DISHES served for the Chinese New Year are extra special as much care and thought go into preparing them.
These dishes are elevated by the meticulous effort and centuries-old customs that transform them into something extraordinary.
Such as the Poon Choy, an aromatic centrepiece served this time of year featuring layers of tender meats, seafood and vegetables, all simmered in a rich savoury broth.
It’s a communal dish that brings family and friends together to celebrate the season’s abundance, with every ingredient having its own symbolism.
At Shang Palace, the premium Braised Poon Choy is a sumptuous claypot feast featuring a medley of luxurious ingredients, including six-head abalone, sea cucumber, Japanese conpoy, goose web, tiger prawns, smoked duck, steamed chicken, sun-dried oysters and fish maw.
The premium Braised Poon Choy.
Enhanced with tender vegetables such as baby cabbage, yam and mushrooms, and complemented by sea moss and beancurd sticks, each layer represents richness and prosperity.
It is available for both dine-in and takeaway, priced from RM1,388nett for five persons.
There are also several set meals curated specially for the festive season.
The highlights include Double-boiled Chicken with Chinese Herbs and Figs Soup, a comforting and aromatic dish that brings a deep, nourishing flavour with every sip.
The tender chicken, slow cooked with traditional Chinese herbs and sweet figs, provides a rich, delicate broth that feels restorative, with the right balance of earthiness and sweetness.
Next is the Steamed Sustainable “Soon Hok” Fish with Crystal Noodles, Tangerine Peel and Black Bean Sauce that impresses the diner with its freshness and delicate sweetness.
The crystal noodles soak up the flavours of the zesty tangerine peel and savoury black bean sauce, complementing the perfectly steamed fish. It’s a dish that is light yet flavourful.
Sakura prawns on top of Wok-fried Organic Red and White Rice, with minced seafood.
The Braised Six-head Abalone with Sea Moss and Sun-Dried Oysters takes luxury to the next level.
The rich and tender abalone melts in your mouth, enhanced by the briny depth of the sea moss and oysters.
The dish’s deep umami flavours evoke a sense of opulence, perfect for a celebratory feast.
The Sichuan Prawns and Asparagus in Golden Yam Ring offer a vibrant combination of spicy, tangy and savoury notes.
The prawns are cooked to perfection, paired with tender asparagus and enveloped in a crispy yam ring that adds texture and sweetness to the dish.
There are also comforting dishes such as the Wok-fried Organic Red and White Rice, with minced seafood and Sakura prawns, as well as simmered Yellow Chicken in Ginger-infused Sauce with black fungus.
As for dessert, the Deep-fried and Steamed Nian Gao are timeless classics.
The caramelised crispy exterior from the deep-frying gives way to the chewy, soft texture of the Nian Gao paired with yam and sweet potato.
Simmered Yellow Chicken in Ginger-infused Sauce with black fungus.
While the steamed version retains its true taste and texture, with the addition of trehalose and coconut.
There are also sweetened six flavoured glutinous dumplings.
The festive set menus will be available until Feb 12, starting from RM228nett per person.
As for Yee Sang, which is synonymous with Chinese New Year, the restaurant offers four varieties, namely Abalone with Caviar, Smoked Scottish Salmon, Crispy Salmon Skin with Jellyfish, and Korean Winter Snow Pear.
There are also a range of premium add-ons such as two-head abalone, Hokkaido scallops, poached lobster, and Scottish smoked salmon. Yee Sang prices start from RM148.
SHANG PALACE, Shangri-La Kuala Lumpur, Level 1, Jalan Sultan Ismail, Kuala Lumpur. (Tel: 03-2074 3900 ext 3904). Business hours: Noon to 2.30pm (Mondays to Saturdays), 10.30am to 2.30pm (Sundays and public holidays); 6.30pm to 10.30pm, daily. Pork-free.
This is the writer’s observation and is not an endorsement by StarMetro.
