Shang Palace at Shangri-La Kuala Lumpur, one of the best hotel Chinese Restaurants in KL city that is famous for its live seafood selection, superlative roasted duck, Steamed Canadian Lobster and Seafood Stew along with Shantri-La’s very premium tea selections, has recently announced the appointment of Chef Terence Foong – as the restaurant’s new Chinese Executive Chef.
Malaysian born; a Cantonese native, Chef Terence brings with him 37 years of experience in traditional Cantonese cuisine; his responsibilities include managing the food preparation process and putting together a varied menu of authentic and creative dishes infused with a range of fresh and top-quality dishes and responsible for all Chinese food production. During his tenure as Executive Chinese Chef, he picked up the Best Chinese Restaurant in 2018 by Time Out Magazine for his former place.
A series of signatures dishes created by Chef Terence is currently available for lunch and dinner, feature from delectable Shang Palace Classic Trio Combination to Wok-fried lobster claw with fragrant garlic and shallot in “Be Feng Tong” style, poached “Grouper” fish in superior soya sauce, pan-fried Lamb Cutlet with Chef’s special sauce and more.
Sampled few of the delicacies during our recent visit to Shang Palace for dinner. Each dish is beautifully prepared, starting with Shang Palace Classic Trio Combination Platter that put together Lobster and Seafood with Truffle, Fish Maw Stuffed with Prawn Paste in Crab Meat Sauce, Grilled Foie Gras with Honey Sauce. Myriad of textures with quality ingredients. We especially enjoy the Fish Maw Stuffed with Prawn Paste in Crab Meat Sauce.
Double-boiled Fish Fillet Soup with Apple is so comforting in every sip. Nourishing, clean in taste but doesn’t fall short in flavours.
Steamed Giant Garoupa Belly with Chopped Pickled Chilli
Crowd-favourite dish. Do not miss out this dish if you love spicy food. A twist from the usual steamed fish in soy sauce. This is appetizing, pack a punch and tongue-burning at the same time.
Pan-fried Lamb Cutlet with Chef Special Sauce is another top pick of ours. Succulent meat, pairing well with the thick, flavours-loaded sauce dressed over.
Wok Fried Prawn, Fragrant Garlic and Shallot with Black Bean Sauce in Hong Kong “Pei FongTong” style – big, bouncy prawn, flash-fried with lots of fragrant garlic and shallot
Stir-fried Hong Kong “Choi Sum” and Crispy Enoki Mushroom
Vegetarian Goose With Crispy Noodle
End the meal sweet with combination of Chilled Green Tea Pudding topped with Ice Cream and Ping Pei Musang King Durian – reminding us that the Mid-Autumn festival is coming soon! Yes, you can start purchasing Shangri-La’s popular mooncakes already!
To make a reservation or for further information on the chef’s specials at Shang Palace call 03 – 2074 3900, email firstname.lastname@example.org or visit www.shangri-laspecials.com.
Shang Palace, Shangri-La Hotel Kuala Lumpur
11, Jln Sultan Ismail, 50250 Kuala Lumpur.
Opening hours: 11:30am–2:30pm, 6–10pm Mon-Sun