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Heritage Weekend Buffet @ The Lobby Lounge, Shangri-la Singapore

12:00 PM , 0 Comments

~Invited Session~

Driven by a mission to preserve the heritage of hawker dishes, the team at Shangrila Singpaore has teamed up with a number of hawkers to present a showcase of curated local dishes and a series of Heritage Weekend PopUps.



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I clearly had more than enough to eat from the buffet line even before the 7 legends descended at my table. Special mention goes to their lor bak, achar and salted vegetable duck soup!

With a choice of one hawker classic, diners get to enjoy hawker food in the comfort of the lounge and also a semi buffet of savoury and sweets.

I had a taste of the legendary 7 that is available at the buffet and also ala carte. These dishes were selected based on their origins - which was the first restaurant to serve chilli crab? So on and so forth.


Bak Chor Mee with Fish Maw Soup
Seng Kee Mushroom Minced Meat Noodle

Their signature fish maw soup actually sells out before the noodle does at the hawker stall! Brewed with pork bones and dried sole, it is no wonder the flavours are further elevated with quality threadfin fish maw, minced pork, pork slices and egg topped with stewed mushroom slices.

For me, the winning dish was actually the soup more than the noodle - and head to Tai Hwa for that life changing dose of vinegar minced meat noodle.

Prawn Noodle Soup
Beach Road Prawn Mee

Big prawns and pork bone broth dominates this hawker favourite too.

Katong Laksa
The Original Katong Laksa (Janggut)

Thick coconut gravy flavoured with shrimp and adorned with curry leaves makes this a sinful must try.

Chilli Crab and Mantou
Dragon Phoenix

I didn't know Dragon Phoenix Restaurant was amongst the first to serve our national dish and back in 1950s too! Their version comes with a dash of sambal and eggs for an enhanced taste and the cherry on top of the icing belongs to the X.O. sauce for double the satisfaction.

I'd say theirs is different from the other chilli crabs around, slightly spicy and the X.O. sauce made it yummier. Do tuck into this piping hot, these fried mantous are best eaten then.

Bak Kut Teh
Legendary Bak Kut Teh

Made with Indonesian pork and Sarawak peppercorn, this white pepper bak kut the boasts of tender pork ribs and a tasty broth. Unfortunately this was least impressive of the 7.

Beef Rendang
Rumah Makan Minang

Portions are huge for this and I'd say the biggest amongst all 7 dishes. The tender beef rending chunks and keropok were so tasty, I wish I tucked into this first!

Hainanese Chicken Rice
Shangri-La Singapore


This is the only in house made dish and I'd say it is quite legit - slurpworthy yellow skinned chicken with lard cooked rice. The condiments especially deserve a mention.

The Heritage Weekend is help once a month with a live station helmed by a local hawker. The first edition in March saw Spring Leaf Prata Place, the second saw Cendol by The Coconut Club and in May, it's Nanyang Flavours with their handmade Dragon Beard Candy!

How lucky were we to visit when it coincided with Heritage Weekend!


Presenting the famous which you'd have to brave crowds at their flagship at Ann Siang Hill. Best consumed without their red beans, I thought it was decent and not too far off from my first attempt at The Coconut Club.


These go for $2 a piece at their shop so it was just a perfect chance to score all their yummies without the queue. So brilliant.



Kuehs were courtesy of HarriAnns and it's a good platform to try all their kuehs in miniatures. I missed the mini ang ku kuehs by a week, I hear they are the best selling item.


What's best? Local kopitiam drinks to complete the experience too!

$38++ weekdays, $42++ weekends

A foodie born to eat, shop and travel. Forced to work.

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