Crispy enoki mushrooms served on a bed of stir-fried Hong Kong Choi Sum.
A NEW chef in a restaurant is sure to bring his specialities to the fore.
Chef Terrence Foong has 37 years’ experience dishing out traditional Chinese cuisine and has been helming Shang Palace at Shangri-La Kuala Lumpur since December.
He has revamped the menu to include his signature creations that include a number of fusion dishes.
Guests can now go big on starters with the Shang Palace Classic Trio Combination Platter.
Instead of the usual hot and cold platter for sharing, the “fit for a king” bites are served on individual plates, with neatly arranged lobster and seafood with truffle, grilled foie gras with honey sauce and fish maw stuffed with prawn paste in crab meat sauce.
The light and flavourful Double-boiled Fish Fillet Soup with apple also makes a good appetiser, teasing the palate with a healthy yet flavoursome combination with natural sweetness.
Some of the recommended courses on the main menu are the Steamed Giant Garoupa Belly with chopped pickled chilli, Pan-fried Lamb Cutlet with chef’s special sauce and Wok-fried Prawns, Fragrant Garlic and Shallot with Black Bean Sauce in Hong Kong “Pei Fong Tong” style.
The steamed fish dish cooked in Sichuan style was spicy but one can easily adjust the level of heat by eliminating the garnish of sliced chillies. Nevertheless, the fish was tender and seasoned well.
The lamb cutlet was a lip-smacking dish and Foong said it was one of the highlights of the menu.
“The sauce is made using a combination of Chinese herbs that are simmered for a long time to bring out the flavours,” he said.
Indeed, the lamb was tender, easy to cut and chew, and the meat was complemented by the secret sauce glaze.
The Wok-fried Prawn dish was made with the familiar flavours of garlic, shallots and black bean sauce.
Foong said the prawn dish was also a favourite among diners.
“I learnt to make it from a Hong Kong chef. The dish has a mix of many ingredients, including chilli powder, dried shrimps and small anchovies, that gives a burst of flavour in every bite,” he said.
Among the vegetable dishes, there was the Crispy Enoki Mushrooms served on a bed of Stir-fried Hong Kong Choi Sum.
Non meat eaters could also opt for the Vegetarian Goose with Crispy Noodles.
Another dish that was outstanding in terms of presentation and taste was the dessert combination of chilled green tea pudding topped with ice cream and ping pei Musang King durian that was heavenly.
The spiral dome-shaped pudding was mildly flavoured and had a silky, smooth texture.
Besides being a sweet treat, the vanilla ice cream also doubled as a palate cleanser to prepare the taste buds for the snow-skin mooncake.
SHANG PALACE, Shangri-La Kuala Lumpur, 11 Jalan Sultan Ismail, Kuala Lumpur. Business hours: 11.30am-2.30pm (Tuesday to Saturday) and 10.30am-2.30pm (Sunday); and 6.30pm-10pm (Tuesday to Sunday). (Tel: 03-2074 3900). Email: restaurantreservations.slkl@shangri-la.com
This is the writer’s personal observation and not an endorsement by StarMetro.
More photos
Tender, spicy steamed giant Garoupa belly with chopped pickled chillies. – Photos: LOW LAY PHON
Shang Palace Classic Trio Combination Platter (from bottom) lobster and seafood with truffle, grilled foie gras with honey sauce and fish maw stuffed with prawn paste in crab meat sauce.
Wok-fried prawns, fragrant garlic and shallots with black bean sauce in Hong Kong ‘Pei Fong Tong’ style.
Vegetarians can opt for the vegetarian goose with crispy noodles.
Chilled green tea pudding topped with ice cream and Musang King durian snow-skin mooncake.
Double-boiled fish fillet soup with apple.
Foong has 37 years’ experience dishing out traditional Chinese cuisine.
