All roads lead to Canton Road

I was delighted by the invitation of Shangri-La at the Fort communications director Lesley Anne Tan to sample the offerings of the hotel’s soon-to-open Chinese restaurant, Canton Road.

Upon arriving at the restaurant, we were welcomed by a bartender who offered us a choice of signature cocktails using smoked tea. I tried the alcoholic and non-alcoholic versions and I liked both.

Canton Road’s area in the hotel is huge. It has several private rooms as well. The public area serves Chinese food “family style.” The several private rooms take Chinese dishes into fine dining creations, all plated beautifully.

Our sit-down dinner was quite interesting as the dishes we tried were sumptuous. The two dishes I definitely loved were the Iberico pork char siew, which just melted in my mouth; and the extremely crispy-skinned suckling pig. The suckling pig was so delicious, especially with the very tender and flavorful meat and its stuffing, which consisted of taro fried rice with dried shrimps.

Take note that Canton Road is not yet open and the recent dinner we had at the restaurant was just a sampling of what is yet to come.

I am certain that with Canton Road’s dry run, I will have more interesting dishes to try and write about when the restaurant finally open its doors soon.

Watch out for the opening of Canton Road at Shangri-La at the Fort!

Various cocktails made with smoked tea are done on the spot.

Photos by PEPPER TEEHANKEE on a Canon PowerShot S120 Hua diao chicken, smoky fish fillet, wood ear and pickled radish.

Jiangzhe-style pork belly tower.

Shangri- La at the Fort GM John Rice and executive chef Joris Rycken.

Chilled mango sago with grapefruit and papaya pancake roll.

Iberico pork char siew.

Shangri-La at the Fort communications director Lesley Anne Tan with Cheryl Tiu.

Suckling pig filled with dried shrimp and taro fried rice.

Baked tooth fish with soy bean milk curd.