Shunde is known in China for developing talented chefs and wonderful specialties, we’re here for 6 days to enjoy and explore. Especially the Shunde Raw Fish Salad, which we’ve loved elsewhere. Will be sure to try many takes here in the place of origin.
First order of business, Happy Hour. HH here is unusual in that food is made to order from the daily rotating tablet menu.
We’re both partial to Chilean reds. Miguel Torres Emblema Cabernet Sauvignon. A nice medium bodied cab that paired well with the bites to follow.
We ordered tentatively at first, not wishing to expose our true piggish selves immediately.
Fresh Warm Rolls
Avocado Salad Frisée and Kale made for a refreshing taste.
Soup with Beef Brisket Very tasty rendition of the classic Taiwan Beef Noodle Soup. Great chew on the noodles, beefy well seasoned broth and fantastic tender beef. 10 out of 10!
Poached Vegetable simply blanched GaiLan barely dressed, a couple of dates.
Crispy Chicken with Sesame tender juicy grilled chicken thigh with a light teriyaki-esque touch. Sauced with a light hand.
Liked so much, ordered two additional portions. Wife is sweet adversed, even though this was not sweet at all, to my palate. Chef accommodated with a non sauced version, but with some sea salt and spice(?) for dipping.
Fried Dumplings house made pot stickers, fresh off the pan.
Two more orders, please!
Char Grilled Salmon Bones delicious nod to the local preferences. Different interpretation than the version we just had in Zhuhai, both delicious.
Seasonal Fruit Platter and Dessert Platter
Gave up any false delusions of going outside for actual Shunde food.
Neat Jack Daniel’s and a Corona please.
Good night.
