Shangri-La Hotel Shangri-La (Shangri-La Hotel) Shang Palace welcomes the new dim sum master Li Shouxuan, who leads the seven-person team in the kitchen and is responsible for dim sum and desserts in the restaurant. Master Li has been making dim sum since the age of 17 and has 23 years of experience. He has worked in hotels and well-known catering groups in Singapore and across China. When I came to Xianggong, in addition to making traditional snacks, I also designed multiple snack options that are exquisite and novel in shape. For example, the simple shape and light taste of the cold melon lobster dumplings are presented in the exquisite red basket. The cold melon lobster dumplings. The cold melon lobster dumplings. Dim Sum Group bran pork roast bag, made as a basket that can be lifted, the "bamboo slices" of the hand can be eaten whole. Foie gras sauce radish, the appearance is made into a radish shape, inside is also cut into thin silk radish strips, full of natural sweetness of radish. Chili crab fried buns, it looks like traditional fried buns, but the filling is chili crab, adding local color. Other recommended snacks include bovine hepatin powder dumplings, protein dumplings steamed radish cakes, caviar mushroom slippery shaomai, xiangxi barbecued sausage powder, coconut fragrant thousand layer cakes and so on. Address: 22 Orange Grove Rd, Singapore 258350