This 29th & 30th August, Shang Palace at Shangri-La Kuala Lumpur sets the stage for an extraordinary culinary encounter, as two masters of Cantonese cuisine join hands for an exclusive four-hands dinner.
The collaboration brings together Chef Leung Yu King of the Michelin-starred Summer Palace at Island Shangri-La, Hong Kong, and Chef Keith Yeap, Executive Chinese Chef of Shang Palace Kuala Lumpur.
For two unforgettable nights, on 29 and 30 August 2025, Shang Palace will play host to this rare meeting of culinary masters, where guests will be treated to a six-course journey that celebrates heritage, artistry, and innovation. (RM388 nett per person, with an optional wine pairing available at an additional RM120 nett per person)
Chef Leung, revered for his refined interpretations of tradition and holder of 16 consecutive Michelin stars, will be joined by Chef Keith, whose international experience and inventive flair infuse authentic Cantonese flavours with Malaysian influences.
From chilled abalone to tamarind prawn and delicately steamed garoupa, the menu showcases the elegance and versatility of Cantonese cuisine. At its centre is the Shang Palace Prestige: Twin Delicacies of Herb & Tea—a signature creation that pairs braised beef cheek with jasmine-smoked beef ribs, epitomising balance, depth, and collaboration.
Together, the chefs’ combined decades of mastery promise a dining experience that is as thoughtful as it is exquisite—a dialogue between two culinary voices, expressed through every dish.
Ahead of the collaboration, we speak with Chef Leung and Chef Keith about their philosophies, inspirations, and the stories behind the dishes that await.
You’ve earned an incredible 16 consecutive Michelin stars at Summer Palace. What has guided your approach to Cantonese cuisine over the years?
Chef Leung: I began my career at 18 and have spent more than three decades refining my craft, starting as a junior fryer at Summer Palace when it opened in 1991. What continues to guide me is a commitment to the freshest seasonal ingredients, allowing their natural flavors, aromas, and textures to shine.
We also pay close attention to consistency—every team member is trained and retrained to ensure precision across dishes. That discipline, combined with authenticity and attention to detail, has helped us maintain our Michelin-starred status year after year.
How would you describe your personal culinary philosophy – and how does it come through in your dishes at Summer Palace?
Chef Leung: My philosophy is to preserve the art of Chinese cuisine while embracing innovation. At Summer Palace, this means honoring traditional Cantonese techniques such as steaming and stir-frying, while introducing thoughtful twists through new ingredients or combinations.
Our Stir-Fried Fresh Lobster is a good example: it’s a classic, but executed with precision and layered with unexpected depth that continues to surprise and delight diners.
Cantonese cuisine is deeply rooted in tradition, seasonality, and technique. How do you continue to evolve within such a classic framework?
Chef Leung: For me, evolution comes from staying true to tradition while adapting to the present. I often visit markets for inspiration—seasonal produce sparks new ideas and allows me to reimagine classics without losing their essence.
How did this collaboration with Chef Keith Yeap come about?
Chef Keith: It grew naturally from our shared passion for Cantonese cuisine and mutual respect. We both believe food is a language that transcends borders, and our conversations soon led to the idea of a four-hands dinner at Shang Palace. It’s an opportunity to bring together our different perspectives—his decades of mastery and my Malaysian-influenced approach—to create something authentic yet innovative.
Chef Leung: I echo Chef Keith. This collaboration reflects our shared belief in food as a bridge. It’s about combining his heritage-driven creativity with my classical foundation to present diners with a dialogue of two styles, woven into one experience.
Can you share the inspiration behind the specially curated six-course menu – and how it reflects a meeting point between your respective culinary backgrounds?
Chef Leung: The menu celebrates both refinement and vibrancy. My dishes—like the chilled abalone appetizer and steamed spotted garoupa—highlight traditional Cantonese purity and balance. Chef Keith’s creations, such as the Fragrant Tamarind Prawn Delight and Twin Delicacies of Herb & Tea, bring in Malaysian notes of tamarind and jasmine. Together, they form a conversation of heritage and innovation.
The dish Shang Palace Prestige: Twin Delicacies of Herb & Tea is described as the heart of this menu. What story or intention lies behind it?
Chef Keith: The dish embodies balance in Chinese culinary philosophy—pairing robust beef cheek with delicate herbal notes and the fragrance of tea. It represents strength and elegance, tradition and creativity, and the essence of two chefs shaping one story.
Chef Leung: To me, it reflects harmony: nourishment and refinement, heritage and modernity. This dish is the spirit of our collaboration, where two perspectives merge into one narrative.
How do you incorporate local Malaysian elements into your dishes?
Chef Leung: I enjoy adapting to local contexts during collaborations. In Kuala Lumpur, I’ve drawn inspiration from regional ingredients—tropical fruits, herbs, and spices—that complement Cantonese techniques. Exploring local markets always sparks ideas, ensuring the dishes feel both rooted in tradition and connected to place.
With over three decades in the industry, how has your understanding of luxury in dining changed?
Chef Leung: Early in my career, luxury meant rare ingredients like abalone or premium seafood. Today, I see it differently. True luxury lies in artistry, seasonality, and the emotional connection created at the table—the memory a dish leaves behind.
Is there a particular dish or ingredient that has remained close to your heart throughout your career?
Chef Leung: Dried abalone has always been special to me. Its delicate texture and subtle flavor require skillful handling, and it has been part of many of my signature dishes, including the chilled abalone in this menu. For me, abalone symbolizes refinement and perseverance—qualities that mirror my own journey in the kitchen.
What continues to inspire you in the kitchen today?
Chef Leung: I’m inspired by the endless possibilities of seasonal ingredients and the energy of working with younger chefs. Guest feedback and the evolving dining scene also push me to keep Cantonese cuisine vibrant and forward-looking.
For young chefs aspiring to refine their skills in Cantonese fine dining, what values or lessons would you most want to pass on?
Chef Leung: Build your foundation first. Master wok control, seasoning, and classic techniques before experimenting. Stay humble, work hard, and be patient—success takes time and dedication. Preserve traditions, but don’t fear creativity. Above all, treat every dish as if it were the most important one you’ll ever cook.
As their philosophies intertwine, Chefs Leung and Keith present more than a menu—they offer a dialogue of cultures, traditions, and innovation, expressed through every dish. For diners, this four-hands dinner is not simply a meal, but a rare opportunity to experience the artistry of two chefs united by passion for Cantonese cuisine, each bringing his own story to the table.
For dining reservations and inquiries, please call +603 2786 2378 or here.
