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SHANG PALACE INTRODUCES NEW A-LA-CARTE MENU

Angeline Thursday, April 18, 2013 , , , ,


Shang Palace at Shangri-La’s Tanjung Aru Resort and spa is pleased to announce the launch of its new menu. Created by chef Chua Chee Seng and chef Alex Zee, the new menu will see to an addition of 12 new dishes comprising 7 Cantonese stir-fried dishes, 3 vegetarian dishes and a dessert item.

SHANGRI-LA’S TANJUNG ARU RESORT AND SPA,
KOTA KINABALU’S SHANG PALACE
No. 20, Jalan Aru, Tanjung Aru,
88100 Kota Kinabalu, Sabah, Malaysia.
Tel: (60 88) 327888 Fax: (60 88) 327878
E-mail: tah@shangri-la.com
Website: www.shangri-la.com/tanjungaru

Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages 78 hotels
under the Shangri-La, Kerry and Traders brands with a room inventory of over 32,000.
Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and
services. Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France,
Hong Kong, India, Indonesia, Japan, Malaysia, the Maldives, the Philippines, Singapore,
the Sultanate of Oman, Taiwan, Thailand and the United Arab Emirates. The group has a
substantial development pipeline with upcoming projects in mainland China, India,
Malaysia, Mongolia, the Philippines, Qatar, Sri Lanka, Turkey and the United Kingdom.
For more information and reservations, please contact a travel professional or access the
website at www.shangri-la.com
 
The new menu will include new dishes such as a‘deep fried yam ring with diced chicken
and cashew nuts’, priced at RM29.00, ‘tartar prawn meat with cheese’, priced at RM52.00,
‘braised dried scallop and abalone mushroom’, priced at RM75.00 and ‘deep fried soft
shell crab with salt and pepper’, priced at RM44.00.
From left: Chef Alex, Chef Chua, Chef Joseph and Executive Chef Daniel
Local chef Chua Chee Seng has more than 20 years experience as a chef. He has won
numerous awards including international championships and has worked for various five
star hotels in Malaysia. Chef Alex Zee began his career at a local seafood restaurant in
Kota Kinabalu and has since worked for various hotels worldwide. Specialising in seafood,
his contribution to the menu includes various seafood creations using locally sourced
sustainable ingredients.
Hot and Sour Soup
 
Deep Fried Yam Ring with dice chicken and cashew nuts
Mashed yam moulded into a ring deep fried till crispy and stuffed with stir-fried vegetables, cashew nuts and chicken cubes
 
Cereal Breaded Chicken Strips with Seven Spices
Crispy and tender meat, full of aromatic flavor from the spices.
 
Wok Fried Nestum Cereal Prawns
Tasty and lightly-spiced cereal prawns. I like the crispiness and sweetness of the wok fried Nestum with fresh giant prawns.
 
Sze Chuan Beancurd with Minced Beef
Soft and silken Japanese bean curd were deep-fried so the bean curd become more absorbent to the Sze Chuan sauce
 
Braised Dried Scallop with "Chi Bau Ku" and Spinach
 
SHANG PALACE - New a’la carte menu (12 new dishes)
  • Sautéed diced chicken with dried chilli and cashew nuts RM29.00
  • Deep fried yam ring with diced chicken and cashew nuts RM26.00
  • Wok-fried Nestum cereal prawns RM44.00
  • Stir-fried scallop with XO sauce & seasonal vegetables RM68.00
  • Tartar prawn meat with cheese RM52.00
  • Deep-fried soft shell crab with salt and pepper RM44.00
  • Deep-fried squid with salt and pepper RM28.00
  • Steamed seafood bean curd with egg RM28.00
  • Braised dried scallop and “Chi Bau Ku” with spinach RM75.00
  • Sautéed bean curd, eggplant, preserved vegetable RM20.00
  • Wok-fried udon noodle with black pepper and seafood RM23.00
  • Chilled herbal jelly with honey RM8.00
Shang Palace’s new a-la-carte menu will be available from 17 April 2013 onwards. The
restaurant is open daily from 11:30 a.m. to 2:30 p.m. for lunch and 6:30 p.m. to 10:30 p.m.
for dinner. Shang Palace is also available for dim sum breakfast or brunch on Sunday and
public holidays from 10:00 a.m. to 2:30 p.m. For reservations, please telephone
(60 88) 327 888 or e-mail tah@shangri-la.com.
2 weeks Special Appearance of Pull Noodle Master Sun Xin from Hunan, China at Cafe TATU
 
 
 
 
 
Hand cut noodle
Freshly wrapped dumplings
Hand cut noodle with dumpling in clear broth
Noodle served with chicken and vegetables soup, Shanxi Style
 
Pull Noodle with Beef Soup. Hubei Style
 
 
To Sweet Endings
Dessert, served at Cafe TATU
Coconut Pudding in a Coconut Shell
For Reservation Call  (60 88) 327888

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