More hairy crabs please
Tony Lu, consultant chef at Yong Yi Ting, the Michelin-starred Huaiyang restaurant at Mandarin Oriental Pudong, Shanghai, has added his own twists to classic dishes to create this season's hairy crab menu.
Braised hairy crab soup with shredded white gourd. (Photos: Shine.cn)
Oven-baked lobster with hairy crab and cheese is an East-meets-West dish. Vinegar pearls hidden in the dish add some acidity to the rich flavor of the hairy crab.
Braised hairy crab soup with shredded white gourd is a dish which recreates the texture of bird's nest with white gourd, adding some freshness to the bold hairy crab soup.
Although Yong Yi Ting's old favorites, such as hairy crab soufflé and xieniangcheng, the orange stuffed with minced crab meat and roe, didn't return to this year's menu, Lu has incorporated hairy crab in some of the iconic local snacks like the delicious breakfast-style bean curd pudding with hairy crab and fried dough stick, poached hairy crab meat wonton with seaweed in casserole and pan-fried shengjianbao filled with hairy crab and scallion.
In addition to the hairy crab dishes, Yong Yi Ting's new menu also features seasonal flavors such as the tea smoked cuttlefish with celery and Sichuan pepper and wok-fried mini squid with pork and basil.
For dessert, dingshenggao, the steamed rice cake filled with sweetened red bean paste and osmanthus is a must-try.
Address: 111 Pudong Rd S.
Oven-baked lobster with hairy crab and cheese.
The Pine At Rui Jin officially opens with modern-oriental cuisine concept
The Pine At Rui Jin, headed by Malaysian-Chinese chef Johnston Teo, has impressed Shanghai diners since its soft opening in the spring. The garden lounge establishment has now celebrated the official grand opening, bringing a new, upgraded dining concept of modern-oriental cuisine.
There's also a new weekend four-course menu for 397 yuan per person.
The dish to start the journey of modern-oriental cuisine is Atlantic toothfish and Iberico pork, both fried and served with flat bread, assorted condiments, smoked spiced glaze and fermented chili oil.
As a weekend brunch is not complete without eggs, there's warm hen's egg with confit duck leg, porcini mushroom and pine nuts, or an upgraded dish composed of Russian snow crab, tomato fondue, roasted garlic and onsen egg (add 167 yuan).
Wagyu beef short rib cooked in a clay pot with senda rice, scallion and shitake mushroom paste.
For the main and staple dish, wagyu beef short rib cooked in a clay pot with senda rice, scallion and shitake mushroom paste is a fulfilling and fitting feast for the fall season.
The dessert to finish off the meal is rum baba with Tahitian vanilla.
In addition to classic wine pairings, the Pine At Rui Jin now offers tea pairings as an alternative option. For the weekend special menu, the teas featured include Oolong, Lapsang Souchong and jasmine for each course.
The price of wine or tea pairing is 297 yuan per person. All prices subject to 10 percent service charge.
With an unparalleled waterfront terrace and elegant backdrop of pine trees, The Pine At Rui Jin's dining space combines neoclassic interiors with the view of a classical Suzhou-style garden.
Address: Bldg. 11, Ruijin Hotel, 118 Ruijin Rd No.2
Braised crab roe with shredded mandarin fish.
Chef Du Caiqing has recently launched the hairy crab seasonal menu for Xindalu — China Kitchen at Hyatt on the Bund.
Featured dishes include sautéed crab meat and roe served with sesame pancake, wok-fried crab roe with river shrimp, braised crab roe with shredded mandarin fish and steamed egg custard, crab roe with black vinegar pear.
Their cooked crab drunken in aged Shaoxing wine is a classic appetizer of the season.
The "Apple's Surprise" dessert.
Also, if you are looking for a casual drink after work, chef de cuisine Patric Gigele has created a special king crab menu at the VUE Restaurant on the 30th floor.
There are two dishes, the nut butter-glazed king crab with oxtail ravioli and preserved Meyer lemon (120 yuan) and the king crab avocado roll with mango chutney and orange blossom oil (220 yuan), the set menu including both is 380 yuan per person, and that comes with a glass of sparkling wine.
Gigele also added several dishes to VUE Restaurant’s classic menu, including pan-fried “Rougie” foie gras, sour cream shallots and sweet corn mousseline, turbot with champagne sauce and a flaming sensation dessert platter.
Price are subject to 15 percent service charge and tax.
Address: 199 Huangpu Rd
Tel: 6393-1234 ext 6328
Nut butter-glazed king crab with oxtail ravioli and preserved Meyer lemon.
Jade on 36 Restaurant launches new menu
Chefs Olivier Pistre and Taylan Yucel have created a new seasonal menu for Jade on 36 Restaurant at Pudong Shangri-La, East Shanghai, celebrating the season's best ingredients.
For starter, the signature Pate en Croute Edition 2018 is a French classic. The dish uses a diverse selection of ingredients including goose foie gras, duck gizzard, chicken breast, pistachio, onion puree, glazed beetroot and gin emulsion to deliver different textures and tastes.
The green crab and scampi is a new dish that cooks the Australian green crab with scampi and presents in a crab shell, it's steamed with sauce armoricaine to keep the original flavor of the seafood.
The Apple's Surprise is a secret recipe dessert that's made using Granny Smith mousse, marmalade and compote toffee caramel, served with Calvados ice cream.
While savoring the unique flavours from the kitchen, guests can also celebrate special occasions or toast to success with a bottle of wine or tailor-made cocktails created by the restaurant’s bartender.
Address: 33 Fucheng Rd
Tel: 6882-8888 ext. 6888