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 7.5
LOBSTER & PRAWN TEA CUP 7.5
tobiko
CRISPY TOFU 15.5
gochujang sauce
CRISPY SALT & PEPPER SOFT SHELL CRAB 24.5
iceberg
BANG BANG CHICKEN SALAD 26.5
cucumber, wood ear mushroom, sesame dressing
PACIFIC OYSTER 35.5
half dozen, red aleppo
KINGFISH CRUDO 23.5
sake dressing, pickled ginger, enoki, chilli
EGGPLANT SAN CHOY BOW 14.5
tofu, sesame
CHICKEN SAN CHOY BOW 15.5
water chestnut, sesame
BEEF JERKY 18.5
five spice, chilli, coriander
VEGETABLE SPRING ROLL 15.5
sweet chilli
SESAME PRAWN TOAST 19.5
fermented chilli mayo
VEGETABLE DUMPLINGS 17.5
black vinegar, soy
POT STICKER CHICKEN DUMPLINGS 18.5
spring onion, giner
CHICKEN SPRING ROLLS 19.5
sweet chilli
WAGYU BEEF PUFFS 19.5
hoisin
PRAWN WONTONS 19.5
prawn XO
PORK & PRAWN SHUMAI 19.5
fermented chilli
STEAMED BARRAMUNDI 39.5
bokchoy, soy, ginger
BEAN CURD STIR FRY 28.5
eggplant, snake beans
BLACK PEPPER BEEF 38.5
spring onion, capsicum, crispy garlic
CANTONESE ROAST DUCK BREAST 49.5
pancakes, plum hoisin
KUNG PAO CHICKEN 29.5
chilli, cashews
CHAR KWAY TEOW 34.5
pork lap cheong, prawn, rice noodles
CRISPY PORK BELLY 37.5
chilli jam
WHOLE MARKET FISH MP
sticky chilli, coriander, crispy garlic
CUCUMBER SALAD 14.5
sesame dressing, black fungi, chilli
STEAMED RICE 6.5
SEASONAL WOK GREENS 16.5
mushroom XO
VEGETABLE FRIED RICE 18.5
add pork & prawn 9
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.
