Shang Palace & Imperial Palace

February 12, 2016

A tale of two palaces: Shang Palace has long been one of the KL hotel scene's brightest stars for Chinese cuisine. Returning here after a six-year gap, we managed to rest easy in the assurance that the food would remain capably prepared & the service confident. We opted for two types of chicken - Pu Er tea-smoked farm chicken (RM68 for half) & abalone-stuffed village chicken braised with Chinese herbs (RM103) - preferring the latter to the former. The bounty of both the sea & the land was summed up in the fish maw with bean curd (RM80 for small), crispy prawns deep-fried with green tea mayo & cashews (RM91 for small) & stir-fried assorted mushrooms with asparagus in truffle sauce (RM49 for small). Carbs come in distinctive forms - wok-fried flat rice noodles in soy sauce are matched with tender strips of Wagyu beef (RM80); rice is served in the nuttier, more nutritious red variant, partnered with pine nuts, French beans, ginger & preserved veggies for a real bite (RM35). Dinners here are predictably pricey, but we look forward to heading back someday to Shang Palace, even if it's only in 2022.

Shang Palace, Shangri-La Hotel, Jalan Sultan Ismail, Kuala Lumpur.

Imperial Palace isn't the Tai Thong Group's busiest branch, making it ideal for customers seeking a crowd-free Chinese restaurant where the service team is able to be more attentive & obliging. The kitchen's repertoire hits the reliable notes of what a well-oiled upmarket chain offers; we had a hearty meal of BBQ pork belly & cha siu (RM35.80), charcoal-roasted duck (RM35.80), braised chicken with black salted turnips (RM35.80), pork trotters with mushrooms & dried scallops (RM38.80), signature crab noodles (RM30.80), scrambled eggs with fish maw (RM30.80) & stir-fried bitter gourd with pumpkin (RM32.80).

Imperial Palace, Jalan Kenari 12, Bandar Puchong Jaya, Selangor.

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