Authentic Shanghai flavours for festive feast
DRAGONFAMILIARITY can be a comfort, bringing with it a sense of nostalgia and emphasising cultural significance.

This is something Shanghai Restaurant at JW Marriott Kuala Lumpur skilfully incorporates into its dining experience.

With meticulous attention to detail, executive Chinese chef Wong Wing Yeuk captures the authentic flavours of Shanghai cuisine for a memorable Chinese New Year (CNY) feast.

(From left) Chefs Kok Sok Wah, Chan Chee Hoong and Chan Chee Wai with their special Lunar New Year dishes at Shanghai Restaurant, which has earned a spot on the Michelin Selected list.

On the menu are cult favourites that diners can look forward to, as well as several innovative dishes that keep things fresh.

The restaurant recently earned a coveted spot on the prestigious Michelin Selected 2024 list, alongside other distinguished establishments in Kuala Lumpur and Penang.

Prosperity Flower Fish boasts texture and a fresh take thanks to fresh tomato, green pea and pine nut. — Photos: SAMUEL ONG/The Star

The Shanghainese Lunar New Year classics are available until Feb 24 for lunch and dinner.

Tossing to good fortunes, Shanghainese Yee Sang with luscious homemade sauce and black truffle is an indulgent start.

The homemade sauce, a combination of sweet and tangy elements, adds a rich and delectable coating to the fresh fruits and vegetables.

the Shanghainese Yee Sang with luscious homemade sauce and black truffle was an indulgent start. — SAMUEL ONG/The Star

Truffle shavings add a slight earthy aroma and flavour to complement the sweet and savoury elements of the dish.

Other yee sang variations come with a variety of delicacies such as lobster, abalone, jellyfish, salmon and even fresh fruits for a refreshing twist on tradition.

Vegetarians will also not miss out on this CNY staple, as they can enjoy yee sang made with vegetarian ham.

Another noteworthy dish is Prosperity Flower Fish with sweet and sour sauce.

Lunar New Year media preview at Shanghai restaurant, a Michelin Selected restaurant. — SAMUEL ONG/The Star

Although a pretty common dish in many Chinese restaurants, Wong’s addition of fresh tomato, green pea and pine nut is a nice touch to give the dish plenty of crunch.

If you like sweet and sour, this is just right in its balance of flavours.

Deep-fried Bean Curd stuffed with French Goose Liver and Truffle Paste is a firm favourite.

The overall dish may look simple, but a lot of work goes into making it.

The tofu skin itself has a satisfying crunch yet retains a soft and absorbent texture, allowing it to soak up the flavours of the other ingredients.

Inside is a combination of prawn meat, goose liver and truffle paste, making for a slightly sweet and gamey taste.

Other dishes to look forward to include Sautéed Prawn with Long Jin tea leaves and Braised Zhejiang Spare Rib.

The spare ribs, in particular, have a good ratio of fat and meat, making it tender with some chew for a nice mouthfeel.

Diners can look forward to three specially created menus in conjunction with CNY starting from RM288nett per person.

Dishes on offer include Double-Boiled Superior Fish Maw Soup with Dried Scallops, Chicken and Ham, Deep-Fried Mandarin Fish with Sweet and Sour Sauce and Braised Spanish Pig’s Trotter with Sea Moss.

There is also an a la carte menu that includes dishes such as deep-fried bean curd and crispy glutinous rice cake with yam.

SHANGHAI RESTAURANT, JW Marriott Kuala Lumpur, 183, Jalan Bukit Bintang, Kuala Lumpur. (Tel: 03-2719 8288). Business hours: Noon to 2.30pm, 6pm to 10pm (Tuesday to Saturday); 10.30am to 2.30pm (Sunday and public holidays). Non-halal.

This is the writer’s personal observation and is not an endorsement by StarMetro.
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FAMILIARITY can be a comfort, bringing with it a sense of nostalgia and emphasising cultural significance.