viewing from mid-level escalator every day, the clearly shown signage “King’s Taste” raises my curiosity to the highest level and today I got a chance to “taste” it.
the menu, as is the case in most chinese restaurants, makes you wish you had brought more folks with you, so that you could have ordered more dishes; it's very difficult for a party of two to properly order in a restaurant where everything sounds so good.
opening promotion offers a kings’ gems combo, including Xiao Lao Bao, Chili Crab and Peking Roast Duck, for only $688! (in which chili crab alone is $438)
cold appetizers are fantastic—we had smoked fish, crispy eel, and mouth watering chicken.
# smoked fish is cooked with flatfish, which according to the server, is not a common ingredient in shanghai cuisine. The fish is sautéed and comes with a sweet and smoked flavor, the fish is soft with a crispy surface which is impressive .
#crispy eel is a pleasure, crunchy and sweet , an ideal choice for appetizers or for drinking wine.
#mouth watering chicken is a must-try! mouth watering chicken is a sichuan cuisine, i tried this dish in different restaurant in hk, though none of them brought back the authentic sichuan taste. the chicken here is boneless pinned with a toothpicks and put into a glass of spicy sauce. The spicy sauce is not a common one, it has variety of spice and herbs from Sichuan and the spiciness is a complex taste of zingy feeling it leaves on your tongue, rather than a true heat.
#shanghai food lovers should not miss their xiao long bao too. my friend is a dumpling-aholics, he highly recommended this. the skin is transclent and thin, yet it is still firm after you take it with the chopsticks. decent size . the pork mince is fresh, and the soup is delicate and sweet.
#lamb hind shank with spicy salt, surpised by the soft lamb meat with a crispy skin, the presentation is attractive with deep-fried flower and japanese noodles. server will cut the lamb hind shank into piece and one of my friend usually doesn't eat lamb, he tried and kept eating!
#peking roast duck , carving at tableside, we smell a strong and yummy duck flavor once it comes out from the kitchen. we can see the juice from the meat while it is carving and the ziggling sound of its crispy skin. the taste is definitely amazing, the skin is crunchy and the meat has a strong fragrance of duck, surprisingly it is not very fat. the condiments include the traditional cucumber and shallot, as well as some fruits! This is really new to me, the pineapple is fresh and brings a new level of taste! I love it!!
#lastly, the chili crab. the crab is a mud crab cooked with different kinds of chili, from sichuan too (acc.to server, really nice service!!). it is excellent, rich and delicious. The crab is said to be undergone a 3days ozone –based depuration process to purify its impurities and make it more alive after shipped overseas. the gravy was thus sweet with generous pools of eggs, the claws were full of juicy crab meat, the red peppers are not as spicy as they look, but bring a strong excitement when you taste the crab!
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These panda buns were delicious as well as cute.
