The Golden Porcupine Bun has a molten salted egg yolk custard centre (All photos: Shangri-La Kuala Lumpur)
Shangri-La Kuala Lumpur’s Shang Palace is taking the dim sum experience to an extravagant level with its exclusive promotion from Oct 29 to Nov 1. The restaurant has invited chef Zeng Yue from the hotel’s Shenzhen outpost to craft delicacies in celebration of the elegance and depth of authentic Cantonese flavours.
For four days, diners can enjoy his signature dim sum, made with his philosophy of preserving the essence of traditional Cantonese cuisine while presenting it through a fresh lens. Each dish is imbued with three decades of culinary experience, distilled into the ideal lunch session.
Start with a bite of the Goldfish Dumpling, a twist on the beloved har gao. The dish mixes shrimp with coriander, carrot and water chestnut for a succulent bite. Opt for an opulent version with the Caviar and Sea Urchin Dumpling, which combines tender shrimp wrapped in purple sweet potato dough, topped with caviar and sea urchin.
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Those who want a savoury treat can try the adorable Golden Porcupine Bun. Fashioned after the spiky rodent with sesame seed eyes, the delicate pastry, which hides a molten salted egg yolk custard centre, is almost too cute to bite into.
Vegetarians can dig into freshly made truffle mushroom rice rolls — silky rice sheets filled with king oyster and shiitake mushrooms, jícama and black truffle paste.
End your culinary journey on a sweet note with a creamy Lychee Custard Cheese Ball or a refreshing Passionfruit Pudding. Served in the fruit’s shell, the dessert is infused with the bright yellow pulp and rich juice.
This article first appeared on Oct 27, 2025 in The Edge Malaysia.
