One of the star dishes of the night, deep fried bean curd with prawns paste and Foie Gras. This was special. The chef told us that the usages of foie gras because most people loves it. He infused the popular ingredient into this dish. This could be ordinary but with foie gras, this dish turned to extraordinary. Crunchy on the outer layer but soft on the inside, a must try for foie gras lover.
The steamed lotus root roll with glutinous rice came with a very nice presentation. Don’t you think so?
This was another star. “Cheong Fun” with duck meat. I had “cheong fun” with “you tiao” in dim sum restaurants in Sydney but for duck meat, it was my first. Surprisingly, it was crunchy when I took the first bite. Good stuff!
The dinner ended with a special dessert. It was the steamed whole orange with papaya and Chinese white fungus. Again, I stressed that I loved the creativity of the food there. This is another must try dish in Shanghai. Trust me, it was good.
The chef then came and joined us after the dinner and I enjoyed chatting with him. The chinese chef, Mr. Wong Wing Yei who is an authentic Shanghai-nese who perfected his culinary arts in Hong Kong. He has been around with Shanghai since day one. As the conversations deepen, he told us about his admiration and his love for Malaysia. Thus, he loved “bak kut teh” and he had ventured to places for his cravings. He also stressed that he loved to create new dishes with the Shanghai flavours in the dish.
It was an enjoyable evening indeed and the food in Shanghai was a memorable one. If one asked me on where is the most authentic Shanghai origin food, it should be Shanghai by JW Marriot Kuala Lumpur.
Thanks for reading.
Shanghai, JW Marriott Hotel Kuala Lumpur Address:
Sun and Public Holidays – 10.30am to 2.30pm; 6.30pm to 10.30pm