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

APRIL AND PARENTS’ DAY SPECIALS FROM THE MING ROOM

Nowadays a meal at The Ming Room come with some dramatic flair. Due to the ‘camera eats first’ maxim, restaurateurs and chefs have to work much harder, to ensure the dishes not only taste good but are fanfare worthy of TikTok and Instagram.

Highlighting a combination of April specialities and choice picks from Oriental Group’s Parents Day set menus, our lunch started on delightful note with Prawn Salad Honeydew Bowl with Wasabi Cream Prawns.

One of the curtain-raisers from the upcoming Parents’ Day menu (RM1,888++ per table of 10 persons), the dish arrived trailing wisps of dry ice for ethereal effect. 

The mayo-coated prawns with fresh honeydew dices teased the tastebuds with subtle sweetness whilst the wasabi nuance dialled up zingy notches, lending extra appeal to the appetiser.

Finicky parents will find the premium Stuffed Bird’s Nest Chicken Wing and Bamboo Pith in Superior Broth (RM78++ per person) right down their alley. 

The collagen-rich broth was succour for the soul, a splendid canvas to accompany the chicken wing stuffed with luxe clumps of bird’s nest. Sublime.

 
Also igniting interest with its dramatic ‘flaming’ presence was the Fiery Cherry Duck (RM118++). Infused with a myriad of Chinese spices, the crisp skin and juicy, tender duck was a joy to eat. No sauce necessary although we did sample it with plum sauce and mustard. Personally, I find the duck delectable enough sans dip.

While steamed fish remains a tried-and-tested option at most Chinese restaurants, the flavour bomb of Braised Live Garoupa with Chef’s Special Sauce (RM298++) had us hooked at first bite.

We happily lapped up every drop of that hearty, tasty sauce; its complexity richly nuanced with shimeji and black mushroom, fuchuk (beancurd sticks), kum jum (dried lily buds), Chinese cabbage, capsicums, and garlic pips.  

Meat lovers will find ample satisfaction from picking the bones clean off Oriental Group’s scrumptious Iberico Pork Ribs in Banana Leaf. Slightly smoky and savoury with hints of sweetness, the delish ribs is another stellar inclusion for the Parents’ Day (found in the RM1,888++ per table of 10 persons menu) celebration.

 

Steamed Rice with Pork Ribs, Hong Kong Chinese Liver Sausage and Preserved Vegetable (RM88++ medium, RM178++ large) unfailingly evoked Chinese New Year vibes again when we sampled the superb dish. We like how the punch of chilli heat in the rice tempered the dish’s fatty richness.

Musang King Ice Cream and Mango Tart and Dang Ying (lamp shape) Red Bean Pumpkin Balls with Banana wrapped up our lunch preview on a light yet palate-pleasing note. Both dessert creations are featured in the Parents’ Day menu.

Although the banana dices didn’t make an impression amidst the red bean filling, the crisp yet chewy pumpkin balls scored highly.

IMO, durian die-hard fans will be more than happy to devour the former as its discernible aroma may not appeal to all and sundry.

Spacious and contemporary with a seating capacity for 500 persons and several private dining rooms, The Ming Room is event-ready for small, intimate weddings and significant celebrations.

Cheery lighting, scores of bamboo accents set against rustic backdrops and plush underfoot carpet with floral motifs dominate the interior. Lines of terracotta horses draw attention inside private dining rooms. Whether it's a casual lunch or a big do, The Ming Room is ready to roll out the red carpet for discerning lovers of excellent Chinese cuisine.

 

For reservations, please contact The Ming Room, tel: 03- 2284 8822 or WhatsApp 012 811 8812. Address: Lot T109, T111, T111a, T112, T113 & T115, 3rd Floor, Bangsar Shopping Centre, 285, Jalan Maarof, Bukit Bandaraya, Kuala Lumpur.