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cityweekend

Point Your Way to Dinner

Navigate your way through the Shanghai Stadium grounds to this buzzed about Shanghai restaurant. The first floor offers a selection of dishes including noodles and dim sum in a cantine-style setting at very reasonable prices while the second and third floors provide a full menu displaying a breadth of Shanghai fare (decidedly heavy on the seafood). There is no written menu, rather a small showroom at the entrance with plastic moulds of the food that will soon grace your table—a fully interactive picture menu. Here you can point out your selections to staff who are eager to help indicate which are the best dishes and which flavors best compliment each other--they warned us away from the spicy eggplant as its sauce was the same as one of our previous selections. Our top choices included sweet and sour pork ribs (YY28)--a tasty starter--followed by stir-fried crab with asparagus and egg whites (YY38), one of their specialties and a fast favorite. Fresh and not overpowering, the natural flavors come through clearly in each dish. Crisp, deep-fried rolls of egg noodles covered in crab sauce (YY48) offered a delightfully inventive and welcome twist on a classic noodle dish. After what can only be defined as a feast, we left, determined to come back and to sample the cantine's noodles as well as the fish head soup, also of reputed fame but too enormous for us to handle on our first visit. -Trista Baldwin

 

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joanney

Find of the Week | Feeling Fishy This fish casserole (¥45) is hands down one of the best fish entrées we’ve eaten in Shanghai. The centerpiece ingredient is huangyu (yellow fish), a type of river fish beloved among the Shanghainese for its creaminess in soups (and notorious among expats for its many tiny bones). In this dish, ivory filets of baby huangyu sit in a simple sauce of fragrant, slow-braised leeks mixed with the fresh, salty dew of the cooked fish and a hint of cilantro. All the sharp bones of the huangyu have been meticulously picked out, leaving behind morsels of fish so tender, they retain the spryness of sashimi rather than flaking when prodded with chopsticks like most cooked fish. Though its taste is delicate, the silky fish miraculously absorbs the natural creaminess of the leeks, even though no cream and very little oil is added. Though its cooked up in a Shanghainese kitchen, but we feel like a grandmother in Provence could have the exact recipe.

 

3 years, 1 month ago

tristamarie

Where You Eat

Name: Anthony Zhao Profession: Restaurateur, Food TV Host, Food Stylist

I used to be a professional chef and I'm really passionate about food and restaurants. A restaurant doesn't have to be fancy but the cuisine must attract me. I love MAYA's fish tacos with their beautiful guacamole and crispy taco shells, and their steak with baby potatoes. I am really impressed with the new Park Hyatt's Dining Room. The view is jaw-dropping and the cooking is meticulous. I love their house-smoked salmon and the Aussie lamb--it's so tender it melts in your mouth. The new Kebabs on the Grille is the best Indian I've had in Shanghai. The yogurt sauce, tandoori chicken and garlic naan are must-tries! As for traditional Chinese, Hong Rui Xing(http://www.cityweekend.com.cn/shanghai/listings/dining/shanghai/has/hong-rui-xing-shanghai-stadium/) is my favorite. Their most famous dish is the delicious Tianmu Lake Hualian Fish Head soup. Served in a giant basin, it's enough for a crowd. The asparagus with crab leg meat is also outstanding.

3 years, 5 months ago