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 Chola Sheraton’s lobby level restaurant
‘Shanghai Club’ is an expression of the centuries-old link between Shanghai and Chennai, going beyond trade, religion, culture and cuisine. The harmonious fusion of the past and the present is reflected not just in the refined opulence and grandeur of the spacious main dining hall and the two private dining rooms but also in the fine authentic cuisine served in surroundings free of clichéd motifs, red dragons and fiery festoons.
With the restaurant symbolically showering good luck on its guests through the medium of paintings adorning its walls and in keeping with its tradition of distinctiveness and creativity, Shanghai Club provides the much-needed post exam break for students and parents by holding an a-la-carte
‘HAIXIAN SHIPIN JIE - TREASURES FROM THE DEEP’ - seafood fest from April 2 to 13.
 Refreshing its menu and ambience, a wide variety of sea fish including lobsters, prawns, crabs, mussels, squid and Grouper form a major part of the a-la-carte menu. River water varieties include Cuttle and Carp fish. Great care has gone into the selection of the seafood varieties, keeping in mind texture, taste and their ability to lend themselves to the Chinese style of cooking, as well as their local availability. Staples like rice and noodles are also prepared to match the types of fish.
Blending with the various sauces created by the magical hands of Chinese chef Yang Jia Yu, the seafood fare holds rich promise! Chef Yang, who was earlier with the Beijing Sheraton, personally selects his fish and vegetables every day making his cuisine stand distinctly apart from run-of-the-mill preparations. The pleasure of dining at ‘Shangai Club’ is aptly conveyed on screens with the Chinese letters - Qing xiang Mei Wei - placed in corners, urging the diner to enjoy the “distant flavour of delicious food”.
 For starters, try the Fried Carp Fish Sichuan style, or the Hong Kong Chilly Crab; the appetizers on offer include Crab Meat & Bean Curd Soup and Sliced Fish & Pepper Soup. As part of the main course are steamed Mandarin Fish in Black Bean Sauce, Macau Cheese Butter Fried Lobster, Sautéed’ Mussels in Oyster Sauce, Chengdu Shrimp in Yuxiang Chilly Sauce. Staples accompanying the above would include Shrimp Paste Fried Rice and Cantonese Seafood Pan-fried noodles. Along with the seafood, the special menu would also offer the all time favourites from the regular menu.
Timings: Lunch
12.30 p.m. - 2.40 p.m.
Dinner 7.30 p.m. - 11.30 p.m.
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