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

‘TUAN YUAN’ THIS CHINESE NEW YEAR AT LE MERIDIEN PUTRAJAYA

The savouriness of mentaiko (salted mullet roe) lends a distinctive dimension to the Yee Sang at Le Mei Restaurant this year. Together with sliced salmon, assorted crispy treasures and blackcurrant-plum dressing, this refreshing salad adds great cheer to our preview of Le Meridien Putrajaya’s Tuan Yuan celebration menus with a bang.

Available from 8 January to 5 February 2023, Chef Lim Kian Meng and his team deftly tickle our tastebuds with the inventive Mentaiko and Salmon Yee Sang. Other variants will include Salmon and Crispy Noodle Yee Sang, Four Seasons Prosperity Yee Sang, and Whole Abalone Yee Sang during the celebratory period.

Warming up hearts and minds is a salubrious Double Boiled Silkie Fowl Soup with Abalone, Porcini Mushroom and Dried Scallops. 

Sweet and clear, the wholesome broth includes red dates and wai san (Chinese yam) in addition to the premium and nutritious ingredients mentioned.

Synonymous with laughter and happiness, prawns are much favoured during Chinese New Year. Lightly covered in a creamy sauce, the springy tenderness of the Poached River Prawns with Cheese and Roasted Garlic in Superior Broth will leave you smiling from ear to ear once you sample this delicious speciality.

Juicy, plump and succulent, the Hong Kong Style Poached Free-range Chicken with Sand Ginger looks set to rule the roost among CNY celebrants. 

The marble-smooth skin coupled with the juicy meat – enhanced with the warm spiciness of the coarsely chopped sand ginger topping – is something to crow about.

To ensure more prosperity and good fortune for the Year of the Rabbit, feast on the ubiquitous and much cherished Braised Sea Cucumber with Dried Oysters and Fatt Choy in Oyster Sauce. 

Blanched broccoli florets are perfect for soaking up the glossy sauce brimming with deep-seated musky, shellfish flavours. A myriad of textural contrasts converges amidst the tumult of key ingredients: the sea cucumber’s slippery sponginess, the soft crumbliness of dried oysters, and the slick fine threads of sea moss.

A wedge of sautéed foie gras lends a touch of luxury to the penultimate dish of Fried Organic Brown Rice with Sakura Shrimp, Seafood and Foie Gras. The richness of the liver melds nicely with the nutty brown rice and amplifies the delicate seafood sweetness.

Somehow you will find room to fit in the serving of Double Boiled Snow Fungus with Honey Locust Fruit and Peach Resin. As sweet dessert broths go, it’s mildly sweet with the different ingredients added to stimulate greater mouth feel. Crispy Sesame Balls and Pandan Glutinous Rice Cakes round off the celebratory dinner on a cheery note.

The Chinese New Year Dinner will be held on 21^st and 22^nd January 2022, at RM188nett (adult) and RM94nett (child), while the Chinese New Year Brunch will be held on 22^nd and 23^rd   January 2023, at RM168nett (adult) and RM84nett (child).

Set menus are priced from RM1,440 nett per table of 5 diners (inclusive of a bottle of wine) and RM2,588 nett per table of 10 (inclusive of a bottle of Martell).

For more information or to place your order, please call Le Mei Restaurant, tel: 03-8689 6888 ext. 6868 or email:  dining.lmputrajaya@lemeridien.com

 

 

HALAL HOT POT AFFAIR AT DEMALA

Chinese hot pot or steamboat is increasingly popular in Malaysia hence it’s not surprising to find Demala jumping onto the bandwagon, offering a Halal version to cater to Muslim diners.

Demala Operations Manager, Muhammad Farid Hamidin says diners can opt for the restaurant’s 2-in-1 Soup Base (RM38) or a singular soup base. Choices include Szechuan Mala Soup (RM28), Chicken Collagen Bone Broth (RM28), Mushroom (RM24), Tomato (RM24) and Tomyum (RM18).

For greater value, Demala has Steamboat Set for 2 persons (RM68 and RM88 per set) and 4 persons (RM168 and RM188). These come with free flow of vegetables, fuchok (fried beancurd sheet), mushroom, noodles, eggs, fruit and dessert laid out at a counter alongside assorted condiments and sauces.

Mala which means numbing and spicy is the after-effect to hit your palate once you have a sip of the Szechuan Mala Soup. Demala offers it in three levels of mala spiciness so the mildest version left our tongues slightly numbed from its savoury spiciness.

The broth goes rather well with the tissue-thin Lamb Slices (RM38) and Premium Beef Slices (RM38), in addition to Seafood Taufoo (8 pcs RM9), and Ring Roll Beancurd (6 pcs RM12).

We also intersperse our meal with some Fresh Grower Vegetables (RM8 upwards), while various types of beancurd (RM6 upwards) and mushroom (RM8 upwards) can be ordered separately from the a la carte menu.

The lighter Chicken Collagen Bone Broth is best for dunking in a la carte items such as Handmade Ebiko Shrimp Balls (8 pcs RM38), the fish-shape Premium Ebiko Prawn Paste (RM30), and Seafood Platter (RM128) comprising toman fish slices, tiger prawns, Hokkaido scallops, snow crab stick, and mussels.

Sweet and bouncy, the shrimp balls taste delicious on their own. You can also try sampling them with different saucy concoctions – conjure from the condiment and sauce bar laid out. Thai green chilli sauce, sesame paste, Demala signature chilli, soya sauce, chopped garlic, coriander, and fried minced garlic are some of the items available.

Other notable bites to add interest to the steamboat experience include Handmade Prawn Wonton (6 pcs RM28), and Handmade Chicken Dumplings (8 pcs RM20).

While we waited for the steamboat broths to come to a boil, we shared a platter of Spicy Diced Chicken (RM28). Buried amidst a heap of crisp-fried red chillies, the delicious deep-fried chicken pieces prickling our tongues with slightly salty and peppery accents, and singeing our lips with its subtle chilli fieriness.

To draw the lunch crowd, Demala proffers 7 Sichuan Rice Sets (RM19.80-RM27.80) with free drink and dessert for lunch. If you prefer non-spicy versions, there are 4 choices from RM20.80 upwards.

For reservations, call Demala Hotpot, tel: 03-7499 3705. Address: LG603 & 603A, 1 Utama Shopping Centre, Petaling Jaya, Selangor