Shanghai :: All Things Andy Gavin

Archive for Shanghai

Eating Shanghai – Jade Mansion

Oct12

Restaurant: Jade Mansion

Location: No.8 Century Ave, IFC, 4/F, Room L4-13, near YIncheng Zhong Lu / 世纪大道8号国金中心4楼L4-13，近银城中路

Date: August 11, 2018

Cuisine: Chinese

Rating: Solid slightly modern Chinese

After another great day trip to Hangzhou, famous capital of the Southern Song Dynasty…

With its glorious Westlake and…

famous Lingyin temple we return to Pudong for our final dinner in China. Sigh.

Back by the hotel is Jade Mansion, a medium/high-end chain with several different branch styles.

Including the horse wearing a lamp style.

And the horses galloping on plates.

Anyway, for only the second time on this trip I ordered some wine. NV Torrevilla Oltrepò Pavese La Genisia Cruasé. An inexpensive (by Chinese standards) and decent Italian pink sparkler.

Vegetable spring rolls.

Mushrooms, beansprouts, and tiny little shrimp. Interesting.

Foie gras cups. Like a passing appetizer at a cocktail party.

Shrimp jellies. Totally savory, and actually quite enjoyable for the jello-like texture.

Spongey fungus. The sneaky meat is back, little ham bits or something floating in this vegetable dish.

Salt and pepper shrimp. Shells on.

Boiled chicken with garlic. Like Hainan chicken. Soy dipping sauce. Very nice straight up chicken. Delicate, but with a LOT of garlic.

Sea cucumber and pork belly. Not as good as the cucumber at Shanghai Tang, but still good, with a similar rich Chinese Bordelaise sauce. The pork was incredible too.

Crispy beef with aromatic peppers. As usual, I enjoyed this dish.

Pork belly with fire-exploded kidneys. And cute pig buns! The pork belly and the rich (kidney?) sauce were great. Kidney was good for kidney. Not my favorite meat.

We ordered this cute little fellow. I felt so sad looking at him in the bucket.

Red rock fish. Nice fish, just lots of bones.

Don’t kill me! Too late 🙁

Greens.

Shanghai style vegetable noodles. Classic soy sauce stir fried noodles. Very nice.

Weird tea/bean sweet soup. Yep, these are never any good.

Fruit. Much better.

Overall, Jade Mansion was interesting. They feature a lot of high end ingredients with very contemporary plating and Chinese sensibility. For the most part I maybe prefer slightly more traditional, but this was very tasty and the service was great too.

For my catalog of Chinese restaurant reviews in China, click here.

By: agavin
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Posted in: Food

Tagged as: Champagne, China, Eating China, Eating Shanghai, IFC, Jade Mansion, pork, pudong, sea cucumber, Shanghai

Eating Shanghai – Xie Wang Fu

Oct10

Restaurant: Cheng Long Xing Xie WangFu

Location: Pudong

Date: August 10, 2018

Cuisine: Hairy Crab

Rating: Amazing crab

We spent a hot day but fun day in Suzhou.
A city often called the “Venice of China” before returning to Shanghai and Pudong.

Our friend in Shanghai again offered to take us out, this time for some of the famed Shanghai Hairy Crab from Yangcheng Lake.

This lead us into the huge side lobby of an even huger Pudong tower.

And up to Cheng Long Xing Xie WangFu and…

It grandiose gates.

And even grander interior surrounded by semi-private and private dining rooms.

This is actually INSIDE the restaurant!

They had traditional musicians performing as well.

We had our own private room with a view of the atrium.

When we first sat, they showed us some of the bundled up crabs. For those not in the know, during the 9th and 10th months of the lunar calendar, autumn to you and I, Shanghai’s culinary scene is all about hairy crab. Hailing (supposedly, if not fake), only from Yangcheng Lake the crab has been famous for 2000 years!

But before that, we began with some cold appetizers like this wood ear mushroom and pearl onions.

This peanuts and other mushrooms.

A section of shrimp, pork, peanuts, and pickled vegetables.

Vegetarian abalone. Some kind of mushroom, but it was really delicious.

Crunchy pickled carrot. Sweet and absolutely delicious.

Nut cake. A bit like a peanut brittle.

Bean curd.

The simple Shanghai shrimp are everywhere! You pour a bit of vinegar over them.

Spicy crispy beef. Delicious. I really loved this dish.

Now the crab dishes invade. First some sesame buns that you stuff…

To make hairy crab stuffed buns.

Here is the meat from the hairy crab, mixed with “crab brains” (which is really crab liver).

The staff showed us the whole steamed crabs after cooking.

More smoked sweet fish.

And the crab main event. Steamed Shanghai Hairy Crab. The guts proudly in the shell, the meat to the right, and the legs carefully prepared so that you can get every morsel out without any work. Love it when it’s easy!

A close up of the crab itself.

Steamed crab meat.

Super crab cake. The meat and some kind of breading in a shell. Scrumptious.

Crab XLB. Best Crab XLB I’ve every had. Crab and crab guts inside the delicate wrapper.

A bit of lemon juice (slightly sweet) to cleanse the taste.

Crab noodles.

With more crab guts.

For topping. This was some awesome umami crabby pasta.

And fried rice cakes.

Then sweet sesame balls. Like cute little eyeballs.

Special tea.

And a kind of wonton soup to close.

Overall, a unique meal I’ve never had before. Really fabulous crab and like a fancy Chinese version of one of the crab shacks from my youth.

For my catalog of Chinese restaurant reviews in China, click here.

By: agavin
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Posted in: Food

Tagged as: China, crab, Eating China, Eating Shanghai, Hairy Crab, Shanghai, Xie Wang Fu

Eating Shanghai – Xinrongji

Oct08

Restaurant: Xinrongji

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.

t
The space is extensive and beautiful.

With all sorts of cooking stations including a roast duck oven.

Fish station.

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.

Glass noodles.

Meat pies. Pork and scallion quesadilla sans cheese.

Rolled rice and red bean rolls for dessert.

Our table.

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.

By: agavin
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Posted in: Food

Tagged as: Bund, Champagne, China, Eating China, Eating Shanghai, Peking Duck, Shanghai, Xinrongji

Eating Shanghai – Shanghai Tang

Oct05

Restaurant: Shanghai Tang

Location: 373 Huangpi S Rd, XinTianDi, Huangpu Qu, Shanghai Shi, China, 200000. +86 21 6377 3333

Date: August 9, 2018

Cuisine: Shanghai Chinese

Rating: Really fabulous and complex flavors

In Shanghai we met up with a friend who lives in the city and she took us around to all sorts of fabulous places — really showing us the best of the best in the city.

This included the trendy XinTianDi area and a stunning lunch at:

Shanghai Tang.

Which, while we didn’t drink at lunch has a huge cellar of first growth Bordeaux and other trophy wines.

And an elaborate build out, here showing the main room.

And the snazzy corridor to our…

private room.

Drunken shrimp. Fortunately for the kids, we didn’t have to drown or kill them ourselves, this happened out of view. These extremely fresh, pretty much raw shrimp have a touch of alcohol flavor from their “drowning.”

Bean curd with vegetables. Very delicate dish with thin bean curd.

Honey pumpkin. Shanghai cuisine is sweet for Chinese, and this pumpkin was crispy but covered in a light syrup. Delicious actually.

Foie gras with rice crackers.

They cut the foie cubes and put them on the toasts for us. The liver was covered in a red wine reduction jelly and was really quite superlative.

Salad. The rarest of Chinese creatures: the salad!

Shanghai style smoked fish. This kind of almost candied smoked fish is a delicious staple of Shanghai cuisine and this version was the best I’ve ever had. The texture was both crispy and sticky and the flavor complex, sweet, and smoky.

Sea cucumber noodle soup. Sea cucumber is a weird textured (and expensive creature) and really doesn’t have a lot of taste by itself but this dish was amazing.

You add the noodles, like a Tsukemen ramen. The cucumber itself was incredibly soft and tender and the broth was insanely delicious.

Steamed shrimp with vinegar. A simple dish and one of the weaker ones, partially because the small tails were annoying.

Grandmother style braised pork belly and egg. To die for cubes of succulent pork skin, fat, and meat perfectly braised in a very Shanghai-style sweet soy reduction.

Shanghai beef ribs. Another of these reduced sugar-soy dishes, but super tender meat.

Conch soup. In a light and flavorful broth.

Scallops and vegetables.

Shrimp noodles. It’s very Shanghai style to pan fry noodles with soy sauce like this.

Bean cakes. Lovely presentation and texture.

Pan fried Shanghai pork soup dumplings. This is the classic Shanghai pan fried “thick” bun. These were some of the best versions of this I’ve had.

Shanghai Tang was at another level. The decor was amazing, the service refined, the plating elegant, and the food delivered on (mostly) Shanghai classics with a level of depth and sophistication I hadn’t experienced before. Bravo!

For my catalog of Chinese restaurant reviews in China, click here.

By: agavin
Comments (5)

Posted in: Food

Tagged as: China, Chinese cuisine, Eating China, Eating Shanghai, Shanghai, Shanghai Tang

Eating Shanghai – Paradise Dynasty

Oct03

Restaurant: Paradise Dynasty

Location: 3/F, 8 Shiji Dadao, near Lujiazui Huan Lu 世纪大道8号3楼, 近陆家嘴环路

Date: August 8, 2018

Cuisine: Shanghai Chinese

Rating: Great XLB, everything else is just ok

We got in late to Shanghai and so we just popped over from our hotel into the IFC mall…

Which is like a giant high end Beverly Center, in search of dumplings!

Fortunately for us, the mall’s many restaurants include Paradise Dynasty, which is like Din Tai Fung’s more colorful cousin.

See what I mean?

Big contemporary space.

And a glassed in kitchen.

Salad rolls. Yeah, some kind of spinach-like green rolled up — you dip it in the sesame dressing!

Plain noodles for Mr. Picky.

Steamed baby shrimp. The Shanghai classic, a bit bland.

Vinegar, ginger, and chili sauce for the dumplings.

Paradise special mixed flavor Xao Lao Bao (XLB). These were fabulous with very thin skins and eight different flavors.
You can see these listed below. My favorites were original, garlic, crab roe and Szechuan.

Steamed garlic greens.

Pork noodles. A lot like ramen.

Vegetable potstickers. Not the most exiting.

Steamed vegetable buns. Breadier versions.

Crispy vegetable spring rolls. Quite light and crispy. Delicious.

Pan fried Shanghai pork soup dumplings. Heavier than the XLB. Still delicious, but I prefer the light-weight classic XLB.

Wontons in chili sauce. Not particularly hot but delicious.

Pork pot stickers. Just fine. Not nearly as good as the XLB.

Crispy fried red bean pancakes.

Deep fried buns. Just Chinese buns, fried.

Mysterious light Asian fruity jelly. Loved it. I always like this stuff. Might have been like hyacinth and lychee.

Sesame mochi balls in syrup. A lot of the kids (and many of the adults) love this dessert.

Rolled mochi dough with red beans and peanut dust.

Overall, the XLB here at Paradise Dynasty were really good. I enjoyed the different flavors and the light wrappers were great. The other items, also pretty similar to Din Tai Fung were just fine.

For my catalog of Chinese restaurant reviews in China, click here.

By: agavin
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Posted in: Food

Tagged as: China, dumplings, Eating China, Eating Shanghai, Paradise Dynasty, Shanghai, XLB

J&J – Crab XLB

Sep25

Restaurant: J&J Restaurant

Location: 301 W Valley Blvd, San Gabriel, CA 91776

Date: August 9, 2017

Cuisine: Shanghai Chinese

Rating: Great crab XLB, but rest was just so-so

As part 3 of our mini lunch SGV parley we move onto mini-mall classic J&J.

It’s tucked at the back of the same minimal as Mian, Mei Long Village and Tasty Dining.

The typical pictorial menu.

SGV haunts fall into a couple categories. This is of the 10+ year old “ugly white drop ceiling older clientele variety.”

Crab XLB. This is why you come here. These were the best crab XLB I’ve had. Nice delicate wrappers and lots of solid crab flavor. This should not be confused with a categorical statement that they were better than the best PORK XLB I’ve had — just different beasts. I should have ordered the regular pork ones as the shells were great and so those might also be excellent — but we didn’t.

Crab Rice Cake. Crab in a sort of lightly curried sauce with the chewy Shanghai rice cakes. I liked the cakes and the sauce, but there was almost no accessible crab meat — unless you are a seal or some other animal natural equipped with shell crushing teeth.

Sweet and Sour Pork Chop. Not a bad version of this dish. Sticky soy-sugar sauce, little bits of bone, but very soft accessible meat.

Since this was just a couple dishes as part of a multi-restaurant crawl we only had a few things. The Crab XLB were great, the other two dishes just fine. They used MSG (I could feel it after). The atmosphere wasn’t exactly lively or updated. Service was pleasant.

For more LA dining reviews click here.

For more LA Chinese dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Chinese cuisine, crab, dumplings, J&J, SGV, Shanghai, Shanghai Cuisine, XLB

Shanghainese at Southern Mini Town

May04

Restaurant: Southern Mini Town

Location: 833 W Las Tunas Dr., San Gabriel, CA 91776. (626) 289-6578

Date: April 26, 2016

Cuisine: Shanghai Chinese

Rating: Tasty, but too much MSG

A couple of us Hedonists drove out to the SGV for lunch intending to go to Tasty Noodle House, but they were on summer holiday so we went next door instead.
Southern Mini Town, despite the weird name, is a pretty ordinary looking SGV Shanghainese.
The inside has that SGV vibe.
Including the helpful “menu as wall decor.”
House special two flavor shrimp. The right one was the simple white sauce shrimp and the left a onion based sweet and tangy sauce. In both cases the shrimp were extremely tender and well cooked. The “spicy” (not really) sauce was better, very good actually.
String beans. Classic dish. A pretty good version. Beans were crunchy.
Special beef tendon. Not so much tendon, actual meat. However the sauce, onion based and tweet and sour made it taste like my mom’s sweet and sour pot roast / brisket. Good stuff.
Garlic ribs. Hot and fried, but a bit chewy and not enough garlic. This was one of our least favorite dishes.
Fish filet in spicy sauce. Very similar sauce to the “spicy” shrimp, but not as tangy. Helped by adding vinegar.
Beef and scallions. Okay. Tender beef, but not amazing or anything.

Shanghai pan fried buns. Excellent. They ought to be as a Shanghai cuisine signature item.

Shanghai steamed dumplings (XLB). Disappointing as the dough flavor was too dominant and there was little to no juicy broth. Not enough pork flavor for sure.

Overall, Southern Mini Town was okay. By non SGV standards it would be quite good. For the SGV, it’s just fine. I’ve had a lot better Shanghai food. And HUGE negative. I was walloped with a massive MSG headache about 45 minutes after leaving. About 25% of the places out here will use a lot of MSG, but plenty don’t.
Tasty Noodle House is where we were originally trying to go.

For more LA Chinese dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Chinese cuisine, hedonists, SGV, Shanghai, Southern Mini Town

Lunasia Dim Sum

Jun23

Restaurant: Lunasia [1, 2, 3]

Location: 500 West Main Street Suite A, Alhambra, CA 91801. (626) 308-3222

Date: April 29, 2014

Cuisine: Cantonese Dim Sum

Rating: Excellent

My brother and I continue our epic quest to sample all the top San Gabriel Valley dim sum restaurants. I’ve actually been to Lunasia before, for a big Cantonese Banquet, but this is my first trip here for dim sum (which is really their specialty).

Pictures are helpful, even for a dim sum veteran.

Jumbo shrimp har gow. As good a version as I’ve had.

Jumbo pork siu mai. Perhaps more succulent and tender than many.

Spinach shrimp dumplings. I’d swear these also had scallops in them. Interesting (and tasty). A different mealier texture to the skin.

Baked chicken bun. Full of meat and flavor, probably a bit better than at King Hua.

BBQ pork buns. Excellent rendition. Shanghai #1 might have the best of these.

Pork dumplings. This is the sticky fried mochi variety. They are slightly sweeter and have a wonderful texture.

Shrimp rice noodles. Great sauce and a nice version of this dish too.

Crispy Shrimp Roll. These have a lovely light crunchy texture. They came with a mayo! But I thought they went better with the sweet duck sauce.

Shanghai pork dumplings (XLB). The inside of these favorites (and we got 3 tins) were filled with really solid little pork balls. They tasted great, but Elite’s were certainly better (with a lighter thinner skin).

Hong Kong Roasted Duck. Tasty, but a little boney.

Duck sauce for the duck.

Sticky rice wrap. The classic lotus leaf wrapped sticky rice.

Here is the inside. I know it’s not the loveliest, but it was good.

Pan-fried vermicelli Singapore Style. My brother and I got this dish as kids — and it’s still just as good.

Egg yolk buns. Like Chinese Cadbury Eggs!

Sweet yolk inside! Kinda different, and very sweet.

Macao Egg Custard. This version was a little eggy.

Overall, another fabulous dim sum place. It’s hard to say which is best among Shanghai #1, Elite, King Hua, and this, as each has certain dishes they do better. Really just an embarrassment of riches.

For more LA Chinese dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Alhambra California, Cantonese cuisine, Chinese cuisine, Dim sum, dimsum, Har Gow, Lunasia, san Gabriel valley, Shanghai, Steamed Pork and Shrimp Dumplings (Shao Mai)

Hedonists at Shanghailander

Jun12

Restaurant: Shanghailander Palace [1, 2]

Location: 1695 South Azusa Ave. Hacienda Heights, CA 91745. 626-839-7777

Date: June 7, 2014 and December 9, 2018 and July 25 & September 11, 2021

Cuisine: Shanghai Chinese

Rating: Excellent – best Shanghai food I’ve had in the US

Hedonist trips to the SGV and its requisite Chinese adventures are among my favorite dinners. Shanghailander specializes in Shanghai style cuisine (obviously). On the downside, it’s far — in Azusa — almost 40 miles from my house! But it’s so good it’s really worth a once a year visit. Unfortunately, it was 4.5 years between my first two, but I’ve been back a number of times since.

The atmosphere may not be the fanciest, but these big communal dinners are great fun.

2005 Dönnhoff Oberhäuser Brücke Riesling Spätlese. IWC 90. Pale yellow. Rich aromas of lichee, lemon oil and pine.Luscious yet piquant tropical fruit flavors accented by smoke. In spite of the wine’s substantial depth, subtle acidity brings spice and finesse to the finish.

Peanuts (12/9/18) to start.

Real Chinese always begins with cold appetizers. Smoked fish (2014 & 12/9/18) is a classic Shanghai dish. Sort of like sweet crunchy fish chicken mcnuggets.

Marinated radish. A little sweet with a delightful crunch.

A different kind of slightly sweet marinated vegetable.

Cold chicken (2014).

Hainan Chicken (12/9/18). I think this was different than the above cold chicken from 2014. It was perfectly cooked and came with a garlic sauce.

Lamb in jelly. Tastes better than it sounds.

A slightly different “meat jelly” on 12/9/18.

Marinated lima beans.

Shanghai style bran curd. Love this stuff. It has a sweet taste and spongy texture. It’s made from bran or wheat gluten or something.

Dates. Never had dates in a Chinese restaurant before.

Greens with a peanut sauce. Not the most exciting.

Spinach. Kind of like spinach or broccoli soup — but not a soup.

Three cup chicken. Basically chicken with soy sauce — but boy, it was delicious. The sauce was sweetened and thickened perfectly.

2000 Mestre-Michelot Meursault 1er Cru Les Genevrières. 91 points. Lots of reduction (which I like).

Sautéed shrimp (2014 and 12/9/18). Simple but tasty. I’ve had this dish dozens of times at many Shanghai restaurants and this was for sure one of the best versions I’ve had in the US.

Fried fish with herbs (12/9/18). Lovely fried fish actually.

1984 Gros Frère et Sœur Clos Vougeot Musigni. 95 points. This is a great wine (good location in the vineyard and top winemakers) from a very off year — and it’s 29 year-old pinot noir. But somehow (and I’ve had 3 bottles) it’s still in great shape. Really quite lovely with a complex tar and cherry thing going on. I happen to find it fabulous.

Shanghai style braised pork in brown sauce. A huge hock of pig that falls off the bone. This is about as good as roast pork gets.

Grandmother’s BBQ pork belly (12/9/18). Perfect version of this rich, sweet Shanghai dish. Amazingly tender.

Meatballs stuffed with egg (12/9/18). Very unusual dish (here, typical in Shanghai). A kind of fried meat ball with a gooey duck egg yolk INSIDE!

Crab with rice cakes and ginger sauce. This was also delicious. We ordered two and I couldn’t resist the soft chewy rice cakes in that sauce.

Crab in a salty yolk sauce.

Tofu soup. Basically chicken broth with tofu and a bit of ham. Actually very tasty.

Sea cucumber with shrimp roe (2014 & 12/9/18). Sea cucumber, the white stuff was roe, shrimp and fish. Weird soft textures but very pleasant. Not exactly a looker, but quite tasty.

West-like style whole fish.

Squirrel Fish. Similar fish, but deep fried and in the super thick, super sweet and tangy sauce.

2009 Anderson Oaks Pinot Noir. 90 points. They weren’t kidding about the oak.

Tasty frogs. Bull frog Schezuan style in chili oil and peppers. Had some heat.

Shanghai steamed dumplings (XLB) (2014 & 12/9/18). Always one of my favorites. The dough was great, the meat needed a hair more flavor, but I still ate about 6.

Shanghailander pan fried buns (2014 & 12/9/18). A fried version of same. So hot they were hard to eat, but oh so tasty.

2003 Bennett Lane Cabernet Sauvignon Primus Reserve.

Shanghai duck (2014). Like Peking duck but… well not quite as good.

Same dish 12/9/18. Prep was more elaborate and I think it was better.

Here on 2 plates.

Stir fried duck (2014 & 12/9/18). Delicious.

Three cup chicken. They have a perfect version here, even if this isn’t my favorite dish.

Cumin lamb with pancakes (12/9/18). Different and quite nice in the pancake.

French style beef. This gets order too often (not by me!)

Vegetables. Some kind of greens, mushrooms, and bamboo.

Stir-fried green beans.

Spicy eggplant with garlic and fish sauce (12/9/18). Fish sauce is just the name of this kind of sauce. This was a great version. Nice soft texture and TONS of garlicky flavor.

Eggplant in sweet soy sauce. A very different take on eggplant.

1997 Greenock Creek Cabernet Sauvignon. 93 points. Pretty dark purple color, showing some sign of age towards the rim. Very expressive nose of dark fruits (black currant/cassis, blackberries and blueberries), some elderflower berries, a touch of green bell peppers, some cedar wood and some sweet spices. Hits the palate with a full body, medium-low silky tannins and medium (to medium-low) acidity. There is tons of dark fruit on the palate, cassis and some sweet spices again. This is a pretty massive wine with good length. There is a touch of heat, but it’s not really disturbing since the fruit is very generous. Not the most complex wine, but powerful, balanced and totally mature now. It’s drinking really beautifully.

Glass noodles with egg (12/9/18). Very pleasant.

Pepper rib eye with lettuce (12/9/18). Fine, but not my favorite. Not as typically Chinese somehow either.

Shanghai style eel in pot. This was delicious. Soft and rich in a savory slightly sweet sauce. I tried to order it on 12/9/18 and our (very nice) waitress kept dodging the order under the theory that we white folk wouldn’t like it!

Oftentimes a soup comes right before dessert, in this case a cabbage and pork meatball soup.

The meatball was amazing and thee broth was tasty.

Shanghai Noodles. Wokked with soy sauce.

The the Chinese desserts like these deep fried red beep spring rolls (12/9/18). Chewy in texture.

Fresh fruit.

Sesame ball in wine soup. This is one of those odd sweet Chinese “soups.”

You can see the boba-like sesame balls. They were squishy and had a pleasant sesame taste. All very sweet and mild.

The first of many large batch holiday flavors — Peppermint Gelato (12/9/18) — made by me for @sweetmilkgelato — peppermint candy base laced with peppermint bark! — #SweetMilkGelato #gelato #IceCream #peppermint #candy #holiday #winter

A new variant on an old flavor — Cold Pressed Expresso Gelato (12/9/18) — made by me for @sweetmilkgelato — cold pressed expresso base (usually I hot brew it) with Valrhona Dulcey Stracciatella! — #SweetMilkGelato #gelato #IceCream #expresso #Dulcey #Valrhona #Stracciatella #ColdPressed #ColdPressedCoffee #coffee

Grapefruit Aperol Tarragon Sorbetto (9/11/21) — Cold pressed Fresh Grapefruit juice from my garden, Aperol and fresh Tarragon! — made by me for @sweetmilkgelato — Unique and bracing — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #grapefruit #aperol #tarragon

Coconut Cream Pie Gelato (9/11/21) — Coconut dairy custard base, house-made GF Graham Crackers, and house-made Coconut Caramel — made by me for @sweetmilkgelato — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #coconut #caramel #grahamCrackers #cookies

Yarom and the owner on 12/9/18.

All in all, our 2014 was a fabulous Chinese banquet. Perhaps it is slightly better even than the similar Shanghai #1 Seafood village. The drive is killer though, as it’s 15 miles PAST our usual SGV haunts.

On our 12/9/18 return the meal was insanely good. Almost every dish was on point and many were unusual. Food was really really good. Service was great too but this was certainly the best Shanghai style food I’ve had outside of China — and this is just a couple months after my most recent visit to Shanghai and incredible means like Shanghai Tang. Shanghailander has an Arcadia branch too and we will also have to try that — although it’s not clear if that’s really closer as it’s so far north off the 10.

For more LA Chinese reviews click here.

or more crazy Hedonist dinners here!

Some members of our party posing in front right before foot massage — 2014.

Wines from the 12/9/18 dinner:

By: agavin
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Posted in: Food

Tagged as: Chinese Food, hedonists, Shanghai, Shanghailander

Banqueting at Shanghai #1

Feb19

Restaurant: Shanghai #1 Seafood Village [1, 2, 3]

Location: 250 W Valley Blvd. San Gabriel, CA 91776. (626) 282-1777

Date: February 16, 2013

Cuisine: Chinese

Rating: Very authentic Shanghai style

The San Gabriel Valley is a veritable treasure trove of Asian dining, particularly regional Chinese. Shanghai #1 Seafood Village is the LA branch of a high end Shanghai chain specializing in banquet dining.

The decor is Stark meets Chinatown. Interestingly, as cheesy as it is, it’s fairly authentic.

As this is a Hedonist/Foodie Club wine diner, we prearranged a banquet and reserved the usual giant table.

The menu is like a giant full color fashion catalog for food, but I thought I’d show a couple pages by way of example.

NV Peter Paul Wines Champagne. A nice, nutty mature champagne.

Marinated legumes (lima beans?). A very mellow sophisticated taste, and some of the best lima beans I’ve had.

NV Jean-Pierre Brouchard Champagne In florescence. 92 points. A brilliant Blanc de Noirs exhibiting a dense, yet crisp mouthfeel with subtle elegant mousse. The nose has a lot of mature red apples, lime zest and newly made French toast. The length on the finish is very nice. The wine is crisp and clean, still it shows all the best sides of the Pinot Noir varietal. Overall impression is that of a very good Champagne which drinks terrifically tonight but would not mind resting another couple of years.

This was much fruiter than the Peter Paul, but I liked the nuttier drier one better myself.

Roast duck in a heavy sweet soy. Bony, but very tasty.

Marinated cucumbers (pickles) in a sweet soy vinegar.

Squid with a sauce not unlike eel BBQ sauce. Very tender and tasty.

1998 Monbousquet Blanc. Parker 91-93. Earthy, mineral nose; earthy, mineral palate; medium finish.

Some kind of meat enchilada. Well, not exactly, but meat and vegetables in a cold thin crepe.

Meat and gelatin (aspic?). This had a very pleasant texture (like jello) and a subtle flavor.

Lotus root stuffed with sweet rice in a tea marinate. Very interesting texture and a lovely tea flavor.

2008 Ken Brown Syrah Rosie’s Rosé. Not bad, lot’s of strawberry.

Old Shanghai baked spareribs. Amazing Chinese-style ribs.

Chicken with scallions and soy sauce. It looked a little scary, but it tasted great (except for the requisite bone).

From my cellar: 1990 Robert Ampeau & Fils Volnay 1er Cru Santenots. 94 points. Wonderfull intense colour, complex nose and pure Volnay fruit. Dark cherry fruits, wet forrest and just a little animal characters. Just right to drink now, no decline at all.

My favorite wine of the night, but I’m a Burgundy troll.

Crab dry cooked with coconut? Hard to say, but it tasted great. A dry, slightly spicy crab that emphasized the flavor of the crab itself.

2010 Westerly Vineyards Pinot Noir. 90 points. full bodied pinot with nice fruit, full mouth feel.

Roasted pig leg. This had to be the ham part, the rear? femur.

The sever just slices through the skin and fat to reveal…

All sorts of goodie tender pork. Really melts off the bone.

2012 Bread & Butter pinot noir. I actually liked this better than most American Pinots, as it wasn’t really oaked at all. Very fruity, with berries. A young fresh wine, like a pleasant Villages.

Pepper steak. This was lovely chunks of juicy steak with a black pepper and soy sauce.

2011 Pierre Gonon St Joseph. Parker 93. The 2011 Saint Joseph offers lots of olive tapenade, black currants, blackberry, tobacco and spice in a medium to full-bodied, supple and beautifully fruited profile. Filling in nicely with time in the glass, this chewy, rich effort has ripe tannin, excellent freshness and a big finish. Enjoy it over the coming decade or so.

Lots of rich fruit, but not at all overbearing.

Shrimp two ways. On the left, salt and pepper fried shrimp (extremely tasty) and on the right, white sauce popcorn shrimp (pleasant but mild).

2005 Radio-Coteau Syrah Las Colinas. Parker 91. The 2005 Syrah Las Colinas reveals floral, blackberry, and peppery notes, medium to full body, and loads of meatiness in a pure, richly fruity style.

Shanghai style sweet and sour fried fish. This was one of those goopy straight up orange sweet and sour sauces, but it was awesome. Particularly dripped over rice. And the method of flaying the meat out and frying it created a much crisper effect, even if the appearance is a bit horror movie.

1994 Stonestreet Cabernet Sauvignon. Parker 91-93. I have been a fan of this winery’s Pinot Noir, but I have not seen the newest offerings. However, I do have enthusiastic tasting notes on Stonestreet’s other red wines. The 1994 Cabernet Sauvignon appears to be even more intense and powerful than the 1993, with an opaque purple color, and gobs of lavishly oaked, smoky, cassis fruit intertwined with aromas of roasted herbs and high quality toasty oak. This powerful Cabernet reveals plenty of tannin, low acidity, and outstanding concentration and purity. This large-scaled, remarkably well-balanced wine should drink well young yet last for two decades.

Our bottle was corked.

Special Shanghai BBQ red pork. Oh so fatty and oh so tasty!

Mushrooms and bock choy.

Shanghai noodles. These are pan fried rice cake with scallions and sweet soy. Odd soft texture, but delicious.

2004 Colgin IX Syrah Estate. Parker 96. Aubert demonstrates a superb know-how with Syrah. These wines are macerated for 35-45 days, and given frequent pump-overs as well as punch-downs. They are aged completely in French oak. The floral-filled 2004 IX Syrah Estate (486 cases) offers super-pure blue and blackberries intermixed with hints of new saddle leather and meat. High but sweet tannins, powerful flavors, and an overall sense of poise characterize this stunning effort.

A strange Shanghai take on Ma Po tofu. It has peanuts, and a bit of spice, but the tofu is the firm kind instead of the silken tofu, and there is no yummy pork and mighty numbing Schezuan heat like here or here.

Crispy meat buns. A really great film skinned take on the soup dumpling.

On the right is a hard boiled egg that was underneath all that red pork belly. It’s saturated with sweetness and pork fat!

Fruit for dessert.

Overall, this was a really great meal. First rate Chinese and quite authentic and typical of high end banquet meals in China. We didn’t have the totally tricked out menu with all the sea cucumber, shark fin, and the like, but I don’t love that stuff anyway. Nearly every dish was wonderful. Service was fine (for Chinese). They brought things a little rapidly, but it was fine. Great experience.

For more LA Chinese reviews click here.

By: agavin
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Posted in: Food

Tagged as: Chinatown, Chinese cuisine, hedonists, San Gabriel California, san Gabriel valley, Shanghai, Shanghai #1 Seafood Village

Surprise! More Shanghai #1 Dim Sum

Nov11

Shanghai #1 Seafood Village has some of the best, freshest dimsum in SoCal, after 5+ visits I’ve compiled an ever growing catalog of this copious and delicious bounty…

By: agavin
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Posted in: Food

Tagged as: China, chinese c, Chinese cuisine, Dim sum, dimsum, Shanghai

Dim Sum is Shanghai #1

Aug14

Restaurant: Shanghai #1 Seafood Village [1, 2, 3]

Location: 250 W Valley Blvd. San Gabriel, CA 91776. (626) 282-1777

Date: August 10, September 3, & November 10 2013 and June 19, 2022 (and more)

Cuisine: Chinese Dim Sum

Rating: Very authentic Shanghai style

The San Gabriel Valley is a veritable treasure trove of Asian dining, particularly regional Chinese. Shanghai #1 Seafood Village is the LA branch of a high end Shanghai chain. But today it’s time for dim sum!

The decor is Stark meets Chinatown. Interestingly, as cheesy as it is, it’s fairly authentic.

This time around we have come for dim sum. Yum!

2011 Domaine Collotte Bourgogne Rosé Marsannay. This is one of my go-to roses, as it’s all Pinot Noir from Burgundy. A wonderful sunny weather wine, it paired very nicely with the sweet and sour tones of the Chinese. There were a few rose-haters as usual, but this really is a great wine, bright and full of strawberry flavors.

Delicious pickled radish (probably Daikon). Crunchy, sweet, extremely enjoyable complex flavors.

2010 Servo Suo Prosecco. Very nice.

Special pickled fresh cucumber. Crunchy, with a bit of heat.

Old Shanghai stewed duck in Soy Sauce. Sweet and very smokey/ducky.

Old Shanghai baked spareribs. Amazing Chinese-style ribs.

A different kind of pork rib, almost certainly the same cut as the above BBQ, but steamed. Tasty, but not AS tasty as the BBQ version.

Old Shanghai Smoked fish. Nice smokey tea flavor with a bit of sweet.

Chicken feet with Black Bean Sauce. Eeew!

1974 Beaulieu Cabernet Sauvignon Private Reserve Georges de Latour. Parker 88. The wine’s color revealed amber at the edge, a roasted, herbal, sweet, spicy nose, loosely-knit, jammy fruit, and some hot alcohol in the finish. Lots of coffee and tobacco. Actually, although nearly gone, it was kinda delicious.

Peanut Pork & Chicken Celery Dumpling. Nice and fresh.

Beef ball with Orange Peel Sauce. Like a giant Chinese meatball, but almost tartar (on purpose). Very tasty and interesting.

2011 Prager Riesling Wachstum Bodenstein. A lovely dry riesling with a strong mineral component.

Cold chicken in sweet sauce. Not bad, but def tastes like chicken.

Deep Fried Turnip Pastry.

This is a kind of fried mochi stuffed with meat. Interesting chewy texture and a fairly tasty meat.

Baked chicken bun. The pasty has a light fluffy quality.

Here you can see the chicken, which was tasty, but pork probably would have been even better.

A sort of kung pao tofu (tofu and peanuts with a slightly spicy sauce). It was okay, with an unusual firm texture. I’ll still take a genuine Ma Po Tofu any day.

Shanghai rice cakes. These are pan fried rice cake with scallions and sweet soy. Odd soft texture, but delicious.

2001 Weingut Robert Weil Kiedricher Gräfenberg Riesling Spätlese. 93 points. Apple, peach and apricot, zest of citrus, ginger, gunmetal and hint of straw. Very ripe and deep. Sweet, but balanced.

House No. 1 Baked BBQ Pork Bun. Wow! They are right about the House No. 1 bit, as these are the best pork buns I’ve ever had.

Shrimp dumpling with chives. Nice.

Squid with shrimp dumpling.

Broccolini. Very nice and not over cooked at all.

2009 Meyer-Fonné Pinot Gris. 90 points. Unfortunately, this bottle was corked.

Stone Hot Pan Fried Rice with Pork. Stunningly good fried rice.

Classic lotus leaf wrapped steamed sticky rice.

But this one has abalone (fresh from Santa Barbara) in it. As usual with this place, a top example of the type.

Special Taro Cake. This was the unanimous “winner” of the “worst dish” vote. I suspect it’s excellent for what it is, but taro is so bland and pasty.

Har gow (6/19/22). Classic shrimp dumplings.

Spicy shrimp dumplings (6/19/22). Nice bit of mala inside and squid ink dough.

Some other seafood and green dumpling.

And yet another seafood dumpling!

Steamed veggie bun.

Vegetarian dumpling.

Bean curd with sticky rice. The rice is inside. Very mild and pleasant.

Bean curd with vegetables. Very tasty.

Special Soup Dumpling. Quite the dumpling! Full of shrimp and other goodness in a very pleasant broth.

1974 Robert Mondavi Cabernet Sauvignon Napa.

Steamed Shanghai Juicy Pork bun. Full of juice and oh so yummy!

Pork and shrimp shu mai.

Shrimp and squid. Sort of a Chinese gefilte fish (plus shrimp).

Pan Fried Shanghai Style Bun. Wow again! These are tremendous.

Shanghai Style Pan Friend Noodles. Not my favorite, as they are sweet and a bit too soy-ish.

Simple pan fried noodles. The kid version.

More chicken feet! Double eeew!

Steamed rice noodle with Beef. Yum. The beef was again sort of medium rare — and very tasty.

Steamed rice noodle with Shrimp and snow pea. Good examples of this type.

Steamed rice noodle with tofu and scallop. Interestingly soft. Kind of soft on soft on soft.

Rice crepe with crab. Wrapped around imitation crab. Pretty good though.

Sweet baked bun filled with taro.

Shanghai sweet cake? Another fried rice ball with a bit of some sweet mild fruit in the center. All about the texture, with a pleasant mild flavor.

Macau Style Baked Egg Custard. Triple wow. Best custard buns I’ve yet had, like creme brûlée.

Mango Pudding. Pleasant, mild, sweet mango flavor.

Pineapple buns (6/19/22). Pretty yummy.
Sweet cake. This pound cake is striped with sweet bean paste, which was pretty mild.

Overall, this was another great meal. It’s probably the best dim sum I’ve had in LA, really first rate. Stuff was extremely fresh, cooked to order and not on the carts. Service was good. They did their best to slow down for us (Chinese food is usually a breakneck frenzy). [ NOTE: the above was written in 2013, but by late 2014 I’ve found 2-3 better places (Elite, King Hua, etc), still SH#1 is very good ]

Thoughts in 2022. The dim sum here is solid, but not amazing (there are much better places in the SGV). Dumplings are a bit thick and oversized. But you can also order the Shanghai dishes and it’s a nice room(s), so nothing too wrong with it.

Plus, there is a $15 an hour foot massage place right downstairs (NOTE: closed by 2022).

For more LA dining reviews click here.

For more crazy Hedonist meals, click here.

By: agavin
Comments (6)

Posted in: Food

Tagged as: Dim sum, dimsum, dumplings, hedonists, Pinot noir, san Gabriel valley, Shanghai, Shanghai #1 Seafood Village

Din Tai Fung Dumpling House

Dec21

Restaurant: Din Tai Fung

Location: 1108 S. Baldwin Ave., Arcadia,California 91007. (626)574-7068

Date: December 8, 2011 & February 28, 2012

Cuisine: Chinese Dumpling House

Rating: Amazing Taipei spinoff

I love dimsum so much I was willing to drive 45 minutes out into the wilds of Arcadia to try this place. And it was well worth the journey. The “juicy pork dumplings” alone were worth the price of admission.

Classical Arcadia was a place of legendary beauty, filled with bucolic green hills, lazy shepherds, and nubile nymphs. Arcadia Ca features strip malls.

The chefs hard at work in their little glass tank.

Din Tai Fung is so popular we had to wait 30 minutes on a random thursday at 1pm. But they are nothing if not organized. The staff all wear secret service ear pieces and our order was taken before we even sat.

The huge menu. And it has pictures!

Some stuff appears to be take out friendly.

The setup of chopsticks, tea cup, and ginger.

Marinated cucumber in a sort of garlic ponzu type sauce. Nice and crunchy, but I was saving room.

“Hot and Sour Soup (pork).” A well implemented version of the classic.

“Seaweed and Bean Curd in Vinegar dressing.” Interesting “salad”.

Chicken and veggie bits over noodles. Looks bland enough but it tasted great.

“Juicy pork dumplings.” These are sometimes called Shanghai style “soup” dumplings. I’ve had lots of them but these were easily the best ever. These succulent little mouthfuls were superbly balanced.

“Shrimp and Pork Wonton with Spicy Sauce.” This was absolutely delicious. The dumpling could have been almost anything as the sauce made it more about texture than flavor, but they would have been good plain too.

“Pork sticky rice .”

This sticky log of rice contained bonus roast pork. Yum yum. You’ll notice the DTF food is heavy on both the carbs AND the pork.

“Noodle with mince pork sauce.” This was yummy too, although I have had better of this dish — in Xian China.

“Noode with spicy sauce.” This was actually tastier than the pork ones as the sauce had this nice spicy vinegar tang.

“Braised beef soup.” You can’t see them, but the soup is filled with more of the spaghetti-like noodles. The beef tasted like short rib.

“Vegetarian dumplings.” These were some of the better veggie dumplings I’ve had. Still, they don’t hold a candle to the meaty ones.

“Shrimp Fried Noodle.”

“Pork and Shrimp Shu-mai.” Not only did these look great, but they tasted fantastic. These were my second favorite after the straight pork ones.

“Shanghai rice cake with chicken.” This tasted fine (like soy sauce, in a good way). The rice cake has a weird chewy texture, not unlike jellyfish. It was actually kind of fun.

“Pork buns.”

Unlike the typical BBQ pork buns, these just had the slightly spiced (buy yummy) pork balls inside, not the sweet red BBQ pork. Still good.

“Juicy Pork & Crab dumplings.” Like the pork ones, but with a slightly weird crab aftertaste. We all preferred the plain pork ones, but I still happily kicked back about 5 of these.

“Sautéed mustard cabbage with garlic.” Fine for what it was. Boring!

“Sauteed Bok Choy with Garlic.” You’d swear it was the same as the mustard greens, and you’d be wrong!

“Pork Chop Fried Rice.” Pretty much exactly what you’d expect.

Yum yum, drown that baby!

“Fish dumplings.” I haven’t had a lot of fish dumplings, but these were superb! Almost as good as the pork. Well not quite, but they were really good.

Now the dessert buns. First the “black sesame.”

This were really good, with a sweet nutty taste. The bun itself is identical to the pork bun.

Then two other experimental types: “sweet taro” and “red bean.” All were pleasant, but the taro was like a bun stuffed with whipped sweet mash potato and the red bean — well like red bean.

Some kind of specialty “sweet rice” with bits of fruit and red bean paste.

I actually enjoyed this dessert. It’s sickly sweet with a peculiar Chinese flavor and very sticky.

Overall, Din Tai Fun was awesome. I’m so hungry just writing up this post and I want to go back right away. I don’t want to drive the better part of an hour just this second, but I want the “juicy pork dumplings.” It’s also a good deal. Four of us completely polished off the above. And yeah we pigged out. And it cost like $65!

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