Shang1971: An All-star Dessert Collection

To celebrate the momentous re-opening of Shangri-La Hotel, Singapore’s Tower Wing and the launch of Shophouse by Shangri-La, the hotel is collaborating with celebrated food purveyors to launch Shang1971: An All-star Dessert Collection.

The Shang1971 collection features three of Shangri-La Hotel, Singapore’s most memorable and all-time bestselling desserts since opening in 1971 – Black Forest Cake, Durian Cheesecake and Sago Gula Melaka. These time-tested favourites have been reinvented by a trio top pastry chefs Cheryl Koh of Tarte by Cheryl Koh, Audrey Wang of Sunday Folks and Shangri-La Hotel, Singapore’s very own Area Executive Pastry Chef Hervé Potus.

Black Forest Tart by Cheryl Koh

Black Forest Tart by Cheryl Koh

In collaboration with Pastry Chef Cheryl Koh of Tarte by Cheryl Koh, the popular Black Forest Cake is recreated in the form of an artisanal tart. Crowned by Asia’s 50 Best Restaurants as “Asia’s Best Pastry Chef ” 2016, for her cutting-edge desserts at the two-Michelin-starred Les Amis Restaurant and her own brand, you can be sure that her Black Forest cake is nothing short of delectable.

This decadent tart comprises a chocolate tart base made with 66% Mexique dark chocolate, delicious lashings of cream and chocolate mousse, kirsch-marinated Morello cherries, and at its core a lovely cherry jelly. The cherry on top of the cake? Chocolate cream and dark chocolate shavings to tempt your sweet tooth.

Sea Salt Gula Melaka Ice Cream with Sago and Caramelised Bananas By Franco Brodini and Audrey Wang

Sea Salt Gula Melaka Ice Cream with Sago and Caramelised Bananas By Franco Brodini and Audrey Wang

In a creative re-imagining of the famed Sago Gula Melaka dessert, Executive Chef Franco Brodini of Shangri-La Hotel, Singapore and Audrey Wang, Executive Chef and co-owner of Sunday Folks have conjured an elegant ice cream dessert.

If the name hasn’t yet given it away, it’s a mix of everything Singaporeans love.

Concocted with pure palm sugar and hand-harvested sea salt from England, the salted gula Melaka ice cream is garnished with sago, caramelised bananas, Sunday Folks’ handmade granola crumble, dulcey langue du chat biscuits, and finished with gula Melaka caramel. Rich and smooth with a balance of sweetness and saltiness, this unique creation will delight your tastebuds.

Durian Cheesecake Tart

Durian Cheesecake Tart

Singaporeans love durians, and everything durian, so how can there be a dessert collection here without Southeast Asia’s King of Fruit?

Shangri-La Hotel, Singapore’s Executive Pastry Chef Hervé Potus has done us a favour and taken premium-grade Mao Shan Wang durian and integrated it with traditional European cheesecake. Chef Hervé blends aromatic cream cheese with the bittersweet taste and creamy texture of the highly popular Mao Shan Wang, and sets the fusion of these two distinct flavours on a crunchy shortbread base to achieve the melt-in-the-mouth consistency of this heavenly dessert.

Perfect for durian aficionados, cheese cake lovers, and everyone in between.

Available for a Limited Time Only

The Black Forest Tart and Durian Cheesecake Tart are available for takeaway at Shophouse by Shangri-La, and for dining in at The Lobby Lounge. The Sea Salt Gula Melaka Ice Cream is available exclusively for enjoying at The Lobby Lounge.

All three desserts are priced at $11 and are only available until 10 September 2017, so don’t miss out on the chance to sample them.

Price listed are subject to 10% service charge and 7% GST for on premise dining; and 7% GST for takeaway.


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Shangri-La Hotel, Singapore

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