PEr FYI

June 15, 2018

Mr Rocky, Shenzhen…like having a cheesy version of Nashville in Shenzhen

Inspired by the wild wild west of the USA, this American bar in Shenzhen is your go-to spot only if you are desperately in need of some cheesy cowboy-style atmosphere and dying to tuck into burgers, steaks and pizzas and hit the dance floor for an evening featuring live bands and DJ sets.

Food is profoundly awful. The steak was tough as nails and disappointingly taste like the bovine equivalent of chicken breast, the pizza was chewy as bubble gum and the hot pumpkin soup was anything but.

An out-of-touch and bungled attempt to create a themed restaurant. This is the true truth as I say it as it is…

mr rocky shenzhen

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June 9, 2018

Super super, Hong Kong…They won’t win any awards

There’s a reason wonton soup became one of the backbones of the Hong Kong menu. Beyond being simply delicious, it is a taste that crosses borders.

This trip to Super Super relegated my perspective of beef noodle soup to hard beef balls, tough-as-nails beef tripe and supposedly premium beef brisket dropped into a bowl of soup. However, I got to say that the soup is light and doesn’t just taste like something that came from a can, and the shrimp wontons are slippery and thin and filled with small chunks of shrimp folded into the filling.

The space is nothing too notable, but it’s a calm, not overly cramped room as you would expect in Hong Kong.

It’s not the best deal around. This is the true truth as I say it as it is…

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January 9, 2018

Shanghai Disneyland…..authentically Disney, distinctly Chinese

Unlike the mickey mouse Disneyland in Hong Kong, this Shanghai Disneyland features six themed areas.

With its giant Starbucks, Cheesecake Factory and Wolfgang Puck restaurant, you might for a minute mistake Shanghai Disney Resort for theme parks in Anaheim or Orlando. However, there’s more of a Chinese feel to it than to Hong Kong Disney, that’s for sure. Main Street has been replaced by Mickey Avenue and it’s easier to find Kung Pao chicken for lunch than, say, a hot dog.

Easily the best attraction, Tron ride, an exhilarating roller coaster in the park’s Tomorrowland area is the first of its kind in a Disney park. Riders race headlong into dark tunnels interspersed with shows of red, blue and yellow lights. The Pirates of the Caribbean is equally amazing and technically astonishing. Gone are the classic animatronic characters of other parks. In its place, high-definition, computer-animated trip across the ocean floor when the riders move between to real boats while an animated pirate ship battle takes place in front of them, sending animated (and real) water into the air.

This isn’t Disneyland in China; it’s China’s Disneyland. This is the true truth as I say it as it is…

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November 26, 2017

Hefu Noodles, Shanghai…you just have to turn up and slurp

There’s nothing finer for a light lunch than a bowl of noodles and delicious broth. Paired with a cold glass of flavored tea, you simply can’t go wrong.

If you’re looking for flavorful and tender beef noodles, look no further than Hefu noodles. Opt for the rich flavor and creamy textured Hefu noodles with crab oil & cattle rib. Wash it down with an incredible cup of delightful blend peach flower and fruit tea.

You just have to turn up and slurp. This is the true truth as I say it as it is…

heju sha4

heju sha1

 

October 14, 2017

Gu Yi Wan, Shanghai…comforting, delicious and cheap

Shanghai’s Chinese food scene is a diverse beast. This tiny Gu Yi Wan does a lot of things well but I’m all over it just for its modest braise in soy sauce beef noodle. It is rich and restorative in texture and taste, a kind of mental health food. Apart of that, other worthy mentions are their wantons, shaomai and shaobing

The restaurant is both the simplest and most marvelous of discoveries in a city that is filled with gastronomic delights. Trust me: you need to try it. This is the true truth as I say it as it is…

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GuYiWan Sha1

 

 

September 24, 2017

Dao Spa, Shanghai…head back to your room and take a nap instead

Filed under: Activities, China, Massage, spa, Travel — Tags: , , , , — PEr @ 3:20 pm

We’ve all been there. Going into a spa with great anticipation, only to find that the massage room is falling apart or the masseur has brute strength but zero technique. Yes, a bad spa can ruin anyone’s mood, but when you are aching all over looking forward to a good rub-down, the stakes are even higher.

If your body is aching after a long day, and the nearest spa to you is Dao Spa, you might just want to head back to your room and take a nap instead.

Another option: Have a friend rub your shoulders. This is the true truth as I say it as it is…

dao spa 5 & 16 sha

September 1, 2017

Bund’s secret, Shanghai…DO NOT GO IN THERE

Some restaurants get it wrong, others are for outrageous pricing, some have disastrous experiences and then there’s the ones that, well, just don’t serve very good food. This one is all of the above.

We ordered braised pork with sweet soy sauce, sautéed Australian scallop with wild mushroom and braised tofu with hairy crab meat. All impressive sounding names on the menu. I can’t report any of the flavours at all: there was nothing for me to swallow during this worst restaurant meal.

DO NOT GO IN THERE. This is the true truth as I say it as it is…

bund's secret sha1

August 19, 2017

Jia Jia Tang Bao, Shanghai…spurter of broth and burner of mouths

This steamed, soup-filled xioalongbao is, perhaps, the dumpling world’s favourite son.

Jia Jia Tang Bao is the place to go if you’re into this Shanghai speciality, otherwise known as a soup dumpling… a basket of steamed bite-size pouches of goodness usually filled with pork and broth. This is a true blue cramped hole-in-the-wall and you get a down-to-earth local experience. Sharing tables with strangers is the norm here, as chairs are precious.

Freshly made every day, what the they may lack in elegance, they more than make up for in flavor, the thinness of the skin and the quality of the soup inside. Expect a thinner-than-average skin and a pronounced porky filling boasting a hint of sweetness. Be careful — you need to put them in your mouth whole if you don’t want the soup to spill everywhere.

An insider’s tip? Just be careful to let them cool sufficiently before attempting to eat them, whole, or your next stop could be Shanghai International Hospital A & E. This is the true truth as I say it as it is…

jiajia sha3

July 8, 2017

Madam Zhu’s Kitchen, Shanghai…an absolute gem

Across its many regions China encompasses so many different cuisines that lumping them all together under one banner is akin to talking about ‘European food’. Madam Zhu’s Kitchen specializes in Sichuan and Shanghainese cuisines.

Make sure you sample Specialty: No1. Madam Zhu’s Peking Duck. Immaculately carved at the table by gloved cooks, it is worth it. Both the meat and the skin were excellent. The pancakes were wonders—light, delicate, strong. If you’re looking for Sichuan Province’s famous ‘hot and numbing’ dishes, this is the place to come. The gritty fried shrimp balls with chilli and pepper really is lip-tinglingly good. True to Sichuanese form, red is present in this dish –  in lashings of sliced or whole chillies. It made my scalp sweat. Boom.

The food comes quickly, the food is excellent, and the food is not very expensive. It is a busy restaurant, yet it feels intimate. Right now Madam Zhu’s Kitchen is an absolute gem, a true collector’s piece. I just hope it stays that way. This is the true truth as I say it as it is…

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May 27, 2017

Lord Stow’s Bakery, Macau…the best I’ve ever had, period

Portuguese egg tarts – small flaky tarts filled with creamy, lightly sweet egg custard – are one of my favorite desserts. But they’re not all created equal. Some are just plain bad, most are somewhere in the middle, and only a handful are memorably good.

The egg tart at Lord Stow’s has a wonderfully smooth, wiggly, creamy rich (but not too rich) filling with a slightly burned top  and a good crisp case. The crust is the main deal-breaker. Some egg tarts are simply so weak that they crumbled apart no matter how gently I hold them; some are so thick that they completely overpowered the flavor of the custard. The crust at Lord Stow’s crackles and shatters on first bite, then melts in your mouth. This is what makes them so incomparably good.

Egg tarts don’t get much better than this. This is the true truth as I say it as it is…

Lord Stow macau

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