Succulent seafood to satisfy a summer appetite
Print Edition
WHEN the appetite is lost in the summer heat, light dishes cooked with fresh seasonal produces are here to rescue. Summer is also the best time to enjoy seafood like clams and freshwater delicacies like shrimps and the June hairy crab. From duck tongues marinated in Shaoxing wine dressing to cold summer udon, these top kitchens from hotels in Shanghai have prepared sumptuous menus for this season.
Yong Yi Ting, Mandarin Oriental Pudong, Shanghai
Summer heralds a delicious array of refreshing and nutritious seasonal produces. Tony Lu, whose two restaurants received Michelin stars, has mindfully created summer dishes for Yong Yi Ting using the finest local ingredients.
For starter, two dishes are not to be missed — the chilled razor clam with minced garlic-soy sauce and marinated pork, fish, duck tongue, tofu skin in Shaoxing wine dressing. The tender razor clams are delicately seasoned while the bowl of marinated goods is the staple Shanghai style cold dish.
The star of the Lu’s summer menu is the braised bean curd with shrimp, shrimp brain and shrimp roe, made with the season’s best freshwater shrimps. The hint of sweetness in the umami shrimp meat and roe is complimented by the tender tofu.
The sour flavor is often regarded as the remedy for the loss of appetite in summer. Inspired by Southeast Asian cuisine, Lu has created the deep-fried marble goby with hot and sour sauce and mango.
For meat lovers, the steamed Australian beef brisket with rice wrapped in lotus leaf and stewed pork dumpling with cattail vegetables in broth are recommended.
A meal is not complete without some dim sum. Yong Yi Ting’s summer menu has three new offerings including noodles topped with soy braised river eel and chives, steamed seafood dumpling with seasonal red amaranth and the very special luffa consommé served with sticky rice cake filled with minced pork.
For dessert, there are two light and refreshing options, the chilled luohan fruit gelo with tremella and longan sorbet and chilled mint custard with basil seeds.
After the meal, adjourn to the hotel’s peaceful patio for an alfresco drink, or enjoy a stroll along the Huangpu River promenade next the hotel.
Address: 111 Pudong Rd S.
Tel: 2082-9978
Email: mopud-yongyiting@mohg.com
Xindalu-China Kitchen, Hyatt on the Bund
A new summer menu has arrived at the gourmand Chinese restaurant Xindalu-China Kitchen.
A highlight of the menu is golden-fried anchovy served with waxberry sauce that uses the succulent anchovy in its prime season and pairs with a sweet and sour dressing to balance the flavors.
The white asparagus served with bitter melon and grapefruit sauce is chilling, crunchy and rich in fiber.
The main dish, mandarin fish balls with fermented rice grain sauce, is not to be missed.
You can also enjoy Xindalu-China Kitchen’s signature dishes like Peking Duck, beggar’s chicken and pyramid braised pork.
Address: 199 Huangpu Rd
Tel: 6393-1234 ext.6318
88 Sushi Bento Bar, Andaz Xintiandi, Shanghai
With summer right around the corner, 88 Sushi Bento Bar at Andaz Xintiandi, Shanghai, is updating its lunch special menu and launching a wide range of seasonal specialties full of the taste and color of summertime.
Being the most summer-looking dish of the brand-new lunch special menu, the rice topped with colorful seafood has vibrant colors from the salmon, tuna, urchin, snapper and avocado. The fresh seafood is paired with the rice from northern China, sea sedge and soy sauce.
The cold summer udon with crab and tomato has sweet and sour flavors that can ignite your appetite in summer. Tomato juice is used as the base, along with katsuobushi and black pepper to bring out the flavors of the sauce. The sauce is then poured into the bowl, over the udon and crab feet meat. Red sorrel and two kinds of tiny tomatoes, with a bit of a sour taste, are added to the dish to help to take away the summer heat.
In the Nagasaki tuna rice with soy sauce pickled yolk, the chef, at 88 Sushi Bento Bar, has selected the premium chilled tuna from Nagasaki.
The raw pickled egg yolk in this dish is a key element, which needs to be marinated in homemade soy sauce overnight. There is also the tuna tataki salad, which uses the richest and fattiest part of tuna that is fried until the surface of the tuna gets burnt, but inside remains fresh.
Address: 88 Songshan Rd
Tel: 2310-1769
Gui Hua Lou, Pudong Shangri-La,
East Shanghai
Huaiyang cuisine is known for the sophisticated knife skills and delicate flavors. At Gui Hua Lou, the Huaiyang kitchen under the reign of Chinese Executive Chef Gao Xiaosheng is serving several dishes perfect for the summertime.
Start with sliced cucumber skin in hot and sour sauce, a signature dish on the menu. The thin cucumber skin is marinated in a special dressing highlighting lemon juice, which preserves the fresh and crispy texture while bringing a sweet and sour taste.
The stir-fried vegetables with ham in winter melon is a simple and elegant dish. The winter melon acts as a bowl that serves seven premium ingredients inside, including ham, bird’s nest, flower mushroom, sea cucumber, bamboo fungus and tender tips of the bamboo shoots. The dish presents a rich and intricate flavor and texture.
The Nanjing style salty duck, jelly fish marinated in vinegar and pepper sauce as well as the sautéed rice field eel with ginger and garlic are also popular summertime dishes.
For something sweet, Gui Hua Lou’s steamed lotus root stuffed with sweet stick rice is not to be missed.
Address: 33 Fucheng Rd
Tel: 6882-8888 ext. 6888
Email: fbreservation.slpu@shangri-la.com
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