Celebrity chef Peter Lloyd returns to Shanghai Club to serve Vietnamese cuisine

Tribune News NetworkDohaWorld-renowned Chef Peter Lloyd from the award-winning Sticky Mango Restaurant in London is returning 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 September 11 until 16, guests can book in to revel in delicious dining experiences while admiring the breathtaking views and energizing ambiance 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 flavors 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 releasingall 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 favorites 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 flavors 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 favorite I discovered in Hoi An, a warm sweet black sesame soup. A chocolate Macaron, White Chocolate Cream, Vietnamese Coffee, and Condensed Milk Ice Creamdrawing 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.