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Shang Palace

Fresh Sliced Cod, Tomato, Bamboo Pith, Enoki Mushroom and Fish Broth in Stone Pot

Fresh Sliced Cod, Tomato, Bamboo Pith, Enoki Mushroom and Fish Broth in Stone Pot

Ingredients

  • 100g cod fish
  • 4 stems pak chai miao
  • 1 tomato
  • 5g bamboo pith

For the broth

  • 1kg chicken
  • 1kg chicken feet
  • 2kg fish bones
  • 10g shredded ginger
  • 25g dried scallops

Method

For the broth 

  1. Pan fry chicken and fish bones with ginger. Braise on high heat for 90 minutes.
  2. Put all the ingredients for the broth in a big pot with water and bring to boil over a big flame.
  3. Lower the heat and let the soup simmer for 2 hours.

To Finish

  1. Slice the cod and add to the soup with the other ingredients. Cook for 7 to 8 minutes before serving.

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Phone

(65) 6213 4473

Location

Lobby Level, Tower Wing

Operating Hours

Lunch
12noon - 2.30pm (Monday - Friday)
11am - 3pm (Saturday, Sunday and public holidays)

Dinner
6pm - 10pm (Monday - Sunday)


24, 25, 31 December 2017 and 1 January 2018
Lunch, 3 seatings
1st seating – 11am to 12.15pm
2nd seating – 12.30pm to 1.45pm
3rd seating – 2pm to 3pm

Dinner, 2 seatings
1st seating – 6pm to 8pm
2nd seating – 8.30pm to 10.30pm

Dress Code

Smart Casual

Smoking Policy

Smoking is not permitted in Shang Palace.