A MID-AUTUMN GOURMET CELEBRATION AT SHANG PALACE

This Mid-Autumn Festival, gather family and friends to savour a refined culinary experience at Shang Palace. Allow Executive Chinese Chef Keith Yeap to add lustre to the celebration with a specially curated menu brimming with artistry and flavour.

 
The feast begins with Crispy Honeycomb Duck Floss. Think wok-tossed duck encased in a delicately latticed taro dumpling, served with a bright mango sauce. It’s reminiscent of the classic wu kok elevated into a whimsical palate teaser.

 
A soulful broth of Ficus Root Nourishing Brew follows. An embodiment of heartwarming reunion spirit, this simmered elixir of ficus root, chicken, and Chinese herbs is comforting and restorative for the young and young-at-heart.

 
Seafood takes a bold turn with Hong Kong Typhoon Style Crispy Pepper Fried Spotted Grouper Fillet. Lightly battered and fried to ethereal crispness, the grouper is tossed with garlic, chilli, and a signature spice blend – a riot of aromas and flavours to delight the senses.

Poached to silky succulence, glazed in fragrant soy, the Supreme Soy Cantonese Free Range Chicken reigns supreme. Paired with blanched kai lan and a verdant ginger dip, it’s a dish that speaks of tradition, purity, and finesse.

Hearty indulgence comes in the form of Crab Meat and Seafood Ginger Fried Rice. Hokkaido scallops, sweet crab meat, and fluffy-soft egg add luxurious nods to the timeless rice dish.

 
The finale is as elegant as the moonlit night itself: Osmanthus Red Bean Coconut Jelly. Crafted like a delicate blossom, its tender layers of red bean, coconut milk, and osmanthus captivate both the eye and the palate. Light, floral, and subtly sweet, it brings the celebratory meal to a sublime close.

 
At Shang Palace, every dish pays homage to tradition while embracing contemporary finesse – a truly gourmet way to celebrate the Mid-Autumn Festival. 

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

SHANGRI-LA KUALA LUMPUR SHOWCASES MALAYSIAN HERITAGE CUISINE

Certified as Malaysia’s first five-star Malaysian Heritage Cuisine Hotel by Jabatan Warisan Negara (Department of National Heritage), Shangri-La Kuala Lumpur will showcase its specially curated Malaysian Heritage Cuisine Menu at The Lobby Lounge starting now until the end of 2026.

The Seribu Satu Rasa, Satu Warisan launch was officiated by YB Datuk Khairul Firdaus bin Akbar Khan, Deputy Minister of Tourism, Arts and Culture. Also present at the event were YBhg. Encik Mohamad Muda bin Bahadin, Director General of Jabatan Warisan Negara; Mr. Samuel Lee Thai Hung, Deputy Director General (Promotion II), Tourism Malaysia; and Mr. Sharin Mokhtar, Deputy Director General (Planning), Tourism Malaysia.

Six Shangri-La KL chefs went through formal training on the preparation of authentic Malaysian heritage dishes with Dato’ Chef Ismail Ahmad, Head of Heritage Cuisine at Jabatan Warisan Negara.

The Malaysian Heritage Cuisine initiative is part of Shangri-La Kuala Lumpur’s 40th Anniversary celebration and a heartfelt tribute to Malaysia’s rich, diverse, and dynamic food legacy as the Hotel gears up for Visit Malaysia 2026.

“Our aim is to enable hotel guests and foreign visitors to enjoy a genuine taste of Malaysia’s soul through Malaysian Heritage Cuisine, weaving together stories of heritage, migration, and celebration” said Daniel Kaeflein, General Manager of Shangri-La KL.

 

Available at The Lobby Lounge, the Malaysian Breakfast (7am -11am) tempts food-loving guests with Nasi Lemak Bungkus (banana leaf wrapped packets of steamed coconut milk rice with sambal, fried anchovies, sliced cucumber, hard-boiled egg and roasted peanuts), Roti Canai (flaky Indian flatbread eaten with lentil curry), Nyonya Curry Laksa (noodles in spicy curry gravy) and Kaya Toast (toasted bread slices with coconut and egg jam) with Soft Boiled Eggs. The Breakfast Culture in Malaysia has been certified as UNESCO Intangible Cultural Heritage.

More typical Malaysian fare such as Nasi Dagang, Rendang Tok, Roti Jala with Chicken Curry, Laksa Utara (northern style thick rice noodles in tangy fish and tamarind broth and topped with shredded cucumber, pineapple, onion, fresh mint and torch ginger flower), Chicken Rice (poached chicken with fragrant oil flavoured rice and sliced cucumber), Nasi Goreng Kampung (fried rice) and Sup Tulang (lightly spiced beef broth) beckons in the All Day Dining menu (11am – 930pm).

Local snacks and dessert: Colek Buah-Buahan (Malaysian fruit salad tossed with spicy sweet sauce of belacan (prawn paste), sugar, chilli paste and tamarind juice; Cucur Udang (deep-fried chive and prawn fritters accompanied by sweetish chilli dip), Goreng Pisang (fried banana fritters), Cucur Nyiur (coconut fritter balls with palm sugar syrup) and Pulut Serawa Durian (glutinous rice with creamy sweet durian broth) are also included.

To complete the experience, traditional beverages such as Teh Tarik, Kopi Susu, Kopi O, Kopi C, Teh Susu, Teh O, Teh C, Cham, MILO Ais, Teh Halia, and Malaysian Syrup will be served.

 

For dining reservations and inquiries, please contact Shangri-La Kuala Lumpur, tel: 03 2786 2378 or email: enquiries at dining.kl@shangri-la.com

CHEF KAZUO TAKIZAWA’S NEW GRAND MENU AT ZIPANGU

 

Chef Kazuo Takizawa’s new Grand Menu at Zipangu reads like a love letter to the seasons of Japan, gently kissed with the flavours of Malaysia.

Thoughtfully composed like a haiku, the meal begins with a whisper — a cool, textured tumble of Salmon and Avocado, slick with salted kelp and wasabi soy sauce. It arrives atop a crisp rice cracker lined with fried nori, a poetic symphony of flavour and crunch.

The richness of salmon gives way to the clean zingy note of wasabi, while the umaminess of kelp hums softly in the background like a distant tide. It’s the kind of dish that makes you pause between bites, out of reverence.

Then comes a heartwarming bowl of Chicken and Vegetable Miso Soup that feels like slipping into a cherished coat in the heart of winter. The broth is gentle, faintly smoky. The chicken—salt-marinated, grilled, then eased into the miso—lends depth whilst young corn, lotus root, and shimeji mushrooms tumble through the comforting broth. Takizawa-san calls it “home-style” and it resonates with us.

 

Spicy Salmon Zanmai Roll arrives next, lush with layer upon layer of salmon: raw, cooked, and jewelled with pearly roe. Cucumber, surimi and egg make this sushi roll indulgent without being boastful, the touch of sriracha leaving a gentle glow rather than a blaze. A sip of cold Junmai Daiginjo sake draws the flavours together—clean and fleeting.

The signature mains emerge as a quartet of restrained brilliance. There is the familiar Black Cod Teriyaki and Japanese White Radish yet the fried cod, a nod to Malaysian tastes, holds greater allure thanks to the daikon steeped in Takizawa’s own blend of dashi and teriyaki sauce. A dish updated for its audience without compromising its heritage.

The Grilled Bluefin Tuna Collar is a study in devotion and sustainability. Sourced from a humongous 80kg fish, the collar—often overlooked—is treated with the kind of care and respect reserve for something sacred. 

Marinated in sake, doubanjiang (spicy bean sauce), ginger and secret herbs, then grilled, the rich and meaty tuna collar flesh tastes faintly of the ocean’s depths: hints of minerality mingled with whispers of oyster and brine, soothed by the gentle sweetness of capsicum in a lush, complex sauce.

For me, the conversation-stopper has to be the A5 Japanese Halal Omi Wagyu Tenderloin. Cooked simply, perfectly with a dash of salt—seared until just charred outside, but pink and yielding within.

 
Each bite is warm velvet. On the side, there are fried garlic chips, mustard, wasabi, and a Japanese steak sauce—unnecessary but delightful if variation is called for. Grilled vegetables lend a gentle counterpoint. This is the kind of breath-taking dish that leaves you in awed silence at such masterful culinary perfection.

 
Finally, the crescendo of heat: a Spicy Chicken Curry unlike any you’ll find in Japan. It has swagger, warmth that builds and lingers. Takizawa uses a 30-year-old recipe, refined and reworked with Malaysian heat. The chicken, braised with leek, is tender; the spices—paprika, ginger, garlic—meld into a bold, unapologetic chorus.

Sweetness to soften the ending is Yuzu Sorbet. Icy and fragrant, the yuzu sings—sharp, floral, clean with a kind of silken poise renders by a sticky, almost translucent starch syrup woven through it for unexpected elegance.

In the hands of Chef Kazuo Takizawa, every plate from Zipangu’s Grand Menu tells a story—seasonal and soulful. Each creation soothes as much as it stirs.

For reservations at Zipangu, call tel: 03-2032 2388. Address: Level 1, Shangri-La Kuala Lumpur, Jalan Sultan Ismail, KL. https://www.facebook.com/shangrilaKL