It was undoubtedly a crowded evening at the Central Cafe in Shangila. We had booked appointments to eat there during the celebrations for the new year. As in usual days they have a variety of menu, but they yet again made it extravagant.
There were several meat carvings, including hog, turkey, and fish, along with a wide selection of sauces, veggies, pickles, and condiments and not mention the ice carvings that one can admire inclusive a cheese fountain.
In 1971, Malaysian entrepreneur Robert Kuok introduced the Shangri-La chain of hotels. The first Shangri-La hotel debuted in Singapore in 1971, and since then the company has grown to include hotels all over the world under its renowned luxury hotel brand. Consequently, you will find some foreign chefs and management maintaining the international standards and it also adds a Singaporean and Hong Kong touch in their menu.
Even though I had a lot of options, I was unable to eat all of these delectable bites at once.
I began with the various sushi rolls that they constantly replenishing and the satay with their cured meat and veggies and cold cuts and salads
Next, there was a meat plate with grilled pork, lamb, and shellfish, along with a selection of holiday sauces.
Usually, they provide a tiny version of the ever loved Sri Lankan dish kottu, but to our surprise and joy, this time they also offered a little lamprais, complete with all the little nuances of the cutlet and wrapped in banana leaf. This dish is a MUST TRY.
Like other hotel buffets, Shangrila too offers a variety of foreign flavors that you can savor siting in one place. Their cuisines range from Japanese, Chinese, Italian, Indian, and Srilankan cuisine.
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