Category: China

Brut Eatery – Cafe at Shanghai

NOVEMBER 8, 2019

The mushroom and scrambled egg toast was very good. The scrambled egg was runny, creamy, with some contrasts in textures and flavours due to the streaks of egg white running through it. The mushrooms, tomato and cream provided very nice accents. The latte was good too, woody with some character. By far the best brunch I have had in Shanghai, and what a surprise to have found it in a mall.

Note to self: Do not try to get into the mall before 8am. There’s no way. The doors open promptly at 8am.

中国上海市淮海中路333号新天地广场B2层33室, open Mon to Fri 8am to 10pm, Sat and Sun 10am to 10pm

The Commune Social at Shanghai

NOVEMBER 7, 2019

I think I had the (i) crab pudding, horseradish mayonnaise, green apple, dill cracker, (ii) Spanish breakfast, chorizo and potatoes, and (iii) warm sea urchin, pepper butter on ciabatta.

The tapas were really so so. I remembered being more awed at Esquina, Jason Atherton’s first eatery in Singapore. There has been so many times that I remember being impressed with my first bite of something, and not being to find that same feeling thereafter, like fish and chips at Adelaide, or vongole at Naples. Perhaps that initial feeling of delight is due to the first time encountering something like that, which does not happen again.

中国上海市静安区江宁路511号(近康定路), open Tue to Thu, Sun 11:30am to 2:30pm, 5:30 to 10pm, Fri and Sat 11:30am to 2:30pm, 5:30 to 10:30pm

EGG – Cafe at Shanghai

NOVEMBER 7, 2019

Both the avocado toast and latte were ok. The thick avocado spread had an unsweetened healthy taste, while the latte tended on the milky side, and had just a mild coffee taste.

中国上海市徐汇区襄阳北路12号, open Mon to Sun 8am to 6:30pm

难得一面(上海) Beef Noodles at Shanghai

NOVEMBER 6, 2019

Serviceable beef noodles, although in a beautiful dining room with a flock of glass birds hanging overhead. The soup was lightly flavoured, and beef short ribs were stewed well, although slightly tough. It seems the Shanghainese like a bit of texture and bite in their food, while we Singaporeans like it soft.

中国上海市黄浦区茂名南路56号56食尚谷甲D-1号, open Mon to Sun 11am to 9:30pm

L’Atelier de Joel Robuchon at Shanghai

NOVEMBER 6, 2019

This particular visit was for me to try the signatures that I missed the last time that I came. The foie gras cappucino foam thing at the start, and the bread, particularly the truffle croissant, continued to be excellent.

The caviar with crustacean jelly and cauliflower cream tasted of the sea, and the contrast in textures was simply delightful, with the stringiness of the crab/lobster, the saltiness of the caviar and the gelatine of the jelly. The cauliflower dots appeared to add only visual appeal, but neither taste nor texture. The prawniness and the saltiness made for a great combination of flavours.

The burger was just decadent. Quite perfect buttery and fresh tasting foie gras matched with nicely done, textured and moist beef patty, onion and pickles. Very satisfying.

中国上海市黄浦区中山东一路18号外滩十八号3层, Bund18, 3/F, open Mon to Wed 5:30 to 10:30pm, Thu and Fri 5:30 to 11pm, Sat 11:30am to 2pm, 5:30 to 11pm, Sun 11:30am to 2pm, 5:30 to 10:30pm

Liquid Laundry at Shanghai

NOVEMBER 6, 2019

The roasted chicken was quite normal. The skin wasn’t crisp, meat slightly tough, and sauce somewhat nondescript.

中国上海市徐汇区淮海中路1028号嘉华坊2楼(近东湖路), open Sun to Thu 11am to 1am, Fri and Sat 11am to 2am

TRB Forbidden City at Beijing

NOVEMBER 5, 2019

The bread was soft, fragrant and nice. The butter was interesting too, coming in seaweed, salted and pepper varieties.

The sea urchin was good, slightly reminiscent of Waku Ghin’s version, with seaweed the dominant flavour besides the fresh, buttery and rich sea urchin, and slightly tangy and lemony undertones from the underlying foam.

The foie gras was pleasantly unctuous and rich, and came interestingly with sweet pumpkin and papaya sauce, differing from the typical acidic and tart counterpoint.

Pumpkin seemed to feature a lot here, with a sweet and thick pumpkin soup the next course.

The halibut was one of the most delicate tasting, tender and fresh ones I have tasted, with an interesting green sauce (similar to that from the appetisers).

The pigeon was pleasantly gamey, tender, and smoky… good. The fragrant fats tasted a bit like duck fats, while the sauce was quite mild, tasting woody and mushroomy.

Good meal.

中国北京市东城区东华门大街95号 , open Mon to Fri 11:30am to 2:30pm, 5:30 to 10pm, Sat and Sun 11:30am to 3pm, 5:30 to 10pm

Opera Bombana at Beijing

NOVEMBER 5, 2019

The buffalo cheese foam with tomato puree was really nice and delicate, with a good fragrance of cheese.

While the burrata in the burrata with potato foam was not bad, with a slightly lumpy and stringy mouthfeel, and no overwhelming taste, I could hardly taste the potato in the foam.

The linguine was nice and proper Italian – exquisite, delicate and full of the taste of what I think were mussels. The sauce tasted like a thick seafood soup. Good dish.

The beef was tender, juicy and came with a good beefy flavour. The red wine vinegar sauce was hardly apparent though. The mashed potato was almost Joel Robuchon standard, just slightly stickier and more savoury.

The chocolate cake was dense and slightly stodgy. Not my type.

Overall good meal.

中国北京市朝阳区东大桥路9号侨福芳草地, #B2-21, open Mon to Sun 12nn to 2:30pm, 6 to 10:30pm