Shang Palace
1 – 30 September 2025
Tower Wing, Lobby Level, 22 Orange Grove Road, Shangri-La Singapore, Singapore 258350
As one of Singapore’s leading Chinese restaurants for over 50 years, Shang Palace epitomises Cantonese dining and Asian hospitality. Led by Executive Chef Daniel Cheung, a 40-year veteran of world-class Cantonese gastronomy, Shang Palace combines traditional flavours with contemporary artistry to infuse classic dishes with modern flair and meticulous presentation.
Indulge in signature delicacies such as Double-Boiled Chicken Soup with Dried Velvet Antler Mushrooms and Sea Conch, and Braised Lobster and Ee Fu Noodles with Ginger and Spring Onion, as the flagship culinary icon of Shangri-La’s international group of hotels boasts a superlative ambience that celebrates the elegance, richness, and dynamism of Cantonese cuisine.
VOYAGE Cardmembers enjoy exclusive dining privileges.
Chef Daniel Cheung
Executive Chef
Shang Palace
After Secondary 3, Chef Daniel left school to enter the culinary industry in 1985. In 1994, he joined Spring Moon at the prestigious The Peninsula Hong Kong where he stayed for the next 14 years and moved up the rungs. His career then took him to one of Hong Kong’s oldest institutions, The Jockey Club, with its multiple restaurants and banquet services, where Chef Daniel cooked for the city’s rich and famous for 10 years. When Shangri-La Hong Kong was in search of a new Executive Chinese Chef for its iconic restaurant brand, Shang Palace, Chef Daniel became the appointee of choice. In his five years at Shang Palace, the restaurant celebrated its one-Michelin-star status and achieved renown for serving classic Cantonese cuisine prepared with sophistication and presented with contemporary flair.
Over the years, Chef Daniel has garnered other accolades such as the Distinction Gold Award for Appetisers at the 10th Asian Culinary Exchange 2016; Gold with Distinction Award at Gourmet Master Chef 2014; and the Gold Award for Creative Appetiser at the Modern Chinese Cuisine Challenge of Hong Kong International Culinary Classic HOFEX 2013.