The finest pork-free Cantonese dimsum is now served at lunch at Shang Palace, Shangri-La Hotel, Kuala Lumpur.
There are more than 50 varieties of dimsum on the menu, ranging from steamed to deep-fried and baked, as well as desserts. They are enough to satisfy any dimsum cravings and leave you coming back for more.
Taste Fresh Shrimp Dumplings with Water Chestnut, Steamed Spinach Dumplings with Fresh Prawn, Steamed Chicken Dumplings with Fresh Scallops, Barbecued Chicken Pastries Topped with Walnuts and Pan-fried Flour Rolls with Dried Shrimps and Supreme Spicy Sauce, among others.
For dessert, indulge in Baked Mini Egg Tarts, Deep-fried Banana Rolls coated with red bean paste, Chilled Mango Pudding, Red Bean Cream with lotus seeds, and Durian Pancakes filled with fresh durian and cream.
For October, Shang Palace Dimsum Chef Low Kien Fatt has created some special dimsum such as Steamed Shrimp Dumplings with Pine Nuts and Yam, Deep-fried Vegetarian Vietnamese Spring Rolls, Chilled Shredded Duck with Mushrooms and Oven-baked BBQ Chicken Buns.
The chef has also thoughtfully included a Combination Dimsum Platter – with Shrimp Dumpling, Chicken Dumpling with Scallop, Crispy Shrimp Roll and Spring Roll.
You can enjoy these delectable dimsum varieties at lunch daily from 12pm to 2.30pm at Shang Palace or for brunch – from 10.30am to 2.30pm – on Sundays and public holidays.
Outstanding too are the pork-free signature dishes by Shang Palace Chinese Executive Chef Tan Kim Weng. Among these are Braised Abalone with Sun-dried Scallop Stuffed in Wintermelon, Shang Palace Smoked Farm Chicken with Pu Er Tea Flavour, Pan-fried Foie Gras with Vinegar Sauce and Stuffed Scallop with Spicy Bean Sauce, Slow Braised Beef Short Rib with Garlic and Chinese Herb Sauce and Deep-fried Scallop Stuffed with Seafood Paste wrapped in Shredded Filo Pastry.