Archives for posts with tag: Shanghai

Good Shanghai Dumplings 上海小籠包 should be freshly made. Some restaurants are so proud of their dumplings that they let their customers watch how their dumplings are made. It is great theatre! The video clip above shows how chefs in Din Tai Fung (Hong Kong, 1 Michelin Star) made their special black truffle dumplings (黑松露小籠包) as a team. The chef closest to the camera made the ‘skin’ (pastry) by rolling a small dough flat. He then passed it to the second chef who put the special meat filling in. Black truffle was added by the third chef and the dumpling was sealed and put in the bamboo steamer by the last chef. The dumpling was weighed twice throughout the process to make sure that the correct amount of special meat filling (first weighing) and black truffle (second weighing) was added. Great precision! Continue reading >>

 

It is very rare for me to feel that the design of a restaurant and its management style can work so badly with each other that it turns the dining experience miserable, until I went to Dumplings Legend.

Its name suggested their dumplings, or Xiao Long Bao in Mandarin to be precise, are so amazing that they are legendary. It is hard to find great dumplings in Chinatown. Chinese Experience used to do the best ones but they folded last year, unfortunately. You can imagine my excitement when I first heard about this restaurant.

If you eat on the ground floor like we did, you would walk past a gallery kitchen in which the chefs prepare all the dumplings fresh. It was a pleasure to watch and certainly my appetite was stimulated. Promising start!

The restaurant is mainly decorated in white- white painted plastered wall with mirrors. It certainly looks smart and modern from Gerrard Street. But what the owner and the designer overlooked is that this kind of wall finishes are very bad in absorbing sound.  Continue reading >>