Xindalu–China Kitchen, Hyatt on the Bund
Xindalu–China Kitchen prides itself on offering authentic Chinese regional cuisine, which is complemented by a fine selection of Chinese and international wines and teas. The restaurant's spring menu is an ode to seasonal Chinese ingredients and flavors.
Highlights of the menu include wok-fried spring bamboo shoots with pea sprouts, shrimp roe, golden-fried king prawns served with egg yolk and garlic, and homemade Chinese gnocci with lobster in a superior broth.
Featuring an open kitchen with four live cooking stations, the culinary action at Xindalu is visible to all guests, adding a flair of entertainment to the restaurant with chic and modern ambience. The restaurant's signature dishes include Peking duck roasted in the wood-fired oven, delicious beggar's chicken and the pyramid braised pork.
Address: Level 1, East Tower, Hyatt on the Bund, 199 Huangpu Rd
Tel: 6393-1234 ext.6318
Dragon Phoenix Restaurant, Fairmont Peace Hotel
Native Shanghainese Chef Ma Haocheng will offer his special spring dishes at Fairmont Peace Hotel's Dragon Phoenix Restaurant from March 31 to May 30.
As Shanghainese dishes are famous for their spring freshness, new creations such as deep-fried shrimp with soy sauce and minced garlic, steamed coilia fish with premier soy sauce, and Shanghai-style hot pot soup with salty pork belly, tofu and spring bamboo can bring back the vim and vigor of diners after winter's slumber. Dragon Phoenix Restaurant is dedicated to presenting both classic Chinese dishes and contemporary creations. It also offers a magnificent view of the Bund, Huangpu River and the Pudong skyline.
Address: 20 Nanjing Rd E.
Tel: 6138-6880
Gui Hua Lou, Pudong Shangri-La, East Shanghai
In a culinary tribute to spring and its bounty, Chinese Executive Chef Gao Xiaosheng at Gui Hua Lou takes diners on a gastronomic journey along the Yangtze River, one brimming with surprises of fresh river seafood.
Originally from Yangzhou in Jiangsu Province, Gao has 30 years of culinary experience specializing in Huaiyang cuisine, which is characterized by meticulous knife skills, fresh ingredients and light flavors.
This spring, he is focusing on the saury, also known as the knife fish, one of the four delicacies of Yangtze River. The fish's delicate flavor has a hint of sweetness, and is best enjoyed this time of year. The scarcity of saury fish also makes it one of the most expensive fishes in the country.
Guests can choose from steamed saury (298 yuan, US$43.3), braised saury in brown sauce (298 yuan) and saury dumplings in a nourishing broth (168 yuan/3 pieces).
Other seasonal offerings include sautéed river shrimps which are lightly flash-fried to preserve their sweetness, steamed or sautéed river prawns, sautéed river clams with preserved port, as well as sautéed river clams with pork stomach and river fish soup.
The spring menu is available from now till April 30.
Address: 33 Fucheng Rd
Tel: 6882-8888 ext. 6888
Email: fbreservation.slpu@shangri-la.com
