Steven Yang

Executive Chef of Shanghai Marriott Hotel

Perfectly situated in the core of the hustling and bustling Shanghai city, Shanghai Marriott Hotel City Centre holds a superb five stars when it comes to location, service, facilities and comfort. However, if one is not staying in the hotel as a guest, they should still definitely find time to dine in it’s Man Ho Chinese restaurant, a beautiful Chinese restaurant serving authentic Shanghainese cuisine.

EZ had a rare opportunity to chat with Executive Chef, Steven Yang, who specializes in Chinese cuisine. From the conversation, it is obvious that Steven is not only talented but passionate about his cooking especially when he described the restaurant’s three signature Shanghai dishes with pride.

First to be presented was the ever popular Shanghai drunken pigeon. This ‘Preserved Pigeon with Huadiao Wine’ dish is marinated with high quality rice wine above ten years of age together with specially selected herbs and spices for at least three days before carefully sliced and decorated into the shape of a flying pigeon. Customers are guaranteed to fall in love with the flavorful and tastiness of this exquisite dish with one bite.

想在高尚豪华且舒适的餐厅里，品尝优质的上海菜色，位于市中心的上海雅居乐万豪酒店里的万豪中餐厅是绝佳的选择。Steven Yang 杨之蔚是个对食材用料十分用心的主厨。万豪中餐厅三道最特色的上海菜式为：花雕醉乳鸽 (preserved pigeon with huadiao wine)、香槽蛋白虎虾球 (fragrant grained tiger prawn with egg white)、大闸蟹粉葱油拌面 (onion oil noodles with hairy crab meat)。

花雕醉乳鸽 这一道美食呈现美观。乳鸽均衡切片陈列成孔雀形。嫩肉里的浓郁酒香是用上了十年以上的陈年花雕酒，加入各种香料、冰糖、话梅，把乳鸽浸泡上了三天以上才入味的。

The next dish incorporates sea catched big tiger prawns imported from other countries. On the menu, the dish is known as the Fragrant Grained Tiger Prawn with Egg White. Customers have praised this dish’s unique presentation because it looks like an art piece. The fresh tiger prawns are precisely cut into the shape of butterflies and served with a special sauce that has a touch of egg white. A first class dish indeed.

再有，香槽蛋白虎虾球的虎虾都是新鲜空运的。每只虎虾都在半斤以上。淋上虎虾的汁是上海特色的槽卤，也就是用香糟独家调制出来的一种调味汁。香槽卤，掺和着稀疏的蛋白，加在去壳的大虎虾，肉质韧劲十足，味道鲜美。

Nothing concludes a good night out in Shanghai than settling with a nice bowl of noodles. The last dish might look rather plain and simple, but do not let that fool you for the taste says otherwise. Served was a white bowl of noodles topped with some greens and the other was a black bowl of reddish sauce with green peas. A classic case of ‘appearance can be deceptive’, this Onion Oil Noodle with Hairy Crab Meat is not only complicated to prepare but it is also a seasonal menu item which is only available during the hairy crab season. The secret recipe sauce is made up of a perfect balance of hairy crab meat from a male crab and a female crab. Noodles are hand-pulled to perfection and when these two components are delicately combined, it takes on a heavenly taste which no other dish can duplicate.

大闸蟹粉葱油拌面的制作过程是一种艺术。先是制作大闸蟹粉，全全是手工制作。大闸蟹必需是公的和母的各对半数量，拨出蟹肉炒熟制成特别的酱汁。酱汁再用来拌葱油面。大闸蟹要逢季节才有，这道美食制作不易，十分经典，到了上海就别要忘了试试了!