A TIMELESS CULINARY JOURNEY AT SHANG PALACE

In tribute to Shang Palace’s four decades as a pillar of Cantonese fine dining in Kuala Lumpur, Executive Chinese Chef Keith Yeap has unveiled a special à la carte anniversary menu — paying homage to tradition, heritage, and the artistry of time-honoured flavours.

 
Since opening its doors on April 20, 1985, Shang Palace has been a bastion of refined Chinese gastronomy. With its intricately carved wooden doors, opulent carpets underfoot, and plush interiors evoking the grandeur of an imperial court, the restaurant continues to draw the city’s elite — from captains of industry to elegant society ladies.

 
Showcasing classic Cantonese dishes through Yeap’s techniques and know-how, the “Timeless Journey” menu brings diners on a nostalgic culinary trip, harking back to the 1980s interspersed with the chef’s contemporary touches.

 
The opening salvo of Shunde-style Shredded Fish Broth, a nod to the culinary prowess of Guangdong’s Shunde region, proffers silky hand-shredded fish in a creamy-white fish bone broth.

Accented with earthy black fungus, enoki mushrooms, luffa gourd, and the whisper of dried tangerine peel, the inherently sweet broth is a soulful curtain-raiser.

A showstopper brimming with delicate sweetness is Qilin-style Steamed Live Grouper. Doused in aromatic soy sauce and fried shallot oil, the tender grouper is uplifted by the punchy accents of ginger, spring onion, and coriander. Black mushrooms and carved carrot slices lend textural depth and finesse to the dish.

 
Crisp on the outside and springy to the bite within, the Golden Almond-Crusted Stuffed Crab Claws make for delightful mouthfuls. With toasted almond flakes adding nutty crunchiness, this dish proves to be a unanimous crowd-pleaser.

 
A sumptuous blend of shrimp, chicken, and salted duck egg yolk formed into oversized meatballs make the Braised Lion’s Head Meatballs with Crab Roe in Yellow Sauce an indulgent yet comforting speciality. We love how the golden crab roe sauce seduces our palate with its umami lushness.

The Ocean Harvest Hotpot, simmered with clams, crab, and chicken, delivers soul-nourishing depth. Ginger and scallion infuse the seafood and poultry with fragrant warmth — that tasty savoury broth begs to be relished with white rice.

Perfumed with the signature earthy aroma of lotus leaves, each Lotus-Wrapped Steamed Beef Cake whets the appetite at first bite. Imagine savouring tender minced beef punctuated by crunchy sweet water chestnuts and aromatic dried tangerine peel – it’s a flavoursome party in your mouth.

Chef’s vast experience is underscored by his creation of Stir-fried Canadian Wild Black Rice and White Rice. Every grain comes imbued with superb wok hei and further nuanced with a medley of nutty, chewy, and crisp textures from the inclusion of shrimps, edamame, and corn kernels.

No Cantonese meal is complete without dessert, and the chef’s choice of Ma Lai Go (steamed brown sugar sponge cake) and Peony Blossom Pastry are just the treats to conclude the culinary journey.

Spongy soft with a mildly caramelised sweetness, the Chinese cake is ethereally light. Meanwhile, the Peony Blossom Pastry is a visual and culinary delight: delicate layers of flaky pastry shaped into a vibrant pink and yellow blossom, cradling a rich lotus seed paste at its core.

 
Shang Palace’s 40th anniversary menu is more than just a celebration — it’s a reverent journey through the legacy of Cantonese cuisine, lovingly preserved and artfully reimagined.

 

For dining reservations and inquiries, please contact Shang Palace, Shangri-La KL, tel: +603 2786 2378 or email: 
dining.kl@shangri-la.com

PHOTO GALLERY MARKS SHANGRI-LA KL’S 40TH ANNIVERSARY

 

A photo gallery depicting Shangri-La Kuala Lumpur’s (SLKL) 40 year history and evolution was unveiled recently by General Manager Daniel Kaeflein together with the hotel’s long-service team, celebrating SLKL’s 40^th Anniversary.

Opened on 19 September 1985 by former Prime Minister Tun Mahathir Mohamad, the newly launched Photo Gallery walked invited guests down memory lane, celebrating four decades of heartfelt hospitality, stellar service, and cherished memories.

Titled “Where Moments Become Memories: 40 Years of Heartfelt Hospitality,” the visual journey reveals SLKL’s significant milestones and transformations throughout the decades. Many iconic moments, key refurbishment programmes, notable guests, dedicated staff, prestigious accolades and the hotel’s social responsibility and sustainability commitments are highlighted.

Speaking at the launch, General Manager Kaeflein said, "We’re not only celebrating 40 years of Shangri-La Kuala Lumpur but also the extraordinary people who have been instrumental throughout the journey. This photo gallery pays tribute to the cherished memories, guests we’ve welcomed, and colleagues whose dedication ensure the Shangri-La hospitality remains unparalleled."

Aside from the traditional white silk kebaya worn by SLKL’s Guest Relations Officers to the current maroon and gold songket design, the  photo walls also gave glimpses of the hotel’s major refurbishments in 2002 and 2010 as well as ongoing transformation in 2024–2025.

Admire photos of the hotel’s distinguished guests, from royalty to international celebrities. Heartfelt testimonials of loyal team members who have served and grew with SLKL in the past 40 years are included.

In addition, the showcase includes SLKL’s Gift of Life charity initiative which has raised over RM5 million since 1985 to support children in need of life-saving medical care. Numerous accolades received by the hotel including Business Traveller Asia-Pacific Awards 2023 for Best Business Hotel in Kuala Lumpur and Condé Nast Traveler’s 2024 Readers’ Choice Awards No.1 Hotel in Southeast Asia among others are proudly displayed.

The celebratory event is part of the Shangri-La Kuala Lumpur’s 40^th Anniversary highlights. Other initiatives planned will include a specially curated "Timeless Journey" Anniversary Menu at Shang Palace and Anniversary Buffet Specials at Lemon Garden.

CHICKITA DEBUTS IN MALAYSIA

Banking on the naturally smoky flavours of its Asian-inspired flame grilled chicken as the unique selling point, the maiden Chickita restaurant made its debut at Pavilion Damansara Heights just before Chinese New Year amidst some fanfare.

Conceived by former Park Hyatt Saigon executive chef and F&B entrepreneur Asif Mehrudeen (top pix above), Chickita first opened in Vietnam in 2019. The founder draws inspiration from his 20-year culinary journey through Southeast Asia to conceptualise Chickita, taking pride in nostalgic Asian flavours. Vibrant colours, eye-catching wall murals and trendy décor elements set a welcoming stage at Chickita, to pique the interest of diners.

According to director Charles Chan, Chickita brings to the table its flame-grilled chicken with recognisable Asian flavours appealing to local palates. “At Chickita, it’s a celebration of community and communal dining. We want to uphold the spirit of togetherness deeply ingrained in our Asian culture.”

Aside from chicken, Chickita also serves burgers, wraps, and wings – all flame-grilled to perfection. We took instant liking to the opener of Eda-Mole Dip (RM13.50), a hummus of edamame and avocado blend served with salsa and crispy tortilla.

Toasted pita triangles are the perfect companion to dunk into the mildly cheesy Signature Hot Crab Dip (RM14.50) whilst Chicken Nachos (RM14.50) with original and cheese sauces, salsa and toasted pita can be rather addictive so try to avoid overloading on them, to leave tummy room for mains.

I am all for Chickita’s concept of allowing diners to pick our preferred chicken parts. We found the different variants deliciously on-point, from the flame-grilled Quarter Chicken Leg with Rice & Salad and Quarter Chicken Breast with Yam Pop & Corn to Quarter Chicken Breast with Coleslaw & Crispy Fries and Quarter Chicken Breast with Wok Vegetable & Garlic Bread.

A quarter chicken leg or breast is RM17.50 whilst an additional two side dishes is priced at RM26.50. Chicken wings, chicken tenders, half and whole chicken are also available so peruse the menu to select your choice.

Catering to Asian tastebuds, Chickita incorporates familiar Asian ingredients for its range of signature sauces, to bring its flame-grilled chicken to piquantly flavoursome and culturally resonant level. Our first-hand experience had us settling on our own favourite sauces out of the six available.

On the mild scale, Chickita Original Sauce comprises a bright and tantalising lemongrass-infused blend whilst the Tropical sauce lends nice balance to the savoury chicken with its sweet, sour mango-citrus accents.

My palate found the moderately hot Sexy sauce with roasted red chillies on song with the grilled chicken but the Lucky 8 Asian BBQ variant also comes close as a winner, redolent with familiar spices such as star anise, cinnamon and garlic amidst the chilli taste profile.

Die-hard chilli fiends may prefer the Dynamite Spicy Hot Sauce – formulated with different chillies or Tamarita’s savoury-hot profile which is culled from a blend of tamarind, fish sauce, Asian spices and dried chillies.

Chickita also reimagines dessert by combining ice cream potong with innovative flavours like A Classic Twist (RM14), cendol popsicle with frozen coconut and pandan with green sticky rice; and Vanilla Dreams (RM14), shaved coconut and red bean popsicle with grass jelly.

For more information, call CHICKITA, tel: 03 2011 1243. Address: Lot 1.03.00, Level 1, Pavilion Damansara Heights, Kuala Lumpur.