SHANG PALACE,
Shangri-La Hotel, 11,
Jalan Sultan Ismail, Kuala Lumpur.
Tel: 03-2074 3904
Business hours: Noon-2.30pm (Monday-Saturday),
10.30am-2.30pm (Sunday and public holidays)
and 6.30pm-10.30pm (daily).
THE Chinese believe that some food symbolise certain quality that people want in life.
For example, every year, Shang Palace Chinese executive chef Tan Kim Weng makes it a point to include “prosperous” ingredients such as fish for abundance, prawn for joy and laughter, and chicken for happiness in the restaurant’s Chinese New Year menu.
We were treated to some of the menu’s highlights at a review.
Here in Malaysia, a Chinese New Year meal starts with the tossing of yee sang.
Tan had prepared six varieties of yee sang — Korean Snow Pear Yee Sang, Crispy Fish Skin and Jellyfish Flower Yee Sang, Salmon Fish Yee Sang, Japanese Hokkigai and Sweet Prawn Yee Sang, Sliced Abalone Yee Sang and Australian Live Lobster Yee Sang. These are available for dine-in and take-away.
Our meal started with the Crispy Fish Skin and Jellyfish Flower Yee Sang. The crispy fish skin added to the crunchiness of the crackers served while the jellyfish flower, with its chewy texture complemented the dish. The plum sauce was not too sweet and just nice with the portion served.
Crunchy and appetising: Crispy Fish Skin and Jellyfish Flower Yee Sang is one of the six varieties available at Shang Palace.
Next was the Double-boiled Fish Maw Soup with Dried Scallop and Vegetables. The comforting broth was a good starter.
Starting slow, we had the Steamed Omega-rich Garoupa Fish with Ginger and Garlic Sauce, priced at RM188 per portion. This simple yet favourite dish of many had just the right hint of spiciness. Make sure to load up on the sauce because that is where the flavour is.
Appetising: The tenderly steamed omega rich garoupa fish with ginger and garlic sauce.
Those who love abalone and Chinese herbs will enjoy the Braised Chicken Stuffed with Abalone and Chinese Herbs Sauce, priced at RM88.
Being Asians, a rice dish is a must. The special rice dish served was Wok-fried Rice with Yam, Dried Prawns and Chicken Wrapped in Lotus Leaf.
Another wok-fried dish was the succulent Wok-fried Fresh Water King Prawn with Supreme Soy Sauce for RM48 per portion, However, I wish they had gone easy on the sauce.
The succulent wok-fried fresh water king prawn with supreme soy sauce.
As for desserts, the Sweetened Green Bean Soup with Seaweed and Black Sesame Rice Dumpling at RM9 per bowl was not overwhelmingly sweet. You can never go wrong with the Chewy Steamed Traditional Ninko Coated with Shredded Coconut or Deep-fried Sesame Ball priced at RM7 per portion.
All these and more are available until March 5.
This is the writer’s personal observation and is not an endorsement by StarMetro.
