Returning to this neighborhood gem for some much missed authentic Shanghainese fare
With some strategic planning and willingness to be flexible, we managed to secure a table for 6 on this super-busy Father’s Day. Before proceeding to give
a run down on the food we ordered. I just wanted to mention the ‘funkiness‘ of decor and ambience adopted by this Shanghainese eatery!
First, how about an imposing, life size Santa Claus mannequin guarding the entrance?! Lighting was a mix of ultra modern chrome LED crystal chandeliers mixed with Chinese style lanterns. Walls were adorned with a mix of western paintings and hanging strings of traditional giant Chinese firecrackers. Indoor plants and orchids were on display at every corner. However, the piece-de-
resistance must belong to the background music……. distinctively audible ‘French Accordion‘ music!..in a Shanghainese restaurant?!
What’s behind this weird design theme……only God knows!
Well, at least the menu does not have any ‘ Foie Gras ‘ dishes! Ha!
This time, apart from the Xiao Long Bao soup dumplings, our order consists of totally new and previously untried dishes. These include:
- Drunken free-range Chicken
- Shanghainese Crystalline Head Cheese
- Suzhou style Smoked fish
- Shanghainese oil poached head-on prawns
- Shanghainese ‘ Ma-Lan-Tow ‘ ( finely minced seasoned tofu and
preserved mustard greens dressed with Sesame oil ) - Pork short ribs with preserved plums and aged black vinegar
- Shanghainese stir fried Eel filet strips with garlic and sizzling oil
- Shanghainese ‘ Yin-Doak-Seen ‘ soup casserole
- Stirred fry Shanghainese thick noodles
- Xiao Long Bao Soup Dumplings
- Stuffed lotus root with glutinous rice and water chestnut in Osmanthus
Syrup
The standout dish I would like to address was one of my most favorite Shanghainese dishes……the ‘rare find’ - Stirred fry Eel filet strips in brown sauce, minced garlic and sizzling oil! This flavourful and well executed chef’s rendition was acceptable and enjoyable. The Eel was chewy, fresh and non-fishy, the complex sauce tasty. However, for me, the traditional Shanghainese preparation using yellowing chives and a heavy dose of white pepper was more to my liking. Also, for a whopping $68 per half portion, IMO it’s a touch overpriced and overrated.
Other dishes were all above standard and nicely prepared. The ‘ Yin Doak-Seen’ with generous amounts of house cured pork, salted chicken and duck pieces, winter bamboo shoots and tofu knots was packed full of multi-layer, umami taste profiles…….though the now defunct ‘ Sika Deer’s ‘ version was a touch better tasting.
Their XLB with the amazing, heavenly broth, IMHO is still the best in the GTA!
What’s better than a great, delectable Father’s Day meal surrounded by loving family members! Feeling so blessed!
