Shang Social MRKT – Casual Dining by Shangri-La Group

Dry Bamboo Noodle with Dark Soya Sauce and Crispy Pork Lard

Shang Social at Jewel is the Shangri-La Group first venture in standalone dining establishment outside of a hotel setting. The menu is curated by three Shangri-la’s Master Chef, specialised in Cantonese, Huaiyang and Sichuan cuisine. Shang Social is divided into three sections: formal DINING space, the casual MRKT and BAR to cater to every dining occasion.

Shang Social MRKT

LD and I have eaten at DINING and MRKT a few of times. This review is focused on Shang Social MRKT (‘MRKT’). Our last visit to MRKT is during the last week of March 2020, where MRKT is offering 50% discount for dim sum and dessert.

Shang Social MRKT

MRKT is focused on casual dining and retail market place. The menu consists of dim sum menu, Cantonese Roast, Comfort food of noodle, congee and rice.

The Menu Part 1

The Menu Part 2

Let’s begin the review from the dim sum selections:

Har Gow ($5.80, 3 pcs) & Siew Mai ($5.80, 4 pcs). The har gow has a nice crystal skin, supple with refreshing crunchy shrimp. For current restaurant standard, the size of the har gow can be considered small and it is easily consumed with one bite. The Siew Mai is juicy and succulent, topped with tobiko like the traditional way.

Har Gow

Siew Mai

Char Siew Bao ($5.80, 3 pcs). Fluffy bao with juicy and sweet char siew fillings.

Char Siew Bao

Pan-Fried Turnip Cake with Chinese Sausage ($5.80, 3 pcs). Crispy externally, moist internally and bursting with flavours from the lap cheong.

Pork Rib and Taro with Black Bean Sauce ($5.80). The pork ribs are tender and tasty, while the taro has a slight crunchiness to it. The black bean flavour is very subtle, you won’t notice it unless you see the black bean on top.

Pork Rib and Taro with Black Bean Sauce 

Chicken Feet with Bean Sauce ($5.80). A well balanced marinated which is sweet with a hint of spicy. The skin easily comes off the bones, allowing you easy access to devour it.

Chicken Feet with Bean Sauce

Pan-Fried Beancurd Skin Roll with Prawn ($5.80, 3 pcs). A thin layer of beancurd skin, filled with prawn paste. The prawn paste is bouncy and tasty; however, I find the beancurd skin is too thin & light, and it was slightly burnt for my liking.

Pan-Fried Beancurd Skin Roll with Prawn

Pan-Fried Beancurd Skin Roll with Prawn

Signature Pan Fried Bun with Pork ($2.50 per pc) and Suzhou Baked Minced Pork Bun ($2.50 per pc) are supposed to be the signature dim sums here. However, during our last visit, both these dishes were disappointing. The baked pork bun filling is sticky and lumpy. The skin is thin and fluffy, almost like tau sar pia.  For the pan-fried bun, the fillings also lumpy, missing the bursting meat jus. It seems the buns are overcooked and the jus dissipate.

Signature Pan Fried Bun with Pork

Signature Pan Fried Bun with Pork

Beng Hiang Kong Bak Bao ($7.60 for 2 pcs). The lotus bun is soft and fluffy. The pork belly is well seasoned and braised till fork tender. The ingredients for a delicious Kong Bak Bao is there, however, my peeve is with the size of the pork belly. Usually, the thickness of the pork belly should be the same as one side of the bun. This time around the pork belly is very thin, the thickness is less than one side of the bun. It is so thin, easily fall apart and easily cover by the lotus bun.

Beng Hiang Kong Bak Bao 

Moving on the rest dishes and noodles.

Four Treasures – Meat Ball, Pig Liver, Intestines, Stomach ($18.00). The first time LD and I tried this; we were impressed. The liver is smooth and velvety, the meatball is tasty and crunchy, the stomach and intestines are clean. The superior soy sauce and spring onions are simple yet produced an excellent taste of the four treasures. Impressed with the taste during the previous visit, we order the Four Treasure again during our last visit; but we were let down by it. The liver is stiff and hard, while the meatball is tasteless, pale in comparison to the previous visit.

Four Treasures - Previous Visit

Four Treasures - Last Visit

Pork Liver

Meatball

Soya Sauce Chicken ($16). The soy sauce well infused into the succulent flesh. The skin is glistening and bouncy, while the ginger spring onion oil dip is very solid. The crunchy peanut served with the chicken provided a contrasting texture compare to the chicken. A superb soya sauce chicken.

Soya Sauce Chicken

Drunken Chicken with Yellow Wine ($10). This entrée dish is served chilled, packs with succulent meat infused generously with the yellow wine. On the earlier visit, it was lacking the wine flavour; however, during the last visit, the wine taste just hits you. Yum.

Drunken Chicken with Yellow Wine

Another entrée that we tried is their Jellyfish and Cucumber Salad ($9.80). We like the crunchy, clean texture from the cucumber and jellyfish. The touch of tanginess together with a mini kick of chilli helps to open up your appetite.

Jellyfish and Cucumber Salad 

Dry Bamboo Noodle with Dark Soya Sauce and Crispy Pork Lard ($5.80). This simple version of egg noodle is just delicious. The noodle is thin, springy, seasoned with superior dark soy sauce and pork oil. This type of noodle can be dry and difficult to swallow, but the version here has the moisture spot on. It is topped with pork lard, spring onion and some kai lan. I just wished that they were more generous with the pork lard.

Dry Bamboo Noodle with Dark Soya Sauce and Crispy Pork Lard 

The same noodle is also used on their version of wanton mee. Dry Bamboo Noodle with BBQ Honey Pork Belly and Shrimp Wanton ($13.80). The shrimp wanton is juicy and crunchy, while the delicious fatty pork belly is a #Porkgasm experience.

Dry Bamboo Noodle with BBQ Honey Pork Belly and Shrimp Wanton

Moving to desserts, we tried Soft Serve Ice Cream Yunnan Pu Er ($5) previously. The tea flavour is strong, yet delightful. We wanted to order it during the last visit, but it is disappointing unavailable.

 Soft Serve Ice Cream Yunnan Pu Er

We then decided to order Chilled Wolfberry Osmanthus Layer Jelly with Coconut ($6.80, 3 pcs). The layer of Osmanthus jelly is sweet and flowery, while the coconut layer added a rich creamy texture to the dish. The wolfberry added the distinct oriental sweetness to this dessert.

Chilled Wolfberry Osmanthus Layer Jelly with Coconut 

Traditional Almond Cream with Peach Gum ($6.80) is just awesome. The hot thick almond cream is tasty and packs of almond flavour, while the mini bits of peach gum gave a slightly crunchy texture and vegetarian collagen benefits to our body.

Traditional Almond Cream with Peach Gum

Traditional Almond Cream with Peach Gum

For the drinks, do try their signature iced tea. It is light, with a floral taste and refreshing.

Service is very good. The service staff are friendly and knowledgeable. We were politely informed on the dishes that are on promotion and those that are not. On our last visit, the food came very fast as it was during office lunch hour. The décor of the restaurant is casual, yet classy at the same time. We were seated facing the Shang Social Bar. It is unfortunate that the Shang Beer is also not available currently, as one of our “makan kakis” was looking forward to trying it.

Part of Dining Area at Shang Social MRKT

Overall, the food at Shang Social MRKT is very good. There is some consistency issue that needs to be iron out, especially those dishes that are not up to Shangri-La standard. Hopefully, they can do it soon. The noodles, soya sauce chicken, entrée and desserts are exceptionally good. LD and I will definitely come back in the future, but not sure when. Need to support other F&B as well. Cheers!!

Food & Drinks: 7.25/10

Value: 6.5/10

Service: 8.25/10

Ambiance: 7.75/10

Budget per Person: $26 - $50

Shang Social

78 Airport Boulevard

#01-219 to 222, Jewel

Singapore 819666

T: +65 6346 0260

W: http://shangsocial.com/

F: https://www.facebook.com/shangsocialsg/

IG: @Shangsocial

OH:

MRKT 11.30 – 22.00 (LO 21.30)

DINING 11.30 – 14.30; 18.00 – 22.00 (LO 21.30)

[CLOSED} Roast – Fatty Char Siew Oink Oink [MEDIA INVITE]

Char Siew at Roast

Roast, a Cantonese Style Roast stall just opened in Telok Blangah neighbourhood. The head chef, hailed from Ipoh, has been churning out Cantonese style roast that is consistent and delicious for ages.

Roast

Roast

Price List

Without a doubt, the Char Siew is their signature there. Using only fatty part of the pork, you can see the mouth-watering perfect layers between the meat and fats. The outer part is nicely caramelised, with a crispy bite and follow with a melt in your mouth sensation with each bite. The style here is glossy, caramelised with a bit charred, instead of the dark like charcoal version.

The Char Siew

Char Siew - Up Close

Next best item is their roast duck. It is nicely roasted, where the fats between the skin and meat are rendered to almost non-existence. Resulting in a juicy and succulent duck meat. The skin remains crisp, making the roast duck so enticing to devour. 

Roast Duck

Next is their Crispy Roast Pork. The pork belly is fattier compared to the char siew. When you bite into it, you can hear the crunchiness of the pork crackling, followed by the bursting oil and juice from the fats and flesh. #Porkgasm

Crispy Roast Pork

If you prefer something unique, try their pork ribs. It is leaner compared to the char siew, and it packs more flavour due to the bones. The external part is crispy, while the flesh is succulent with a meaty bite to it. 

The Pork Ribs on top

The Pork Ribs - Up Close

We tried their roast chicken; however, it was kind of a let down after the Char Siew, Roast Duck and Crispy Roast Pork. The meat of the chicken too soft, almost mushy like. They do have the white chicken, which I think will go well with their homemade soya sauce infused with ginger.

Roast Chicken

Roast Chicken

To go with the roast meat, you can have white rice or noodle. I recommend the noodle, as it is springy, crunchy and absent of any alkaline taste. LD feels that the chilli here needs a bit more kick, as it slightly lacks a bit of tanginess and spiciness.

The Spread

The Noodle

Overall, Roast is definitely a good place to visit for your Cantonese Roast Meat fix. The Char Siew is excellent, while the roast duck and roast pork will definitely satisfy you. Warning, Roast is not the place for those that like their meat lean and healthy. Cheers!!

Thank you very much to the Roast team for the tasting invitation.

Food & Drink: 7.25/10

Value: 7.5/10

Service: N/A (Media Invite)

Ambiance: N/A (Coffee Shop)

Budget per Person: $0 - $10, $11 - $25

Roast

Blk 46 Telok Blangah Drive

(Lao Zi Hao Kopitiam)

Singapore S100046

T: +65 9662 9772

F: 

IG: @Roastsg_tbd46

OH: 10.30 – 20.30 Daily

[CLOSED] One Bowl – Quality Traditional Cuisine in a Bowl [MEDIA INVITE]

Signature Char Siew Rice @ One Bowl Restaurant and Bar

Owner / Executive Chef Tammie Loke is someone who likes cooking and enjoys entertaining her friends with her culinary creation. Unimpressed with the drop of traditional food in Singapore, she decided to extend her hospitality to the public through One Bowl Restaurant and Bar.

The Sultan Hotel

One Bowl Restaurant & Bar

Conforming to its name, One Bowl focus on one bowl dishes, which allow the guest to enjoy satisfying meal individually as well as in a group. Those come in a group can experience more value through sharing their meal with each other, with offerings from mains to sides for sharing.

Part of the Spread on the Night

One Bowl Signature Char Siew dishes are definitely something that you must try. It comes in two version, Signature Char Siew Noodles ($9.90) and Signature Char Siew Rice ($10.90). The exterior of the char siew is crisp and nicely caramelised. The interior is fatty and the meat just melts in your mouth. #Porkgasm indeed.

 Signature Char Siew Noodles 

The noodle is similar to Thai wanton mee. The noodle is specially made, it is thin and springy, drizzle with sesame oil, soy sauce, fried garlic and spring onions.

Vegetable Soup

For the rice version, the char siew is served on the bed of garlic rice and egg. The garlic rice is aromatic with al-dente texture. I like the smokiness of this dish, while the vegetable soup definitely warms up your stomach.

Signature Char Siew Rice

Signature Char Siew Rice

The Char Siew also come in the side dish bun version. Signature Char Siew in Fried or Steam Mantou ($5 for 2 pcs, $12 for 6 pcs). One Bowl Version of sliders and we had the Fried Mantou version. The fried mantou offers a combination of crisp and fluffy texture with the melt in your mouth Char Siew. It is unique and irresistible creation.

Signature Char Siew in Fried Mantou 

Claypot Rice ($11.90) – Special Claypot Chicken Rice with salted fish and Chinese sausages. The dish is actually served in a ceramic bowl instead of traditional claypot. The lap cheong and yun chang gave the unique flavour to this dish and the chicken is tender and succulent. I like the generous bits of salted fish hidden in the rice. Feels like flavour bomb when you bit into it. The only thing missing here is the usual charred aroma from the traditional claypot, which is not easy to replicate without the claypot.

Claypot Rice

Pig Trotters in Vinegar with Ginger & Egg ($11.90). Stewed pig trotters in Vinegar served with ginger and egg. First slurp of the vinegar broth, you will be awakened by the tanginess of the vinegar followed with warmth from the ginger and the sweetness of the pork trotters. The meat just falls off the bone with the springy texture of the skin is just delightful. The hard boil eggs absorb the braising liquid nicely. It is served with a bowl of white rice to make it a complete meal.

Pig Trotters in Vinegar with Ginger & Egg

Beyond the main dishes, you side dishes are enjoyable as well. There are two type of tofu you can choose from: Braised Tofu with Ginger Sauce ($10) and Cold Tofu with Pork Floss and Century Eggs ($10). Don’t ask me to recommend which one is better, I personally find both dishes have its own uniqueness.

Cold Tofu with Pork Floss and Century Eggs

The cold tofu basking in premium soy sauce is smooth and silky just elevate the freshness in this dish. The additional of pork floss and century egg add to the umami flavour in this appetizer. Meanwhile, the braised tofu does wonders to slowly warms up your appetite and stomach, as the ginger flavour kicks in after each bite.

Braised Tofu with Ginger Sauce at the back

Ngoh Hiang ($13) is a straightforward traditional version. It is crispy externally and crunchy internally from the mini chopped chestnuts in between chunk of prawns and pork. It is served with spicy homemade chilli and sweet sauce.

Ngo Hiang

Desserts menu are limited; however, they did not overlook on the quality. The green tea / black sesame ice cream or Yuzu sorbet ($3.80) each has the quality of those served in a high-end Japanese restaurant. The Aiyu Jelly with Aloe Vera is indeed refreshing and it provides a good ending with traditional Tong Sui.

Desserts

The drinks menu is extensive. If you are into something milky and sweet, give their smoothies a try. The Mocha got my pick (Not on the menu yet).

Drinks: Ice Lemon Tea, Banana Smoothie, Mocha Smoothie and Shirley Temple

The ambience of One Bowl is quite special. The main wall is decorated with different motifs of bowls surrounded with spoons, each group of bowl and spoons resemble a sun.  Meanwhile, each table uses thick cut of woods that are uneven in size and length, makes you feel like that you are having a meal in a traditional rural village.

Bowls and Spoons Decor on the main wall

Part of the dining area

Overall, One Bowl Restaurant and Bar sure set a standard for the One Bowl Singaporean Cuisine. Those who like fatty char siew, you definitely need to add this to your must-visit list. For those who don’t like fatty food, you can definitely find something good to satisfy you here. Cheers!!

The Bar Section

Thank you very much to Ivan Teh Running Man for the invite; Annie, Tammie and One Bowl Team for hosting the tasting session.

Food & Drink: 7.75/10

Value: 7.75/10

Service: N/A (Media Invite)

Ambiance: 7.75/10

Budget per Person: $11- $25, $26 - $50.

One Bowl Restaurant and Bar

101 Jalan Sultan

Lobby, The Sultan Hotel

Singapore 199002

T: +65 6291 9020

F: https://www.facebook.com/onebowlsg/

IG: @Onebowlsg

OH: Daily 07.30 – 15.00, 16.00 – 22.00