Doug Pua and Ailene Ting opened the to start with Shangri-La Restaurant in Briargate in 2003, providing upscale Chinese cuisine with Mandarin and Szechuan specialties.
They retired in 2020, but the present-day entrepreneurs, Kian Loo and his family members, have observed excellent accomplishment. “We’ve experienced a lot of requests to have a presence in yet another part of town — the east, the south and the west, too — but we just can’t do them all,” said Bathroom. “The option came to grow [east], and we preferred the place.”
Shangri-La East is situated at the end of a shopping centre that shares a parking great deal with a Kum & Go — fuel stations make not likely neighbors for upscale eating, but very good food can be any where.
On our to start with pay a visit to, we seen weighty takeout website traffic as we waited for our foods in the entrance of the big, cleanse, welcoming dining space, which options a beautiful mural of a Buddha. We, also, await a takeout box: crab Rangoons, bang bang shrimp, orange hen and bourbon rooster. The crab Rangoons amount seem, and the bang bang shrimp — shrimp wrapped in bacon — are a guaranteed winner.
As for the orange chicken, which is historically a citrus-spiked variation on Basic Tso’s hen, it’s very well-executed. Requested at medium warmth, its thick sauce has a obvious but delicate spice that builds chunk by bite, and the orange flavor stands out over the warm, savory sauce. The breading on the chicken holds crispness, even following a 20-minute travel. A healthier selection, bourbon rooster, is made up of tender, moist hen thigh bits cooked with broccoli in a salty-savory brown sauce that provides some of bourbon’s woodier notes. The bourbon taste, of be aware, gets further into the rooster than the rest of the sauce, so there’s some change as we chew. The two hen dishes occur heavy on protein, which is pleasant for the selling price.
To appreciate Shangri-La’s very best property, we advise dining in, as we did on our second go to — our server was significantly welcoming and attentive, and we get notice of a handful of bottles of larger-finish whiskeys behind the bar, as nicely as a little wood cask of premixed Previous Fashioned cocktail.
The incredibly hot pot part of the menu, we’re told, is not the classic simmering broth with protein and veg to dip, but relatively a scorching skillet dish akin to how fajitas are sometimes served. The residence warm pot has shrimp, chicken, beef and a assortment of vegetables, and when it is brought out, our server places onions on the ripping scorching cast iron skillet right before adding the meat, other veggies and sauce atop. All a few proteins chew tender as can be, and the loaded, savory-sweet sauce pleases, oyster sauce-like notes and all. With a replenished part of fried rice, it’s a quite filling food.
To attempt one particular of the Szechuan offerings, we get Szechuan bean curd supper. Suitable off, there’s a little something unique about the wonton soup: bacon. Sure, slim slivers of bacon dance as a result of the a little bit viscous broth, including beautiful depth and smoke without the need of overwhelming. A further crab Rangoon, a crispy hen wing and an egg roll — also element of the supper combo — all fee sound. The entrée alone, ordered at medium warmth, has tender tofu and toothsome greens in a brown sauce that has plenty of Sichuan peppercorn that we get prickles of the predicted numbness but no chile pepper burn up to speak of.
With all that explained, it’s value reiterating that we had a terrific time at Shangri-La. Very good services and a small sizzle built it a enjoyment night out.