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2011-10-30
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My friends and I tried so hard to find a day to have hairy crab together and when we found the date, we had to decide on a place. The 2 shortlisted choices were this restaurant and Wu Kong in Times Square. Since there seem to be many different dishes offered in the set here, we decided to come here. Also, my Bank of China card offered a discount.The friend who said she could leave work to arrive at 7 actually couldn't till 8. I was going to be slightly late and we eventually changed the booking
The friend who said she could leave work to arrive at 7 actually couldn't till 8. I was going to be slightly late and we eventually changed the booking to 7:30. It was after 8 when we ordered. Luckily, the cold starter was fast to arrive. We were asked to choose 3 from a list of about 7. We chose a bean curd roll with vegetable stuffing, soy duck tongues and jellyfish
The starters were delicious. The tongue was in a very rich soy sauce which penetrated right through and the best tongue I have had in a while. The bean curd rolls were good but nothing compared to the same dish at the original restaurant in Shanghai. The jellyfish dish was actually jellyfish mixed with shredded potato. This was interesting as it gave the dish a crunchy texture unlike that of jellyfish
The second dish to arrive was the wonton chicken soup. This was served in individual bowls heated with a small tea candle. The wontons are different from normal wontons served in this dish as they were vegetable and meat dumplings. My friends complained that the dumplings were not hot enough but I guess we should have mixed it around and waited for the candle to heat up the contents.
Then 4 things almost arrived together causing a problem as they all had to be eaten hot. The spicy prawns, fried pea shoot, crab roe beancurd and the hairy crabs. The prawns were firm but I found the sauce a bit too thick. Luckily one of my friends is a prawn enthusiast and she helped to finish most of the dish
The crab roe bean curd I didn't find tasty. It didn't taste strongly of hairy crab roe, nor did it have much of any taste. We ordered a bowl of rice to eat with it as on its own, it is a bit strange
I abandoned the hot dishes and went for my crab first. It was smaller than any other crab I have eaten at restaurants before and I guess it is about 4 tael in weight. The restaurant did offer to upgrade it to a bigger one for an extra $100 each but we declined as the set had lots of other dishes. It was full of roe and the crab meat was sweet and firm. So although size wise it was a bit weak, this was made up with its quality
When we finished our crabs, we asked the waiter to warm up the other 3 dishes. So although the food didn't arrive in the right order, at least the waiter was helpful with reheating them. With my previous hairy crab meals, the hairy crab would arrive on its own and only when that is finished would other hot dishes be brought. It was around this time that I spotted a table near us eating some nice looking noodles. It was 蔥油拌麵, noodles mixed with fried spring onions, a dish I really like and only available in some Shanghainese restaurants. My friends haven't had it before and although we were already full, we decided to overdo it. The noodles turned out to be delicious, very fragrant and not oily. I don't know how but we finished it
The last dish was one crab roe siu long bao each. I always find with this dish, I cannot taste the typical hairy crab transparent roe. It just tastes a bit like a fishy pork siu long bao.
The dessert was a black sesame mochi 湯圓 in ginger soup. The outer layer was so pretty with brown strips on white and a nice sticky texture. The inside was standard sesame paste. I liked the look so much and appreciated the extra effort to make the special effect even though it tasted no different from the normal white variety.
We had such a good time we stayed till closing time. We were going to be thrown out if we didn't leave. It was a happy hairy crab gathering with my 2 friends. 張貼
