JOM MAKAN-MAKAN HOT POT BUFFET AT CONCORDE HOTEL KL

When the craving for bubbling hot pot hits, an irresistible midweek indulgence awaits at Melting Pot Café, Concorde Hotel Kuala Lumpur. Available every Wednesday and Thursday from 6pm to 10pm, the Jom Makan Makan Hot Pot Buffet promises a flavour-packed experience at just RM98 nett per adult (kids 6–11 dine at 50% off).

Begin by picking two broths from a rotation of rich, comforting options: Signature Curry, Tom Yam, Tomato, Chicken and Kimchi. We went with Chicken and Kimchi — one mildly herbaceous, the other offering a subtle tang. 

As the meal progressed and flavours mingled in the bubbling pot, both broths deepened in taste, making every dunk more satisfying than the last. When the broths become more concentrated, do ask for additional refill (we prefer hot water to dilute it).

Expect an extensive line-up of premium meats and fresh seafood laid out buffet-style. We loaded up on Sliced Beef, Lamb, Chicken, and Seabass; Plump Tiger Prawns and Asari Clams in addition to hot pot essentials like Mini Yee Mee, Beancurd Skin Rolls, Shimeji Mushrooms, Baby Romaine, Spinach, Water Spinach, and Corn on the Cob.

Seafood lovers will appreciate the variety of fish and seafood balls: from Lobster Balls and Chikuwa to Chicken Gyoza, Oborotsuki (mushroom-flavoured balls), and more.

Vegetable lovers won’t be left out either. Think Long White Cabbage, Sweet Pea Sprouts, Enoki, Baby Corn, Beancurd Puffs, and even Crispy Wanton Noodles ready to soak up all that broth goodness.

Concoct your own saucy pairings from the sauce station. A playground for the palate, you'd find over a dozen options from Thai Prik Nam Pla to Nam Jim Talay, Goma (Black Sesame), Sang Har Cheong (Shrimp Paste), and more. Overwhelmed? Go with the chef’s pick: the Shoyu Sesame Dip — nutty, savoury and superbly versatile.

Melting Pot also ups the ante with a range of Tempura and Fried Specialties, and sizzling Teppanyaki, cooked à la minute. We devoured crispy Prawn & Vegetable Tempura, Chicken Karaage with Wasabi Mayo, and Teppan Lamb Shoulder served with wok-fried veg. Dip these into either the dangerously addictive Soy Butter Teppan Sauce or Teriyaki Butter Sauce.

Craving carbs? Fill up on Yong Chow Fried Rice and spicy Mee Mamak.

Wrap up with a warm bowl of Lor Hon Kor, then take your pick from a tempting dessert spread of Freshly Cut Fruits, Tiramisu, and Mini French Pastries, Baked Japanese Citrus Cheesecake, Chocolate Mousse to Bubur Cha Cha, DIY Ice Kacang or Waffles with Ice Cream and Toppings.

Sip on refreshing Iced Lemon Tea or Sirap Limau to stay cool between bites. Because let’s face it — nothing brings people together quite like a good hot pot.

Limited seats available so reservation is recommended. Please call Melting Pot Café, Concorde Hotel KL, tel: 03 2717 2233 or 012 399 0734.
 

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