Shang Palace New Menu by Chef Terrence Foong, the New Chinese Executive Chef. Before his role at Shangri-La Kuala Lumpur, Chef Terence served as Executive Chinese Chef at Grand Millenium Kuala Lumpur. It was my privileged to savour some of Chef Terence signature creations at Shang Palace recently.
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| Shang Palace New Menu by Chef Terrence Foong, the New Chinese Executive Chef |
Malaysian born; a Cantonese native, Chef Terence brings with him 37 years of experience in traditional Cantonese cuisine; his responsibilities include managing the food preparation process and putting together a varied menu of authentic and creative dishes infused with a range of fresh and top-quality dishes and responsible for all Chinese food production. During his tenure as Executive Chinese Chef, he picked up the Best Chinese Restaurant in 2018 by Time Out Magazine for his former place.
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| Shang Palace New Menu by Chef Terrence Foong, the New Chinese Executive Chef |
Chef Terence Foong signature creations at Shang Palace, Shangri-La Kuala Lumpur
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| Shang Palace Classic Trio Combination |
Shang Palace Classic Trio Combination consists of Lobster and seafood with truffle, stuffed prawn pastes with fish maw with crabmeat sauce, and grill Froie grass with honey sauce.
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| Double-boiled Fish Fillet Soup with Apple |
Double-boiled Fish Fillet Soup with Apple
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| Pan-fried Lamb Cutlet with Chef’s special sauce |
Pan-fried Lamb Cutlet with Chef’s special sauce
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| Steam Giant Garoupa Belly with Chopped Pickle Chilli |
Steam Giant Garoupa Belly with Chopped Pickle Chilli
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| Wok-fried Prawn, Fragrant Garlic and Shallot with Black Bean Sauce in Hong Kong “Pei Fong Tong” Style |
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| Stir-Fried Hong Kong Choi Sum and Crispy Enoki Mushroom |
Stir-Fried Hong Kong Choi Sum and Crispy Enoki Mushroom
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| Vegetarian Goose with Crispy Noodle |
Vegetarian Goose with Crispy Noodle
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| Combination of Chilled Green Tea Pudding Top with Ice-Cream and Ping Pei Musang King Durian |
Combination of Chilled Green Tea Pudding Top with Ice-Cream and Ping Pei Musang King Durian
It was a scrumptious and delightful dinner, ended with a sweet note of Shang Palace signature Ping Pei Musang King Durian. The Pan-fried Lamb Cutlet is top notch, so tender with just right combination is taste, and presentation. If you like Szechuan or spicy then the Steam Giant Garoupa Belly with Chopped Pickle Chilli will satisfy your appetite.
Featuring a delectable selection of appetizers, Shang Palace Classic Trio Combination; consists of Lobster and seafood with truffle, stuffed prawn pastes with fish maw with crabmeat sauce, and grill Froie grass with honey sauce. The main dishes are Wok-fried lobster claw with fragrant garlic and shallot in “Be Feng Tong” style, poached “Grouper” fish in superior soya sauce and more.
Some of the Chef’s Signature specialities such as Wok-fried lobster claw with fragrant garlic and shallot in “Be Feng Tong” style, poached “Grouper” fish in superior soya sauce, and more.
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| Shang Palace, Shangri-La Kuala Lumpur |
Shang Palace is an elegant and traditional Chinese setting with a unique garden view makes this restaurant the perfect venue for intimate business meals, and small gatherings with the option of private dining rooms. Shang Palace’s specialties include live seafood selections, superlative roasted duck, Steamed Canadian Lobster and Seafood stew along with Shangri-La’s very own premium tea selections. The Sunday dim sum Brunch at Shang Palace is a timeless classic, featuring expertly crafted favourites from baked, steamed, and roasted varieties.
For reservation or for further information on the chef’s specials at Shang Palace, please call 03- 2074 3900, email restaurantreservations.slkl@shangri-la.com
For more information about Shangri-La Kuala Lumpur, please visit their Website, Facebook, and Instagram
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