Sliced Abalone Caviar Yee Sang is a luxurious option at Shang Palace, Shangri-la Kuala Lumpur.
ABALONE is more than a unique delicacy, it is a star in its own right during the lunar new year.
Diners are willing to pay a hefty price for this treasure of the sea because of its resemblance to a gold ingot which is symbolic of abundance.
The chewy, buttery and briny mollusc, thanks to the seawater it lives in, is a crowd-pleaser when included on a Chinese New Year menu.
The marine snail is a premium ingredient in the Sliced Abalone Caviar Yee Sang [RM288 nett (small)/RM538 nett (large)], a lavish choice among Shang Palace’s yee sang options.
Korean Snow Pear Yee Sang at RM148 nett (small)/RM248 nett (large), Crispy Fish Skin and Jellyfish Flower Yee Sang at RM178 nett (small)/RM278 nett (large), Smoked Salmon Yee Sang at RM188 nett (small)/RM338 nett (large) and Tempura Soft Shell Crab Yee Sang priced at RM218 nett (small)/RM368 nett (large) are other appetising starters to toss for luck with.
The warm and nourishing Double-boiled Fish Maw and “Kei Song” Mushroom Soup helped soothe the palate after that scrumptious abalone yee sang.
Shangri-la Kuala Lumpur Chinese executive chef Terence Foong uses zucchini in the Braised Sun-dried Oyster with Dried Scallop and Sea Moss for colour contrast, which presents slight sweetness and crunch to the seafood.
Foong with the mouth-watering Stir-fried Kam Heong Freshwater Prawns.
Cut into round discs, the vegetable’s hollow part is fitted with a scallop with sun-dried oysters and sea moss decorating the centrepiece.
In keeping with the celebration’s auspicious nature, there is a variety of fish dishes to choose from.
I enjoyed the handsome slice of cod steamed with premium soy sauce, sprinkled with shredded ginger, leek and dry mandarin skin.
Instead of chicken, Foong chose local duck from Ipoh for the Classic Shanghai Braised Duck with rice wine.
The juicy and tender meat was popular as the large serving plate emptied out pretty fast.
(From bottom) Pan-fried Nian Gao with Egg, Osmanthus cake and Sweetened Red Bean Soup with Black Sesame Glutinous Dumpling to end your meal.
Foong had more surprises in store when a large platter of Stir-fried Kam Heong Freshwater Prawns was served.
“These are large prawns and it takes four to make up a kilogramme,” he said.
Wok-fried with curry leaves, curry powder, shrimp, lemongrass and butter, this kam heong rendition kept everyone busy as each one paid attention to removing the soft meat from the crustacean shell.
More seafood came our way in the Sakura Prawn and Assorted Seafood Fried Rice.
A sweet ending to our lunar new year experience were the Pan-fried Nian Gao with egg, Osmanthus cakes and Sweetened Red Bean Soup with Black Sesame Glutinous Dumpling.
Another favourable dish here is the poon choy in claypot for three to 10 diners with prices starting from RM588 nett to RM2,388 nett.
There are six prosperity set menus – eight-course Great Prosperity Set Menu at RM288 nett per person, eight-course Rich Fortune Set Menu at RM388 nett per person and Vegetarian Menu at RM248 nett per person.
The nine-course menu is available throughout the festive season with Happy Reunion Set Menu at RM3,528 nett per table of six, Wealth Treasures Set Menu at RM8,880 nett for 10 diners and Vegetarian Menu at RM268 nett per person with minimum order for four persons.
All set menus are served with yee sang and end with a combination of Pan-fried Nian Gao.
In conjunction with the Year of the Water Rabbit, the hotel has lined up auspicious meals from dine-in to take-away and gifts to celebrate the festivities with family, friends and business associates at its other eateries including Lemon Garden and Lobby Lounge.
SHANG PALACE, Shangri-La Kuala Lumpur, 11, Jalan Sultan Ismail. (Tel: 03-2074 3900, WhatsApp 019-390 2257). Business hours: 11.30am to 2pm; 6.30pm to 10.30pm.
This is the writer’s personal observation and not an endorsement by StarMetro.
