Recently, several chefs from The Eton Hotel Shanghai came over to One World Hotel to showcase authentic Shanghainese dishes for a limited 10 days only. The most attractive dish of all had to go to the Braised Whole Eel with Soya Sauce. The flesh was soft and flavourful but the taste was plain.
Above: Braised Whole Eel with Soya Sauce
Above: Traditional Guzheng music playing in the background
The first dish was Three Shanghai Style Appetizer, consisted of Deep Fried Prawn Shanghai Style, Spicy Pomfret and Preserved Bean Curd with Black Fungus.
Above: Preserved Bean Curd with Black Fungus
The safest appetizer among of three was Spicy Pomfret.
Above: Spicy Pomfret - RECOMMENDED
Above: Deep Fried Prawn Shanghai Style
We were served Hot and Sour Soup Shanghai Style, a thick and smooth broth of black fungus, mushroom, ginger and egg white that was sour and strong with ginger flavour.
Above: Hot and Sour Soup Shanghai Style
Next was the Sauteed Shredded Beef with Pepper which was extremely soft, almost like the texture of bean curd when placed on the palate. Taste this and you won't know it's beef, trust me.
Above: Sauteed Shredded Beef with Pepper - RECOMMENDED
The Braised Chicken with Potato, simply yet delicious to go with a bowl of white rice. The chicken meat was tender and smooth but the potatoes were really the star for absorbing the gorgeous flavours of the gravy within. However, I found the gravy tasteless and plain.
Above: Braised Chicken with Potato
Vegetable - Sauteed Scallop with ‘Bok Choy’ and Mushroom. This was nicely presented with huge scallops, juicy mushrooms and sweet vegetables. Nothing to shout about, just refer to the picture.
Above: Sauteed Scallop with ‘Bok Choy’ and Mushroom
The Steamed Vegetable Dumpling was generously packed with vegetables that gave it a nice crunch when bitten into. Thumbs up!
Above: Steamed Vegetable Dumpling - RECOMMENDED
Above: Bonus – Kwai Fa Gou (Osmanthus cake)
Finally for something sweet, we had the Eight Treasures Congee that consisted of red dates, rice, lotus seed, mung beans and kei chi among others. Served cold, I found this very different from the typical desserts due to the presence of rice in it. It was not overly sweet but rather heavy as a dessert dish.
Above: Eight Treasures Congee
Above: Platter of fruits
The four chefs hailing from Shanghai: Chef Terry Yu Ning (sous chef), Chef Fanny Le Fei (chef de partie), Chef Lion Yu Sheng (wok 1) and Chef Navy Yang Tian Hai (steamer 1) from The Eton Hotel Shanghai.
Above: The Shanghai Chefs
These Halal Shanghainese set menus are priced from RM380++ per table of 4 as well as ala carte menu are available for lunch and dinner.
Above: Zuan Yuan, One World Hotel
Zuan Yuan Chinese Restaurant
One World Hotel
47800 Petaling Jaya,
Phone: +603 7681 1159
Business Hours: Daily Lunch (12.00 noon to 2.30 pm) & Dinner (6.30 pm to 10.30 pm)