Crispy enoki mushrooms served on a bed of stir-fried Hong Kong Choi Sum.
A NEW chef in a restaurant is sure to bring his specialities to the fore.
Chef Terrence Foong has 37 years’ experience dishing out traditional Chinese cuisine and has been helming Shang Palace at Shangri-La Kuala Lumpur since December.
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More photos
Tender, spicy steamed giant Garoupa belly with chopped pickled chillies. – Photos: LOW LAY PHON
Shang Palace Classic Trio Combination Platter (from bottom) lobster and seafood with truffle, grilled foie gras with honey sauce and fish maw stuffed with prawn paste in crab meat sauce.
Wok-fried prawns, fragrant garlic and shallots with black bean sauce in Hong Kong ‘Pei Fong Tong’ style.
Vegetarians can opt for the vegetarian goose with crispy noodles.
Chilled green tea pudding topped with ice cream and Musang King durian snow-skin mooncake.
Double-boiled fish fillet soup with apple.
Foong has 37 years’ experience dishing out traditional Chinese cuisine.
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