Abundance came to mind in my first glance at the Happy Reunion Set Menu at Shang Palace, Shangri-La Hotel, Kuala Lumpur for Chinese New Year. We were going to dine on nine courses, including Yee Sang, now wouldn’t you call it an abundant lunch? But it’s just right for Chinese New Year.
Braised Superior Sea Treasures Soup with fish maw and sun-dried scallops
We made a great start with the Yee Sang of Sliced Abalone with Caviar and Gold Flakes, tossing these luxe ingredients together with that colourful melange of fruits, vegetables, golden crispies, five spices, crushed peanuts and sesame with oil and a special plum sauce. Auspicious wishes or Chinese New Year fly high with this – for prosperity, happiness, harmony, abundance (yes!). I would have loved it more if the little cherry tomato cups of caviar and gold flakes had remained intact.
Braised Superior Sea Treasures Soup with fish maw and sundried scallop was generous with dried scallops, crabmeat and fish maw in the light, naturally sweet soup. So every spoonful of soup was laden with “treasures”, which make for a bountiful, happy New Year.
Stewed Sun-dried Oysters with Sea Cucumber and Sea Moss in oyster sauce
Stewed Sun-dried Oysters with Sea Cucumber and Sea Moss in Oyster Sauce is that classic Chinese New Year dish that holds promise of happiness and prosperity. The secret to excellence in this dish lies in the sauce, with the right balance of flavour and texture, velvety and slurpworthy with the main ingredients. You could tick all the right boxes for this.
Shang Palace Poached Chicken with lemongrass in supreme soya sauce
The Shang Palace Poached Chicken with Lemongrass in Supreme Soya Sauce stood out for the sweet dark sauce, slightly caramelised which was subtle with lemongrass and tingly with chilli. It was so good with the smooth, juicy chicken that I kept going back to it – I had three pieces of it and drank up the sauce!
Stirfried Prawns and Scallops with assorted mushrooms
Stirfried Prawns and Scallops with Assorted Mushrooms may seem ordinary but then the scallops are capped with golden roe, the prawns are springy and sweet, and they are great in combination with fresh shiitake and shimeji mushrooms and crunchy sweet peas.
Steamed Long Fu Pan with black fungus, Teochew Style
Now Chinese New Year meal is complete without fish, hence the Steamed Long Fu Pan with black fungus Teochew Style at Shang Palace. This Dragon Tiger garoupa holds the auspiciousness of the celebration, ringing in “Nin Nin Yu Yue”, meaning every year there’s abundance (you will not lack for anything). Clear flavours embraced the fish, with salted vegetables, ginger, chilli and tofu contributing to it.
Braised Ee Fu Noodles with shredded chicken and crabmeat
Braised Ee Fu Noodles with Shredded Chicken and Crabmeat did not look exciting but a twirl of the noodles was so delicious that I finished the full serving of them. They were well braised and the flavourful sauce hugged every strand of the noodles.
Sweet Ginger Soup with red dates, dried apricot and black sesame dumplings; Panfried Ninko with walnut and crispy sesame ball
There were 2 desserts – Sweetened Ginger Soup with red dates, dried apricot and black sesame rice dumplings and Combination of Panfried Ninko with walnut and crispy sesame balls. The “tongsui” had a feelgood effect; I loved the ninko fried with egg and topped with crushed walnut.
Sumptuous setting for dining at Shang Palace
This Happy Reunion Set (with Salmon Yee Sang) is RM2318 nett for 10 people. Other Chinese New Year set menus are 8-course Great Prosperity Set at RM239 nett per person, Rich Fortune Set at RM339 nett per person. 9-course Wealth Treasures Set RM3388 nett for 10, and 9-course Immense Wealth Set t RM4998 nett per table.
There’s an Early Bird offer of 25% off the set menus from 19 February to 2 March for minimum booking of 10 persons. Six varieties of Yee Sang can be ordered a la carte for dine-in or take away from now till 2 March.
For more information, visit https://www.shangri-la-specials.com/promotions/promo100.aspx