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Telephone
03-2074 3904
Opening Hours
Today
12:00 - 14:30
18:30 - 22:30
Mon - Sat
12:00 - 14:30
18:30 - 22:30
Sun
10:30 - 14:30
18:30 - 22:30
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
This is one of the famous type of desert that normally served during chinese dinner as for this i do not expect it to be serve at a five star hotel restaurant.The most important of this dish is on the inner part of the pancake. There is two different flavor lotus paste and red bean. For this pancake to be delicious the paste must be good. The paste must not be too sweet if not the pancake will not be nice.If i were to rate this dish i would give 8/10
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This is braised fish maw with tau fu, the braised sauce is sticky. The fish maw took a lot of time to braised until soft, it taste very good when you eat it, the sauce taste is mixed together with the dish. The tau fu have no taste originally, but it is fried, and braised together with the fish maw, put some of the sauce when you eat, the taste is not bad too. There are some vegetable that braised together, but the vegetable is old and overlooked, taste so so. Overall taste is good.
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I get to eat out at Shangri-La hotel a lot, probably of the large conference facilities available there and my office is nearby. The food is so-so, very ordinary, but I guess compared to the other Chinese restaurants around KL, it is considered very good. Moreover, I've been told that this is the only Chinese restaurant that serves pork in hotel restaurants. My review here with pictures http://outforalonglunch.com/2013/02/05/shang-palace-shangri-la-hotel-kuala-lumpur/
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Once upon a time, the menu here featured exotic meat like crocodile and turtle. These days, the offerings lean toward the conservative, but there are still some creative choices. Cold marinated "lampak" in chilli sauce. What's "lampak" anyway? It's still a mystery. It was described to us as "vegetarian abalone," which was appropriate but vague nonetheless. Deep-fried shredded eel in Worchester sauce. Crispy and addictive. Braised stuffed sun-dried scallops in winter melon topped with sea moss in oyster sauce. Probably the healthiest item that we ordered. Looked interesting and tasted less bland than we had expected it to. Stewed pork belly with gingko nuts and peppercorn in mini-casserole. Not bad either; reminded us of a wholesome traditional porridge. Barbecue platter of suckling pig, char siew and roast duck. Satisfying enough. Stewed pork in dark sauce (Hung Chew style) with mantao. Perfectly prepared. Bilyara Wolfblass Shiraz (Australia) and the obligatory Chinese tea.
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