4 New Treats In Town
by Cristabel Chia
@ 01 Jul 2016
Shang Palace
Head dim sum chef Li Shou Tao of Shang Palace presents a refreshed dim sum menu featuring 14 exquisite new items, available from now onwards. Guests are able to enjoy this new selection of dim sum for lunch daily. Chef Li celebrates the taste of tradition by presenting classic sweet and savoury dim sum such as the steamed enoki mushroom dumpling with preserved vegetables, steamed sakura shrimp and chicken dumpling and wok-fried fine soya sauce rice roll. To find out more, visit www.shangpalace.com
Eat at Seven
Located at level three of Suntec City’s Sky Garden, Eat at Seven is home to seven of Japan’s top specialist concepts and restaurants. This is a concept by Global Retail Partners, a joint venture by ANA Trading, local veteran restauranteur Mr Andrew Tan and Komars Group. Tokyo Sundubu, Menya Takeichi and Enbu have introduced new exciting mainstays to tantalise taste buds. Expect delights such as a piquant collagen-rich sundubu, miso ramen and dinosaur chicken, and straw flame grilled chicken with teriyaki sauce. To find out more, visit www.eatatseven.com
Angie’s Oyster & Bar
Located at Level 45 of 50 Raffles Place, Angie’s boasts spectacular views of the Marina Bay skyline and a tantalising seafood menu. Tuck into a selection of oysters from all around the world, and relish in signature dishes such as Angie’s seafood platter, line caught halibut, and pot sized mussels and clams doused in either clear, cream or Asian sauce. Wash these delights down with an array of Norwegian craft beers available. To find out more, visit www.angieoysterbar.com
Paradise Teochew
Opened on 10 June, Paradise Teochew opens its doors, boasting more than 100 dishes for lunch and dinner. This new restaurant located at Scotts Square serves both Teochew classics and modern interpretations, a dim sum menu is available for lunch. Classics such as Chilled Yellow Roe Crab in Teochew Style – yellow roe crab is steamed, chilled and served with various sauces - and Mash Yam and Pumpkin, also known as Orh Nee; a smooth and fluffy yam paste. The Braised Trio Combination in Teochew Style is a dish where guest can choose up to 3 ingredients from a menu of 10, to be braised in the master stock brought over from Hong Kong. Paradise Teochew takes a modern twist on Sea cucumber, coating the braised sea cucumber with egg and flour, then pan-fried and served with abalone sauce, giving this Sea cucumber dish the extra crunch and making it much more palatable for a second impression. A Teochew meal is never complete without a Pan-fried and Braised Marble Goby, where the Goby is served in superior broth made from bean sauce and radish. Lastly finish off with the classic Orh Nee; where chef pounds the steamed yam by hand to give it a light consistency, and the modern Pumpkin, Yam and Sweet Potato Sticks, where each are cut into thin strips, deep-fried and sprinkled with peanut and sugar to make a crunchy treat. To find out more, visit www.paradiseteochew.com
