Lamian promo

Lamian promo

IT'S not every day, one gets the chance to savour la mian and authentic Shaanxi dishes.

To enjoy an exclusive la mian (hand-pulled noodles) menu and taste authentic Shaanxi dishes, make a date with guest chef Wang Quan from Shangri-La Hotel, Xi’an in China as he tantalises diners’ taste buds with his creations. 

Wang, who started his career at Bell Tower Hotel, Xi’an in 1989, is well-versed with Shaanxi, Cantonese and Sichuan cooking.

In 1998, Wang moved on to work with Shangri-La Golden Flower Hotel, Xi’an, and continued his culinary journey at Shangri-La Hotel, Xi’an in 2008.

The secret to making great tasting la mian?

“The ratio of flour and water is important as well as the moisture content of the flour,” said the chef after demonstrating his skill in pulling noodles, leaving guests in awe as he deftly kneaded and pulled the dough.

Good things come to those who wait as the noodles are made à la minute.

“We do not pre-make the noodles as the texture changes with time. It is best enjoyed fresh out of the kitchen. That is the speciality of Chinese cuisine,” said Wang who has more than 20 years of experience in the Chinese kitchen.

The La Mian menu has eight dishes from Xi’an.

The Lobster Sour Noodle Soup (RM252) evoked excitement from seafood lovers when it was served.

“Sour soup is common in North China as we use vinegar and it is quite healthy,” said Wang.

The Hand-Pulled Noodles with Braised Beef Soup (RM160) had us preoccupied for awhile as it was tasty.

As for the Sliced Noodles with Braised Lamb Gravy (RM160), the chef toned down the spiciness as the original version in China is said to be a fiery affair.

Wang said the Dry Noodles with Tomato and Eggs (RM38) is a dish he grew up with.

“It is suitable for people of all ages. Children can enjoy it too as it is not spicy. Red tomatoes add colour to the dish.”

My personal favourite and the chef’s too is the Spicy Biang Biang Noodles (RM38), apparently named such for the sound created when chefs pull and slap the dough onto the table. Adding chillies gives a flavourful kick to the thick, chewy noodles.

“Biang Biang noodles, also called you po mian, is a type of traditional noodle in the North and showcases our uniqueness.

“Hot oil is poured onto the noodles and that brings out the chilli and garlic flavours,” he said.

Other choices in the menu are Spicy Chicken Noodles Soup (RM38), Shaanxi Style Hand-made Noodles with Beef and Chilli Oil (RM78), and Assorted Seafood Noodle Soup (RM68). The promotion ends tomorrow.

Wang said he has observed the shift of preference among diners.

“Previously, customers asked for strong flavours but with awareness on healthy eating, diners now want milder flavours.”

For details, visit www.shangri-la-specials.com.

SHANG PALACE

Shangri-La Hotel Kuala Lumpur, 11, Jalan Sultan Ismail, Kuala Lumpur. 

Tel: 03-2074 3900

Business hours: Noon to 2.30pm (Monday to Saturday), 10.30am to 2.30pm (Sunday and public holidays), 6.30pm to 10.30pm (Monday to Sunday).