In line with our other dining operations, Shang Palace at the Shangri-La Hotel, Kuala Lumpur, will launch a pork-free menu from 25 September 2014.
Deliciousness rules, as Chinese Executive Chef Tan Kim Weng puts his masterful and creative touch to the new dishes on the menu.
The finest pork-free Cantonese dimsum, soups, appetisers, main dishes as well as the chef’s signature dishes will make their debut on this new menu.
Shang Palace will continue to showcase authentic Cantonese cuisine and provincial specialities at their best, using premium local and imported ingredients from sustainable and organic sources.
The chef’s signature dishes include the Slow Braised Beef Short Rib with Garlic and Chinese Herb Sauce, Deep-fried Scallop Stuffed with Seafood Paste coated with filo pastry shreds and mayonnaise, Pan-fried Foie Gras with Vinegar Sauce and Stuffed Scallop with Spicy Bean Sauce, and Braised Abalone with Sun-dried Scallop stuffed in Wintermelon.
The chef also offers the Combination Cantonese Dimsum Platter – with shrimp dumpling, chicken dumpling with scallop, crispy shrimp roll and spring roll.
There is also a comprehensive pork-free dimsum menu, with more than 50 items in it. This should make a pleasing yum-cha lunch for everyone.
The new Shang Palace Barbecue Combination Platter serves up roasted crispy duck, barbecued chicken roll with glazed honey and braised farm chicken with supreme soya sauce.
A pork-free Fried Hokkien Noodles with prawns and chicken should delight diners, as well as Wok-fried Crispy Noodles with Freshwater King Prawn.
Special set menus with six to nine courses, with some designed for two or more people, and others for a table of 10, are also available at Shang Palace. There is also a vegetarian menu.