Chinese Palace Restaurant 中华饭店 in Federal Territory of Kuala Lumpur

"We came with a group of friends from Hong Kong who wanted to try Cantonese cuisine in Malaysia, and they were really pleased with both the taste and service. The dishes here are quite authentic and close to what they’re used to in Hong Kong. Compared to Grand Harbour, we found that Chinese Palace’s dishes are less oily and salty, so we didn’t feel overly stuffed after the meal. The Iberico grilled pork ribs are highly recommended though it was the last dish to arrive and we waited quite a while for it. Service was excellent; the staff were friendly and attentive."

"This is our second visit and we were once again extremely impressed. The restaurant’s ambience is elegant and comfortable, and the service is attentive and warm. Every dish served was well-presented and made us look forward to the next. 1) Crispy Beancurd with Garlic & Chili (RM18) Perfectly golden and crispy on the outside, while remaining soft and moist on the inside. The aroma of the tofu and the crunch blend beautifully. A must-order starter every time — appetising and great with rice! 2) Sichuan Mouth-Watering Shredded Chicken (RM33) A visually stunning dish with vibrant colours and tender, well-marinated chicken. The flavour leans towards fragrant spicy with a hint of Sichuan pepper, but not overpowering. Great as a cold appetizer; worth trying once, especially for those who love a photogenic dish. 3) Foie Gras Prawn Toast (RM8/pc) Crispy toast paired with bouncy shrimp and foie gras for a rich, layered bite. Price is reasonable. Personally not a huge fan of foie gras, but those who enjoy it may find this worth ordering. 4) Golden Salted Egg Prawns & Wasabi Prawns (RM68/portion) A VIP recommendation! The prawns are very fresh, fully shelled, and generously sized — each bite is pure prawn meat coated in flavourful sauce without feeling heavy. Convenient for both adults and kids since there’s no peeling required. A great sharing dish! 5) Spicy “Red Cloak” Fried Chicken (RM48) Large and juicy chicken chunks with a unique chili aroma . Not overly spicy, but the fragrance and mild numbness balance very well. Tender, flavourful, and highly addictive! 6) Tea-Smoked Free-Range Chicken (RM68) Our MVP of the day! The smoky tea aroma was spot-on — rich but not oily. Every bite was savoury, fragrant and satisfying. Definitely in my Top 3 must-order dishes here. 7) Sweet & Sour Pineapple Pork (RM76) The sweet-sour balance was just right . The pineapple’s freshness and the tender pork paired so well together. Kids loved it — extremely appetising and perfect with rice! 8)Signature Hokkien Mee (RM76) Looks simple at first glance, but the flavour is outstanding. Every strand of noodle is infused with the richness of the wok and broth. Smooth texture, deep flavour, and you can really taste the chef’s skill and heat control. My personal champion noodle dish! Desserts A good variety to choose from. Each one was pleasantly sweet without being too heavy — the perfect finishing touch to the meal. Hard to go wrong with any choice! Overall: Still very satisfied on our second visit — food, ambience and service are consistently excellent. Definitely a place we will return to again!"

"Came here for the Chinese New Year set menu today. The food was really good and the portions were quite generous for the price. The Yee Sang was fresh and the overall atmosphere was very festive and perfect for a family gathering."

"Ordered 3 dishes and 2 deserts, all are nice. The ladyfinger chicken is something that I have tried for the very first time. Not only it's pretty, it's tasty n very appetizing. Fried pigeon is crispy skinned n juicy meat. The head crispy enough to eat like a cracker. Looks like a very old building that is nicely decorated into a restoran. Service also good. The next table ordered a claypot rice which smelled so so good. Next time must try. And then... Another table had Lou Yu sheng. But very interesting is that instead of fish, they use jelly fish. And instead of different colored raddish slices，they use various vege n fruits slices like mango, guava, cucumber, jumbu, green papaya, carrot, green n purple lettuces etx... Why didn't I think of that.... Next mth I will try to make at home"

"Zhonghua Restaurant – the decor, the food, the ambiance – all so authentic and elegant, it felt like stepping back into Guangzhou. Cantonese cuisine is one of my favorites, and having a meal, tea, and conversation with friends here was simply wonderful. I give it a perfect score. It's also great for business banquets."

"Had a wonderful dining experience at Chinese Palace, Kuala Lumpur, beautifully located in a heritage building dating back to 1923. The restaurant blends classic elegance with a comfortable, refined ambience where perfect for family gatherings and business dinners. The food was delicious and superb, showcasing refined Chinese cuisine under the expertise of Chef Frankie Woo. Every dish was well-executed, balanced in flavour, and thoughtfully presented, reflecting both tradition and culinary finesse. Service was attentive and professional, and the overall dining experience felt premium yet welcoming. Truly a place where heritage, atmosphere, and outstanding food come together seamlessly. Highly recommended for anyone looking for quality Chinese dining in KL."

"Been wanting to try this place for sometime finally got someone to come eat with me so we could order more to try. I made a reservation and I do strongly recommend as well because there were people who walked in and got rejected. When I made booking was told the place was full but they added another small table to accommodate us, but when we arrived, they managed to give us a proper normal table. Quite a variety of items in the menu, some items do sound a little similar to one another. Tried to pick a few of our favourites and then some just by looking at the Chef's recommendation. In general I loved all the dishes which contained prawns, not that I am a prawn lover to a certain extent, the prawns here were really plump and fresh. So dishes like the har kaw, mango prawn dumplings, and the prawn with crispy rice rolls were good. The latter was pretty good cause of the additional crunch on the rice roll. Garlic spicy beancurd was not bad, the homemade fish ball was just average, a Chef's recommendation but didn't really impress. Lava buns was hot, the filling was slightly on the thicker side. Had a taste which was slightly weird couldn't figure out what it was. Crispy yam puffs and egg tarts were okay, decent but not fantastic. For me the highlight was probably the steamed loh mai kai, very old school taste and only available on weekends which I strongly recommend. The char siew puffs were also quite flaky and the char siew pretty well made. The staff here were quite friendly, especially the Chinese aunties. They were walking around checking on our well being and also came to recommend us desserts. Told us to try the musang king pudding which we ordered, could see the strands from the durian flesh to indicate it's the real thing. Tasted okay but failed to impress as the taste wasn't strong enough. Overall not a bad meal, if anyone wants a recommendation of good dim sum in the city would definitely recommend this, but I also advise making reservations to avoid disappointment. Bill was probably slightly expensive but I thought it's pretty much considered standard restaurant prices."

"Much had been said about Chinese Palace and I finally had the chance to visit and tried their CNY menu. Firstly we were led to a private room. The yee sang was very tasty, the ingredients were fresh and they added lots of lettuce as well. In the set menu, we had steamed grouper (very good), cheese prawns (not the best), fish maw soup (excellent), braised pork leg (fantastic), steamed glutinous rice with waxed meat (the goose liver sausage practically melted in my mouth!), and desserts of peach gum and fried ninko (too oily for me). Service was great and attentive. Would love to be back for their dim sum menu."