SHANG PALACE’S NEW A LA CARTE MENU BY CHEF KEITH YEAP

 

Grounded in classical Cantonese technique, yet confidently layered with subtle Malaysian influences, the new à la carte menu at Shang Palace captures Chinese Executive Chef Keith Yeap’s two decade-long culinary journey.

 
There’s a quiet precision to that speaks volumes of the chef’s inimitable experience gleaned across Asia and the Middle East. Yeap is not one to tamper needlessly with tradition. “We want to distil the soul of Cantonese cuisine,” he says, “but also to tell a story.” His dishes are underpinned by structure and discipline, yet laced with warmth and a sense of curiosity.

 

You taste this immediately in the appetiser of Cherry Tomatoes with Aged Plum Dressing and Imperial Sichuan Pickled Mustard. The bright fruitiness of cherry tomatoes is heightened by delightfully tangy-sweet pickling juice of plums whilst the meticulously prepared, salty-sour-spicy zha cai pickles are mellowed through careful soaking, their intensity balanced by hints of sweetness and sesame seeds. 

Then there’s the Silk Lava Shrimp Ball, one of Yeap’s signature creations. Inspired by the colourful troll dolls he saw in an airport shop, the dish blends nostalgia with playfulness. 

Beneath the crisp, golden exterior of shredded spring roll skin lies a core of molten mozzarella encased in shrimp paste. Paired with a lightly sweet mango sauce, it’s an unexpected combination that works, both texturally and in flavour.

Simmered for eight hours, the Ficus Root Nourishing Brew is a masterclass in the Cantonese art of double boiling. Dried coconut strips, water chestnuts, ficus root, red dates, and chicken yield a clean, sweet and profoundly comforting broth, reminiscent of soups lovingly prepped by family matriarchs.

 
The unmistakable aroma of tong kwai (angelica root) heralds the arrival of a splendid Flame-seared Herbal Crispy Duck. We love the lacquered and crisp skin and the succulent flesh. The balance of herbal depth and roast duck richness is on-point.

 
Also notable is the Smoked Wagyu MBS 6 Beef Ribs, where jasmine tea leaves are used to gently perfume the already rich, stewed meat. The beef is first cooked low and slow, then smoked until it reaches that elusive, melt-in-the-mouth texture. The result: smoky, tender ribs with a lingering floral aftertaste that elevates the dish into something quietly luxurious.

 

Yeap also honours the Cantonese cuisine philosophy of allowing the ingredients to speak for themselves. His Golden Seared Hokkaido Scallops is an ode to the purity of flavour with sweet, plump scallops topped with shrimp paste and judiciously cooked until just set.

 

Texture takes centre stage in the Crispy Spiced Quinoa Oatmeal Shrimp, where light Sichuan chilli powder adds a flicker of heat to the quinoa-oatmeal crust. 

Meanwhile, the Steamed Fresh Australian Abalone, topped with the familiar pairing of ginger and spring onion, is timeless in its simplicity.

Dessert is a classic: Steamed Bentong Ginger Milk Custard. Yeap uses Bentong ginger for its signature heat and fragrance, creating a custard that is smooth, soothing and bracing all at once. It won’t please everyone, he concedes—but those who appreciate the purity of this Hong Kong staple will recognise its quiet brilliance.

Instead of theatrics, Yeap’s menu draws you in with its clarity, finesse, and depth of understanding. This is Cantonese cuisine viewed through a Malaysian lens—one that respects tradition while embracing thoughtful innovation.

 

Available daily for lunch and dinner from 11 June 2025, the new offerings at Shang Palace are a compelling reason to revisit what we think we know about Chinese fine dining.

For dining reservations and inquiries at Shang Palace, please contact tel: 03 2786 2378 or email: dining.kl@shangri-la.com