Lai Po Heen at Mandarin Oriental Welcomes Chef Thomas Fong from Doha
April 24th, 2024
Shang Palace has long been one of the KL hotel scene’s brightest stars for Chinese cuisine. Returning here after a six-year gap, we managed to rest easy in the assurance that the food would remain capably prepared & the service confident.
We opted for two types of chicken – Pu Er tea-smoked farm chicken (RM68 for half) & abalone-stuffed village chicken braised with Chinese herbs (RM103) – preferring the latter to the former.
The bounty of both the sea & the land was summed up in the fish maw with bean curd (RM80 for small), crispy prawns deep-fried with green tea mayo & cashews (RM91 for small) & stir-fried assorted mushrooms with asparagus in truffle sauce (RM49 for small).
Carbs come in distinctive forms – wok-fried flat rice noodles in soy sauce are matched with tender strips of Wagyu beef (RM80); rice is served in the nuttier, more nutritious red variant, partnered with pine nuts, French beans, ginger & preserved veggies for a real bite (RM35). Dinners here are predictably pricey, but we look forward to heading back someday to Shang Palace, even if it’s only in 2022.
Shang Palace
Shangri-La Hotel, Jalan Sultan Ismail, Kuala Lumpur.