In the heart of the city, where skyscrapers rise above heritage enclaves, Shang Palace at Shangri-La Kuala Lumpur remains a sanctuary for discerning diners who appreciate the quiet complexity of fine Cantonese cuisine. Now, with the launch of its new à la carte menu, Executive Chinese Chef Keith Yeap invites guests to experience a refined culinary narrative where one that honours the past, speaks to the present, and hints at the future.
The new menu, available from 11 June 2025, is a reflection of Yeap’s more than 20 years of experience across Asia and the Middle East. “Our aim,” Yeap shares, “is to distil the soul of Cantonese cuisine, and let every dish tell a story.” That story is one of structure, restraint, and soul; infused subtly with the textures and tastes of Malaysia.
The Cherry Tomatoes with Aged Plum Dressing and Imperial Sichuan Pickled Mustard
The journey begins with delicate starters that demonstrate Yeap’s attention to balance and contrast. The Cherry Tomatoes with Aged Plum Dressing and Imperial Sichuan Pickled Mustard opens the palate with tangy sweetness and umami depth.
Silk Lava Shrimp Ball
Then, we enjoyed the Silk Lava Shrimp Ball, a dish born from a whimsical moment at an airport shop, where shredded spring roll skin encases shrimp paste and molten mozzarella. Paired with mango sauce, it’s playful, precise, and utterly delicious.
Ficus Root Nourishing Brew
A nod to heritage and healing traditions, the Ficus Root Nourishing Brew is simmered for eight hours, drawing sweetness from red dates, water chestnuts and coconut strips, layered over the gentle umami of double-boiled chicken. It’s the kind of broth that evokes family kitchens and the loving discipline of time-honoured techniques.
Flame-Seared Herbal Crispy Duck
Among the highlights is the Flame-Seared Herbal Crispy Duck, its lacquered skin and tender meat lifted by the unmistakable aroma of tong kwai (angelica root).
Smoked Wagyu MBS 6 Beef Ribs
The Smoked Wagyu MBS 6 Beef Ribs, gently perfumed with jasmine tea leaves, melt luxuriously in the mouth with a whisper of floral smokiness ; a dish that is as elegant as it is indulgent.
Golden Seared Hokkaido Scallops
Yeap’s Golden Seared Hokkaido Scallops celebrate minimalism but just scallops and shrimp paste, cooked with precision and restraint.
Crispy Spiced Quinoa Oatmeal Shrimp
For those craving texture, the Crispy Spiced Quinoa Oatmeal Shrimp delights with its crunchy coating and a hint of Sichuan heat.
Steamed Fresh Australian Abalone
And in keeping with Cantonese philosophy, the Steamed Fresh Australian Abalone, simply dressed with ginger and scallions, reminds diners that the finest ingredients need only the lightest of touches.
Steamed Bentong Ginger Milk Custard
For dessert, Yeap reaches into the classics with the Steamed Bentong Ginger Milk Custard: a dish revered in Hong Kong but still a hidden gem in KL. Made with fiery Bentong ginger, the custard is at once creamy, sharp and soothing. “It may not be for everyone,” Yeap concedes with a smile, “but for those who know, this is the real thing.”
Instead of gimmicks or theatrics, Shang Palace’s new menu leans on depth, discipline and a deep understanding of flavour. It is a celebration of tradition reinterpreted with Malaysian finesse and an invitation to rediscover the soul of Cantonese cuisine.
Whether you are a returning loyalist or a curious newcomer, the new à la carte experience at Shang Palace promises to leave a lasting impression; one thoughtful bite at a time.
Shang Palace at Shangri-La Kuala Lumpur
📍 Available daily for lunch and dinner from 11 June 2025
📞 Tel: 03 2786 2378
✉️ Email: [email protected]