Check out these fine dining collaborations happening this week in Singapore.
Shang Palace x Jiangnan Wok·Rong
From 13 to 15 October, Shang Palace is holding a four-hands collaboration with one-Michelin-starred Jiangnan Wok·Rong from Shangri-La Fuzhou. Executive Chinese Chef Daniel Cheung (pictured left) and Huaiyang cuisine master Andy Ma (pictured right) will present a refined multi-course dining experience that celebrates Cantonese and Huaiyang traditions.
Huaiyang cuisine is distinguished by its delicate knife work, refined textures, and subtle layering of flavours. Experience this craftsmanship in dishes such as the Stewed Croaker Meatballs with Fish Maw Broth (finely minced fish shaped into tender “lion’s head” meatballs), and the Mini Yangzhou ‘Eight Treasures’ Duck, a classic that requires intricate deboning and meticulous stuffing. Complementing these are Cantonese signatures from Chef Cheung, including Norway Lobster in Two Ways – flambéed lobster head stuffed with shrimp paste and sautéed lobster in black bean sauce.
8-course menu at Shang Palace on 14 and 15 October (S$198++ per person).
Shangri-La Singapore
Tel: 6213 4398
AMI Patisserie × Andō × Labyrinth
On 16 October 2025, AMI Patisserie is hosting a one-evening-only collaborative dinner, bringing together Chef Agustin Ferrando Balbi and wine director Carlito Chiu of one-MICHELIN-starred Andō in Hong Kong; Chef Han Li Guang of one-Michelin-starred Labyrinth in Singapore; and La Liste 2025 Pastry Talent of the Year, Chef Makoto Arami of AMI Patisserie (pictured right).
Hosted in AMI Patisserie’s 8-seat Tsudoi Dining Room, this intimate epicurean experience features an elaborate 10-course menu ($248++ per person) that celebrates creativity, culture, and craftsmanship. The menu showcases the finest seasonal produce and signature flavours from the chefs’ repertoires.
Some of the highlights include Chef Makoto’s Yamagata “La France” Pear with lemongrass and Chardonnay; and Japanese Kuri Mont Blanc layered with almond, vanilla and whisky. From Chef Agustin are the lobster wrapped in a saffron crêpe with yellow wine; lamb with chimichurri and spice sauce; and Caldoso rice with scallop and chilli. Chef Li Guang presents beetroot with sambal tomato sorbet and apple-cucumber granita; and aji with fish milk soup and mee sua. Guests may also opt for an exclusive beverage pairing specially handpicked by Andō’s Wine Director and MICHELIN 2025 Sommelier Award recipient, Carlito Chiu.
16 October 2025, Dinner Seatings: 5.30pm and 8pm
27 Scotts Road, Singapore 228222
Tel: +65 8907 6146