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2010-04-06
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For dinner, I picked here after seeing the recent 'good' reviews. They have a very extensive menu, serving the standard Shanghainese dimsums/appetizers, a long list of variations of noodles, soup (even sharks fin ), rice and other main dishes, vegetables and dessert. From the menu, it was fairly clear that noodles/dimsum were their specialty....but since we felt like a good bowl of hearty noodles, we went for the following: Hot and Sour Soup Noodles $36This was a huge bowl of their hot/sour so
They have a very extensive menu, serving the standard Shanghainese dimsums/appetizers, a long list of variations of noodles, soup (even sharks fin ), rice and other main dishes, vegetables and dessert. From the menu, it was fairly clear that noodles/dimsum were their specialty....but since we felt like a good bowl of hearty noodles, we went for the following:
Hot and Sour Soup Noodles $36
This was a huge bowl of their hot/sour soup with noodles and topped with chilli oil. There were fresh baby shrimps and bits of wood ear fungus and shredded meat and tofu. The consistency of the soup was far too viscous in my opinion, but my friend seemed to enjoy it.....probably because she was too hungry and hadn't tried Din Tai Fung's to compare...The noodles were another story - they were soft and not aldente as I had hoped, like Crystal Jades/DTF's. As a whole, it was even more thicker than Crystal Jade's - so apart from the use of bouncy shrimps, I detested this dish.
Specialty Noodle Soup w/ Yellow Croaker $58
The arrival of this dish was impressive - bits of chopped up green veggies and sliced yellow fish on top of the noodles, in a fish broth. The broth was very light - I liked it! But after sitting about 10 minutes or less, the noodles had absorbed the liquid, turning into thicker soft noodles without any bite at all - one does not need teeth to consume this dish at this stage! In the hot/sour soup, the noodles did not 'grow' due to the extremely viscous soup base, but here the broth was 'thin' and so it was perfect for the noodles to absorb and they were so soft they broke easily. I have never enjoyed noodles which absorb all the broth, and Shatin 18 or Din Tai Fung's pulled noodles certainly do not do this....
To be labelled as their 'signature', I think, is very misleading. Perhaps they could have serve the noodles (hot) in a separate bowl, so one mix as much broth as they want, without having just to let the noodles sit and absorb every last drop! OR they can always change their type of noodles served.....
Braised Cabbage with Yunnan Ham $52
There was a choice of ham or salted pork and i picked yunnan ham because I've always enjoyed its chewy salty taste. The cabbage pieces were quite large, but only a few pieces given, with 4 or 5 pieces of ham. I think the ham should've been made into strips/shreds rather than pieces because they have a tough texture, and is easier to eat if in small strands. The cabbage was well cooked and the sauce was good, not salty.
Deep Fried Egg white Souffle Balls w/ Almond Paste $32
I really like the traditional egg white souffle balls without banana and plain red bean (if the mash is not too sweet), so when I saw they had the almond variety (i love almond tea), i planned to order this even before I decided on my noodle dish!
So back to the dish...they were fried very well - no sign of grease, and the insides were very soft and pillowy...in my opinion it couldn't have been pure egg white but who cares? the chewy texture was good, and the almond paste which tasted like almond tea had the taste and scent of 'bitter' almonds, and wasn't too sweet as I was afraid of when ordering. After having two of these on top of the noodles, I was stuffed!
So all in all the experience was bad due to the poor noodles, but I would like to try their other dishes, like mains with rice, or their buns/dumplings. So the poor rating given here is purely for the noodles.
张贴
