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2012-11-25
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It could almost be serving finger sandwishes, fresh salads and tobiko salmon spaghetti, but don't let the decor fool you. It's meant to be Shanghainese food. When I say "meant to be", you are correct in thinking that I didn't rate the food that highly. Not that they were trying to be fusion-y (except with the desserts), but rather the taste wasn't quite traditional, and sometimes just didn't taste that good at all.Take the dan dan mian, it wasn't spicy, the sauce was gooey, it was like watered d
Take the dan dan mian, it wasn't spicy, the sauce was gooey, it was like watered down peanut butter sauce with chili oil splashed on it. The noodles were a tad overcooked, making the whole dish a clump. The appetiser platter was overall OK, except the same sauce on the dan dan mian seemed to have made it's way to the chili chicken too.
The xiao long bao in wuxi sauce (we couldn't really tell what the difference was) was a touch dry at the tip, but had lots of juice inside to make up for it.
The chili wonton again didn't have that punch from the spiciness, and the wontons were a bit overcooked then left out to dry.
Spring beans was one of the dishes that looked and tasted more like what I would expect from a Shanghainese joint.
The dessert platter came with 2 flavours of jelly and 2 of pudding. The jelly/jello was too stiff, way too much starch and gelatine, and too sticky to cut into smaller pieces. It felt like chewing on rubber tyres. The pudding was better, at least it tasted like what it says it is and the consistency was a little like steamed milk pudding.
Price-wise it's pretty good, $180 for all that food plus a drink each. But the no reservation policy, queueing up in numbers, or sharing a table with 3 others couples doesn't deter you, then it's a good place for a quick catch up with friends or a dinner for one.张贴
