SSSSPECIAL CNY OFFERINGS AT SHANGRI-LA KL

Auspicious Yee Sang primed up with 2-head abalone, Hokkaido scallops, poached lobster, and Scottish smoked salmon will elevate your Chinese New Year celebration. We had first dibs of this fab opening salvo for the 9-course Immense Wealth Set Menu at Shang Palace recently.

 

Hints of kaffir lime leaves emerged as we sampled the luxurious combo of premium ingredients embodying opulence, vitality, joy, and unity.

Warming up the celebratory meal further is Double Boiled Chicken Soup with Chinese Herbs, Fish Maw and Red Dates. Redolent with savoury-sweet marine flavours and subtle aroma of Chinese herbs, the nutritious soup bears testament to the painstaking care put in by Executive Sous Chef Chew Tai Beh (left) and his culinary team.

Abundance is assured when you savour Steamed Soon Hock with Crystal Noodles, Tangerine Peel and Black Bean Sauce. This year, the fish is locally sourced in line with Shangri-La’s environmental, social, and corporate governance (ESG) efforts.

The notable use of crystal noodles is a masterstroke as the slippery strands absorb the fish’s delicate sweetness nicely. Also noteworthy is the sumptuous sauce nuanced with aged tangerine peel and black beans, dialling up the dish’s overall deliciousness.

Easing the way for fortune and prosperity is a sumptuous platter of Braised 6-head Abalone with Sea Moss and Sun-dried Oysters. Brimming with alluring umami richness, we reckon you’d enjoy the varied textural delights of this classic speciality.
 

Tender with an irresistible mouthfeel, the chicken coupled with the slightly crunchy black fungus in the Simmered Locally Sourced Yellow Chicken in Ginger-infused Sauce with Black Fungus proved to be another stellar offering. We find the punchy sauce superbly addictive, with delicate goji berries' sweetness coming through.

Wine lovers may wish to sample Clarendelle Bordeaux 2017, a ruby-red wine with vibrant fruity aroma and notes of blackcurrant and cherries on the palate. The wine label even features the Shangri-La logo thanks to a collab between the Hotel and Domaine Clarence Dillon. It’s a well-structured wine with smooth tannins, noticeable minerality and a wonderfully long finish.

Sichuan influences are the rage among Chinese chefs currently. This is  reflected in the Sauteed King Prawns and Asparagus in Golden Yam Ring; the burst of zingy-heat when we bit into the prawns is unmistakable.

A generous sprinkling of Sakura Prawns topped the Organic White and Red Rice with Minced Seafood. The crunchy-crisp crustaceans add splendid contrast and depth of flavour to the nutty rice grains mixed with bits of seafood.
 

Concluding the special menu is Sweetened Broth of Snow Fungus with Six Flavoured Glutinous Rice Dumplings. Complementing the dessert broth are delightful Deep-fried Crispy Rice Paper Wrapped Nian Gao with Yam and Sweet Potato, and a piece of Steamed Trehalose (a type of naturally and commercially produced sugar used as sweetener) and Coconut Nian Gao.

Available from 6 January to 12 February 2025, Shang Palace’s Chinese New Year promotion feature special Yee Sang creations (from RM148 nett upwards), classic Chinese delicacies, and festive set menus (from RM228 nett per person), crafted for family, friends, or business celebrations. Also available will be simplified à la carte and Dim Sum menus  from 29 to 31 January 2025.

For dining reservations and inquiries, contact Shang Palace, Shangri-La Kuala Lumpur, tel: 03 2032 2388 or email: enquiries email: dining.kl@shangri-la.com

KENDALL-JACKSON WINE PAIRING DINNER AT SHANG PALACE

 

Kendall-Jackson partnered with Shangri-La Kuala Lumpur recently to host a wine pairing dinner with Chinese food. As guests arrived for the event, they were plied with chilled glasses of Kendall-Jackson Vintner’s 2023 Reserve Pinot Gris. Fresh and crisp on the palate, we detected fruity aromas and creamy notes of juicy peach, pear and honeydew from the pale straw gold wine.

The curtain-raiser of Shang Palace Combination Platter comprising Lobster and Seafood with Truffle, and Grilled Foie Gras with Honey Sauce came paired with Kendall-Jackson 2022 Vintner’s Reserve Chardonnay.

The white wine’s lush tropical fruit flavours (think pineapple and mango) with citrusy nuance melded wonderfully with the delicate tasting seafood and rich foie gras. Fleeting scents of vanilla and honey accompanied by rounded notes of toasted oak and butter emerged alongside the tipple’s long, lingering finish.

These characteristics made it a match made in culinary heaven with the soulful serving of Double Boiled Chicken Soup with Fish Maw, Dried Scallops and Matsutake Mushroom.

Interestingly, Kendall-Jackson 2022 Vintner’s Reserve Pinot Noir was the unconventional choice for the omega-rich Steamed Garoupa with Superior Soy Sauce drizzled with Garlic Oil.

Decanted earlier to allow the wine to breathe, we were enamoured by luscious dark cherry and raspberry accents; the oak-aged red exuded soft, supple tannins amidst toasty vanilla notes making the red wine a superb match for the fleshy fish.

Likewise, those big characteristics elevated the sumptuousness of our Fried Prawns with XO Sauce, Asparagus and Fresh Wild Forest Mushrooms.

Voluptuous black cherry and plum aromas with hints of strawberry supplemented by silky rich tannins from Kendall-Jackson Outland Ridge Pinot Noir proved stellar in heightening the delectable Pan-fried Lamb Cutlets in Chef’s Special Sauce.

Redolent with dark cherry, cassis and red currant flavours edged with some minerality and elegantly soft tannins, Kendall-Jackson 2019 Hawkeye Mountain Cabernet Sauvignon was an on-point partner to amplify the hearty taste of Stewed Hong Kong Ee Fu Noodles with Shredded Duck Meat and Mushrooms.

It was a befitting wrap-up before we segued into the evening’s sweet ender of Chilled Mango Puree with Sago and Pomelo, and two pieces of Chinese Pancake with Lotus Paste and Red Bean Paste.

TOSCA X GOODDAM 'FOUR HANDS' DINNER

Italian cuisine lovers are in for a treat with the upcoming ‘four hands’ dinner featuring Chef Murli Pillay (left) of Tosca at DoubleTree by Hilton KL and Chef Daniel Yap (right) of Gooddam restaurant in Petaling Jaya.

Scheduled for 14 & 15 July, the Tosca x Gooddam event will proffer a 5-course menu (RM358 nett per person) prepared by both chefs. The food and wine pairing costs RM498 nett per person.

 

Us media members had an advance preview of the event one balmy evening at Tosca. The rustic wood-stone clad setting evoked a laidback, resort-style feel although some air-conditioning won’t be remiss IMHO in the current sweltering weather.

Chilled Sanfeletto Prosecco Superior heralded a quartet of amuse bouche: Black Angus Short Rib Arancino, Oyster Beignet, Liver Mousse, and Aged Hamachi Crudo.

 

The much-anticipated Black Angus Short Rib Arancino with Sundried Tomato Aioli and Summer Truffle was a tad underwhelming. Coated with breadcrumbs, the deep-fried Italian rice ball barely had any beef in it, whilst the tomato aioli eclipsed everything in its wake.

 

Topped with a bright green, savoury sauce, the crisp-fried Oyster Beignet with Green Onion Fondue restored our faith. The mollusc’s delicate taste remained discernible and melded well with the parmesan shavings and cheesy green onion ‘fondue’.

Airy-light and exquisitely delicate accents characterised the Liver Mousse, Strawberry Vinegar Caramel, Edible Weeds and Flowers sandwiched in between wafer-thin discs. Ditto for the Aged Hamachi Crudo, Pickled Pumpkin and Spiced Passionfruit.

 

Also top marks for the crusty slices of focaccia with pesto butter.

A zesty-fresh Fantini Pinot Grigio complemented Chef Murli’s Symphony of Heirloom Tomatoes with Aged Balsamic and Goat Cheese Panna Cotta. 

We loved how the soft pudding-like goat cheese creaminess harmonised with the assortment of fruity heirloom tomatoes. Tangy-sweet aged balsamic vinegar further enhanced the dish’s allure.

Chef Daniel proved his mettle with delicious Agnolotti of Wolf Herring Mousse, Red Coral and Nasturtium Flower Butter. A type of pasta originating from Piedmont, the chef folded flattened pasta dough over toothsomely springy fish paste. Served alongside a slab of sweet and flaky wolf herring, the spicy flower butter added lush flavour to the whole ensemble.

 

Teetotallers can expect interesting mocktails such as Cucumber Gimlet and Acai Kombucha to complement their meal.

 

While the Rack of Lamb with Pickled Purple Carrot, Celeriac Purée, Mâche & Thyme Jus looked promising, my portion was unfortunately tough and sinewy. The gloppy jus didn’t help. Fortunately, my dining partner’s serving was on-point. 

 

We had a medium body Cecchi Chianti DOCG brimming with nice berry nuances which went superbly well with the lamb.

Dinner concluded on a high note with an enticing Marsala Sabayon Ice Cream, Wood-fired Fig and Fig Leaf Meringue wrapping up the evening. It was a light, mildly sweet yet slightly indulgent dessert to savour.

 

For reservations at Tosca, call tel: 03-2172 7272 or email: KULDT_FB@hilton.com