The Shangri-La Group will launch its first standalone F&B outlet outside of a hotel setting with Shang Social opening at Jewel Changi Airport this April.
“With Shang Social, we are taking our first steps to bring our collective culinary heritage to a wider community outside of the hotel setting,” said Lim Beng Chee, Shangri-La Group CEO.
The Shang Social menu is curated with inputs from three of Shangri-La’s master chefs, each an expert in Cantonese, Huaiyang or Sichuan cuisine.
Michelin-star 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 free-range chicken stuffed with fried glutinous rice – featured in the Cantonese selection.
Chef Joe Hou, a protégé of Huaiyang master Zhou Xiaoyan and recognised as China’s Huaiyang cuisine global ambassador, will bring his personal Huaiyang favourites to the table. 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 menu with Sichuan specialties.
At the 220-seater restaurant, diners may choose between the 88-seater plush full-service dining space or special dining experiences including at the chef’s table or The Courtyard in the surrounds of Jewel’s Forest Valley.
The Shang Social MRKT will showcase seasonal culinary delights from around the region at its pop-up feature kitchen as well as its own retail space selling delicacies such as Shang Social sauces.
At the heart of Shang Social is the 18-seater Shang Social Bar, which offers cocktails and “Chinese tapas” pairings.