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The Line At Shangri-La Hotel, Singapore Celebrates Singapore’s Golden Jubilee With Modern “SG50 + 50” Dishes

July 25, 2015 Food & Beverage No Comments Email Email

The Line at Shangri-La Hotel, Singapore celebrates Singapore’s 50th anniversary with 10 modern reinterpretations of local signature dishes. The innovative menu will complement the international dinner buffet presented across 16 theatre kitchens and an al fresco durian pop up stand from 1 to 16 August 2015.


Executive Sous Chef Ryan Dadulfaza looks 50 years into the future and puts a modern spin on tradition with 10 local dishes:

• Braised Pork Cheek and Bak Kut Teh Spice Tube
• Singapore Chilli Crab To-Go
• Singapore Chicken Rice Sushi Roll
• Cold Noodle Laksa Salad
• Modern Oyster Omelette
• Nasi Lemak Crackers with Dry Spices
• Spherification of Ondeh Ondeh
• Chendol Espuma
• Durian Nitro Ice Cream
• Teh Tarik Aquarium Bubbles

Braised Pork Cheek and Bak Kut Teh Spice Tube is an “on-the-go” version of the traditional bowl of Bak Kut Teh (Chinese pork rib soup). The flavourful broth is condensed into a paste that is applied from a tube onto the pork for a concentrated one-bite dish. Chef Ryan presents the iconic Singapore Chilli Crab in a convenient and neat fluffy, moist sponge cake is topped with egg yolk and spring onion for a tasty bite.

Chef Ryan also reinvents four local desserts for the popular buffet station. Savour Ondeh Ondeh, a traditional rice cake from Indonesia presented in an encapsulation of gulamelaka (palm sugar) and coated with pandan essence and coconut crunch.

A dessert once sold on pushcarts during the sixties through the eighties, Chendol will be given a modern twist as an espuma, a Spanish term for foam. Ingredients used in the dish, such as coconut milk, starched jelly noodles with pandan flavouring, palm sugar, grass jelly and creamed corn, are combined into a dense foam using a cream whipper.

Fans of durian, dubbed as “king of fruits” will enjoy the fruit served as a cold confection. Fresh durian flesh is mixed with nitrogen gas for a frozen treat.

Diners may also enjoy Teh Tarik, a hot milk tea beverage in unconventional bubble form. The bubbles are created by incorporating air into the tea to make it lighter.

Fans of durian, dubbed as the “king of fruits” can tuck into a buffet of their favourite fruit at The Line until 16 August 2015. The annual al fresco durian pop up features three specially-imported varieties from Malaysia– D24, D101 and Mao Shan Wang, also known as Musang King. The highly-popular Musang King is the most highly prized of all the durian varieties. Guests can also savour a wide variety of popular tropical fruits including mangosteen, jack fruit, rambutan and longan.

The Line’s dinner buffet is priced at S$76 per adult every Monday, Wednesday and Sunday, and at S$88 every Friday and Saturday. Prices include coffee and tea. Every Tuesday and Thursday, the buffet is priced at S$98 per adult and includes house-pour sparkling, red and white wines, draft beer, soft drinks and chilled juices.

Prices are subject to a 10 per cent service charge and GST. For bookings, please call (65) 6213 4398/4275 or e-mail dining.sls@shangri-la.com. For instant online bookings, visit http://www.shangri-la.com/singapore/.

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