Like Pasta represents Italian noodles, La Mian represents Chinese noodles too. It has been the most preferred food among chinese from all over the world.

This week, Shangri-la hotel’s Shang Palace has invited the Master Chef from Xi’an’s Shangri-la Hotel; Chef Wang Quan over to Shangri-la of offers varieties of chinese la mian to it’s guest. Chef Wang Quan has more than 20 years of experience in making la mian.

Chef Wang Quan started his career at Bell Tower Hotel, Xi’an in 1989 studying Shaanxi local dishes as well as Cantonese and Sichuan cuisines. He worked his way up the ranks and became a service leader for the Chinese Kitchen in 1998.

Chef Wang Quan

In the same year, Chef Wang moved on to work with Shangri-La Golden Flower Hotel, Xi’an, specializing in local dishes and preparing Dim Sum for functions and events until 2007. A year later, Chef Wang continued his culinary journey at Shangri-La Hotel, Xi’an as a Guest Service Leader at Yi Café Kitchen and he has been contributing to the success of the restaurant since then.

According to Chef Wang Quan, “La mian is made by twisting, stretching and folding the dough into strands, using the weight of the dough. The length and thickness of the strands depends on the number of times the dough is folded. I was a common foods in China’s chinese community.”

“Dishes using la mian are usually served in a beef or mutton-flavored soup called tangmian (soup noodles). However, they are sometimes stir-fried and served with a sauce as a dish called chaomian (fried noodles) too.”

Starting from 25th Sept 2018 to 3rd Oct 2018, Shang Palace will be offering 8 types of la mian to its public the opportunity to taste authentic local Shaanxi dishes specially prepared by Chef Wang Quan includes 牛肉拉面 Hand-Pulled Noodles with Braised Beef Soup (RM 160), 香辣鸡块面Spicy Chicken Noodles Soup (RM 38), 卤肉刀削面Sliced Noodles with Braised Lamb Gravy (RM 160), 油泼面 Spicy BiangBiang Noodles (RM 38), 西红柿鸡蛋拌面 Dry Noodles with Tomato and Eggs (RM 38), 陕西臊子面Shaanxi Style hand-made Noodles with Beef and Chili Oil (RM 78), 酸汤龙虾面Lobster Sour Noodle Soup (RM 252) and 什锦海鲜面Assorted Seafood Noodle Soup (RM 68).

Lobster Sour Noodle Soup

Noodles with Tomatoes and Eggs

Sliced Noodles with Braised Lamb Gravy

Spicy Biang Biang Noodles

Hand-Pulled Noodles with Braised Beef Soup

Priced from RM 38 now you could enjoy an authentic If you would like to try out Chef Wang Quan’s la mian, call 03-2074 3900, email restaurantreservations.slkl@shangri-la.com or visit www.shangri-la-specials.com.

Shang Palace opens for lunch between Monday to Saturday at 12 pm – 2.30 pm. Lunch on Sundays and during Public Holidays will start from 10.30 am – 2.30pm. Dinner is available daily from 6.30 pm – 10.30 pm.

Taeki's hobby is to write lifestyle pieces according to his own style. He loves foods and tech stuffs! If there is any foods or tech reviews, you can count Taeki in!

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