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Wednesday, 24 April 2013

Shang Palace - Shangri-La’s Tanjung Aru


I was invited to Shang Palace for lunch to review their new menu along with other bloggers and media.
Click read more to read more. #abuden



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.
The interior of the Restaurant

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.
‘braised  dried  scallop  and  abalone mushroom’  RM75.00
This dish has rich soup taste and I like the texture of the abalone mushroom.
Cereal Breaded Chicken Strips with Seven Spices
Crispy chicken and fragrant too with its seven spices seasoning.
‘deep  fried yam  ring with diced chicken and cashew nuts’ RM29.00
I prefer the yam ring over the ingredient, it's sweet and savoury at the same time.
Wok Fried Nestum Cereal Prawns RM44
Yummy prawns, it's so crispy that I ate the prawn with the shells on.


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.
Steamed seafood bean curd with egg RM28
I always like bean curd so this dish is not to be missed! Prawn bits and
Wok-fried Nestum cereal prawns 
Finger licking good! What more should I add? XD
Spicy sour crab meat soup
I love adding vinegar in this soup.
Real noodles! 
After the delicious lunch, we head to TATU cafe for some handmade noodles and desserts!
The Chef cutting the noodles. 

Cute sign made entirely out of flour and noodles.

Handmade noodles in clear soup with wantan! 
The noodle is a lot like 'pan mee' which is flat but the noodle is really chewy and springy.
Spicy beef handmade noodle! 
This soup base is quite spicy and the noodles is a bit bigger than the clear soup version. The noodle has better spring than the previous one. The beef portion is also just right.
Coconut pudding
My favourite dessert is the coconut pudding, I was stuffed after sampling delicious food but my stomach always have room for dessert, I had second helpings too!




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.

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