World-renowned Chef Peter Lloyd, owner of 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 by Chef Peter Lloyd and the restaurant’s culinary team. In addition, from 11 to 16 September, guests can book 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. One of his outstanding accolades is being appointed by world-renowned two Michelin star Chef Jean-Georges Vongerichten as Executive Chef to fellow Marriott International restaurant, Spice Market at the W London, Leicester Square.

Vietnam food tour

In July 2022, Chef Lloyd embarked on a bucket list tour 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 southern city of Ho Chi Min formerly known as Saigon.

Inspired by this culinary adventure, diners in Doha 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 the 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 and 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.

According to Chef Lloyd, the goal of the 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.

He said that the menu he created for Shanghai Club Doha is a true reflection of his journey. Highlights for him include the famous Cha Ca La Vong, a dish only really cooked in Hanoi and created in the 1800s. This dish will be cooked traditionally at the table releasing all those wonderful aromas for guests to enjoy.

Whilst in Da Nang and Ha Long bay, Chef Lloyd said he was inspired by the abundance of beautiful seafood. Many street food vendors were cooking the catch of the day; one of his 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 the 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.

Desserts are inspired by a street food favourite that Chef Lloyd said he discovered in Hoi An, a warm sweet black sesame soup. Chocolate Macaron, White Chocolate Cream, Vietnamese Coffee, and Condensed Milk Ice Cream – drawing from influences from the French and the Vietnamese coffee he drank every single day, will follow this.

Chef Lloyd

Chef Lloyd has appeared in numerous TV shows including BBC’s Saturday Kitchen and Celebrity Master Chef 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 Southeast Asian food.

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