SHAO @ Dempsey
Back at SHAO’s new Dempsey Hill outlet, and this was already my second visit within its first week of opening.
I started with two dishes I almost automatically order whenever I am at SHAO. The Signature Pan Seared Hokkaido Cuttlefish with Squid Ink was as satisfying as ever, springy, savoury and full of character. Then came the Teochew Raw Roe Crab, rich, briny and beautifully fresh. These two alone already made the return visit worthwhile.
This time, we explored more of the expanded menu. The Wok Fried Iberico Pork with Preserved Mustard Greens had a gentle kick of spice and plenty of depth. The Char Grilled Rack of Lamb with Herb Sauce was juicy and nicely charred, while the Pan Seared A5 Wagyu Beef with Teochew Style Satay Sauce was a richer, more indulgent take on familiar local flavours.
For vegetables, the Chinese Kale wok fried with dried flounder was simple but very well executed. The dried flounder gave it that extra layer of savouriness that made the dish much more interesting than it looked.
The Wok Fried Wagyu Beef and Flat Rice Noodles with XO Sauce was another crowd pleaser. Good wok hei, tender beef and enough sauce to coat the noodles without drowning them.
We ended with the Teochew Style Sugar Coated Yam, crisp outside, fluffy inside and exactly the sort of old school sweet ending that makes everyone reach for one more piece even after saying they are full.
What struck me most on this second visit was the atmosphere. The restaurant is much bigger, yet on a Friday evening it was already buzzing and close to full. Vibrant, lively, but service still kept pace throughout the night.
It has only been open for a week, but I have a feeling this may well become SHAO’s most successful outlet yet.
