Hot pots are being featured in a special menu at Shang Palace, Shangri-La Hotel, Kuala Lumpur, from 6 October to 26 October. The soups are simmered for hours in a claypot for all the ingredients such as chicken, fresh seafood and herbs to release their sweet and delicious flavours into them.
Shang Palace Chinese Executive Chef Tan Kim Weng is presenting five hot pots – Black chicken hot pot with Chinese herbs, Fresh fish hot pot with Tientsin cabbage and fresh beancurd skin, Chicken soup hot pot with pepper and ginkgo nuts, Pumpkin hot pot with assorted seafood and Fresh water king prawn hot pot with spicy lemon grass soup.
It’s a super healthy soup in the Black chicken hot pot with Chinese herbs. Black chicken is packed with an antioxidant called carnosine which is anti-ageing, iron and other nutrients.
You could imbibe the sweetness and goodness of the Pumpkin soup hot pot with assorted seafood as well as the Fresh fish hot pot with Tientsin cabbage and fresh beancurd skin.
For those who love soups with spice, the Fresh water king prawn soup with spicy lemon grass should please them.
Shang Palace, which has gone pork-free, also offers other types of soups in its a la carte menu. Under Premium Soups, you could have a Double-boiled black chicken soup with conch, fish maw and cordyceps, Double-boiled kantou sea cucumber soup with tea mushrooms and chicken and Double-boiled abalone soup with cordycep flowers and yok chok herb.
There is also the famous Monk Jumps Over the Wall, or Fatt Thieu Cheong, which is a double-boiled soup with whole abalone, sun-dried scallops, fish maw and sea cucumber.
For reservations or more information, call (03) 2074 3904 or email restaurantreserva[email protected] or visit our site at www.shangri-la-specials.com.
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