Shang Social 香聚, located at the groud floor of Jewel Changi Airport, is Shangri-La Group’s first venture in standalone dining establishment outside the hotel offering three sub-categories of Chinese cuisines – Cantonese, Huaiyang, and Sichuan. Each helmed by a Chef specialises in the cuisine.
Michelin-starred Cantonese Chef Mok Kit Keung also the Executive Chef of Shangri-la group, together with Chef Joe Hou, a protégé of Huaiyang master Zhou Xiaoyan and Chef Rick Du, executive Chinese chef at Summer Palace for the Sichuan dishes.
220-seater Shang Social is divided into the formal DINING space, the casual MRKT and BAR. Each offers a menu to cater to different needs.
From The Menu of Shang Social DINING space
We dined at the formal DINING space which offers a more formal dinning experience. This space offers 2 private dinning room, one has the view of the vortex.
On this section, there are 2 chef recommendation. First is the Spicy Sichuan Chicken 蓉城口水鸡. A sophisticated, multi-layer complex flavour emitting from peanut, sesame and chilli. Getting the balance is the key.
Next is the Deep Fried Glutinous Rice Ball with Eight Treasures 八宝黄金煎堆. A fitting starter as it is light savoury with bite size that fit in one-mouth.
Meat, Poultry And Seafood 肉类, 家禽和海鲜
I screamed at the sight of the thick layer of fats in the “Jiang Nan Wok” Braised Black Marbled Pork 江南炖红烧肉. Instead of avoiding, I plucked up my courage and sank my teeth into the braised pork. Surprised by the light chew and yet melting texture of the fats and pork. The light sweet braised was at the perfect amount to elevate the entire experience. Though adding the chewy rice cake was to mimic the fattiness, however, I thought it provided a break from the fattiness which was a good add. Perhaps, it worked both ways.
The fragrance emitted the moment the Deep Fried Whole Boneless Chicken Filled with Fried Glutinous Rice 脆皮糯米鸡 was brought to the room. The crispy skin with the tender meat combining with the sausages in the glutinous rice was extra tasty. One of the rare dish that I found the smell and the tasty matched.
Well-balance flavour and lightly sourish Red Garoupa Filled Stewed in Pea Mash Soup with Pickled Peppers and Chinese Cabbage 椒香豆汤酸菜鱼 was appetising. In it are lots of preserved vegetable. Personally, I would prefer the flavour to be more intense.
Rice & Noodle, Dim Sum Dessert 饭面,点心,
Spicy, nutty Chengdu Homemade Dan Dan Noodle with Minced Pork 老成都担担面 is a recommendation for those looking for noodles.
With numerous visit to Shanghai, I have tried the best pan-fried bun in Shanghai but was never impressed. What set the Signature Pan Fried Bun with Pork 招聘生煎包 from Shang Social apart was the thin bun layer, juicy savour meat filling and the most important factor was the sesame base.
I tried the Meat Pastry in Shanghai previously and I didn’t enjoyed hence I didn’t have much hope for the Suzhou Baked Mini Pork Bun 苏州小鲜肉月饼. I was wrong. The light sweetish meat filling encased in a flaky pastry was delicious.
Round-up the meal with the Double Boiled Snow Pear with Peach Gum and Aloe Vera 冰山雪梨桃胶. A light and cooling dessert, however, I find the flavour a little too flat. A little floral hint from Osmanthus might be a great addition.
Shang Social is certainly one of the best restaurant I tried in 2019. I am sure I will return even though it is pretty far for someone in the south of Singapore.
Shang Social 香聚 at Jewel Changi
78 Airport Boulevard, #01-219 to 222, Jewel Changi Airport, Singapore 819666
Tel: +65 6346 0260
Daily 1000 to 2200 (Last Order 2100)
- East West line – Changi Airport station
- Changi Airport PTB1 24, 27, 34, 36, 53, 858
*Disclaimer: This was a media invite.