SHAO @ Dempsey
Some restaurants expand by simply adding more tables. SHAO’s new Dempsey Hill outlet feels like something more ambitious.
Officially opened on 2 October 2026, I was there just a few days later with an overseas friend, and the first impression was how much the restaurant has grown into the space. The old Forettá premises have been completely transformed into a much larger and more refined setting, yet it still feels relaxed enough for Dempsey. High ceilings, plenty of greenery, a proper bar, comfortable booth seating and four private rooms make this easily SHAO’s most polished outlet so far. Owner Jack told me the renovation took four months, and you can certainly see where that time went.
The restaurant can easily seat more than 100 guests, but thankfully it does not feel like a banquet hall. There is still warmth to the room, helped by the garden surroundings outside and the more intimate pockets of seating inside.
The menu has also grown. Many of SHAO’s familiar signatures remain, which is important for regulars, but there are now more dishes and a stronger emphasis on premium seafood and sharing plates.
We had the marinated raw crab, still one of the dishes I always associate with SHAO, together with squid ink sausage, grilled Wagyu beef skewers, braised duck platter, beef hor fun and stir fried luffa. The cooking was as dependable as I remembered. Bold where it needed to be, comforting in the more traditional dishes, and always very suited for sharing around the table.
The meal ended simply with Orh Nee and Mung bean soup. Very Teochew, very comforting.
What impressed us most was that the new outlet feels more refined without becoming stiff. Service was warm and attentive, the food remained familiar, and the whole evening felt easy and convivial. That is probably what SHAO does best.
A new address, a much bigger stage, but thankfully still recognisably SHAO.
