Shanghai is the only hotel Chinese restaurant in Kuala Lumpur that specialises in exquisite Shanghainese cuisine. Guests can enjoy more than 100 authentic dishes originated from the Northern and Southern regions of Shanghai. Now sporting a more modern, sleek interior, the restaurant serves a sumptuous selection of Shanghainese Dim Sum and dishes for lunch and dinner.
For the Lunar New Year, Chef Wong and his team have specially curated set three set menus and a la carte menus that are available for lunch and dinner from 1 February until 2 March 2018, starting from RM288.80 per person. Please scroll down to the bottom for the full menus, with prices.
Toss to good fortune and wealth this year with Shanghai restaurant’s interesting variety of Yee Sang. The Yee Sang can be topped with delicacies such as abalone, jellyfish, salmon, lobster, geoduck, vegetarian ham or even fresh fruits, for a refreshing twist on this iconic Chinese New Year dish.
We had the Prosperity Yee Sang with salmon and fresh fruits, which looked stunningly exquisite. In Shanghai cooking, attractive presentation is important with ingredients being carefully cut and presented in a harmony of colours. The chef sure has mad skills, getting the fresh fruits so thinly sliced and arranged so artistically and intricate. The Yee Sang is served with a luscious homemade sauce which is Shanghai’s well-kept secret recipe.
Appetizers make up an important part of Shanghainese cuisine. We were served a Combination of eight Shanghainese cold and hot dishes, namely Sliced pig's ears with sesame oil, Flat glass noodles with peanut sauce, Duck served with Chef's special sauce, Chilled drunken chicken with Chinese rice wine, Eggplant with bean sauce and chilli paste, Japanese cucumber with minced garlic and soy sauce, Celery with dried bean curd and shredded mushrooms and Deep fried bean curd skin filled with shredded black mushroom.
Without a doubt, our favorite was the deceptively simple Japanese cucumber with minced garlic - so crunchy and refreshingly good. We would recommend that you have some of these after some of the heavier dishes. The Chilled drunken chicken was also excellent - deliciously smooth and tender. We also loved the crunchy texture of the pig's ear.
Eggplant with bean sauce and chilli paste and Deep fried bean curd skin filled with shredded black mushroom.
We were then treated to two pork dishes - the Braised Spanish pork with pine nuts and vegetables and Braised pig's trotter with sea moss. My vote goes to the Braised pork's trotter with sea moss, which had the just right amount of fat to meat ratio and a beautiful gelatinous skin. I could happily eat a few portions of this. Yum.
Perhaps the most famous Shanghainese dish of all, the Steamed Shanghainese meat dumplings aka xiao long bao at Shanghai Restaurant is always made with finesse, with its thin translucent skin and flavorful, juicy filling. A must-have!
We also had a trio of dim sum items - the Baked Royal Bridge biscuits, Steamed siew mai with mini abalone and Deep fried bean curd stuffed with French goose liver and truffle paste.
Baked Royal Bridge Biscuits - Crisp and flaky, filled with leeks, mushrooms and ham.
Lunar New Year Menu at Shanghai Restaurant
Opening times: Mon-Sat 12pm-2.30pm (lunch); 6.30pm - 10.30pm (dinner). Sun and PH 10.30am - 2.30pm.
Location: Shanghai Restaurant, First Floor, JW Marriott KL, 183 Jalan Bukit Bintang, 55100 Kuala Lumpur, Malaysia.
Tel: 03-2719 8288
GPS Coordinates: 3.147950, 101.713831
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Very pretty, the presentation of their yee sang. Not a fan of xiao long pao but I'd go for that braised pork anytime. Very cute little mantao by the side - I've that in my blogpost today, big slices, not so dainty.
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