Singapore’s Asian dining landscape continues to evolve through thoughtful menu refreshes, relocations and reinterpretations of tradition. This round-up highlights three Asian restaurants in Singapore that have recently entered new chapters, spanning royal Thai cuisine, modern Indian dining traditional Cantonese cooking and contemporary Korean grilling.
Cantonese: Shang Palace at Shangri-La Singapore
Shang Palace at Shangri-La Singapore is a long-standing reference point for Chinese gastronomy in the city. Shang Palace has built its reputation over more than 50 years and now stands as the flagship of 37 Shang Palace restaurants worldwide. Under the direction of Executive Chinese Chef Daniel Cheung, the restaurant continues to evolve its Cantonese foundations with a refreshed menu launched on 24 November 2025.
The update introduces new à la carte dishes that span Chef Daniel’s signatures, nostalgic heritage recipes and dim sum, alongside updated presentation, new tableware and subtle tableside touches. With these new offerings available for lunch and dinner, and dim sum remaining a lunchtime affair.
The refreshed menu at Shang Palace leans confidently into classic Cantonese cooking, with a noticeable focus on craft, detail and presentation. Dim sum makes a strong showing, from deep-fried Hokkaido scallop dumplings served with a rich supreme broth, to crystal dumplings filled with mushrooms, preserved olive and black truffle, finished with edible gold. Beyond dim sum, the menu moves through dishes that reward patience and technique, including a double-boiled An Xin chicken broth with fish maw, sea conch and honeydew, as well as seafood signatures such as Japanese snow crab claw stuffed with shrimp paste and baked sea conch filled with assorted seafood in a creamy white sauce. Tableside moments come into play with dishes like the baked Australian pork ribs glazed with osmanthus honey and black pepper sauce, finished with a rose wine flambé, a subtle reminder that Shang Palace’s updates are as much about experience as they are about flavour.
Korean : Gu:um
GU:UM introduced its refreshed SANG “La Famille” Set Menu in September 2025, created collaboratively by the kitchen team and positioned as a shared dining experience. Reflecting the restaurant’s core concept, the set brings together premium grilling and modern Korean flavours within a steakhouse-style format. Priced at S$148++ per person, down from the usual S$168++, the menu is designed to showcase a wide range of dishes in a single sitting, making it suitable for group dining and festive occasions. GU:UM is located at 29 Keong Saik Road, Singapore 089136.
The set opens with starters such as Radis Blanc Jorim, where braised daikon is paired with Emmental custard and croutons, alongside the Chicken & Caviar Tart, combining chicken, caramelised onion jam, Korean mustard and caviar. Signature dishes follow, including Yukhwae Jeon, pairing beef tartare with potato pancake, and Mulhwae Guksu, a cold sashimi salad soup. The grilled platter features a mix of beef, pork, chicken and fish, with highlights such as Woodae Galbi short ribs, Iberico Presa marinated with Jeju fermented sauce, and chicken skewers. Before moving towards dessert, the menu shifts into a more comforting register with Gil’s Family Stew, a soybean paste stew prepared in the style of Chef Sanggil’s hometown and served with Sous Chef Merry’s Seaweed Packed Rice, a blend of rice, millet, sesame and seaweed designed to be dipped or immersed in the broth. The meal concludes with Hotteok, a Korean pancake dessert served with burnt honey ice cream.
GU:UM is closed on Mondays, operates for dinner from Tuesday to Thursday, and offers lunch and dinner service from Friday to Sunday, with reservations available via phone at +65 8831 6308, WhatsApp or the restaurant’s official website.
Indian: Rang Mahal
Rang Mahal has reopened as Rang Mahal Restaurant & Bar at Naumi Hotel Singapore, continuing a culinary legacy that dates back to 1971. Now located on Level 1 of Naumi Hotel Singapore at 41 Seah Street, Singapore 188396, the restaurant enters a new phase while remaining anchored in Indian cuisines spanning North, South and coastal regions. The refreshed space draws inspiration from the mythical gardens of India and includes an open-plan dining room, alfresco seating and a private dining room designed for celebrations and corporate hosting.
The menu brings together heirloom recipes and long-standing classics, with a strong emphasis on vegetarian dishes. Starters include Maa’s Chilli Cheese Pakoras, a family recipe featuring cheese-stuffed green chillies, alongside chaat selections such as Sev Puri and Calcutta Pani Puri. Main courses highlight regional favourites including Old Delhi Butter Chicken, Paneer Makhani and the coconut-based Kokan Fish Curry, while the Hyderabadi Lamb Biryani follows the traditional dum cooking method. A Royal Set Lunch Thali is also available in vegetarian and non-vegetarian formats.
Rang Mahal operates from Tuesday to Saturday for lunch and dinner, and Sunday for lunch only, with reservations recommended via its website or WhatsApp +65-9667 4244
Thai: Thanying
Thanying enters a new chapter with a refreshed menu under Head Chef Tamawat Itthipornwithool, known as Chef Gust. Founded in 1988, the restaurant has long been associated with royal Thai cuisine, where precision, balance and meticulous preparation define the dining experience. The latest refresh introduces 19 new dishes alongside long-standing signatures, continuing to honour Thailand’s court-style culinary traditions while presenting them with a contemporary sensibility. Thanying is located on Level 2 of Amara Singapore at 165 Tanjong Pagar Road, Singapore 088539.
New additions include Miang Pla Tod, traditionally served with betel leaves and here reinterpreted using lotus petals filled with crispy fried seabass, roasted coconut, peanuts and herbs, paired with both classic and spicy-sour sauces. The Massaman Kaeh features lamb shank slow-braised for six hours with spices such as cinnamon, cumin and cloves, while Gaeng Poo Bai Hoorapha presents a southern Thai crab curry incorporating fingerroot ginger and fresh turmeric, served with rice vermicelli on the side. Signature dishes such as Peek Gai Sod Sai, a carefully deboned and stuffed chicken wing, remain central to the menu alongside an extensive vegetarian selection.
Thanying operates daily from 11.00 am to 3.00 pm for lunch and 6.30 pm to 11.00 pm for dinner, with reservations available via phone at +65 6222 4688, WhatsApp +65 9383 1363 or the restaurant’s official website.