Within the original Hotel Sorrento ballroom, past and present collide in Shihuishi (“she-who-she”). Showcasing a sophisticated menu spearheaded by head chef Junlin Yi 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
MUSHROOM & TOFU SAN CHOI BAU 13.5pp
pine nuts, lettuce cup
BEEF SKEWERS 9PP/ 25 (3)
chinese fragrant sauce
KINGFISH TEA CUP 9pp
seed mustard, shiso
DUCK SAN CHOI BAU 15.5pp
mushroom, lettuce cup
KINGFISH COLLAR 19.5
turmeric, coconut, lemongrass
PRAWN TOAST 21.5
whipped cod roe (3)
SPICY CRISPY CAULIFLOWER 26.5
cashew & spring onions
CHICKEN SPRING ROLLS 19.5
sweet chilli sauce (3)
TUNA TATAKI 28.5
wasabi infused soy (5)
SALT & PEPPER CALAMARI 23.5
ginger dressing, chilli
PORK & PRAWN SHUMAI 19.5
fermented chilli sauce (3)
PRAWN WONTONS 21.5
vinegar soy sauce, chilli oil (4)
CRISPY PORK DUMPLINGS
pan-fried, black vinegar and soy (4)
X.O PRAWN NOODLES 42
xo sauce, typhoon shelter
WAGYU BEEF PUFF 19.5
hoisin sauce (3)
CHICKEN & TRUFFLE DUMPLINGS 22.5
spring onion oil (3)
SHI’S SPECIAL FRIED RICE 27.5
pork, bamboo, mushroom XO
CHAR GRILLED O’CONNORS SCOTCH FILLET 52
300g, Chinichurri, sesame
MAPO TOFU 29.5
braised eggplant, sichuan pepper
STEAMED SNAPPER 35.5
soy, ginger, bok choy
CHAR SIU PORK 35.5
five spice, honey, soy sauce
CANTONESE ROAST DUCK 45.5
plum hoisin
GREEN BEANS 14.5
housemade XO sauce
WOK GREEN STIR FRY 15.5
mixed asian greens, oyster sauce
STEAMED AUSTRALIAN RICE 6.5
‘CANTONOLLI’ 8.5pp
cantonse cannoli, yuzu curd
STRAWBERRY & YUZU PANNA COTTA 17
Lemongrass, soy milk
MANGO PUDDING 16.5
tapioca pearls, coconut sorbet
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 Jerry.
