Stewed Sun-dried Oysters with Sea Cucumber and Sea Moss in Oyster Sauce.
HAVING only taken up his post last December, Shang Palace executive Chinese chef John Chu had to quickly settle into his role before working on the restaurant’s Chinese New Year menu.
Fortunately, said Chu, he was able to collaborate with an experienced team at Shangri-La Hotel, Kuala Lumpur’s Chinese restaurant that was well-versed in crafting auspicious menus for the festive season.
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