The hype: The Shangri-La Group’s first standalone restaurant combines the best of three culinary worlds in the basement of Jewel Changi Airport. Cantonese, Huaiyang and Sichuan cuisines come together in a tastefully designed space that welcomes both families gathering for a traditional meal, and adventurous diners skeptical of Chinese food.
The vibe: Thoughtfully divided into a casual dining and marketplace area, bar, and main dining room, Shang Social caters to a plethora of needs. The modern decor combines hand-painted silk panels, brass and terrazzo with subtle Chinese motifs—creating an overall sophisticated take on the usual stuffy Chinese restaurant. If you’re able to tear your eyes away from the pleasing palette of pink and green, it’ll only be to stare at the Rain Vortex cascading optimally right outside.
The food: Jointly mastered by Shangri-La’s three head chefs—Chef Mok Kit Keung, Chef Joe Hou, and Chef Rick Du—the menu curates the best of each’s signature cuisine in refreshing new ways.
Sichuan fans won’t be disappointed with the array of offerings paying homage to the region. The classic Mapo Beancurd with Minced Beef has a formidable spice that leans more sour in its aftertaste; that same tingly flavour pops again in the juicy Sichuan Kung Pao Prawn ($32). And the mala-heavy Chengdu Homemade Dan Dan Noodle with Minced Pork ($12) is a must-try not for the faint of heart—even Level 1 spice will challenge regular spice lovers.
If it’s more traditional fare you’re after, order up the Seafood Broth Rice served in Ironpot ($18), a comforting crispy rice porridge that will bring you back to the days of slurping Mum’s gruel at home. For protein, nothing else but the “Jiangnan Wok” Braised Black Marbled Pork ($26)—a classic Huaiyang dish courtesy of Chef Hou. It’s gorgeously thick and juicy, slicing effortlessly like butter down the middle; the pork comes paired with niangao for some extra gelatinous sin.
Do save room for the dim sum bites that could easily double as dessert—like the Signature Pan-Fried Bun with Pork ($5.80 for three) that’s basically a pan-fried xiao long bao, and the Suzhou Baked Minced Pork Bun ($5.80 for three), which too hides savoury pork filling inside flaky pastry. Otherwise, get cold treats like the Double Boiled Snow Pear with Peach Gum and Aloe Vera ($8), or the house soft serve in oolong.
The drinks: The 18-seater bar at the heart of Shang Social serves up uniquely crafted cocktails bridging East and West—for you to imbibe at leisure, or have with your meal if you’re dining in. Definitely try the Pandan Pandemonium ($20), a signature blending pandan-infused gin with lemon juice and fluffy egg white foam; or the Yunnan Garden ($18)—a blend of baijiu and vodka toned down with fruitier elements. There’s also craft beer, Chinese and Western spirits, and house wines.
If you’re abstaining from alcohol, the zesty Arranged Marriage ($14) mocktail is worth a glug; or kick it old-school and get a pot of soothing Chinese tea ($15-$25 a pot). We’d wholeheartedly recommend Shang’s Sparkling Tea ($6.80), a nitro tea straight from the tap that’s just fizzy enough to make a great post-meal digestif.
Why you’ll be back: There’s so much for everyone here—whether you just want quick dim sum, a drink, or a full-fledged meal; and the menu doesn’t dip in quality despite its breadth. While everyone’s still queuing mindlessly for fast food, make a detour here for memorable, affordable Chinese cuisine instead.
