Shanghai @ JW Marriott KL is one of those places that have been around for long enough to make a name for themselves (and several awards) as a purveyor of authentic Shanghainese cuisine in Kuala Lumpur. For the Lunar New Year, they’ve got a slew of classic delights, prepped by Executive Chinese Chef Wong Wing Yuek, who is determined to show to KL-ites just what his native city has to offer.

Kicking off the feast is their signature Yee Sang, beautifully presented in an array of bright, vivid colours. Unlike most other establishments, Shanghai uses fresh fruits to accompany a choice of abalone, jellyfish, salmon, lobster and geoduck, lending the dish a fruity, sweet tang that is well balanced and refreshing. Binding everything together is Shanghai’s luscious homemade sauce (it’s so popular that they sell these in small bottles that you can take home to use in your own cooking! 🙂

There are three set menus to choose from, perfect for reunions and corporate gatherings. We got to sample some of the dishes available. This was just a small taste of the variety they have to offer, but the meal was already very filling!

For appetisers: 

• Sliced pig’s ear with sesame oil
• flat glass noodle with peanut sauce
• duck served with chef’s special sauce
• chilled drunken chicken in rice wine
• eggplant with bean sauce and chill paste
• Japanese cucumber with minced garlic and soy sauce
• celery with dried bean curd and shredded mushrooms
• deep fried bean curd skin filled with shredded black mushrooms

Shanghainese food is notably richer and more pungent, utilising strong accompaniments like chili paste and bean sauce to complement the natural flavours of the ingredients. My favourites were the chilled drunken chicken, as the meat was tender and had soaked in the heady flavours of the rice wine. Some of the dishes were served cold, like the sliced pig’s ears, but the gelatinous, cartilage-like texture was nice to chew on and whet the appetite.

Beautiful slab of pork with melt-in-the-mouth layers of fat, and a fluffy bun to sop up the savoury sauce.

Trio of Baked royal bridge biscuit, steamed siew mai with abalone and deep fried bean curd stuffed with French goose liver and truffle paste. The latter impressed with its buttery, fatty flavour and earthiness. Siew mai was exquisite as well.

Last but not least, Shanghai’s famous siew loong bao, or meat dumpling, served in a bamboo steamer. With smoke still wafting, I lifted the delicate package, marveling at its thin, translucent skin, and gently poked a hole for the piping hot broth to flood the soup spoon. It was lip smackingly good, as was the silky wrapper and juicy meat.

Set menus start from RM288.80 per pax. Other offerings include specialties such as your  Braised Superior Fish Maw Soup with Sea Cucumber, Bird’s Nest, Mushrooms and Shredded Chicken, Steamed Cod stuffed with Chinese Ham served with Honey and Supreme Stock Paste, Stir-fried Succulent Prawns with Sweet and Sour and Mustard Pastes, and Traditional Rice with Chinese Waxed Meat and Vegetable in Casserole. Meanwhile, 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 and Deep-fried Crispy Glutinous Rice Cake with Yam are also available.

Shanghai’s specially curated Lunar New Year set and a la carte menus are available for lunch and dinner from 1 February until 2 March 2018.

For reservations, call +60 3 2719 8288 or email shanghai@ytlhotels.com.my.

SHANGHAI

JW Marriott Kuala Lumpur, 183, Jalan Bukit Bintang, Kuala Lumpur.

Lunch: 12pm – 230pm (Mon- Sat), 10.30Aam – 2.30pm (Sun- public holiday)

Dinner: 6.30PM – 10.30PM

• *I was invited to this review session as a member of the media. Views here are entirely my own.
• *Photos not watermarked courtesy of Shanghai & JW Marriott KL