Month: November 2018

The best dishes from Hokkaido Sachi restaurants in Ho Chi Minh City

Saigonese love Japanese food. In 2010, when I first visited the city, two chains were dominating the market: The Sushi Bar and Tokyo Deli. They are still around, but since then, restaurants in Ho Chi Minh City have upped their game when it comes to Japanese food. One of the most successful is Hokkaido Sachi that over the past few years has multiplied the locations around town.

From what I gather, it is owned by Vietnamese investors and some locations are in franchising but they had the foresight to hire and keep on staff some chefs from Japan. Most restaurants would only hire them to kick off the business, but I keep seeing them time to time overseeing the quality of the kitchen operations. This means that there are some genuine Japanese chefs that, while not involved directly in the kitchen, keep securing the quality control. This makes a difference.

Hokkaido Sachi is easily my favorite Japanese restaurant in Ho Chi Minh City (in particular I usually go to their branch on Nguyen Trai street, pictured below). In this review I will show some of my favorite dishes from their extensive menu.

The visit(s)

The service starts with some complimentary grilled ginkgo seeds, a classic izakaya snack.

The sashimi selection includes a lot of imported fish not easily found outside Japan. In the selection pictured above you can see hammachi and kampachi sashimi (two types of Japanese amberjack/yellowtail).

More sashimi in the picture above with a double portion of their regular tuna (112,000 VND for five pieces) and a portion of another exotic sashimi type, ishidai.

Also, keep an eye on seasonal fish. In the summer of 2018 I had this spectacular sashimi dishes with isaki (360,000 VND) and, again, ishidai (390,000 VND), two varieties popular in the summer in Japan.

The menu seems to enjoy the use of delicacies based on fermented roe. The picture above shows ika-mentaiko, squid with its own roes, spiced and fermented. An absolute delicacy. The mentaiko dishes should not be missed.

Of course, they also have original mentaiko, that is cod roe fermented and spiced.

They use mentaiko also for some grilled dishes. For example, pictured above, a slice of salmon surmounted by a layer of mentaiko and a scallop prepared in a similar fashion. Needless to say, this additional layer makes the dish even more delicious.

Or they even have Japanese omelette roll filled with mentaiko, another dish sometimes found in Japanese izakayas.

They have an ample selection of sushi. Their standard sushi set (around 220,000 VND, less than 10 USD) has 11 pieces.

One special dish is the foie gras sushi. The foie gras employed is top quality and worth the 170,000 VND for two pieces.

They also have various aburi sushi: for these pieces of sushi, the top fish is flame seared. Pictured above the salmon aburi made more delicious by some roe on top.

They have a large selection of creative rolls, like the roll with cheese and shrimps shown above.

More delicious and unusual Japanese food: above a bowl of ikura chawanmushi (the classic savory egg custard with salmon eggs).

And kazunoko kombu, herring roes with dried kelp (traditionally a new year’s dish in Japan),

More: grilled kisu fish with cheese (a type of whiting available during the summer).

Finally, I should mention that they also have some excellent meat, like the US beef steak set shown above. More exotic beef from Hokkaido is available, but frankly I think seafood should be the rightful focus of this restaurant experience.

The check(s)

In the summer of 2018, a lunch for three people cost me (after a 15% discount for a loyalty card) 1,158,000 VND (50 USD).

Another more lavish lunch for 2 people with the seasonal sashimi went for a similar price.

Even if you account for the discount, this is great value for money.

Unfortunately prices move quickly in Vietnam and I cannot assure that you will find exactly these prices on your next visit.

However, you will hardly find in South East Asia a Japanese restaurant with so many authentic and exquisite dishes at this price point.

Where in Ho Chi Minh City:
Check their website for a list of locations.

If you visit La Villa in Ho Chi Minh City do not order this menu

La Villa is a long running French Restaurant hosted in a beautiful villa in Saigon’s District 2. The restaurant is operated by Chef Thierry from France with the help of his Vietnamese wife Tina.

I had several dinners and lunches in this restaurant over the years (the first one I believe back in 2011). I have never been disappointed and I have always regarded La Villa as the golden standard for fine dining in Ho Chi Minh City. However, sadly, I have to file this specific visit among my (mild) disappointments. I will certainly go back and do not discourage you go; hopefully this review can help you choosing the right menu.

The visit

I showed up unannounced for lunch during a weekday. Lunch time is not usually crowded. Dinners are another story and I would recommend to make a booking in advance.

The dining room is not huge and occupies the best part of the ground floor of the mansion (the upper floor is closed to the public). It has a classy atmosphere and tables are generously spaced. They also have some outdoor seats.

The first thing you notice is the impeccable service. The staff is very well trained and provide a high level of professional care. Man, it is one of the few places that will clean the table before the dessert… This is well above the average of what you can find even in five star hotels in Saigon, so it deserves some kudos.

The bread is served warm and you can choose your type. It is regularly replenished during the meal.

In my previous visit, also for lunch, I had ordered a la carte. But that was one year earlier. This time I was made aware that for lunch only the set menus were available and in particular the set menu Petite Villa that was specifically designed for lunch. I did not think too much and I ordered from the Petite Villa set menu.

First, I was offered three amuse bouches, including a refreshing tomato gazpacho.

One more treat came in the form of a salmon mousse sprinkled with a few (literally) eggs of caviar. The presence of original blinis in the composition was really a nice touch.

My first dish from the menu selection was a classic beef tartare. It is a very good well executed tartare. The only disappointment was that it went in a mignon size. Below you can see a picture that I took of the same dish ordered a la carte.

Then I got the duck leg, another French classic, with mashed potatoes. Again, it was good; I suspect it was also a reduced portion.

The dessert was a beautifully presented molten chocolate cake with a mango meringue.

A few more treats came before the check.

The check

Total check was 970,000 VND (or 46 USD at the time of the lunch; at the time of writing this review, only 41.5 USD), including a soft drink.

The food was good but I was disappointed for two reasons. First, this menu did not do justice to the chef. There are way better and more creative dishes on the menu. Of course they will be more expensive, but it is worth. Second, paradoxically, for what I got, I think this was terrible value for money in Ho Chi Minh City. In other similar restaurants (thinking of Le Corto in Saigon or La Verticale in Hanoi) you can get a similar lunch menu for half the price or less.

So in conclusion, if you go to La Villa – and it certainly retains my recommendation – go big, aim high. Do not settle for this lunch menu, go for one of the more comprehensive set menus or choose what you like from la carte. It won’t be cheap, but the return on investment will be higher than the one with the Petite Menu described here.

Where in Ho Chi Minh City:
14 Ngô Quang Huy, Thảo Điền, Quận 2
Check the restaurant website for bookings and menus.

An authentic izakaya in Ningbo

Ningbo is a second-tier city in Zhejiang, China, and is known to be a manufacturing powerhouse. In China Japanese food is “so so” and in Ningbo non-Chinese food is just forgettable. So it is really incredible that i get to review a great izakaya in this city off-the-beaten path.

They have an extensive menu including sushi and sashimi (the same owner also operates a restaurant upstairs that was initially a Thai joint, then it was turned into a Japanese sushi and sashimi place; finally only recently the izakaya menu was merged with the sushi menu… synergies take time I guess).

The entrance is located on a corner just across the car entrance of the Ningbo’s Sheraton hotel.

The visit

Before 7pm it is usually quite empty. I usually seat at the counter where you can see the cooks working on the grill. They use charcoal and have a nice “vertical” grill that I have never seen outside Japan.

It is not a large place, but they have 4 or 5 private rooms with Japanese style seating horigotatsu.

The cheesy Japanese background music reminds you that you are not in Japan, but the place also has some original touches as the basket under the table where to place your overcoat or bags and the bottles of liquor marked with the name of the customer on a wooden plaque.

They have ankimo sashimi. This dish alone is worth the trip (if you are in Ningbo). Not easy to find outside Japan and it was very reasonably priced. Ankimo is monk fish liver sashimi; you can liken it to foie gras: it is seafood foie gras. It is a great delicacy and it was properly served with momiji oroshi as a garnish (grated Japanese daikon with red chili).

Then I usually have their beef in teriyaki sauce. On this visit the beef was very tender and just delicious.

I also had a beef carpaccio, with thinly sliced beef superficially cooked.

Their forte is certainly grilled dishes. Some yakitori is a must. I usually have chicken breast (picture above).

Then I had pork belly (a bit overcooked, but still good; usually they look like in the featured photo on top).

And finally I had duck fried dumplings that I also liked.

All dishes were authentic enough and very tasty. They have my seal of approval.

The check

This was a lot of food, I was kind of hungry… and the check came at 265 CNY (or 38 USD). You can have a satisfactory meal probably for 25 USD. By Chinese standards, this is very reasonable (non Chinese food tends to be expensive in China).

Where in Ningbo:

Authentic Japanese tonkatsu in Taipei: Saboten

Established in 1966, with 500 outlets worlwide, Saboten is a Japanese tonkatsu institution (like Maisen, but with a bigger international presence). The restaurant chain has perfected the art of the Japanese cutlet: they use a selected breed of grain and barely fed matured pig for their signature dishes; cutlet’s breadcrumbs are freshly grated to give the light, crispy and non-greasy texture; the side rice is Uonuma Koshihikari rice from Japan. In other words, they elevated tonkatsu to a gourmet experience.

The visit

I first visited Saboten in Taipei; it was one of the restaurants on top of Mistuskoshi department store near Taipei Main Station. This is also my first review of an experience in Taiwan.

The experience starts with the sesame bowl: you can smash the sesame and add the tonkatsu sauce. You are also provided by default with cabbage, some pickles and tea.

I had one of their specials: along with a classic loin tonkatsu I got some additional pieces filled with sea urchin. They were both excellent (but the tonkatsu did not reach the level of Maisen in Tokyo).

The miso soup was included. I and a friend also had some additional dishes: cutlet with minced pork meat and pork rolls filled with asparagus and cheese. All very good.

At the end of the meal we were offered a shot of plum drink.

The check

The two of us spent 1276 NTD (around 42 USD). That would be around 21 USD per person for a lunch set and the additional dishes.  The price is reasonable for a lunch experience and the quality of the food.

Where in Taipei:
Shin Kong Mitsukoshi Station Front Store
12th Floor, No. 66, Section 1, Zhongxiao West Road, Zhongzheng District
Many other locations in Taipei and Taiwan listed on their website.

My take on Din Tai Fung, the soup dumpling powerhouse

I have been to Din Tai Fung in Shanghai, Hong Kong, and Ningbo. Admittedly I have not visited their original location in Taipei, but I think I can have an opinion about this celebrated restaurant: it is overrated.

The visit

This review is based on a visit of their Ningbo branch with a friend. Honestly, all the branches I have been are remarkably similar.

In Ningbo they are located near the Convention Center, a bit far away from downtown. The restaurant is spacious and simple.

The first thing you notice is the kitchen staff making soup dumplings in immaculate white uniforms behind a glass window. They look like the personnel of a lab. It is one of the signature feature of Din Tai Fung.

Just in case you are not familiar, soup dumplings (or xiaolongbao) are steamed buns that carry inside little bits of gelatinized broth made from chicken, pork and cured ham. When the dumpling is steamed, the broth gelatin melts like a soup… hence the name.

Soup dumplings were born in Wuxi and Shanghai, but Din Tai Fung in Taiwan made them an international sensation. They have locations across Asia and in the US (mainly in California).

Din Tai Fung soup dumplings are admittedly perfection, from a visual point of view. There is something regular and appealing in the way they are folded. Even the presentation in the bamboo steamer suggests a precise design.

We ordered two of the premium soup dumplings: the one with pork and crab meat (pictured above, double portion) and the one with truffle and pork (pictured below).

The truffle flavor honestly was really understated (it was better in Shanghai). I am not sure that crab and pork work well either. I do not know… I am not a big fan of dumplings, but I cannot place these decisively above the one had in more common eateries.

Another characteristic feature of Din Tai Fung is the ginger arranged like a starfish (or a root?) in the soy sauce mini bowl. Din Tai Fung recommends to pour one part of soy sauce and three parts of vinegar to obtain the perfect sauce for the dumplings.

You are also recommended to first try the dumplings without any sauce, by placing one on a spoon, then poking it to get some of the soup out (this will also cool it). I personally prefer to eat them entire in one bite… but it is kind of dangerous because the soup can be super hot. I appreciated that the dumplings that were served were at the right temperature to eat them in one bite.

We also had a wonton soup. Also good, but again, I could not experience “the next level” as opposed to the same dish had in other restaurants in Ningbo or Shanghai.

We also had a fried pork chop that was excellent. Din Tai Fung it is not only dumplings.

We closed with sweet dumplings with red bean paste. Red bean is a common ingredient for desserts in Asia. These sweet dumplings were excellent.

The check

The two of us spent 487 CNY (or 70 USD, 35 USD per person). For this quality meal, I am fine with the price point and, by the way, we had some of the most expensive varieties of dumplings.

Do not get me wrong, I totally enjoyed this meal and others I had at Din Tai Fung. Just I could not be carried away. Probably part of the problem is my limited knowledge of Chinese cuisine. But while on other occasions I could perceive a clear divide between everyday Chinese food and the same dishes from a Michelin-starred restaurant, in this case this divide was less clear and this makes me think that Din Tai Fung is overrated.

Where in Ningbo:
MinAn East Road 268, f Tower 1 Floor
Address in Chinese: 江东区民安东路268号F座1楼
Check the restaurant’s website for a list of locations across China and world-wide.

 

 

 

My favorite French on the Bund in Shanghai: Mr and Mrs Bund

There is no lack of French restaurants on Shanghai’s Bund, from Le Robuchon to the long-running M on the Bund, but I find myself coming back again and again to Mr and Mrs Bund by Paul Pairet (the creator of Ultraviolet).

The restaurant is open for dinner, including an early bird turn with discounts between 5.00pm and 6.30pm, for brunch on Weekends, and on a late night turn after 11pm on Thursdays, Fridays and Saturdays (also with discounts).

I tried all the timeslots (except the early bird for now) and I particularly like the vibe on the late night dinners. Of note, that they also have a nice bar and a small terrace, but if you are looking for a lounge and unconstrained views of the Bund, the ultra-popular Bar Rouge is just upstairs.

The restaurant is located in Bund 18, together with other fine-dining venues such as Hakkasan and L’Altelier de Robuchon, and sports beautiful views of the river and Pudong’s skyline.

The visit

In this review I will combine what I ate in a couple of visits in the first part of 2018. Some of the pictures are pretty horrible… unfortunately the dining room is quite dark by night and this is all I could do without a flash. I am adding also some pictures from a brunch.

The service begins with the bread basket and a delicate salmon pâté.

Even if it was late night, I could not resist from ordering the croque monsieur. This would be more appropriate for brunch, but I cannot find such a good snack anywhere else in Shanghai (I must admit that the croque from Le Bec is even better).

Then, it would not be a complete visit without a ration of meunière truffle bread. This is a slice of toasted bread soaked in meunière sauce, a very traditional French sauce made of brown butter, chopped parsley, and lemon (usually used for the sole fish). Then the bread is covered with truffle flakes. The result is something unique: first your mouth is inundated by the flavor of the meunière sauce that is followed by the sweet flavor of the truffle. It is like the two run after each other. Ok, just to say that I like it.

I finished this late dinner with their signature chocolate mousse with rum and hazelnut. The dessert list is a bit underwhelming, this is my favorite item.

I also have pictures of another dinner with some more adventurous dishes. Pictured above a Truffle Petit Camembert to spread on bread with salad.

And a creamy lobster risotto.

In this case the dessert was a Coca-Cola sorbet with strawberries (I must say the only dish so far that I disliked… but the chef really likes to play with Coke).

In the featured image at the beginning of the post you can see the massive “long short rib” in teriyaki sauce. This huge chunk of beef can easily feed two people and it is one of the chef’s signature dishes (550 CNY, 80 USD).

Update: some brunch dishes

Mr & Ms Bund is quite famous for its brunch. They have a special menu featuring many brunch dishes in addition to their classics.

Their egg Benedict with ham is outstanding.

Another great egg dish is the scrambled eggs with foie gras and porcini mushrooms.

The beef carpaccio is another dish I recommend.

The check

I have retained the check for the first three dishes on a late night dinner: 517 CNY (around 75 USD), including a bottle of water. On the late night turn, if you only order from the list of the standard items you can have three courses for 330 CNY. Set menus for dinner start at 536 CNY (77 USD) per person; a three course dinner will most likely set you back by 100 USD excluding wine and spirits.

Is it worth? Unfortunately this is pretty much the standard price point for upmarket French restaurants in Shanghai and you are on the Bund.

I like the combination between tradition and innovation in the menu and I must say that I have never been disappointed. So I guess that quality and location justify the splurge time to time. And if you are an early or late bird, there are some good bargains.

Where in Shanghai:
6/F, 18 Zhongshan Dong Yi Lu,
Address in Chinese: 中山东一路18号6楼
Nearest metro station: Nanjing East Road.
Check the restaurant’s website for reservations and menus.

The five-course tasting menu at Umi, in Shanghai (Closed)

On a Sunday evening I had a chance to try Umi, a contemporary Japanese restaurant and lounge located in the upmarket Taikoo Hui mall in Shanghai.

The visit

The entrance is located on the third level of the mall where a reception escorted. Here you will be escorted to an elevator, while the real restaurant occupies a space on the third floor. As I stepped into the restaurant and walked past the terrace I was struck by the elegance of the interiors and the nice outdoor space (unfortunately not appropriate for a chilly November evening). By no accident the restaurant was shortlisted for a design award.

I and my friend opted for the five-course tasting menu.

We were promptly served the first dish, one oyster with passion fruit and jalapeño. The sauce did not distract from the flavor of the meaty oyster. I should have doubled down.

The second dish was a carpaccio of hamachi (Japanese yellotail, usually farmed) with tobiko (flying fish roe) and pomelo. I appreciated the quality of the hamachi that was very tasty (it can be very bland sometimes). Every bit of the condiment added to the flavor, even the herbs.

Then we had a bowl of “treasures”: half was a sort of snow crab congee and half was made of steamed eggs sormounted by truffle flakes. In between there was also some sea urchin (umi). I can only describe it as a delicious dish.

Finally, we got to the main attraction: a half lobster supplemented by some Spanish rice and spinach. Again, all the condiments used for the lobster added to the original flavor without compromising it.

The last dish was a dessert: coconut ice cream, with a bar of black sesame and passion fruit sauce. I particularly liked to combine the black sesame crust with the ice cream.

The check

The set menu was 398 CNY (57 USD) net per person because of a promotion (normally would be 488 CNY). The matcha tea (not sure why indicated on the bill as mocha) was very reasonably priced and was freely refilled throughout the dinner. A sake pairing was available for 298 CNY.

Overall, I think the price was very reasonable for this superb tasting menu. I enjoyed every single dish and I can say that even if I am not a culinary expert I appreciated the creativity behind the dishes.

The place would certainly deserves another visit to try their sushi and sashimi.

Where in Shanghai:
Unit L321&L401, Entrance on 3/F, Taikoo Hui, 288 Shimen Yi Lu / 石门一路288号.
Address in Chinese: 兴业太古汇3楼L321&L401.
They take reservations via Chope.
Nearest metro station: West Nanjing.

Atto Primo, an Italian on the Shanghai’s Bund

The Bund is one of the most iconic destinations in Shanghai and China: on the West side of the Huangpu river the massive buildings of the old Shanghai form the backdrop for an amazing promenade where you can admire the modern skyscrapers on the East side of the river, Pudong. Competition among restaurants on the Bund is fierce.

Atto Primo is an high-end Italian restaurant located in one of the popular addresses for restaurants on the Bund: Bund 5 (technically 20 Guangdong Lu). It is the first fine dining concept by Yum! Brands, a corporation better known for its fast-food chains KFC and Pizza Hut.  It was launched in 2015.

The visit

I was invited by two friends of mine to have lunch with them so we could try several dishes.

The place is simple and yet luxurious. The view on the river and Pudong is of course one of the pluses of the location.

We went on a Sunday for lunch and a brunch option was available (if I recall correctly, less than 300 CNY for three dishes). However, the brunch menu selection was quite limited so we ordered a la carte.

The menu was extensive and, good signal, there were no typos. Clearly they had a professional team designing the offering. I also spotted an Italian guy that must have been the executive chef.

We started with a selection of cheese that sported generous cuts of Italian varieties such as Gorgonzola and Taleggio.

We also had a “carbonara” focaccia. The focaccia was topped with eggs and smoked bacon (kind like carbonara pasta… actually carbonara should come with guanciale, that is the cheek of the pork). It was a very filling dish and next time I would probably avoid it. It was slightly underbaked, but still good though.

By the way, there was no shortage of dough on the table, as the complimentary break basket also had some focaccia and was promptly replenished when we finished the first one.

My choice for “primo” (the first pasta dish in an Italian meal) was orecchiette with sausage, pecorino cheese and broccoli. I liked it. It was a large portion and they were very generous with the condiment, there was a piece of sausage for every bite.

One of my friends had another type of pasta called gnocchetti sardi (short cuts) with octopus and cherry tomatoes. You do not find this kind of pasta easily outside Italy. It is originally from Sardinia and, as it is explained on this website, “the real specialty of these small gnocchi is their size, studied to give an inimitable texture and their scored surface, which used to be made by squashing the tiny pieces of dough with your thumb against the bottom of a wicker basket, called “ciurili” but today a grooved chopping board is used.” He was also pleased.

The only dish we did not entirely liked was the seafood linguine. The past tasted a bit over-cooked.

We all shared the second dishes. The first one was an half kilo of lamb chops. Very nice. We requested it medium, but it was cooked almost rare (maybe there is a pattern here?). Apart from that, it was very good.

Then we had a delicious dish of saltimbocca (veal wrapped in ham). The meat was very juicy and tasty.

Finally, we tried a seafood dish: sarde. It was less impressive than the meat dishes, but still good.

The check

No check because my friends offered the lunch.

Overall, Atto Primo was a good experience. The food was quite authentic and well-prepared. The menu is extensive and includes many dishes that are hardly seen in run-of-the-mill Italian restaurants in Asia. Also I must acknowledge that all the dishes could be shared as the portions were quite generous. Still not sure how we could eat all that food in three.

Where in Shanghai:
2/F, 20 Guangdong Lu,
Address in Chinese:  广东路20号2楼
Pro-tip: it can be reserved using Chope.

Feasting on luxury dim sum at Seventh Son, Shanghai

Continuing the Shanghai Michelin Guide Scramble, this time I visited Seventh Son. It was a Saturday for lunch, so the fact that the establishment is famous for their dim sum was very fitting. Seventh Son is a chain of Cantonese restaurants that originated from Hong Kong and they have branches also in Japan and in Beijing and Shenzhen. In Shanghai they have two locations and only the one at the Kerry Centre (in Jingan) gained a Michelin star (the other is located inside the Shanghri-la in Pudong).

The visit

I had made a reservation with a phone call (the website did not work when I tried, now seems fine). I arrived punctual like a Swiss watch at 11.30 and my name was not on their reservation list. But no worries, they still had space for me. It is a large dining room, but it did fill quickly as expected on a weekend.

Reading the three or four menus I was handed required its fair share of time. They have an impressive array of options. In the end I ordered mostly from their dim sum menu. After completing my order the waiter commented that I must have not been hungry… that I found very funny since I ordered a ton of food. But I soon noticed that other guests would order even more and then take the left over at home. Not my modus operandi.

I first got the stir-fried turnip cakes. Six pieces. All delicious (I could not imagine turnip could be so good).

Then I got a dim sum classic like the shrimp dumplings. Good, but not particularly impressive.

The spring rolls (recommended by the waiter) were remarkable. I have eaten them dozens of times, but never with such a thin and crispy pastry.

Finally I had one of their most popular dishes, the crispy fried chicken (half). The skin was similar to the one that you usually get with the suckling and very tasty. Unfortunately, not sure why, but in the end there was not much meat.

The check

The bill came at 492.80 CNY (70 USD). This is high-end Cantonese cuisine and you can expect this price point for dim sum. If you start ordering abalone and bird’s nest dishes of course the bill will be much higher.

I certainly enjoyed to try some high-end dim sum. I am not an expert, but I could taste the difference with cheaper versions that I had elsewhere. I would recommend going in a group and trying several dim sum dishes.

Where in Shanghai:
1515 NanJing West Road, Jing’An, Jing’An Kerry Centre 2F
For reservation and more information check their website.

Superb Cantonese food at Ji Ping Court, Shanghai

Continuing the Shanghai Michelin Guide Scramble, I visited Ji Ping Court on a Monday for lunch. The restaurant is located on the third floor of a newly-built luxury building at 55 South Wulumuqi Road in the Former French Concession. It had one star in the 2019 edition of the Michelin Guide that became 2 in the 2020 edition.

Ji Ping Court is a new addition to the 2019 Michelin Guide and gained one star.

The dining room is elegant and intimate and tables are reasonably spaced. They also have three or four private dining rooms.

The visit

I booked by phone calling at around 9.30am and someone was already there to answer the phone. I arrived at around 11.30 and by noon the restaurant was bustling with action. Two of the private rooms were occupied and there were only a couple of tables free in main dining room.

I spent sometime on the exhaustive menu that includes all the classic Cantonese delicacies, including dim sum, and some original dishes.

I ordered one of their creative dishes in the form of a salad with marinated goose liver and grapefruit (but in the menu was indicated as pomelo). The goose liver came in cubes and the overall salad was fresh and tasty. This appropriately was the first dish to arrive.

Then I had a very classic crab soup with corn. This is a very common dish in China and I totally enjoyed it.

Then I had their braised beef brisket with daikon. It came in a pot in a soup full of flavors. While the brisket was not of the melt-in-your-mouth type, the pieces were mostly lean and absolutely tasty.

But the big-ticket item was their trio of Cantonese-style roast meat. From left to right, the dish sported roasted duck, roasted suckling pig and BBQ pork. I tried these types of meat in many other establishments and I can say that what I got was considerably superior to what you would get in the run-of-the-mill Chinese restaurant in Shanghai or even Guangzhou. The duck in particular did not come with any bone and was very tender and juicy. As you would expect the suckling skin was perfectly crispy.

I decided to close the meal with a panna cotta with strawberry that was also perfect.

The check

For what it was a very large meal for one person I paid 715 CNY or just a little over 100 USD. This was a luxury restaurant so this price point is expected. However, considering the quality of the offering, I do not regret this expense.

Overall, the experience was positive and I would have no reservations in recommending this restaurant for high quality Cantonese food. I hope to go back to try their dim sum dishes since what I could try in this visit is just a tiny sample of their large menu.

Also I had a positive experience with the service personnel that was attentive and spoke English, way better than in similar Shanghai restaurants.

Where in Shanghai:
3F, 55 South Wulumuqi Road, Xuhui
Info from the online Michelin Guide.