Earlier this week, the Shangri-La Group announced the launch of its first standalone dining establishment, Shang Social, at Jewel Changi Airport (Jewel) this April. Shang Social marks the group’s first foray into standalone food and beverage outlets outside of a hotel setting and pays tribute to three distinctive Chinese cuisines: Cantonese, Huaiyang and Sichuan.
Conceptualised by Shangri-La’s acclaimed chefs, the extensive menu at Shang Social features traditional and contemporary interpretations of classic Chinese cuisine, all while staying true to their flavours and roots. Between the formal dining space, the casual MRKT and Bar, the 220-seater Shang Social caters to everyone and every dining occasion.
The chefs behind Shang Social’s menu come from high places, too. Chef Mok Kit Keung is a Michelin-starred Cantonese chef at Shangri-La Hotel Singapore; chef Joe Hou is a protege of Huaiyang master Zhou Xiaoyan and recognised as China’s Huaiyang cuisine global ambassador; chef Rick Du is the executive Chinese chef at Summer Palace, Shangri-La Hotel, Shenyang.
“We are excited that our first standalone F&B outlet is at Jewel Changi Airport. Jewel’s strategic location at one of the world’s busiest airports offers us an ideal opportunity to showcase our many Chinese specialties to a global audience. With Shang Social, we are taking our first steps to bring our collective culinary heritage to a wider community outside of the hotel setting,” said Lim Beng Chee, CEO of Shangri-La Group.
Hung Jean, CEO of Jewel Changi Airport Development, agreed. “We are honoured that the Shangri-La Group has chosen Jewel for their first standalone establishment. Our team has carefully curated a fine selection of dining options to delight even the most well-travelled taste buds, and the addition of Shang Social is testament to our commitment to curate the highest-quality retail and dining offerings for our guests.”