After two decades of bringing authentic Shanghainese cuisine to Singapore, the refurbished Grand Shanghai makes its highly anticipated return with a fresh look andunique dining concept paying homage to the “Old Shanghai” of the 1930s.
The new restaurant space promises a feast for the senses, inspired by the city’s golden age when Shanghai came to be known as “The Paris of the East". Against a backdrop of Old Shanghai – iconic art- deco motifs and traditional oriental designs – discerning diners can expect to immerse themselves in a vibrant atmosphere of enchanting live entertainment and an extensive menu of decadent delicacies by new Master Chef Jacky Tang that are rooted in Shanghainese cuisine and adapted for the local palate.
“After 20 years of success, we wanted to rebrand Grand Shanghai with a contemporary look and feelwhile maintaining its original Shanghainese authenticity and heritage,” explains Andy Wong, Vice President, Food & Beverage, Asia, Millennium Hotels and Resorts. “The refresh of our menu, interiors and dining experience is a seamless blend of traditional Chinese tastes with modern influences, celebrating a period in history where Shanghai was Asia’s thriving hub of art, design and entertainment.”
Grand Shanghai is helmed by Master Chef Jacky Tang, who brings with him 28 years of experience working in award-winning restaurants and hotels across Singapore and China and is known for his distinct talent of using innovative new techniques to tease out authentic Shanghainese flavours. The restaurant’s new menu is a celebration of the freshest and finest ingredients, incorporating influences from Hong Kong, Beijing, Sichuan and Singapore.
The extensive menu features a tantalising mix of Shanghainese specialities, dim sum staples and a selection of crispy, tender barbecued meats. Each dish is carefully arranged and presented to resemble exquisite works of art, in a celebration of taste and visual flair.
Elaborating on his culinary creations, Master Chef Jacky Tang shares: “The conceptualisation of these dishes was as much about staying true to Shanghainese cuisine as it was about bringing a superior dining experience to the table. By using premium ingredients from around the world and employing contemporary techniques, these traditional recipes have been updated and elevated to reflect the extravagance of Grand Shanghai.”
Adapted to suit local tastes, the new menu features lighter flavours to complement the Singapore weather as well as the addition of more varied spices. Duck also features heavily in this iteration of the menu for its richness of flavour. Start with the Light and Shadow Crispy Duck – a twist on the traditional beef version – paper-thin slices of duck that shatter into delightfully flavourful shards with hints of wasabi, deftly placed on an intricate Osmanthus syrup sculpture that provides a sweet finish to the dish.
The Grand Shanghai Tea-Smoked Duck, at once crispy and juicy, is served with soft, pillowy handmade buns and presented in a chamber of tea and osmanthus smoke for an infusion of earthy and floral notes with maximum visual impact. For a novel combination of the Peking Duck and the popular Shanghainese lamb wraps, try the Spiced Crispy Lamb – well seasoned cubes of charcoal-grilled lamb with a crunchy cumin and paprika crust, served with a lightly warmed pancakes, scallions, cucumber and a garlic soy sauce for the slightest suggestion of heat.
Other standout signatures also include seafood offerings like the refreshing Fresh Sliced Abalone served cold with a tart pomelo vinegar and sake jelly that beautifully enhances the briny abalone; and the Deep-fried Yellow Croaker Fish with Roselle Sauce – slices of lightly deep-fried fish accompanied by a side of homemade pickled onions marinated in roselle jus for a delightful sweet savoury contrast.
A well-stocked bar is located in the main dining area, with an extensive collection of premium wines and a carefully curated selection of rare Chinese spirits and liquors to offer bespoke beverage pairing for every dish, or afternoons of leisure and evenings of indulgence.
Bali-based bakery Starter Lab has opened its first overseas branch in Singapore. Located on Havelock Road, Starter Lab is known for their American-style sourdough bread.
Founded by Emerson Manibo, who worked at NYC’s three Michelin-starred restaurant Per Se, Tartine Bakery and Della Fattoria, Starter Lab is known for its American-style sourdough bread. Customers can look forward to seven types of sourdough loaves at the bakery each day, priced between $12 and $18. The loaves are around 1 to 1.2kg and thus are value-for-money fresh bakes which will keep you going back for more.
Rivière by Frasers Property sits within a larger precinct which comprises of two residential towers, three conservation warehouses and serviced apartments. The entire precinct is sited prominently next to the Singapore River, the birthplace of modern Singapore.â€¬
â€ªThe name Rivière, which means river in French, is inspired by the prime riverfront location of the property. Designed by award-winning architecture firm SCDA, Rivière offers 1- to 4-bedroom unit types ranging from approximately 560 - 2,002 sqft with liveable layouts and meticulously crafted details. The sensorial qualities of water are also reflected in the landscape and branding of the residences. The experience of living here is one of utmost discernment and understated luxury.â€¬
â€ªRivière also brings together the dualities of modernity and legacy; individuality and community; quiet and 24/7. While enjoying a sophisticated, lively and convenient lifestyle by the heart of Singapore’s historic and eminent river, residents here can also indulge in nature, serenity and absolute privacy.â€¬
Tucked along Zion Road is Yujin Izakaya, a lively hang out where one and all are received as friends. Spotting an industrial-chic look, the unassuming modern 50-seater izakaya features a bar that opens to the five-foot way and main street, beckoning with the glow of display fridges showcasing an enticing range of sake. Step past the metal mesh doors at the entrance and you will find yourself being welcomed into a space humming with positive energy.
An open kitchen anchors the room dressed in a palette of black and copper, and this is where chef-owner Freddie Lee fires up a curated repertoire of creative bites that take its inspiration from the traditional Japanese izakaya. The menu spans inspired cold and hot appetisers, smokey grilled vegetable, meat and seafood dishes, beautifully singed skewered items, warming items served in small bowls and light desserts.
Haritts started out in 2004 as a mobile donut and coffee van in Tokyo before settling in a brick and mortar shop in 2006 in Yoyogi Uehara. After two more shops in Taiwan, Haritts has established their 1st Singapore outlet in Havelock II.
Haritts Donuts and Coffee is dedicated to serving their customers quality handmade donuts and specialty coffee.
For their outlets in Japan and Taiwan; their donuts are limited to a maximum of 3 per customer as they sell out very quickly.
The State Courts handle about 90 per cent of Singapore's caseload, which equates to more than 300,000 cases per year. The new State Courts Towers on Upper Cross Street (located just beside the current State Courts building) are currently under construction so to meet with future needs and to support the push for an efficient, responsive and effective judiciary.
When completed, the new State Courts Towers will house more than 60 courtrooms and over 50 hearing chambers to meet the needs of society, providing better access to justice and timely dispute resolution.
The project consisting of a court tower and an office tower costs $450 million. The new State Courts Towers will stand at 178m tall with 3 basement levels and slated to be operational in 2020.
Relish in exquisite and contemporary Nanyang cuisines, handcrafted with meticulously selected ingredients at Orient Palace.
Reviving the lost art of traditional spit-roasting over charcoals, they specialised in roast suckling pigs and Sri Lankan crabs. Every suckling pig is skillfully roasted to perfection, with impeccable control over heat, to achieve the perfect balance of crackling skin and succulent meat.
Delight yourself in other signatures such as 24-Head Japanese Dried Abalone Ramen, nourishing Double-Boiled Soups, and local favourites such as Nanyang Steamed Crab with Chilli Dip and Bak Kut Teh.
Cham Pong is a popular noodle dish that is prepared in a red, spicy seafood broth containing hearty vegetables and variety of seafood. At Daejon House, you will find special Korean Cham Pong made with broth from beef bones simmered for 6 hours.
Named after Daejon, the 5th largest city in South Korea, Daejon House is designed like a traditional Korean house. Vintage-looking newspapers, books and movie posters are used to decorate the restaurant's interior.
The Warehouse Hotel’s flagship restaurant, Po, is a refined modern Singaporean concept presenting an array of local classics and elevated Singaporean staples by Chef-Partner Willin Low (founder of Wild Rocket, one of Asia’s 50 Best Restaurants) and The Lo & Behold Group.
Po seeks to bridge the gap between our nation’s vibrant culinary heritage and rich collective memories of home cooked specialties. The beverage offering features a tightly curated selection of tipples which will bring to life the heritage of The Warehouse Hotel alongside premium craft Asian spirits and fine wines.
The Four Points by Sheraton Singapore, Riverview (due to open 1 July 2016) offers the convenience of a great downtown location while being nestled alongside the Singapore River. Known for its many shops, Robertson Quay is opposite our hotel. At night, the area transforms into a bustling nightlife venue with an array of wine bars, alfresco restaurants, art houses, and cafes. Chinatown and Orchard Road are also within easy reach for shopping. Changi International Airport (SIN) can be reached by car in 25 minutes.
Keep in touch via free wireless High Speed Internet Access throughout the hotel. Work out in their 24-hour fitness centre. Take a dip in the outdoor pool. Grab a bite in one of their restaurant venues, or sit back and sip your favourite drink in their lounge. Their function rooms are great for meetings, social events, family reunions, and group gatherings.
They understand that the best comforts in life aren’t complicated. Choose from their 476 guest rooms and suites with great city or river views, and enjoy their Simple Pleasures (SM), including High Speed Internet Access and free bottled water daily. Let yourself drift away in the crisp linens of the plush Four Points signature bed after a long day of business or sightseeing.