espuma | Photo Credit: Shangri-La Singapore

Chendol Espuma | Photo Credit: Shangri-La Singapore

The humble chendol will also be given a modern twist as an espuma - the creation of chendol foam through the use of coconut milk, starched jelly noodles, pandon flavouring, palm sugar grass jelly and creamed corn without the use of an emulsifying agent. 

 Durian Nitro Ice Cream | Photo Credit: Shangri-La Singapore

Durian Nitro Ice Cream | Photo Credit: Shangri-La Singapore

inally, durian lovers will be treated to a special Durian Nitro Ice Cream that is created from fresh durian flesh and nitrogen gas. Diners will also be given the opportunity to enjoy a teh tarik in an unconventional bubble form.

 Dessert Station of The Line | Photo Credit: Shangri-La Singapore

Dessert Station of The Line | Photo Credit: Shangri-La Singapore

PRICES

S$76++ | S$88++
(Mondays, Wednesdays and Sundays | Fridays and Saturdays)
Prices include complimentary coffee and tea.

S$98++
(Tuesdays and Thursdays)
Price includes house-pour sparkling, red and white wines, draft beer, soft drinks and chilled juices