Restaurants & Bars China & Southeast Asia

Shanghai notes

mbe | | Sep 27, 2006 03:18 AM

1) TMSK in Plaza 66: less posh than the one in XTD. Good food. A cold app of hard boiled eggs, sliced, deep fried and tossed with spicy fermented black beans was well recieved. I really like a dish of braised beef shank with fermented orange peel that was actually more like a slightly smokey, lightly dried beef with carrot rounds and some chillies. Pizza was pretty good, as was the Italian pasta.. they do fusion but more by combining dishes on the menu and playing with wording (eg Chinese style Bolognese) than by mucking things up. Hommade ice cream was tasty, rum and raisin in particular, green tea less so. Papaya sorbet good as well. One thing to steer clear of was a fish bouillon with tofu terrine that tasted like shanghai tap water (ie mud). about 200RMB per person with a drink each so a bit steep.

2)Yu Xing: Wei Hai Lu, Cheng Du bei lu. Nice dining room with classical chinese (dark red wood) bent. located on the 3rd floor of a mall. A cold starter of rabbit with orange peel was delicious and numbing and a now favourite dish of pumpkin with lily bulb was as good as ever. Sichuan pickles were too salty. Standout dish was a roasted pigeon that was beyond sexy, succulent, and crisp. the most tender juciest pigeon I've ever met. Served with sichuan pepper+ salt dip. Ma po dofu was good, perfect texture. Ribs with cumin were massive and fat laden .. perfect if you like that, it was too much for us, coming as it did at the end of the meal. Dan dan noodles were good, nice texture, laden with chili oil. Pot stickers, nothing to worry about.
All in all a great meal well worth a return visit and at 50RMB per person (no abalone or sharks fin for us) a good deal. Very numbing and spicy but not intolerable, and probably not as much as in Sichuan.

3) Guyi Hunan Resto..I have the adress somewhere. In the french concession, reviewed by NYtimes. bit of a line up and our reservations didn't work, we had to wait 45 minutes. Very good duck hot pot. appetizer of pumpkin and lily bulb was again, winner. smoked bamboo shoots with air dried pork (or something like this) was truly delicious, just fatty enough, not tooo smokey. Ribs with cumin were much more lean than at Yu Xing, better to my mind but my bro found them to be too dry.. they were a bit low on the meat side of things. Bullfrog cooked in bamboo was forgettable. Deep fried eel was nice, a bit like elongated Eel McNuggets. There are various grubs and larvae on the menu but we decided to forgo the pleasure. Dessert of fermented rice soup with sesame dumplings was gentle, lightly sweet and the dumplings were tasty, oozing sesame paste. The Australians didn't like it much but me and the bro though it was a nice understated way to end the meal.

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