Discover The Secrets of Vietnamese Cuisine at Shanghai's Club with Peter Lloyd - MORECRAVINGS BY MARRIOTT BONVOY™
  • Discover The Secrets of Vietnamese Cuisine at Shanghai's Club with Peter Lloyd

    Posted on 12th May 2022.

World-renowned Chef Peter Lloyd, from the award-winning Sticky Mango Restaurant in London, returns to JW Marriott Marquis City Center Doha, to bring a new menu inspired by his recent food tour in Vietnam at the hotel’s signature Pan-Asian restaurant, Shanghai Club. Diners can embark on a culinary adventure and Indulge in exquisite delicacies reminiscent of Vietnam’s culinary heritage, created in collaboration between Chef Peter Lloyd and the restaurant’s culinary team. In addition, from the 11th until the 30th of September, guests can book in to revel in delicious dining experiences while admiring the breathtaking views and energizing ambience at Shanghai club, hosted by Chef Peter Lloyd himself.

Chef Lloyd’s career spans over 30 years, during which time he has undertaken prestigious roles within the food industry, including senior positions in some of London's most glamorous kitchens. Most notably, one of his outstanding accolades is being appointed by world-renowned two Michelin star Chef Jean-Georges Vongerichten as the Executive Chef to fellow Marriott International restaurant, Spice Market at the W London, Leicester Square. In July 2022 Chef Lloyd embarked on a bucket list to discover the secrets of Vietnam’s culinary scene starting from the North of Vietnam in Hanoi moving south via Halong Bay to Da Nang. During His time in Da Nang, he discovered Hue, the Nation’s capital until 1945, and the ancient old town of Hoi An. His Tour culminated at the capital Hanoi formerly known as Saigon. Inspired by this culinary adventure, Doha’s diners are in for a treat through an eclectic mix of authentic recipes, and traditional cooking methods with a modern touch in presentation.
Guests will be able to experience an explosion of flavours through a special tasting menu, thoughtfully curated to ignite all taste buds, whilst soaking up the panoramic views of Doha skyline from Shanghai Club a sleek and stylish 43rd-floor location. Including influences from Hanoi, Hoi An, and Ho Chi Minh, Highlights will include Wagyu Beef & Short Rib and bone Marrow Pho, Monkfish Che Ca La Vong Cooked at the table, Foie Gras Bhan Mi, and Lobster White Rose Dumplings. The Famous Sweet Black Sesame Soup from Hoi An and a twist from the Vietnamese Egg Coffee will influence desserts.

“The goal of this tour is to dive into the depth of Vietnamese cuisine basics and original cooking recipes. As I truly always believed if you never explored and tasted a nation’s authentic cuisine, you will never be able to recreate it with credibility. The Menu I have created for Shanghai Club Doha Is a true reflection of my journey. Highlights for me include the Famous Cha Ca La Vong a dish only really cooked in Hanoi and created in the 1800s.

It will be cooked traditionally at the table releasing all those wonderful aromas for the guests to enjoy. Whilst in Da Nang and Ha Long bay I was inspired by the abundance of beautiful seafood. Many street food vendors were cooking the catch of the day one of my favourites was the traditional BBQ Clams served with Spring Onion Oil and toasted peanuts. The Most well-known dish in Vietnam has to be Pho so it would not be fair not to include it on my menu. Staying true to the flavours of the original recipe, we will elevate it by clarifying the Bone Broth and serving it with Wagyu Beef and Braised Short Rib. Deserts are inspired by a street food favourite I discovered in Hoi An, a warm sweet black sesame soup. A chocolate Macaron, White Chocolate Cream, Vietnamese Coffee, and Condensed Milk Ice Cream drawing from influences from the French and the Vietnamese coffee I drank every single day will follow this. ” - Commented Peter Lloyd, Consultant Chef, Shanghai Club, and owner of Sticky Mango, London.

Chef Lloyd has appeared in numerous TV shows including BBC’s Saturday Kitchen and Celebrity MasterChef and ITV’s James Martin Saturday Morning. He regularly travels abroad to enhance and develop new styles of cooking, where his gained knowledge is then translated into mouthwatering dishes that display the most authentic assortment of South-East Asian food.


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