關於 shangri-la dessert ，我們在網路上蒐集到這些相關的討論、資訊與評價

💫下午茶時間：
⚡️台北最美高空餐廳🍴，俯瞰101大樓景色
今天吃的是《巧遇·下午茶☕️》
💰每位1080+10%
➡️往右滑有詳細菜單介紹✌🏻
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🌿原味和巧克力🍫蔓越莓司康
🌿蟹肉🦀️鹹蝦🦐軟麵包
🌿雞蛋酪梨🥑沙拉黃瓜🥒吐司🍞捲
🌿香滷豬五花刈包佐紫高麗菜泡菜可可粒
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🌿燻火雞肉派佐巧克力🍫醬
🌿屏東鮪魚酪梨🥑沙拉襯漬蘿蔔片
🌿蓮霧佐焦糖花生🥜蘿蔔
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🌿巧克力西西里捲佐香草香緹及關廟鳳梨🍍
🌿白絲絨費南雪佐漬金桔🍊
🌿海鹽焦糖牛奶🥛巧克力🍫閃電⚡️泡芙
🌿70%黑巧克力🍫
🌿熱巧克力熔岩蛋糕🎂、蜂蜜櫻桃🍒
🌿季節水果
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🧚🏻整體偏甜，是視覺效果很漂亮的甜點。可以看101大樓美景，非常有氣氛✨✨✨
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🍴#香格里拉 #香格里拉台北遠東國際大飯店 #馬可波羅酒廊 #馬可波羅餐廳 #馬可波羅下午茶 #下午茶 #台北下午茶 #台北美食 #台北美食熊寶小榆 #台北甜點 #甜點 #巧克力 #摩天輪 #摩天輪🎡 #台北101 #台灣旅遊 #台灣景點 #台灣自由行 #閃電泡芙 #熔岩蛋糕 #伯爵 #afternoontea #afternoonteatime #chocolate #chocolatecake #cake #yummyfood #yummyday #dessert #cafe @ Shangri-La Taipei 香格里拉台北遠東國際大飯店

Have you tasted the signature dishes in Hotel Jen Penang by Shangri-La? 😋

For example: NEXTGen Char Spaghetti...
💡 Inspired by Penang famous char koay teow
🍝 Uses spaghetti instead of koay teow
🍤 Fried with crunchy prawns

As for drinks: Beer Milkshake...
🍾 Blended with porter beer
🍪 Topped with chocolate cookie
👒 Suitable for casual drinkers

And for dessert: Cheese & Berries...
🍰 A modern approach to cheesecake
🍇 Creamy mousse with blueberry sauce
🧀 Ideal for cheese lovers
▫️▫️▫️▫️▫️
🌏 Hotel Jen Penang by Shangri-La
⏰ 18 March 2019 - 29 March 2019
☎️ (+60) 4-262 2622
▫️▫️▫️▫️▫️
Find out more at:
https://www.penangfoodforthought.com/2019/03/lobby-lounge.html

📨 Stay tuned to Penang Food For Thought for more foodie updates!
▫️▫️▫️▫️▫️
#HotelJen #HotelJenPenang #LobbyLounge #LobbyLoungeHotelJen #GetSetEat #CharSpaghetti #NextGenCharSpaghetti #Milkshake #BeerMilkshake #CheeseAndBerries #CheeseBerries #ShangriLa #ShangriLaExperience #GoldenCircle #TheTable #PenangFoodForThought

Michelin 1 🌟 【Petrus, 港島香格里拉 Island Shangri-La Hotel, HK 🇭🇰】:
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•Lobster with Bone Marrow, Broad Beans on Rice. Very warm Crustacean aromatic when it arrived, which is always a bonus olfactory sensation but rare to come across in a blue moon. The Lobster meat cooked micuit 🦞
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•Dessert of Mandarin with Green Tea Mochi, White Chocolate & Sake🍶
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•Mignardise to finish. It's great to know that Petrus all these years, remain dedicated to doing this the traditional French way, despite the otherwise much more modernized French inspired dishes. It actually fits in with its grand, French chandeliered high ceiling Dining space perched on the 56th Floor. Opened with a bottle of vintage 'Petrus' 🍷of course hopefully..🤭
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Lunch 2 Courses $488 to 4 Courses $688
Dinner: 3 Courses $988 to 5 Courses $1,588 @ Petrus @ Island Shangri-La 56/F

For this episode, we went to The Line to destroy their AYCE Luxury Seafood Buffet! The Line is a Buffet Restaurant at the luxurious Shangri-La Hotel that serves food from a wide variety of cuisines, allowing you to sample Indian, Thai, Western and Singaporean cuisine all at one location. They also have themed nights like Japanese and Seafood Harvest, and in this video, we came on Seafood Harvest night. We have a GIVEAWAY for 1 Dining Voucher for Two, details on my IG post (@zermattneo)

Due to Covid-19, there is no longer a buffet spread to choose from but a menu where you order by dish, a la Minute. They conveniently provide a QR code which you can scan with your phone and order. Their Seafood Platter caught our eye but it turned out to be rather small (intentionally on their part) and would have taken us forever while greatly inconveniencing the staff to serve us an adequate quantity. They graciously acceded to our request for a bigger portion and wheeled out a humongous bowl filled with all the components of the Seafood Platter and with additional Sashimi.

The Giant Seafood Platter consisted of Boston Lobsters, Prawns, Mussels, Oysters, Snow Crab Legs, Snow Crab Claws, Clams and Scallops. It came garnished with lemons and 3 types of sauces, a vinegar sauce, a tabasco-based sauce and a cocktail sauce. While the seafood were largely fresh and juicy, they came with a fluctuating quality. Some were cooked to perfection while others were overdone and rubbery. The prawns were the best part, plump, rarely overcooked and went heavenly with the cocktail sauce.

Furthermore, we sampled the breadth of the options at this buffet, ordering the Western, Singaporean and Lebanese options plus dessert. The standouts would be the Wagyu Beef Bolognese and the Sambal Sotong. The pasta was al dente and the meat sauce was rich with a faux creaminess developed by hours on the pot. The sambal sotong was extremely tender and heavily coated in a delicious, spicy dressing while also pairing well with the sweet and vinegary sauce that came with it.

However, some of the food were rather disappointing like the Oyster Omelette, which was rather bland and came without the signature Oyster Omelette chilli sauce. The Angus Sirloin was also nothing to shout about, a touch on the under seasoned side and lacking flavour. The desserts were the most consistent, all of them being above average at the minimum. I enjoyed the Salty Caramel Choux Puff and the American Cheesecake. The Durian Cake would be a real treat for durian lovers as it had an intense durian flavour to it.

All in all, I certainly ate my money’s worth for a $120 Seafood Buffet. Although there were highs and lows, I still enjoyed the experience and pushed myself to destroy this buffet. The portions here are on the smaller side so as to allow you to order a greater variety and sample as many dishes that The Line has to offer. If you are feeling ravenous yet uncertain about what exactly to eat, look no further than the buffet at The Line!

Visit The Line at:
22 Orange Grove Rd
Lower Lobby, Tower Wing
Singapore 258350

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