Throw­back to the '30s

Epicure - - EPICURE NEWS -

The iconic Grand Shang­hai has reopened and the re­fur­bished in­te­ri­ors are won­der­fully evoca­tive of 1930s old Shang­hai. The cav­ernous main din­ing hall is fit­ted with crys­tal chan­de­liers, mir­rored ceil­ings, green vel­vet ban­quettes and plush seats. The venue is per­fect for a soirée with a show to boot; the live mu­sic stage boasts a back­drop of the Bund and hosts a ros­ter of three mu­si­cians who will ser­e­nade guests with clas­sic Chi­nese and Can­tonese hits.

Head chef Jacky Tang stays true to the roots of Shang­hainese cui­sine while adding in­flu­ences from his past stints in Hong Kong, Bei­jing and Sin­ga­pore. Demon­strat­ing his flair for the dra­matic are dishes like Light and Shadow Crispy Duck. Pa­per-thin duck slices are dried and mar­i­nated with wasabi be­fore they are perched on an elab­o­rate, made-to-or­der os­man­thus syrup sculp­ture. The Grand Shang­hai Smoked Duck is an­other win­ner; juicy slices of meat are per­fumed with tea and os­man­thus smoke, and served along­side pil­lowy home­made steamed buns. Level 1, King’s Cen­tre, 390 Have­lock Road. Tel: 6836 6866

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