Ever eat so much that the meal was just a whirlwind and the evening was a blur because you’ve blacked out from a food coma?
I had that, when we were invited to celebrate the launch of Taste of Shanghai’s brand spanking new decor of their World Square outlet.
Get ready for a deluge of food photos…
Peking style shredded Pork + Golden Buns
Pan Fried Noodles with Shrimp & Shredded Pork,
Salty Pork with Green Vegetable Fried Rice
Pan Fried Pork Bun
Tofu with Preserved egg
Wonton in Red Chili Oil Sauce
Stir Fried Green Beans with Pork Mince
Xiao Long Bao
Mud Crab with Salted Egg Yolk
Dude, we had 20 different dishes that night. Like a solid 20, not even counting the double ups of a couple of them. I had my clear favourites, of course, like the coronary-inducing Mud Crab with Salted Egg Yolk. And by coronary, I mean my doctor would collapse from the shock and horror as I wantonly devour succulent mud crab coated in a rich, salted duck yolk crust. Yaaaaasssssss.
Eggplant & Pork Mince in Sweet Chili Vinegar
Also on the hit list, the Eggplant and Pork Mince in Sweet Chilli Vinegar, eaten with the Salted Pork and Green Vegetable Fried Rice. There’s just something so comforting about tossing that tangy tender eggplant in a large bowl of fried rice that just keeps me going back for more.
Fish Fillet in Spicy Chili Oil
If you’re looking to impress, the Fish Fillet in Spicy Chilli Oil comes out in a massive platter, complete with a slotted ladle so that the fillets aren’t absolutely drowning in the crimson oil. The fish is snowy white and tender, and a barest hint of chilli clings to the silky flesh. Make no mistake, this fish is less fried and more poached in its texture.
Barramundi in Sweet & Sour Sauce
Chilli oil not quite your thing? Well, How about the Barramundi in Sweet and Sour Sauce, because who doesn’t like a sweet and sour? A WHOLE fish is deep fried and glazed in the sweet and sour sauce of my childhood – thankfully missing the pineapple pieces and capsicum – ready to be a dramatic centrepiece at any table. Very theatrical in its presentation, but accessible and straightforward in its flavours.
Food-wise, they’re serving up pretty much the same menu – except that the physical menu has been given a facelift. I’m happy to report that the seasoning levels were much better than the last time I visited, and I wasn’t left reaching for the water quite as often.
It was really lovely getting spoilt on such a selection of the menu. The seating has changed to allow two massive tables to accomodate large groups, as well as smaller tables for the everyday crowd, and the walls are adorned with family photos from the owner’s childhood. It really gave it a cozy, homely feel, which was quite impressive considering that it was packed to the brim on a weekday night.
From what I hear, this is the first of the Taste of Shanghai group of restaurants to get the facelift, and I think it adds a nice update to a reliable chain of eateries. Now just to see when my local Taste of Shanghai gets the same treatment! đŸ˜‰
Sweet & sour pork rib in dark vinegar sauce, $5.80
Shandong Chicken (Deep fried crispy skin chicken with special garlic & chilli sauce on rice), $13.50″
