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2012-03-06
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The restaurant is located under the escalator so it doesn't have much street appearance and I believe it is already the 3rd restaurant that opens in this location after the failure of the other two.InteriorThe restuarnat has a very high ceiling with a few big red lanterns hanging down. Also, along the wall there are quite a few contemporary art pieces. It sets up a contemporary dining experience which obviously caters for the westerners' market.Appetizer:Sliced abalone mushrooms & sliced cucum
Interior
The restuarnat has a very high ceiling with a few big red lanterns hanging down. Also, along the wall there are quite a few contemporary art pieces. It sets up a contemporary dining experience which obviously caters for the westerners' market.Appetizer:
Sliced abalone mushrooms & sliced cucumber with signature sauce
A very refershing and crunchy combination which is good for the appetide. But the signature sauce was dissappointing as it was only soya sauce with a tiny bit of wasabiDeep fried tofu with crispy garlic and spicy salt
A very common chinese dish. It is indeed very crispy on the outside while soft inside. The garlic and spicy salt is also a good complement to the tofu.Main course:
Sizzling sliced mutton with scallion
The mutton was thinly sliced and it was tender. A lot of the time the meat would have been overcooked but this restaurant was really good at controlling the texture of the meat.
Crispy pork spare ribs with home-made black vinegar sauce
This was the best dish in the entire meal. The black vinegar sauce was based on Shanghainese vinegar sauce and added cherry tomato in it. The sauce was well balanced with the scent of Chinese vinegar + a bit of fruit citrus. Compared to traditional sauce, this one seemed to be a little bit watery but stilll taste good. The spare ribs were deep fried before mixing with the sauce so it was still crispy when it was served.Dessert:
Ice-cream souffle ball
This one was the highlight of the meal! the vanilla ice-cream inside was as smooth as cream while the outside was freshly deep-fried so it was soft and bouncy! This dish was even better than a lot of the traditional famous Shanghainese restaurants.
张贴
