The Shangri-La Group is delighted to announce the launch of their first standalone dining establishment – Shang Social – at Jewel Changi Airport this April.
Shang Social marks the group’s first venture into standalone food and beverage (F&B) outlets outside of a hotel setting and pays tribute to three distinctive Chinese cuisines – Cantonese, Huaiyang and Sichuan.
Diners at the 220-seater Shang Social will be brought on a culinary journey conceptualised by three of Shangri-La’s highly acclaimed master chefs. The extensive menu features traditionaland contemporary interpretations of classic Chinese cuisine while staying true to their authentic flavours and roots. Between the formal dining space, the casual MRKT and Bar, Shang Social is specially designed to cater to everyone and for every dining occasion.
The Shang Social menu is carefully curated with inputs from three of Shangri-La’s highlyacclaimed master chefs, each a master in either Cantonese, Huaiyang, or Sichuan cuisine.
Michelin-starred Cantonese Chef Mok Kit Keung, also the executive Chinese chef at Shangri- La Hotel, Singapore, will have two of his signature dishes – Bamboo Noodles with Dark Soya Sauce and Lard, and Deep-fried Whole Boneless Chicken filled with Fried Glutinous Rice –featured in the Cantonese selection.
Chef Joe Hou, a protégé of Huaiyang master Zhou Xiaoyan and recognised as China’sHuaiyang cuisine global ambassador, will bring his personal Huaiyang favourites to the table. Chef Hou is also the area Chinese executive chef of Jiangnan Wok at Shangri-La Hotel, Nanjing.
Chef Rick Du, executive Chinese chef at Summer Palace, Shangri-La Hotel, Shenyang, completes the Shang Social culinary journey with his Sichuan specialties.
After a 6-month transformation, the revamped eatery presents a revitalized dining experience for diners of all ages – with a bigger dining space inclusive of a water play area and a bolder menu with authentic, hearty Italian fare and creative reinterpretations of classic cocktails.
Long-time fans of Trapizza can also look forward to its signature wood-fired, thin-crust pizzas, pastas and desserts.
Buds by Shangri-La Hotel is an interactive play space for children to sing, bake, perform and party. It has a huge indoor and outdoor playground for kids and it isn’t just for Shangri-La Hotel's hotel guests; it welcomes the public, too.
One of the best ways for children to learn is through play, and the curated play space at Buds by Shangri-La will allow them just that. Not only will they learn in a creative environment, the self-directed and experiential activities offered at Buds will also let them have lots of fun while doing so!
For children 4 years and up, the Explorer Zone is the ultimate indoor playground. The five play areas feature slides, climbing and swinging structures, air blasters for shooting foam balls, a large ball pit, and a sand-play area. As for children under the age of four, the dedicated soft-play Toddler Zone will offer them a safe place to play, keeping them fully engaged with vintage kiddy rides, slides, a ball pit, and even an interactive piano floor.
The three themed activity spaces at Buds offer lots of room for creativity and imagination. The Muddy room is perfect for budding artists who like to make a splash. Here, your children can indulge in painting with glow-in-the-dark paints, with the walls as their canvases.
The Stage room is a music studio for burgeoning performers. The little ones get to choose from a wide selection of songs, complete with the appropriate getup to complement the performance. The friendly staff will also assist with recording your child’s very own music video, and you get to keep the music video as a memento in the form of a thumb drive.
The best way to bond is where you and your child spend time together, and the Bake room provides that and more. Bake is a fully equipped cooking classroom where your and your child can learn to bake together, with classes held every Friday, Saturday and Sunday.
Looking for a space to host a birthday party? The Party Room is perfect for just that. The playful décor and ambient lights illuminate the room, taking your birthday party to the next level!
Buds by Shangri-La has a whole outdoor area dedicated to just that: The Splash Pads at the Outdoor Playground. Aptly located beside the Giant Pirate Ship, the little ones can cool down at the splash pads or the free-form pool nearby after conquering the challenging climbs and slides at the giant pirate ship.
Bringing both timeless and ingenious cocktails, elevated with the nuance of hand-picked spices, Origin Bar is helmed by skilled mixologists. The Grill impresses with its showcase of fresh, authentic flavours from curated, unique ingredients – near and far. An epitome of craftsmanship and creativity interwoven with tales of adventures and discoveries, Origin Grill and Bar offers a sensorial journey like no other.
Embark on a gastronomical odyssey at NAMI Restaurant and Bar, a new dining establishment located on level 24 of The Tower Wing of Shangri-La Hotel. From the kitchen comes authentic and traditional Japanese cuisine, created with refinement and precision, reminiscent of a royal feast. NAMI's menu is a celebration of the country’s four seasons, best savoured through gokan, or the use of all five senses when dining.
The cornerstone of NAMI is its Head Chef Shigeo Akiba, who hails from the Japanese city of Yokohama. With more than 30 years of culinary experience under his belt, he is first an artist and then an epicurean. Among the highlights of his career is preparing the wedding banquet of Japan’s Prince Akishinomiya and Princess Kiko, and later, their crowning ceremony. He has also had the honour of serving Emperor Akihito when he dined at the Nadaman restaurant in Tokyo.
Additionally, Mr. Akiba has worked under Iron Chef Koumei Nakamura for five years as his executive chef. He managed the menus of all five restaurants owned by Nakamura, as well as developed the recipes for the dishes that the celebrity chef presented on the internationally popular cooking show on Fuji Television.
Some of NAMI’s signature dishes not be missed include Pan-Fried Tuna Head with Chef Akiba’s Sweet Soy Sauce, Steamed NAMI Abalone in Kimo Sauce, Miso Penshell Clam with Uni and Ikura and Japanese Saga Wagyu Beef Sirloin A4 with Kyoto Vegetables and Dashi Broth.