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2012-03-06
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You have relatively simple fare from Shanghai but modified to suit Singaporean's palate.For example, you will notice that the xiao long bao skin is quite thin just like Ding Tai Feng, and also it's not as salty. I have been to Shanghai before and the baos there are thicker in skin texture and saltier.But you also get mains like Drunken Chicken, Jelly fish with vinegar, crab with egg flower, and the soup is really good. I have chicken soup and also the sweet and sour soup. Both did not disappoint
You have relatively simple fare from Shanghai but modified to suit Singaporean's palate.For example, you will notice that the xiao long bao skin is quite thin just like Ding Tai Feng, and also it's not as salty. I have been to Shanghai before and the baos there are thicker in skin texture and saltier.
But you also get mains like Drunken Chicken, Jelly fish with vinegar, crab with egg flower, and the soup is really good. I have chicken soup and also the sweet and sour soup. Both did not disappoint.
However, there was once I ordered the wrong item and I requested for a change. Initially they were quite reluctant to do so but they did eventually as the manager intervene. So I have the chance to try the Shanghainese vegetable rice, and spicy rice.
張貼
