As the full moon ascends and lanterns cast their gentle glow, the Mid-Autumn Festival beckons us to pause, reconnect, and celebrate unity over a meaningful feast. At the revered Shang Palace, nestled within the majestic Shangri-La Kuala Lumpur, this ancient festival is elevated into a luxurious sensory voyage , a journey into the heart of Cantonese heritage, reimagined with finesse by Executive Chinese Chef Keith Yeap.
Chef Keith’s latest creations are not just seasonal dishes. They are culinary interpretations of harmony, balance, and elegance where each plate telling a story of time-honoured techniques, elevated textures, and flavours that linger like the gentle glow of moonlight.
A Feast Crafted with Philosophy and Soul
🦆 Crispy Honeycomb Duck Floss
Chef Keith opens the experience with a modern marvel. Duck meat, slow-cooked and shredded to perfection, is wrapped in a delicate taro lattice “honeycomb”, crisp-fried until golden. It’s served with a mango sauce that cuts through with vibrant acidity, offering a contrast of crunch, richness, and freshness. Every bite is a harmonious dance of textures and flavour.
🌱 Ficus Root Nourishing Brew
Inspired by the holistic wisdom of traditional Chinese medicine, this double-boiled soup is a warm, restorative embrace. Ficus root, revered for its health-boosting properties, simmers with premium chicken, red dates, and wolfberries in a broth that’s earthy, herbaceous, and profoundly comforting. It’s a soul tonic, both nourishing and nostalgic.
🐟 Hong Kong Typhoon-Style Crispy Pepper-Fried Spotted Grouper Fillet
Paying homage to Hong Kong’s fiery street food culture, this dish transforms premium spotted grouper fillets into golden, crisp gems. Tossed in a wok with roasted garlic, dried chillies, and a signature spice medley, the result is bold, aromatic, and irresistibly addictive — a crescendo of heat and umami in every mouthful.
🐓 Supreme Soy Cantonese Free-Range Chicken with Kai Lan
A study in simplicity and sophistication, this dish features tender, poached free-range chicken delicately lacquered in fragrant aged soy sauce. The protein is paired with vivid green Kai Lan and an aromatic oil, bringing a luxurious balance of savoury depth and natural sweetness — a nod to the purity of classic Cantonese cooking.
🦀 Crab Meat and Seafood Ginger Fried Rice
Wok hei at its finest. This showstopper of a rice dish is studded with succulent crab meat, sweet Hokkaido scallops, and silky egg, then finished with a green ginger purée that lifts the dish with a delicate zing. Fragrant, fluffy, and luxurious — it’s comfort food redefined with elegance.
🌼 Osmanthus Red Bean Coconut Jelly
To close, a poetic dessert that mirrors the festival’s beauty. This refined jelly features three harmonious layers — floral osmanthus, creamy coconut milk, and subtly sweet red bean. Light on the palate yet rich in cultural symbolism, it’s the perfect epilogue to a majestic feast.
At Shang Palace, every dish is rooted in tradition, yet redefined for the modern gourmand. Whether you are gathering with family, reconnecting with loved ones, or simply honouring the spirit of Mid-Autumn in a meaningful way, this dining experience is a tribute to legacy, seasonality, and refinement.
📍 Now available at Shang Palace, Shangri-La Kuala Lumpur.
📞 Reserve now at +603 2074 3900 or visit shangri-la.com/kualalumpur.