Feast for senses at Xintiandi Cantonese joint
Print Edition
AS one of the premier lifestyle destinations in Shanghai, Xintiandi recently welcomed a handful of new concept dining options to its tenant list. Some of the heaviest hitters in the city’s food landscape have come in, and the most talked-about joint, Sense 8 Cantonese Cuisine, occupies a spot in the North Block.
The Cantonese restaurant began with a first venue in Joy City and after a year gained a huge following. This new venue in Xintaindi proves the company’s premium position in the city’s upscale Cantonese food category. I was immediately impressed with the space as I entered.
In a city filled with trendy Nordic design spaces and cool industrial venues, it’s a great surprise to have a space like Sense 8 — Chinoiserie extravagance, Oriental glamour, old-school charm.
The Shanghainese owner invited three master artisans who have been restoring artifacts and antiques inside the Forbidden City to Sense 8 for some of the meticulous works, bringing back the forgotten techniques from a by-gone era. It took them three months working on the intricate paintings adorning the walls and the doors. Precious Imperial-style antiques from the Qing Dynasty (1644-1911) have been acquired from different auctions and displayed in every possible corner inside the two-floor space.
Once settled, I studied the extensive menu and ordered a selection of dim sum plus two classic Cantonese dishes for a decent lunch break.
It’s said Sense 8 is offering old-school Cantonese favorites and cooking techniques that are rarely found today even in Hong Kong and Guangdong Province.
The Shark’s Fin Dumpling stuffed with Shrimp and Mushroom Julienne made for an excellent starter. You firstly bite into the hot soup flavored with chicken broth and then finish the meaty, juicy filling that tastes delicious with vinegar.
Steamed Pork Dumpling with Abalone is beautiful to look at, with the whole abalone placed on top of the dumpling wrapped by green-colored spinach dumpling skin. Then came the Steamed Scallop Dumpling with Black Garlic, which left a surprising taste on the tongue. The fermented garlic gives a wonderfully complex flavor to the scallop dumpling and also adds a tender, almost jelly-like texture with a melt-in-your-mouth sensation.
The master chef behind these beautifully-presented, delicious treats has 48 years of experience in the kitchen of The Peninsula Hong Kong.
One can also come to Sense 8 for the Yum Cha (morning tea) from 8am till 10:30am, when a different list of dim sum is on offer. Each dish is priced between 24 yuan and 38 yuan for Yum Cha. Dim sum prices are a bit higher during lunch time.
Sense 8 is a beautiful museum-like space right in the heart of the city, with superbly attentive staff and high-quality Cantonese offerings.
SENSE 8
Opening hours: 8am-10:30am (breakfast); 11am-3pm (lunch); 5:30pm-10:30pm (dinner)
Average price: 200 yuan (breakfast); 400 yuan (lunch); 650 yuan (dinner)
Address: No. 8, Lane 181 Taicang Rd, Xintiandi North Block
Tel: 6373-1888 (reservations required one to two weeks in advance)
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