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2012-10-13
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I had been craving for Xiaolongbao for weeks and finally got a chance to go to Lao Shang Hai for some authentic Shanghai food Unlike many other Shanghai restaurants in HK which is filled with chandeliers and modern decor, Lao Shang Hai looks just like the ones that I visited with my family years ago - especially the pink tablecloth! Our appetitzer (and also the highlight of the meal) is smoked egg (燻蛋). It assembles the soft-boiled/ onsen egg, but instead of cooking with hot water, it is cooked
Unlike many other Shanghai restaurants in HK which is filled with chandeliers and modern decor, Lao Shang Hai looks just like the ones that I visited with my family years ago - especially the pink tablecloth!
Our appetitzer (and also the highlight of the meal) is smoked egg (燻蛋). It assembles the soft-boiled/ onsen egg, but instead of cooking with hot water, it is cooked by smoke. These eggs are duck eggs (which usually have a stronger flavor). This is on top of the must-eat list.
Then here it comes the Longjing prawn (龍井河蝦仁). I fell in love with the dish when I visited Hangzhou a year ago. The fresh water prawn remain tender as they are cooked at a low temperature, and they are perfectly mixed with a hint of Longjing tea flavor. Lao Shang Hai cooked this nicely.
The fried noodle was okay. It was a bit oily but acceptable.Lastly, the Xiaolongbao.
The skin is way too soft, and the soup inside is warm while i prefer smoking hot.Overall I am satisfied with the meal and would definitely visit again when I long for those smoked eggs!
张贴
