The newly revamped Shanghai Restaurant at JW Marriott Hotel Kuala Lumpur re-opened just in time to welcome you to dine with classic Shanghai delicacies this Lunar New Year, in a fresh new, exquisite dining settings.
Led by Executive Chef Wong Wing Yuet, who is dedicated to serving only the best and most authentic dishes from his native city, Shanghai Restaurant poise to satisfy your discerning taste bud this festive season with exclusive yee sang, set menu and ala-carte specialities.
Chef Wong and his team has crafted three CNY set menu, starting from RM288.80 per person. Perfect for reunions and corporate gathering to usher in good luck, good health, prosperity and joy in the Year of the Dog.
Prosperity Yee Sang with Salmon & Fruits
Toss to good fortune and wealth with Shanghai Restaurant’s interesting variety of Yee Sang this year. From Lobster Yee Sang to Geoduck Yee San, Sliced Abalone Yee Sang, Baby Abalone Yee Sang. Fresh Food Yee Sang, Salmon Yee Sang, Vegetarian Ham Yee Sang – whether you want to add some luxury touch to your Yee Sang, or gives a refreshing twist to this colours and texture loaded dish, JW Marriott CNY Menu has them all.
Combination of Eight Shanghainese Cold and Hot Dishes:
Available on the Chef’s Specialities are delectable creations to be savoured, and combination of Eight Shanghainese Cold and Hot dishes are must try. Sliced Pig’s Ears with Sesame Oil, Flat Glass Noodles with Peanut Sauce, Eggplant with Bean Sauce and Chilli Paste, Celery with Dried Bean Curd and Shredded Mushrooms, and more, you probably can’t get these unique dishes easily in a normal restaurant.
Sliced Pig’s Ears with Sesame Oil
Chilled Drunken Chicken in Chinese Rice Wine
An appetizer that is meant to be eaten cold, with Chinese Rice Wine as the major ingredient. Clean in taste but very comforting. Succulent meat, extra smooth skin, every piece of chicken is delicately enhanced with flavours of rice wine. Summerkid’s favourite.
Flat Glass Noodles with Peanut Sauce
First time having flat, wide glass noodles coated in rich, creamy peanut butter dressing. Not love at the first bite but definitely an interesting try.
Eggplant with Bean Sauce and Chilli Paste
Japanese Cucumber with Minced Garlic and Soya Sauce
Celery with Dried Bean Curd and Shredded Mushrooms
Deep Fried Bean Curd Skin filled with Shredded Black Mushrooms
It is chewy, it is crispy, but not oily at all. Shredded black mushroom layered in between double up the flavours and textures just nice. Like an addictive snack. Recommended.
Duck served with Chef’s Special Sauce
Other than the high recommended 8 cold dishes, diners can also enjoy hot ala-carte selections such as Steamed Chicken with Chinese Herbs, Wolfberries and Red Dates, Shanghainese Family Hot Pot with Assorted Dried Seafood, Braised Wild Mediterranean Red Prawn in Brown Sauce, Braised Abalone with Superior Fish Maw, Dried Scallop and Mushroom in Casserole, Deep-Fried Bean Curd stuffed with French Goose Liver and Truffle Paste, Steamed Siew Mai with Abalone and Deep-fried Crispy Glutinous Rice Cake with Yam.
Braised Spanish Pork with Pine Nuts and Vegetable
Braised Spanish Pork with Pine Nuts and Vegetable – an all-time-favourite started with a earthy, creamy pine nut base that incorporates creative touch from chef, then layered with neatly cut square pork belly which braised till soft and moist, flavourful, laced with gelatinous goodness. Talk about staying fit and gym? Hey not now.
(Anti-clockwise) Steamed Siew Mai with Abalone, Baked Royal Bridge Biscuit, Deep Fried Bean Curd stuffed with French Goose Liver and Truffle Paste
Dim sum trio that combines both traditional flavours and modern fusion. Steamed siew mai needs no further introduction, but on a luscious version this Chinese New Year with abalone topping on it.
The round shape deep fried bean curd surprised us with French goose liver and truffle paste stuffing as we bite, adding premium touch to this ping pong ball size morsel.
Our favourite goes to the Baked Royal Bridge Biscuit, a type of traditional Shanghainese street delight that might be ordinary in look, but big in flavours. Flaky outer crust with layers, generously filled with chopped scallion and pork meat. Sesame seeds dotted all over the biscuit’s surface clocks certainly play a part in enhancing the overall flavours with beautiful toasted, earthy aroma.
Braised Pig Trotters with Sea Moss 發財元蹄 RM88/half, RM168/full
Timeless favourite that we will hardly say no to. Pork trotters slowly braised till the meat is moist, fork tender, fats rendering into the sauce to create flavourful, thick and glistening finish, laced with subtle spices. White rice to go with – the best companion.
Steamed Shanghainese Meat Dumpling
Last but not least, Shanghainese Dumpling placed in a mini bamboo steaming basket! So adorable that it instantly adds charms to this soup-filled pao. Take a small bite and slurp out the gelatinuous-rich broth. Then top some shredded ginger, vinegar and soy sauce over according to your liking and finish the whole dumpling in one mouthful for satisfying xiao long bao eating experience.
These are just few of the highlighted dishes. Visit and check out more this Chinese New Year at JW Marriott Kuala Lumpur. For reservations and enquiries, please call +60 3 2719 8288 or email firstname.lastname@example.org
JW Marriott Hotel Kuala Lumpur
183, Bukit Bintang Street,
Bukit Bintang, 55100 Kuala Lumpur, Malaysia
CNY Set Menu details;
Date: 1 February – 2 March 2018
(LUNCH, MON – SAT) 12noon – 2.30PM,
(LUNCH, SUN, PH) 10.30AM – 2.30PM,
(DINNER) 6.30PM – 10.30PM