New Delhi, October 13, 2017: Jumeirah Himalayas Hotel Shanghai has been awarded a coveted 1 Michelin star.
Michelin Stars are hallmarks of fine dining quality and awarded to restaurants in recognition of the high quality of its cooking. This year’s 2018 Michelin Guide Shanghai was launched at the hotel and chefs had the challenge of preparing a special meal for the Michelin Guide cocktail party.
Staying true to their creative flair, the team prepared Shanghainese cuisine, a distinctive trait it has maintained since its opening. Without altering traditional flavours, the team cleverly used Western food ingredients and cooking techniques to showcase the flavours of Shanghai in a new light.
Every autumn, crab is always the most popular dish and is key inspiration for Executive Chinese Chef Frank Hu. In a twist on the classic dish Chef Hu used a traditional Chinese spring roll wrapping, pinched it into a small pocket, deep-fried it and filled it with sautéed fresh shrimp mixed with crab meat.
Another exquisite dish was the poached chicken roll with sliced cucumber, a popular staple among the Shanghainese. Skilfully applying Western cooking techniques, Chef Hu has succeeded in giving this dish a new lease of life.
The clever use of Western food ingredients is another major feature of the restaurant. One of the Chef’s recommended dishes, the Braised Beef Cheek with Black Truffle is a winning example. After steaming, stewing, and frying the ingredients, the flavours are further accentuated by a carefully prepared sauce, resulting in a dish that is presented perfectly, which has become a core component of Shanghainese cuisine.
