The Line is a new concept restaurant located at the basement level of the Shangri-La Hotel, Singapore. Created by renowned US designer Adam Tihany, the design is modern and clean-line and sophiscated. White is used as the predominant colour, with splashes of turquoise blue and bright orange as accents.
The layout follows the modern open kitchen concept with multiple cooking stations featuring different types of cuisine. The dining areas are also divided into different sections, some nestled within the cooking stations, some with views into the surrounding garden.
Most people come to The Line for the buffet, which is one of the most popular in Singapore due to the wide selections on offer. The price is not cheap, but you have to pay for quality. The most popular section must be the seafood bar which serves fresh mussels, crabs, prawns, yabbies and freshly shucked oysters. The dessert section is also very good – not your usual selection of mundane cakes but delicious pastry confections.
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