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Shangri-La Menu

Samovar | Jan 24, 2004 01:14 PM

We are regulars at Shangri-La in Belmont, a very popular place on this board.

We often wind up getting the same familiar things but each time try something new and are often pleasantly surprised because from the English descriptions on the menu you would never guess what is ultimately delivered to the table. This leads us to wonder what other delights may be lurking behind vague or misdirecting descriptions.

Could I suggest that we try to compile here some "intelligence" about hidden (or obvious) menu favorites?

The pan-fried white turnip cake (A4, $3) is what it says but is unusual and wonderful.

Steamed Glutinous Rice (A7, $1.75) is a dim sum-type item: pyramid of rice steamed in a leaf wrapper stuffed with beef, mushroom, and some aromatic things I couldn't identify.

Green beans starch and cucumber (A19, $5.50) is a plate of cold wide transparent noodles topped with shredded cucumbers, beans, a brown (sesame?) sauce and a dollop of wasabi. Unusual and yummy.

Cellophane noodle pork (V19, $6.00) for some reason is in the "vegetable" section of the menu. It is a flat platter of thin cellophane noodles, ground pork, and a red sauce. One of the spiciest things I've eaten in a long time.

The Hot Pots are generally good. We've had Beef & Turnip (Hp7, $8.95) and the Intetstine and Pork Blood with Mustard (Hp6, $9.95) both of which were good and the latter of which was outstanding despite sounding unusual to the American palate.

The Ginger Chicken casserole (C6, $12.00) and twice-cooked beef (B6, $7.95) are both excellent.

We found the Lake Tung Ting Shrip (H9, $8.95) to be bland.

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