Time to time the Shanghai Michelin Guide reserves some positive surprises. Moose is one of these. It is an amazing restaurant in many ways. It got a star in the 2019 edition of the guide.
Located in Changning, on Xinhua street (like Villa Le Bec), Moose occupies a renovated three-story colonial-era mansion. The shared dining space is on the ground floor, while upstairs business in private rooms take place.
The visit
Incredibly, in this world-class restaurant none of staff speaks English. I was unable to make a reservation by phone and I had to pop up in person to make a reservation for the next day. I used my phone to translate in Chinese. A bit odd considering that the owner studied in London. But the staff was extremely friendly, the menu is professionally translated in English, so overall language is not a big issue.
The main motif of the interior design is white: white-painted brick walls and immaculate white tablecloth. And, of course, antlers found their way into the lamps as an homage to the name Moose (but no moose on the menu). Oil paintings complete the contemporary decor. According to an old news report, the owner wanted to blend East and West decor.
I was immediately served some fruit (useful as a palate cleanser throughout the meal) and a welcome tea. Then I made my order after browsing the extensive menu of Huaiyang cuisine delicacies.
One of their signature dish is the boneless duck filled with rice and eight Chinese delicacies. Unfortunately I was alone and I could not order it, so I am left with a reason to go back.
Instead I had another classic, also recommended by the chef: braised pork belly with baby squids in brown sauce and bamboo shoots. The pork belly was excellent (I wish a bit more tender) and the squids were tender and a nice complement.
I ordered a soup and it was a home run. It was a matsutake and tofu soup and the tofu was cut into threads and looked like a blooming chrysanthemum. The broth did retain the flavor of the mushroom.
Then I had another of their signature dishes, crispy white teat fish with scallion. The teat fish is effectively a type of sea cucumber. It went in a very crispy crust. It was an interesting dish, I wish the teat fish was tastier.
Finally, I had a trio of very nicely presented pan-fried beef ravioli.
The check
Final check was 742 RMB (109 USD). Almost half was the teat fish. Prices on the menu were net, including tax and service.
Even if I did not enjoy all dishes equally, I found the dining experience very pleasing, with very professional service and the opportunity to discover new dishes prepared with top ingredients and perfect technique.
Where in Shanghai:
Lane 1, 119, Xinhua Lu, by Panyu Lu
新华路119弄1号, 近番禺路