From 2 to 31 July 2025, Xin Cuisine at Holiday Inn Singapore Atrium will be spotlighting a special menu dedicated to Shunde cuisine. IHG One Reward members and Kris+ members get to enjoy 20% off.
Executive Chef Kwan Yiu Kan pays tribute to this refined regional style, often dubbed the “Michelin of traditional Cantonese cooking,” by showcasing its understated yet masterful techniques and ingredient-led philosophy.
We had a sneak preview of the menu last week and were glad we carved out time for it. Among the seafood dishes were the Stir-Fried River Prawns with Egg White and Milk Beurre Blanc (S$36 per portion), which was light and refined; the comforting Crisp-Fried Fish Mousse with Prawns in a rich superior stock reduction (S$38 per portion); and the Deep-Fried Sliced Eel with Salt and Pepper (S$38 per portion), which delivered bold flavour and crunch.
A true highlight of the menu is the Stuffed Whole Dace Fish with Savoury Fish Paste (S$48 per portion). A labour-intensive heritage dish rarely found on modern menus. A whole dace fish is meticulously deboned and filled with an aromatic mix of minced dace and preserved Chinese sausage (lap cheong), then pan-seared until the skin is beautifully golden. The result is rich, textural, and umami-packed. This was, without question, the star of the meal.
The Braised Duck and Taro in Plum Sauce Jus (S$36 per portion) is a deeply satisfying dish that warms from the inside out. The duck is gently braised until meltingly tender, soaking up the rich, tangy house-made plum sauce, while chunks of taro lend an earthy creaminess that complements the meat perfectly. Inspired by the heartwarming flavours of home-cooked Cantonese banquets, this dish brings together duck and taro, a time-honoured pairing that evokes nostalgia, abundance, and the warmth of shared family meals.
Wrap up your meal with the classic Ginger Milk Curd (S$9.80 per person). This smooth, double-skinned milk curd dessert is gently laced with the warmth of fresh ginger and brought back fond memories of Hong Kong’s iconic Australian Dairy Company. Light, nourishing, and deeply nostalgic. It’s the perfect end to a Shunde-style feast.
