With more than 25 years of culinary experience across Asia, Shang Palace’s new Chinese Executive Chef brings fresh perspective to Cantonese classics, from an 11-hour double-boiled soup to a contemporary take on mapo tofu.
At Shang Palace, the Cantonese restaurant at Shangri-La Kuala Lumpur, tradition is the foundation for a new chapter in Chinese dining. The hotel welcomes Chef Teng Kam Seng as Chinese Executive Chef, bringing more than 25 years of culinary experience shaped by kitchens across Malaysia, Singapore, Taiwan, Thailand, China, and Cambodia.
Chef Teng’s approach respects the techniques and flavours that have defined Cantonese cuisine for generations, while allowing carefully selected ingredients to take centre stage. The result is a menu that balances familiar comfort with more contemporary interpretations, offering diners an opportunity to explore the depth and versatility of Chinese cooking.
Several dishes capture this philosophy particularly well. The Crispy Pigeon is a study in texture, with crisp skin giving way to tender, succulent meat. It is a classic preparation that depends on technique and precision, allowing the quality of the ingredients to speak for itself.
Time and patience are equally evident in the Double-Boiled Yunnan Matsutake Mushroom with Chicken Soup. Slow-cooked for 11 hours, this nourishing Cantonese classic draws its character from a lengthy cooking process that develops depth and complexity without overwhelming the ingredients.
Another dish has a more personal connection for the chef. The Braised Beef Short Rib and Tendon with White Radish takes inspiration from Chef Teng’s childhood memories, translating the comforting flavours of slow-braised dishes into a hearty preparation built around tender beef, gelatinous tendon, and the gentle sweetness of white radish.
For diners looking for something less traditional, the Mapo Tofu with Boston Lobster and Aubergine offers a contemporary interpretation of Chinese cuisine. The combination brings together the bold character associated with mapo tofu and the richness of lobster, with aubergine adding another dimension to the dish.
Together, these selections reflect a kitchen that values both heritage and thoughtful evolution. Rather than pursuing novelty for its own sake, Chef Teng draws on decades of experience to explore how established techniques and quality ingredients can work in new combinations, while retaining the distinctive character of the cuisine.
For those who appreciate Cantonese cooking, or simply enjoy discovering a chef’s individual perspective, Shang Palace offers an inviting opportunity to experience these traditions through a fresh lens.
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