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2014-02-10
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I had dinner at Grand Shanghai at Grand Copthorne Waterfront Hotel. The first dish was the cold dish comprising ngo hiang, octopus, jelly fish, prawn and sotong ball. The jelly fish was chewy. Ngo Hiang was spicy and good as it was well fried. The prawn blended well with the salad cream. The second dish was the clear doubled boiled Abalone soup with snow jelly. The soup was clear and taste of seafood sweetness. The abalone was tender and complete. The third dish was the smoked duck slice
The first dish was the cold dish comprising ngo hiang, octopus, jelly fish, prawn and sotong ball. The jelly fish was chewy. Ngo Hiang was spicy and good as it was well fried. The prawn blended well with the salad cream.
The second dish was the clear doubled boiled Abalone soup with snow jelly. The soup was clear and taste of seafood sweetness. The abalone was tender and complete.
The third dish was the smoked duck slice in plum sauce served with deep fried Chinese bun. I love the smoked duck slice but I did not enjoy the deep fried Chinese bun. When the bun had been fried, it became harden and together with the slice meat, I did not know how to eat. I prefer the steamed bun instead of the fried bun. The plum sauce was good.
The fourth dish was live prawn in shiro miso soup. The prawn was served to us in a deep bowl instead of plate as it showed that the prawn was soaked in the soup. When the prawn shelf had been removed, I used the miso soup to go with the prawn. In this way, the prawn would not be dry when I ate. Besides the prawn shelf was so soft that I ate together with the prawn. That was a way to consume natural calcium.
The fifth dish was the braised giant top shelf and mushroom with young vegetable. The mushroom was soft and moisture with rich sauce. Not only that, the young vegetable deserved praise. They were soft and yet still maintain freshness, not turning yellow.
The sixth dish was the steamed fresh Garoupa. It was a full Guroupa of 5 kg. The meat was fresh and the meat cooked with ginger, celery and good quality sauce. It was well cooked. The meat did not turn out to be rough.
The seventh dish was stewed Ee Fu Noodle with shredded chicken in barbeque sauce. I could not find any shredded chicken in my bowl. But one thing for sure was that excellent barbeque sauce was used to stew the noodle. The noodle had become slow and yet still maintained its elasticity.
The last dish was Chilled Black Sesame pudding with Almond & Mango Sauce. It was a colourful dish with mango sauce spread as the base on the plate and scattered with strawberry. The sesame pudding was able to maintain its shape well. That shows that sufficient gelatin had added to maintain the firmness of the pudding. Numerous black sesame seeds could be found in the pudding. It was a wonderful dessert which sweetness everyone’s taste bud.
I greatly enjoyed the meal. Post
