SINGAPORE — Popular dining destination The Line at Shangri-La Hotel is celebrating 10 years in the business with a new executive chef and a smorgasbord of new gastronomic delights.

Chef Franco Brodini, who honed his skills previously as the executive chef at Jing An Shangri-La, West Shanghai in China and Makati Shangri-La in Manila, comes to Singapore with a plethora of new dishes added to The Line to celebrate the restaurant’s 10th Anniversary.

The rotating fresh seafood-on-ice menu now includes items such as Alaskan king crab leg (available daily for dinner only) and Boston lobster, which will be added to the seafood selection at the Carnivore Champagne Brunch every Sunday. For meat lovers, 200-day grain-fed roasted Stockyard Beef striploin will be served with Yorkshire pudding and artisanal homemade herbed butter. There is also a new gourmet addition of Tonkotsu ramen.

For a taste of Middle Eastern flavours, Egyptian native Chef Khaled Mohamed Elelimi Elorabi will dish out Lamb or chicken shawarma, which are grilled a la minute. To satiate the local palette, the iconic Singaporean chilli crab (Sri Lankan crab braised in The Line’s signature chilli sauce with egg) is served. For those with a penchant for spice, lamb biryani at the Indian station is now prepared individually in claypots and sealed with thin naan bread.

As for dessert, area executive pastry chef Herve Potus has introduced the Molten Chocolate Cake — a blend of eight varieties of chocolate served with homemade tonka bean vanilla sauce. There is also a frozen yogurt machine which dispenses two flavours daily, allowing diners to create their own yogurt with more than 20 condiments to choose from, including gummy bears, raisins, nuts and chocolate chips.

To add to the festivities, Potus has also created Thought Cakes, customisable cakes anyone can purchase for any occasion within minutes. Available at The Line Shop at the hotel, customers can choose from three flavours (Double Choco Crunch, Midsummer Berry Passion and the vanilla, fruit jelly and feuilletine-based Vanilla-Vanilla), pick from a range of 50 greetings and get it all packed up in a party box. Each cake is priced at S$38 and orders can be made online.

The Line’s buffet starts from S$58 (lunch) and S$76 (dinner). The Carnivore Champagne Brunch on Sunday is served with Perrier-Jouet Champagne and priced at S$158. Genevieve Loh

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