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
.jpg)
_Page_1.jpg)
