Recently, Singapore China Baijiu Pte Ltd collaborated with Shang Palace, Shangri-La Singapore, to present “Essence of Moutai: A Cantonese Reimagined Journey.” Notably, Shang Palace was awarded the Michelin One Star consecutively from 2021 to 2025.
“Essence of Moutai: A Cantonese Reimagined Journey”
For this special dinner, renowned Cantonese chef Chef Daniel Cheung partnered with Chef Vincent to create an eight-course menu inspired by Moutai, reinterpreting classic Cantonese flavours through modern culinary techniques.
The event also featured a showcase of Moutai Flying Fairy, Sheng Yue Flying Fairy, San Hua Flying Fairy, Moutai Treasure, Moutai Rare, Discovery Collection, Horse Zodiac Moutai, and Little Moutai figurines, attracting many guests to stop by for photos and appreciation. The dinner not only highlighted the creativity of contemporary Cantonese cuisine, but also allowed guests to experience the unique pairing of Chinese baijiu culture with fine dining.
Guests Gathered for Commemorative Photos
The atmosphere at “The Essence of Moutai: A Contemporary Cantonese Journey” was lively and warm, with guests gathering at Shang Palace, Shangri-La Singapore, to witness this special evening combining Moutai and Cantonese cuisine. Many guests took photos in front of the event backdrop, capturing memorable moments from the night of fine food and baijiu.
Through tasting sessions and interactive exchanges, the featured products were also introduced to guests in a more engaging and approachable way.
A New Fusion of Moutai and Cantonese Cuisine
During the event, guests enjoyed Kweichow Moutai alongside creative Cantonese dishes infused with Moutai elements. Each dish incorporated Moutai flavours in different ways, adding depth and character to the dining experience.
The combination of Moutai’s signature sauce aroma and refined Cantonese cuisine created a memorable evening that brought together both visual presentation and flavour appreciation.
Eight Exclusive Dishes Unveiled
The eight exclusive dishes presented at “Essence of Moutai: A Cantonese Reimagined Journey” showcased innovative interpretations of Cantonese cuisine paired with Moutai, featuring elegant plating and creative flavour combinations.
Chef Vincent introduced creative dishes such as Scallop Chip, Gem Lettuce Shoot, and Oolong Tea Peach Pudding. Chef Daniel Cheung presented signature Cantonese dishes including Shang Palace Moutai Night Double-Boiled Soup, Steamed Red Coral Trout with Yellow Pepper Sauce, Steamed Baby Cabbage with Fresh Matsutake Mushroom, Premium Chinese Sausage, and Typhoon Shelter Style Blackmore Rib Fingers with Lemongrass and Kaffir Lime.
Each dish incorporated Moutai elements in its own unique way, creating layered flavours that reflected the creativity and modern expression of contemporary Cantonese cuisine.