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Tuesday, April 16, 2013

Shang Palace of Shangri-La's Tanjung Aru Resort And Spa Introduces New A-La-Carte Menu

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 desert item.

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

SHANG PALACE New a'la carte menu list:

1) Sauteed diced chicken with dried chilli and cashew nuts
   RM29.00
2) Deep fried yam ring with diced chicken and cashew nuts
   RM26.00
3) Wok-fried nestum cereal prawns
   RM44.00
4) Stir-fried scallop with XO sauce & seasonal vegetables
   RM68.00
5) Tartar prawn meat with cheese
   RM52.00
6) Deep-fried soft shell crab with salt and pepper
   RM44.00
7) Deep-fried squid with salt and pepper
   RM28.00
8) Steamed seafood bean curd with egg
   RM28.00
9) Braised dried scallop and "Chi Bau Ku with spinach
   RM75.00
10) Sauteed bean curd, eggplant,preserved vegetable
   RM20.00
11) Wok-fried udon noodle with black pepper and seafood
   RM23.00
12) Chilled herbal jelly with honey
   RM8.00

Deep Fried Yam Ring With Diced Chicken And Cashew
Braised Dried Scallop and Chi Bau Ku with Spinach
Cereal Breaded Chicken Strips with Seven Spices
Wok Fried Nestum Cereal Prawns

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. Specializing in seafood, his contribution to the menu includes various seafood creations using locally sourced sustainable ingredients

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 (Lunch) 
6:30 p.m to 10:30 p.m (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:
(6088) 327 888 or e-mail tah@shangri-la.com


PRESS CONTACT:  
Samantha Siow Director of Communications Shangri-La’s Tanjung Aru Resort and Spa, Kota Kinabalu 
Tel: (60 88) 327 882 
Fax: (60 88) 244 871 
E-mail: samantha.siow@shangri-la.com 
Website: http://www.shangri-la.com