CANTONESE AND CLAYPOT DELIGHTS AT SHANG PALACE, SHANGRI-LA HOTEL, KUALA LUMPUR
Cantonese and claypot delights will be featured in a special menu at Shang Palace, Shangri-La Hotel, Kuala Lumpur, from 3 to 30 November. Shang Palace Chinese Executive Chef Tan Kim Weng is presenting three claypot dishes – Baked king prawns with truffle pesto, Slow cooked stuffed seafood paste beancurd with supreme soup, and Baked cod fish with preserved vegetables. You could also imbibe the sweetness of the steamed assorted seafood bundle wrapped with egg white skin.
Sunday Special Appetisers will be served at Shang Palace too, from November. Savour Eggplant, and chilies filled with fish paste in black bean sauce, Stewed beef tendon or stewed sliced fish with radish in casserole, Slow cooked farm chicken soup with ginger, Stuffed beancurd skin with minced chicken served with soup and Braised duck with ginger served in casserole.
For reservations or more information, call (03) 2074 3904 or email firstname.lastname@example.org or visit our site at
HYPERLINK "http://www.shangri-la-specials.com" www.shangri-la-specials.com
Shangri-La Hotel, Kuala Lumpur
Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages more than 90 hotels under the Shangri-La brand with a room inventory of over 38,000. 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, Maldives, Mauritius, Mongolia, Myanmar, Philippines, Singapore, Sultanate of Oman, Taiwan, Thailand, Turkey, the United Arab Emirates and the United Kingdom. The group has a substantial development pipeline with upcoming projects in mainland China, Cambodia, Hong Kong, India, Myanmar, Philippines, Qatar and Sri Lanka. For more information and reservations, please contact a travel professional or access the website at www.shangri-la.com
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