Grand Shanghai is back – bigger, bolder and better. Paying a nod to the Old Shanghai of the 1930s, guests enter into a carvernous space filled with crystal chandeliers hanging from the mirrored ceilings. Green velvet banquettes line the 200-seater dining room. But the main draw is the main stage where musicians will take the spotlight playing traditional Chinese and jazz songs.
Helming the kitchen is master chef Jacky Tang, who comes with over 28 years of experience in Shanghainese cuisine. Tang’s menu celebrates the different influences from Hong Kong, Beijing, Sichuan and Singapore. Must-tries include the gorgeous Light and Shadow Crispy Duck, thin slices of duck coated with wasabi; and the Grand Shanghai Crispy Smoked Duck Steamed Bun. Other notable dishes are the refreshing Fresh Sliced Abalone with Pomelo Vinegar and Sake Jelly, and Deep-fried Yellow Croaker Fish with Roselle Sauce. Level 1, King’s Centre, 390 Havelock Road. Tel: 6836 6866
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