Treasure trove of culinary delights
CNY menu promises a feast of simmered classics and vibrant innovations

AS the Chinese New Year roars in with a fiery breath figuratively, a vibrant fusion of ancient traditions and modern flair ignites the inspiration for festive feasts.

Until Feb 24, Shang Palace at Shangri-La Kuala Lumpur pulls out all the stops for a memorable gastronomic experience, crafted by a skilled culinary team led by executive chef Terence Foong.

From simmered classics to vibrant innovations, Shang Palace’s menu is a treasure trove of culinary delights, in which each dish whispers tradition while dancing with contemporary surprises, promising an unforgettable feast to usher in the Year of the Wood Dragon.

The Four Hot Dishes is a combination of steamed cabbage with caviar, Kong Pao prawn, barbecued chicken and Phoenix roll.

The magic of loh sang comes alive during the “prosperity toss” for the restaurant’s Jellyfish, Smoked Salmon and Crispy Fish Skin Yee Sang, a culinary masterpiece.

With chopsticks held high, we filled the air with joyous shouts of “Lo Hei” and “Huat Ah” as everyone tossed the ingredients into the air and wished for good fortune.

Amid this flavourful medley, the jellyfish embodies the wish for a journey marked by steady progress, navigating a path to success without hindrance, ensuring a continuous stream of wealth and achievements in the coming year.

Double-Boiled Hasma with Peach Gum and Red Dates.

Shang Palace offers four varieties of yee sang for dine-in or takeaway: Korean Snow Pear for RM148nett (small portion) and RM248nett (large portion), Crispy Fish Skin and Jellyfish Flower for RM178nett (small) and RM278nett (large), Smoked Salmon for RM188nett (small) and RM338nett (large), and Sliced Abalone Caviar for RM288nett (small) and RM538nett (large).

The exquisite tasting “Immense Wealth” menu was a treat for the senses and comprised dishes such as the Four Hot Dishes combination of steamed cabbage with caviar, Kong Pao prawn, barbecued chicken and Phoenix roll, Doubled-Boiled Chicken Soup with Fish Maw and Lion Mane Mushroom.

Others were Braised 6 Head Abalone, Sea Cucumber with Sun Dried Oyster and Sea Moss; Steamed Soon Hock Fish with Shredded Ginger in Superior Soy Sauce and Baked Lobster with Supreme Soy Sauce.

Steamed Soon Hock Fish with Shredded Ginger in Superior Soy Sauce.

The menu also comprised Fried Rice with Foie Gras and Pine Nuts, Combination of Pan-Fried Nian Gao with Egg and Fried Lotus Paste Crumbly Pastries and Double-Boiled Hasma with Peach Gum and Red Dates.

The five distinct set menus include a vegetarian option.

Set menu prices range from RM158nett per person for the Five Blessings five-course set lunch (for a minimum of four people) to RM398nett for the Happy Reunion nine-course set menu (minimum six people).

Poon choi, a cherished braised assorted hot dish served during Chinese New Year, is a communal pot brimming with layered delicacies.

Fried Rice with Foie Gras and Pine Nuts.

The Specialties menu features exquisite dishes such as poon choi comprising double-boiled fish maw, six-head abalone, Japanese dried scallops and dried oyster braised goose web with Kantau sea cucumber, to name a few.

Poon choi servings are available for groups of six to 10 people, with prices ranging from RM1,588nett to RM2,388nett.

All set menus commence with yee sang and conclude with a delectable combination of Pan-fried Nian Gao.

Doubled-Boiled Chicken Soup with Fish Maw and Lion Mane Mushroom.

The hotel has also lined up a Prosperity Package staycation offer at Shangri-La Kuala Lumpur, auspicious dine-in and take-away meals, and gifts to celebrate the festivities with family, friends and business associates at its Lemon Garden and Lemon Garden2Go with its specially curated gift boxes.

SHANG PALACE, Shangri-La Kuala Lumpur, 11, Jalan Sultan Ismail. (Tel: 03-2032 2388, email dining.kl@shangri-la.com). Business hours: 11.30am to 2pm; 6.30pm to 10.30pm.

This is the writer’s personal observation and not an endorsement by StarMetro.
Shang Palace,Shangri-La Kuala Lumpur,Chinese New Year,
AS the Chinese New Year roars in with a fiery breath figuratively, a vibrant fusion of ancient traditions and modern flair ignites the inspiration for festive feasts.