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.

SAJIAN ISTIMEWA AT SHANGRI-LA KUALA LUMPUR

Five chefs proffering five distinct specialities are front and centre at this year’s buka puasa dinner at Lemon Garden, Shangri-La Kuala Lumpur. Showcasing regional culinary delights and an outdoor bazaar with warung (stall) stations, the breaking of fast ritual promises to be a vibrant affair.

 

Leading the charge is Chef Muhammad Safril Abdur Rahman whose Kambing Bakar Meletup will be one of the key drawcards. 

Marinated for 24 hours with fragrant spices for that explosion of flavours (hence the term meletup), the roast lamb is finished with turmeric and coconut gravy. Savour the tender slices with biryani rice for an incomparable treat.

 

From down south comes Laksa Johor by Chef Rasyafiq Sabri. Once enjoyed only by royalty, this noodle dish uses spaghetti in place of local yellow noodles smothered in a deliciously thick mackerel-based gravy.

Topped with shredded cucumber, fresh herbs and sambal belacan, we couldn’t get enough of the punchy and savoury gravy with the spaghetti soaking up the rich, hearty flavours.

 

Another compelling must try dish is Rendang Tok Daging Tulang Rusuk by Perak-born Chef Nahar Shabuddin Ahmad. A multitude of ground spices simmered in coconut milk and toasted grated coconut ensures the meaty beef short ribs fully imbued with sublime spicy-creamy accents. We recommend pairing the rendang with chunks of ketupat palas or lemang for early pre-Raya vibes.

I was stoked to find Ikan Patin Masak Tempoyak by Chef Muhammad Hafiz Hassan. This Pahang speciality consisting of silver catfish cooked in fermented durian gravy with spices and coconut milk is not for the faint-hearted. 

If you are partial to tempoyak then this dish of firm yet tender chunks of catfish immersed in a tasty gravy with uniquely tangy and rounded sweetness will entice you back for repeat helpings.  

 

Completing the fab five line-up is Chef Fazriza Che Zainuldin’s Penang recipe of Kuih Bakar Dangai Gula Melaka. A rare, almost extinct family secret, the little oblong pieces of baked glutinous rice flour with coconut hit the spot instantly. Crispy outside yielding to soft chewy inside, the mild caramel sweetness of palm sugar makes it a winsome dessert.

 

The expansive spread also proffers a myriad of cherished Malay options such as Nasi Dagang and Nasi Kerabu, Murtabak, Roti Jala, Gulai Ayam Kampung, Manok Pansuh, Kerabu Labu, Kerabu Udang Kara Jantung Pisang and Fruit Rojak.

 

A lavish Seafood Bar with lobsters, prawns, mussels, crabs and scallops along with sashimi slices, made-to-order maki rolls, Italian pasta and pizza, Indian curries and tandoori offerings, duck confit, French cheeses, and Shangri-La’s wellness delicacies bring international appeal to the dinner affair.

Finish on a sweet high with towers of Dates, Macarons and Cream Puffs. In addition, sample tempting Kek Batik, Kek Ondeh-ondeh, Berry Pie, Kunafa, Malay Kuih, Ice Cream, Mini Entremets, Chocolate Fountain with skewers of fruits and marshmallows, and Pineapple Cake too.

Early bird bookings made until 9 March will be entitled to 15% off Lemon Garden’s Sajian Istimewa Dinner Buffet. Price: RM260 per person (Mon-Thurs, 7pm-10pm) and RM308 per person (Fri-Sun, 7pm-10pm).

For reservations, call Shangri-La’s Restaurant Reservations Centre at tel: 03-2786 2378 or email: dining.KL@shangri-la.com