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

DIM SUM LUNCH BY APPOINTMENT ONLY AT LE SENSE

Le Sense is one of the few restaurants in the Klang Valley where dim sum is revered as an art form. Restaurateur Chris Chew is so discerning when it comes to the serving of these delicate morsels that patrons of Le Sense who wish to sample the restaurant’s lunch-tasting menu (starting from RM138++ per person) must make reservations at least two days in advance.

Before you scoff and think it's nonsensical, the request is more pragmatic in reality. The culinary team needs time to source and buy the necessary ingredients and to prepare the specialities for your lunch at Le Sense.

Understated and elegant, the interior of Le Sense is accentuated with inlaid wood panels, beautiful oversized Chinese paintings, modern pendant lights, and strategically placed side tables -- setting a befitting stage to further enhance your dining experience.

In line with Chew’s exacting standards, every dim sum item served bears testament to the resident chef’s skills and techniques, as well as his meticulous attention to detail. Market-fresh, premium ingredients such as amaebi (sweet shrimp) and kurobuta (pork from Japanese black pig from the Berkshire breed), coupled with artfully made ‘produce’ such as dumpling skins and house sauces result in some second-to-none creations.

A fine example of this is the curtain-raiser of Truffled Dumpling: a steamed charcoal-skin Xiaolongbao brushed with edible gold, placed atop a wafer-thin slice of yuba.

Bite into the dumpling’s delicate pleated folds and you'd get a delicate whiff of the musky scent of truffle. Take care as you attempt to slurp up the deliciously sweet broth encased within - you won't want to waste a single drop of that precious liquid. For the final flourish, savour the juicy kurobuta filling with the tender dumpling skin.

The bar of excellence rises further with Kagoshima Pork Dumpling & Fish Maw Bouillon. Stuffed with delectable Kagoshima pork, the divine dumpling is nestled amidst slippery smooth braised fish maw and the sweetest-tasting fish bouillon. An ensemble made in culinary heaven.

The pace rolls nicely along with Yuba Skin Roulade and Collagen Demi-Glace – a delightfully crispy fried Japanese beancurd skin roll stuffed with chopped amaebi and Kurobuta. 

Rich, glossy pork bone sauce and crunchy snow peas ensure this offering underscore deliciously distinct contrasts, taste and texture-wise from the earlier speciality.

Marinated in a sake-shoyu concoction then cooked to meltingly tender perfection, the Spanish Iberian Jowl with Seasonal Organic Vegetables cuts quite a swathe with us. 

The enticing umami accent blooms on our palate the longer we chew on the meat. Even the supporting cast of green mustard stems, lotus root, ginkgo, wood fungus and dried scallop threads, exudes ample appeal of their own.

Dried sakura ebi and fried onion atop the Daikon Radish cake (which has jamon and Kurobuta incorporated in it) lend beguiling depth of flavours to this familiar homey treat. Little pieces of pickled green mustard that’s mutedly spicy-sweet help to offset its richness. 

IMHO, the Crystal Prawn Wonton with Smoked Dover Sole and Egg Noodles is possibly the closest replication of a good Hong Kong-style wantan meen in Klang Valley.

Made with a mixture of sweet shrimp and sea prawn, and smoked Dover sole for the elusive combination of sweetness and desirable mouthfeel, the prawn wonton is scrumptious.

Made in-house and cooked to the right toothsome texture, the fine egg noodles in a nice clear broth and blanched greens are so soul-satisfying good you'd wish the serving is somewhat a tad bigger.

To finish, the savoury dessert of Yam Croquette is a show-stopper. Golden brown with a lacy-wispy exterior, the powdery-soft Japanese mountain yam mash is filled with savoury-sweet Iberico char siu.

A crisp, buttery and mildly sweet Egg Tart serves as the finale to the lunch-tasting menu. You can’t fault this on-point classic creation to wrap up your meal.

Diners are welcome to bring their own wine for their culinary sojourn at Le Sense as there won’t be any corkage charged. For bespoke dinner menus, prices will be slightly higher so kindly call the restaurant for more information.

For reservations, call Le Sense Restaurant, hp no: 018-268 2333. Address: 8, Jalan SS 20/10 Damansara Kim, Petaling Jaya, Selangor.