Location: Location near the Bund
Date: August 9, 2018
Cuisine: Shanghai Chinese
Rating: Excellent High end Chinese
Our Shanghai friend really spoiled us today, first with a lunch at Shanghai Tang and then heading (after lots of stops) to…
The Shanghai Bund with its classic older European buildings.
And it’s new hypermodern skyline across the river in Pudong.
Then upstairs to Xingrongji for a second epic meal of the day.
The space is extensive and beautiful.
With all sorts of cooking stations including a roast duck oven.
Open kitchen, etc.
Our table had a gorgeous view of Pudong and the Shanghai Tower (second tallest building in the world).
I ordered the only “real” bottle of wine we had on the trip. Price wasn’t bad either considering the setting.
NV Pierre Péters Champagne Blanc de Blancs Brut Cuvée de Réserve. VM 92. The Cuvée de Réserve (2013 base) is rich to the point of being almost tropical in profile. Then again, that is 2013, a vintage that produced wines with both elevated ripeness and acidity, especially in the Côte des Blancs. Sweet floral notes add to an impression of exoticism. The 2013 finishes with notable depth and definition.
Honey pumpkin. Again, for the second time today. This version was more pumpkin focused.
Foie gras with fruit sauce. Second time for this too today. Not quite as good as the Shanghai Tang version as the foie itself was drier.
Roast Pigeon. Excellent rendition of this classic Cantonese dish. Rich gamey bird and perfectly crispy skin.
Roast Pork. Amazing super fatty succulent pork. Like pig candy. Just awesome.
Fish and charcoal tofu boiled in chili oil. This Szechuan dish was not nearly as spicy as in Chengdu, although it did have some Szechuan peppercorns piled in. Fish and “tofu pudding” is very common in this dish, but the charcoal tofu was unique and had a very smoky quality.
Braised beef. Another meaty rich meat dish but extremely tender and delicious.
Kung Pao Chicken. The classic.
Mapo Tofu. I always love this dish, although again it wasn’t as spicy or numbing as in Szechuan.
Peking Roast Duck. Our last duck of the trip. Cry.
The slice it table-side as they should.
Served with pancakes.
Here is the meat itself. This was a very good roast duck. Not quite as good as in Beijing, but better than we get here in California by a touch.
The condiments were extensive.
Duck soup, which I never love.
Meat pies. Pork and scallion quesadilla sans cheese.
Rolled rice and red bean rolls for dessert.
Overall, Xinrongji was another amazing high-end Shanghai restaurant. The kitchen didn’t feel quite as perfect at execution as Shanghai Tang, but the menu was larger, offering dishes from a broad area of China, and everything we had was very good. Service was top notch and the atmosphere was fabulous.
For my catalog of Chinese restaurant reviews in China, click here.