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2024-12-30
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2024 has seen various changes to the club- with the addition of a western cafe/bar section (which I am not interested to try out) and a complete makeover of the traditional Shanghainese restaurant.Restaurant reopened in the first week of December and Member was eager to take us before the crab season closed.Dinner. Seated in one of the 7 private rooms on the revamped 3rd floor.Here’s what we had.Appetizers：搶虎尾- soft and flavorful; didn’t feel like I was eating eel at all. 魚子燻蛋- beautiful pairing
Restaurant reopened in the first week of December and Member was eager to take us before the crab season closed.
Dinner. Seated in one of the 7 private rooms on the revamped 3rd floor.
Here’s what we had.
Appetizers：
搶虎尾- soft and flavorful; didn’t feel like I was eating eel at all.
魚子燻蛋- beautiful pairing of rich, smoky egg and the briny caviar
素鵝
大閘蟹（六両公蟹)- not for me but I contributed the lovely Henri Giraud Solera to go with it.
翡翠鴛鴦蝦- succulent prawns were cooked to perfection, showcasing their fresh tenderness. The surrounding green balls were deep fried balls of prawns mixed with spinach which apparently was an off-menu item.
火瞳雞燉大排翅- highlight of my night. Everyone was fighting to takeaway the ham.
蟹粉粉皮+ 金衣鍋把 (ie 鍋把 coated with salted egg)
蔥燒海參
火丁甜豆- all time favorite. Peas were more substantial and sweeter than the ones I recently had at 蘇浙.
蟹粉豆苗，冬筍豆苗
素蒸餃- another must-try; delicate skin filled with flavorful vegetable mixture steamed to perfection.
煎南瓜餅- crispy exterior with soft pumpkin filling; a perfect end to a memorable dining experience.
In summary: a delightful array of dishes that beautifully captured the essence of Shanghainese cuisine; with warm and attentive service. Too bad we will have to defer to Member for our next visit.
張貼
