Shang Palace,
Shangri-La Hotel Kuala Lumpur,
11, Jalan Sultan Ismail,
Kuala Lumpur.
Tel: 03-2074 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.
IT IS all about health and wellness and with that in mind, Shangri-la Hotel, Kuala Lumpur, in collaboration with Eu Yan Sang, introduces a herbal cuisine menu at the hotel’s imperial Chinese restaurant, Shang Palace.
Led by hotel manager Herbert Laubichler-Pichler and Eu Yan Sang group chief executive officer Richard Eu, the Health is Wealth herbal cuisine promotion was launched with the tossing of the mock herbs into a large soup bowl.
The event was participated by Malaysian Tourism Promotion Board chairman Datuk Dr Victor Wee, renowned shoe designer Datuk Jimmy Choo, Eu Yan Sang chairman Datuk Anne Eu, Shangri-la’s Chinese executive chef Tan Kim Weng and area director of communications Rosemarie Wee.
The healthy herbal menu is specially prepared by Tan, who has more than 20 years of experience in the culinary industry. Tan, who specialises in Szechuan as well as modern abd traditional Chinese cuisine, has gained vast experience working as a Chinese chef with established hotels and restaurants in Singapore and Malaysia.
The first dish, which made an impression was the Double-Boiled ‘6-Flavour’ Chicken Soup.
The soup was smooth with the fresh and tender double-boiled chicken, specially concocted with high quality ‘6-Flavour’ ingredients and fragrant sugar-coated ginseng.
This item is said to tone the spleen and lungs and brighten the eyes.
Nutritious: Prawns in Ginseng Wine with Dang Gui.The Sauteed Sliced Lamb with Dang Shen and Bei Qi is also a must-try. The red meat is believed to boost strength, while the herbs help in nourishing blood.
In addition, the Steamed Cod Fish with Chen Pi and small black fungus is also a nutritious choice. This dish is served with siew pak choy and has a tinge of sliced red dates.
Smooth yet tasty, this item is believed to benefit the digestive system, especially spleen, duodenum and intestines.
Other interesting choices available include Prawns in Ginseng Wine with Dang Gui, Vegetarian Chicken with Strawberry and Hawthorne sauce, Braised Sea Cucumber and Chinese Mushrooms, Sliced Beef with Chuang Xiong and Black Fungus in Casserole, Braised Maitake and King Oyster Mushrooms with Vegetarian Oyster Sauce, Fried Brown Rice with Dried Longan and Walnuts, Poached Chinese Spinach with Snow Lotus Seeds in Ginseng Superior Soup and Wok-fried Organic Charcoal Noodles with Yu Zhu and Basil Leaves among others.
The herbal dessertcombination served atShang Palace: (Fromleft) AmericanGinseng Jelly withAloe Vera Ice-Cream,Chilled Jujube Cakewith Osmanthus andDang Gui GlutinousRice Balls.Under the dessert category, the American Ginseng Jelly with Aloe Vera Ice Cream is a total indulgence, which would make you yearn for more. This item is said to be able to reduce body heat and removes toxicity.
Another must-try item is the Chilled Jujube Cake with Osmanthus (flower tea) and Dang Gui Glutinous Rice Balls.
The Osmanthus is said to regulate qi and prevent coughs, while the dang gui is a herb believed to brighten the eyes, nourish the blood and improve circulation.
Eu Yan Sang manufactures and retails traditional Chinese medicine and herbs in Hong Kong, Macau, China, Malaysia and Singapore. It also has clinic services in Singapore, Hong Kong and Malaysia.
So, if you are opting for a healthy spread, visit Shang Palace from now till April 30.
This is the writer’s personal observation and is not an endorsement by StarMetro.
