Shang Palace To Host Exclusive Four-Hands Dinner

Shangri-La Kuala Lumpur’s acclaimed Cantonese restaurant, Shang Palace, is set to host an exclusive culinary event this month as two renowned chefs collaborate for a limited-edition four-hands dinner.

Taking place on 29 and 30 August 2025, the event will feature Chef Leung Yu King, the celebrated Executive Chinese Chef of the Michelin-starred Summer Palace at Island Shangri-La, Hong Kong, alongside Chef Keith Yeap, Executive Chinese Chef of Shang Palace Kuala Lumpur.

Designed as a celebration of heritage and innovation, the two-night-only event will showcase a curated six-course menu that blends classical Cantonese techniques with contemporary flair and local Malaysian influences. Menu highlights include chilled abalone, tamarind prawn, and delicately steamed garoupa, culminating in the Shang Palace Prestige: Twin Delicacies of Herb & Tea – a refined pairing of braised beef cheek with jasmine-smoked beef ribs.

Chef Leung, widely recognised for his role in maintaining Summer Palace’s 14 consecutive Michelin stars, brings over 30 years of experience from prestigious establishments such as Fook Lam Moon and T’ang Court. Known for his precision and seasonal sensitivity, his cuisine is rooted in traditional Cantonese artistry and refined presentation.

Joining him is Chef Keith Yeap, whose international career spans more than 26 years with notable tenures in Macau, Dubai, Cambodia, and Saudi Arabia. Awarded Hotel Head Chef of the Year (Caterer Awards 2023) and Executive Chef of the Year (Hotelier Saudi Awards 2024), Chef Keith is known for blending authentic Cantonese flavours with modern creativity and Malaysian nuances.

“This collaboration is a meeting of minds between two masters of the craft,” said a Shangri-La Kuala Lumpur spokesperson. “It’s an opportunity for guests to experience a dialogue between traditional finesse and contemporary interpretation.”

The dinner is priced at RM388 nett per person, with an optional wine pairing available at RM120 nett, curated to complement the distinct flavour profile of each course.

(Images: Shangri-La Kuala Lumpur)