INNOVATION in meals retains foodies and coming again for extra — a lesson that government Chinese language chef Wong Wing Yeuk has taken to coronary heart.
A Shanghainese native, Wong is conscious that whereas diners crave genuine meals, he should additionally consider concepts that maintain his dishes attention-grabbing and interesting to previous and new diners
“There are lots of locations that serve related Chinese language and Shanghainese-style dishes, so what makes one higher than one other?
“I hope to maintain dishes contemporary with out compromising on style, ” he mentioned.
Wong, who spearheads JW Marriott Kuala Lumpur’s Shanghai Restaurant, is pulling out all of the stops in his dishes for the Chinese language New 12 months menus.
The Shanghainese Lunar New 12 months classics can be found till Feb 8, for lunch and dinner.
One chew of Wong’s Prosperity Yee Sang and it was obvious that this was one of many dishes that had been given a brand new lease of life underneath his professional fingers.
Crowd-pleasers like contemporary salmon and fruits have been nonetheless included into the dish, which apparently had mustard within the home made sauce.
It helped to tone down the sweetness of the standard plum sauce and improve the flavours of the opposite parts.
Native fruits like jambu air added texture to the dish.
One other noteworthy dish was the Deep-fried Mandarin Fish with Shanghainese Candy and Bitter Sauce.
Though a fairly widespread dish in lots of Chinese language eating places, Wong’s addition of purple bell peppers, inexperienced peas and pine nuts was a pleasant contact because it gave the dish loads of crunch.
Whereas the sauce was a bit on the candy facet, the purple pepper helped to provide a bit of warmth.
Most individuals nowadays forgo the standard braised pig’s trotter dish for being too fatty and having a powerful style.
Right here, the Braised Spanish Pig’s Trotter with Sea Moss in Brown Sauce was tender and balanced in flavour.
The sauce had a pleasant umami flavour and the addition of lettuce gave the dish some freshness.
Diners can sit up for three specially-created menus along with Chinese language New 12 months.
Ranging from RM318 nett per individual, these menus embrace dishes comparable to Double-Boiled Superior Soup with Fish Maw, Dried Scallops, Cordyceps Flowers and Hen; Steamed Spanish Pork Ribs with Rice Powder and Spices Wrapped in Lotus Leaves and Sweetened Cordyceps Flowers with Snow Fungus.
Out there on the a la carte menu are dishes just like the Shanghainese Household Scorching Pot with Assorted Dried Seafood in Casserole; Deep-fried Bean Curd Full of French Goose Liver and Truffle Paste; and Deep-fried Crispy Glutinous Rice Cake with Yam.
SHANGHAI RESTAURANT, JW Marriott Kuala Lumpur, 183, Jalan Bukit Bintang, Kuala Lumpur. (Tel: 03-2719 8288). Enterprise hours: Midday to 2.30pm, 6.30pm to 10pm (Monday to Saturday); 10.30am to 2.30pm (Sunday and public holidays).
That is the author’s private commentary and never an endorsement by StarMetro.