A LUXURY Cantonese restaurant in the heart of the city is set to tantalise taste buds with a new menu.
At Shangri-La Kuala Lumpur’s Shang Palace, renowned for its culinary artistry blending tradition and innovation, the restaurant’s executive Chinese chef Terence Foong and his team are experimenting with intriguing combinations of flavours.
A starter that may be included in their upcoming menu features a playful juxtaposition of textures and tastes: squid black skin shrimp dumpling crowned with foie gras paired with a deep-fried shrimp roll infused with chive.
Peony-themed hexagon boxes make beautiful gifts for the mooncake festival.
Next is double-boiled superior black chicken soup, its richness tempered by coconut and elevated by sun-dried scallops, bamboo pith and matsutake mushrooms.
Served piping hot in a coconut, it is a harmonious blend of flavours.
The baked cod fish with Mongolian sauce is a standout and one of my favourites, with the sweet and spicy sauce complementing the fish.
Steamed Indonesian mini lobster with vermicelli and golden garlic seasoned with soy sauce.
A refreshing combination of sauteed asparagus, lily bulbs and osmanthus offers a delightful contrast.
Another favourite – Steamed Indonesian mini lobster with vermicelli simply seasoned with soy sauce and golden garlic, showcases the crustacean’s natural sweetness.
The fried rice with assorted seafood and truffle sauce provides a satisfying finish to the meal.
Two bite-size snacks comprising deep-fried shrimp roll with chive (left) and squid black skin shrimp dumpling topped with foie gras.
For mooncakes, the offerings this year include Red Bean Paste with 30-year-old Dried Tangerine Skin, Pandan Lotus Seed Paste with Yolk, Lotus Seed Paste with Double Yolk, Black Truffle Lotus Seed Paste with Yolk, White Lotus Seed Paste, Osmanthus Lotus Seed Paste with Yolk, White Lotus Seed Paste with Yolk and Assorted Nuts with Sun-Dried Fruits.
The baked mini mooncakes are White Lotus Seed Paste with Salted Egg Lava, Black Truffle Lotus Seed Paste with Yolk, Yuzu Lotus Seed Paste with Bird’s Nest and Custard Lava.
From the snowskin offerings, there are Musang King, Butterfly Pea Flower Skin and Coconut, Mango and Passion Fruit and Yuzu and Cheese packed in peony-themed gift boxes.
The 160g baked mooncakes are priced between RM41 and RM46 each.
A gift set with eight pieces and a tea set is RM688.
The set with mini baked versions, each weighing 60g, is RM428 for eight pieces.
For the snowskin, a mixed set of eight pieces is RM288, while the Musang King variety is RM550. The promotion ends on Sept 17.
SHANG PALACE, Level One, Shangri-La Kuala Lumpur, 11, Jalan Sultan Ismail, Kuala Lumpur. (Tel: 03-2074 3900 ext 3904). Business hours: Noon to 2.30pm (Monday to Saturday), 10.30am to 2.30pm (Sunday and public holidays); 6.30pm to 10.30pm, daily. Pork-free.This is the writer’s observation and not an endorsement by StarMetro.
