Within the original Hotel Sorrento ballroom, past and present collide in Shihuishi (“she-who-she”). Showcasing a sophisticated menu spearheaded by head chef Juii and cheeky cocktail list headed by our in-house mixologist, here you’ll encounter the playful, familiar, yet faraway flavors of Cantonese cuisine at its best.
Dress Standards
Please ensure that your attire is appropriate.
Management has the right to refuse entry.
PICKLED VEGETABLES 8.5
CRAB MOUSSE TEACUP 7.5
tobiko
MUSHROOM AND TOFU SAN CHOI BAU 15.5
pine nuts, lettuce
CRISPY TOFU SKEWERS 18.5
sweet gochujang (3)
CRISPY FRIED CHICKEN WINGS
cashew, spring onions (4)
PACIFIC OYSTER 7.5
sake, yuzu white soy
KINGFISH TARTARE 22.5
cucumber, black sesame
SPICED PORK SAN CHOI BAU 15.5
pine nuts, lettuce
BEEF SKEWERS 22.5
chinese fragrant sauce (3)
XIAO LONG BAO 21.5
pork, black vinegar
VEGETABLE DUMPLING 18.5
fermented chilli (3)
PAN FRIED PORK DUMPLINGS 19.5
black vinegar, soy (3)
SESAME PRAWN TOAST 21.5
whipped cod roe (3)
CHICKEN SHUMAI 19.5
spring onion, ginger (3)
PAN FRIED PRAWN & GINGER GYOZA 20.5
soy (3)
CHICKEN SPRING ROLLS 19.5
sweet chilli (3)
WAGYU BEEF PUFFS 19.5
hoisin (3)
CHEF JUI’S CURRY OF THE WEEK 39.5
steamed rice
STEAMED BARRAMUNDI 36.5
bok choy, soy, ginger
CHAR KWAY TEOW 37.5
pork lap cheong, prawn, rice noodles, lattice omelette
BLACK BEAN VEGETABLE STIR FRY 28.5
spring onion, crispy garlic
CHAR GRILLED SCOTCH FILLET 54.5
300g, chimichurri, pink pepper
KINGFISH COLLAR 22.5
miso, honey, chilli, typhoon shelter
CHAR SIU PORK 35.5
five spice, honey
ROAST DUCK 45.5
plum hoisin
GRILLED SHANGHAI ROTI 11.5
satay
BLACK FUNGI & BEAN SHOOT SALAD 15.5
sesame dressing
MIXED ASIAN GREENS 16.5
oyster sauce, crispy garlic
VEGETABLE FRIED RICE 22.5
add roast duck 6
add prawn 6
GINGER CRÈME BRÛLÉE 19.5
ginger crumb
SALTED CHOCOLATE SPRING ROLLS 18.5
caramelised banana, vanilla ice-cream
PANDAN JELLY 16.5
sweet mung beans, coconut sago
This is menu is subject to change, call us for further information
We offer a shared menu for the whole table designed by our head Chef Juii.
