Time flies when you’ve been a long-standing name in the culinary industry here in Kuala Lumpur. It’s been 20 years now that Shanghai Restaurant has been on the scene, located in JW Marriott Kuala Lumpur which opened in 1997. Shanghai Restaurant is known for hosting special family occasions and Chinese New Year reunion dinners, and now, the establishment is celebrating a momentous occasion of its own: its 20th anniversary.
Marking the occasion, Executive Chef Wong Wing Yeuk and his team have taken the time to create a collection of celebration menus available for a limited time only. These menus highlight some of the diners’ favourites over the two decades of Shanghai Restaurant’s success, which include the famous Xiao Long Bao steamed meat dumplings, traditional Zheng Jiang ham, baked Royal Bridge biscuits, and braised Spanish dong po pork in Chinese rice wine.
But if there’s one highlight you have to try, it’s the seasonal hairy crabs flown in fresh from Shanghai. These hairy crabs are distinguished by their white shiny bellies polished by the lakebed, along with features like golden hair and sharp claws. The crab eggs are first laid in the Chang Jiang river and once the crabs are able to walk, they migrate to Lake Tai where the quality and temperature of the water create the perfect environment to grow and thrive. But to us diners, the delicacy is one much-awaited for its comeback annually in Autumn. Coupled with an ambience exuding modern Chinese glamour, the culinary event makes for excellent plans in wow-ing clients, or simply as a weekend treat some special people.
Shanghai Restaurant’s 20th anniversary celebration menus are available until 21 December 2019 is priced from MYR150 nett per person. The restaurant is open for lunch from Monday to Saturday from 12pm to 2.30pm and Sundays and public holidays from 10.30am to 2.30pm. Dinner is served from 6.30pm to 10.30pm daily.