SHANGHAI @ JW MARRIOTT KUALA LUMPUR: EXQUISITE SHANGHAINESE DISHES FOR CHINESE NEW YEAR

There isn’t that many Shanghainese restaurants in town – Shanghai at the JW Marriott Hotel Kuala Lumpur is truly one of the very rare ones.

Stunning Golden Rooster at the entrance!

Long hailed as the preferred venue for classic Shanghainese cuisine in KL, Executive Chinese Chef Wong Wing Yeuk’s creations here command a strong following among fans of this cuisine.

A true-blue Shanghainese, Executive Chef Wong has helmed the kitchen of Shanghai since it started, about 20 years ago.  As far as classic Shanghainese cuisine is concerned, Chef Wong is a maestro crafting authentic dishes from the northern and southern regions of Shanghai.  We were invited to taste some of the special dishes picked from the array of festive menus crafted for the celebrations ahead.

We started off with a healthy fruity Yee Sang featuring a fine mixture of fresh fruits.  The light tangy dressing had hints of wasabi in it, for that extra little kick.

Fresh Fruits Yee Sang

 

The black garlic has many health benefits and it’s now very popular with many chefs.  Among other things, it’s rich in antioxidants and is reputed to lower cholesterol.  Chef Wong used this in his double-boiled soup with superior fish maw, dried scallops, bamboo pith, black chicken and cordyceps flowers.  The result was a soup that’s nutritious and comforting and perfect for my weakened sinuses due to a recent bout of flu.

Double-boiled Superior Fish Maw, Black Garlic, Black Chicken & Cordyceps Flowers Soup

 

Codfish has always been one of my favourite fish and at Shanghai, Chef Wong only needed to enhance the fresh tasty fish by pan-frying it lightly and then douse it with just a touch of brandy.  The only garnish necessary was a small tuft of fried ginger.  The subtle brandy flavour was just perfect – I wished that piece of codfish had been bigger.  This signature dish is so popular that it’s on their a la carte menu too.

Pan-fried Cod with a touch of Brandy

I couldn’t quite believe that the noodles served next were freshly hand-made by Chef Wong.  The texture was amazing – silky smooth, perfectly al dente and cooked in a rich tasty broth simmered from chicken, ham and lean pork.  Fresh prawns, scallops and mushrooms were the co-stars in this delightful plate of Shanghainese noodles.

Shanghainese Noodles with Black Truffle Paste

What’s Shanghainese cuisine without the Xiao Loong Pau, right?  Needless to say, this is definitely one item that must be ordered here.  It’s superbly crafted –lots of piping hot ultra-flavourful soup and minced meat encased in a dumpling with thin delicate skin!

Steamed Shanghainese Meat Dumpling (Xiao Loong Pau)

There could be better desserts in the repertoire but since it’s Chinese New Year season, we tried the pan-fried glutinous rice cake (Shanghainese “nian gao”) coated with sesame seeds.  The rice cake wasn’t too sweet and had a nice chewy bite.  To complement this, the chilled cream of sago with mango and pomelo was a decent choice.

Pan-fried Glutinous Rice Cake with Sesame Seeds

Chilled Cream of Sago with Mango & Pomelo

 

The Chinese New Year set menus and a la carte offerings are available through February 11, 2017. Starting from MYR 238 nett per person, these menus are perfect for large gatherings and reunions.

For reservations and enquiries, kindly contact Shanghai at +60 3 2719 8288 or email shanghai@ytlhotels.com.my.

 

 

SHANGHAI RESTAURANT (上海苏浙苑)
1st Floor, JW Marriott Hotel Kuala Lumpur
183 Jalan Bukit Bintang
55100 Kuala Lumpur
Tel: +603-2715 9000

Open: Monday to Saturday for lunch from 12.00 pm to 2.30 pm & for dinner from 6.30pm to 10.30pm. On Sundays & Public Holidays, it is open for lunch from 10.30am to 2.30pm.

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