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.
For those who love spicy dishes, the Wok fried spicy live crab fisherman style should please them. Outstanding too are the Oven baked scallop in shell with garlic and white sauce, Traditional braised boneless whole duck with assorted meat and nuts, and Braised oyster with port wine and supreme soya sauce.
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.