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 By the time Chinese New Year arrives, the dining table becomes more than a place to eat — it becomes a symbol of reunion, gratitude, and hope for the year ahead. At Shang Palace, Shangri-La Kuala Lumpur, this philosophy is beautifully embodied in the Prosperity Reunion 团圆贺岁宴, a seven-course Cantonese set menu crafted to celebrate togetherness through time-honoured flavours and premium ingredients.

Available from 12 January to 3 March 2026, the menu is designed for communal dining, encouraging families and extended relatives to gather, share, and savour dishes that carry both cultural meaning and culinary finesse.

Auspicious Beginnings

The meal opens with an elevated take on the traditional yee sang — Abalone with Avruga Caviar Yee Sang (骏彩缤纷 鲍鱼鱼子捞生). Generous slices of tender abalone lend a luxurious mouthfeel, while the Avruga caviar adds gentle salinity and texture. Crisp vegetables and a balanced dressing ensure freshness without overwhelming sweetness, making this a refined yet celebratory start that honours tradition while embracing sophistication.

Comfort in a Bowl

Next comes a deeply nourishing Double-Boiled Black Chicken Soup with Abalone and Chinese Herbs (骏马腾飞 药材鲍鱼乌鸡汤). Slow-cooked and aromatic, the broth is rich without being heavy, carrying the essence of medicinal herbs that warm the body and soothe the palate. The abalone is tender and substantial, reinforcing the soup’s symbolic message of strength, longevity, and prosperity.

Seafood with Precision and Restraint

The Steamed and Pan-Fried Sabah Deep-Sea Star Grouper (前程似锦 油盐水蒸沙巴深海星斑) showcases Shang Palace’s mastery of balance and technique. Lightly pan-fried before steaming, the fish retains a delicate texture while developing subtle depth. Finished with superior broth and soy sauce, the dish allows the natural sweetness of the fish to shine — a hallmark of refined Cantonese cooking.

A Fragrant Indulgence

Richness arrives in the form of Roasted Duck Infused with Truffle Oil (鸿运添喜 松露烧鸭). The duck is roasted to achieve crisp, golden skin while preserving moist, flavourful meat beneath. A restrained infusion of truffle oil adds an earthy aroma without overpowering the dish, offering a modern flourish to a classic favourite.

A Festive Highlight

Arguably one of the most celebratory courses, the Steamed Eastern Dragon Lobster in Black Bean Sauce with Olive Pickles (金马良缘 橄榄角豉汁蒸东海青龙) is both bold and indulgent. The lobster meat is succulent and sweet, complemented by a savoury black bean sauce lifted with the briny acidity of olive pickles. The result is layered, robust, and undeniably festive — a dish that commands attention at the table.

Hearty Comfort and Harmony

The menu then transitions into comfort with Stir-Fried Black and White Glutinous Rice with Seafood and Seasonal Vegetables (双喜盈门 黑糯米五谷素粮鸳鸯炒饭). Nutty black glutinous rice and fragrant white rice are wok-fried with seafood and vegetables, delivering a satisfying balance of texture and flavour. This dish grounds the meal, offering warmth and familiarity amid the earlier indulgence.

A Sweet, Symbolic Ending

Dessert arrives in two parts under 福喜团满, symbolising completeness and harmony. A gently sweet Longan Soup with Glutinous Dumplings, Peach Resin, Malva Nut and Quail Egg offers a soothing, medicinal-style sweetness, while Purple Sweet Potato and Taro Nian Gao adds a nostalgic, festive finish. Soft, lightly sweet, and comforting, the desserts leave the palate refreshed rather than weighed down.

For more information, checkout https://www.shangri-la.com/kualalumpur/shangrila/offer-detail/dining/cny-dining-2026/