One of the reasons why people love flocking to Chinese restaurants is for the variety of dishes and flavours. Known for their Dim Sum options and a la carte menu, Shang Palace is now ready to serve diners with a brand new menu with some new dishes to spice up your taste buds.
Located on level 1 of Shangri-La Hotel Kuala Lumpur, Shang Palace evokes a classic Cantonese fare of Oriental motifs in a traditional Chinese setting. Drawing over 3 decades of experience, the new Chinese Executive Chef Terence Foong infuses a modern flair into his traditional Cantonese cuisines. We love how Shang Palace now offers a varied menu of creative dishes with some interesting combo. Here are our highlights:
Shang Palace Classic Trio Combination
Just like every grand Chinese New Year dinner set or Chinese wedding dinner, we always look forward to the first dish. The restaurant’s Trio Combination consists of Lobster and seafood with truffle, stuffed prawn pastes with fish maw with crabmeat sauce, and grill Foie gras with honey sauce.
Double-boiled fish filler soup with apple
Slurp! We love us some good flavourful soup – not just during rainy days or cold weather, it brings back the nostalgia of yesteryears. Chef Terence offers a tasty combination of fish, apple slices and herbal that has a balanced and natural sweetness; even your picky child won’t reject.
Steamed giant Garoupa belly with chopped pickle chilli
When it comes to steamed Garoupa, the best part of the fish is always the belly. Instead of the usual ginger and scallion recipe, this dish is more on the sweet and spicy side. Although the chopped pickle chilli can be a tad overwhelming for some, those who can handle spiciness will probably love it.
Wok-fried Prawn (Hong Kong “Pei Fing Tong” style)
“Pei Fing Tong” or “Bei Fung Tong” refers to the unique cooking style of boat dwellers from Hong Kong. They would deep fry the seafood to develop a crispy golden crust, before they stir fry it with garlic and chilli for that extra oomph! Thankfully at Shang Palace, you don’t need to go through the hassle of peeling the prawns with your hands.
Pan-fried Lamb Cutlet with Chef’s special sauce
Another favourite of ours would be the lamb cutlet. This popular dish has been given a fresh interpretation and is now enhanced with Chef Terence’s secret sauce. Regarded as the most prized cut of the lamb, the meat (recommended in medium cooked or medium rare) is both tender and sweet. An interesting choice to be added in a Chinese menu but we absolutely loved it!
Stir fried Hong Kong “Choy Sum” with crispy enoki mushroom & Vegetarian goose with noodles
It’s good to know that Shang Palace also caters to vegan and vegetarian customers. While the Hong Kong Choy Sum was a little too oily for our liking, we can appreciate the pairing of the crispy enoki mushroom with it. As for the vegetarian goose, the crispy texture of foo pei, or bean curd skin, wasn’t too greasy and is a great addition to non-meat eaters.
Green Tea pudding top with ice-cream & Ping Pei Musang King durian
On it’s own, the matcha pudding tasted rather plain. So do make sure to mix it together with the Musang King durian and ice cream dessert for a better experience 😉
Shang Palace, Chinese Cantonese Restaurant
- Address: Level 1, Shangri-La Hotel Kuala Lumpur, No. 11, Jalan Sultan Ismail, 50250 Kuala Lumpur
- Contact: +603 2032 2388
- Opening hours: Monday-Sunday, 11:30am-2:30pm & 6pm-10pm
- Website
