Comments on: Old Shanghainese, Wanchai, Hong Kong

By: Marghi

Marghi — Tue, 01 Jan 2008 15:19:37 +0000

Yeah!!!!! Thank you thank you for the tip….another great Shanghainese place to try in Hongkong…next to premium taba ng talangka, the flavor of the glutinous white fat of the male hairy crab has to be the ultimate in the “malinamnam” department of flavors …the river shrimps look absolutely divine!!!!

By: ponchit

ponchit — Mon, 31 Dec 2007 10:05:12 +0000

While I love our Crabs the hairy crab packs a lot of umami or linamnam.

if I manage to get my hands on this crabs a grab a couple. sarap

By: Marie

Marie — Sat, 22 Dec 2007 01:04:48 +0000

Hi MM! I’d love to take you, Mrs MM and the Kid out for a food-fest when and if you do come to Shanghai. I think you’d like a lot of the ethnic Chinese restaurants here.

By: Maria Clara

Maria Clara — Fri, 14 Dec 2007 23:29:18 +0000

Everything looks good but the newcomer to me is the pea shoots. Never have had that before looks very inviting though.

By: nina

nina — Fri, 14 Dec 2007 12:56:41 +0000

everything looks delicious…

By: ragamuffin girl

ragamuffin girl — Fri, 14 Dec 2007 10:27:45 +0000

Hi MM! Pea shoots are yummy, aren’t they? Simply sauteed with some garlic they round out a meal with a meat dish or two amd steamed rice. Hairy crabs are not meaty or particularly sweet, but the roe is quite good, and attached to the roe is a gooey, stickly, greyish thing that is absolutely delish! :) It is expensive in restos, so my friends and I bought some from a local purveyor for 100 HKD each, steamed them ourselves, ate them with rice and pea shoots, and some fried meatballs “bola-bola” with water chestnuts (a good addition, I might add), then finished off with ginger tea.

By: Booey

Booey — Fri, 14 Dec 2007 02:24:48 +0000

Alicia,

Thanks for the Zuma and Snow Garden tip. Will be staying at the Causeway Bay area so will try that. Happy holidays!

By: TPS

TPS — Fri, 14 Dec 2007 00:23:42 +0000

Not surprisingly, although I just had my breaksfast, I’m again hungry when I saw the pics. I don’t think I’ll ever have the willpower to diet if I keep on going to Mr MM’s site. Haha!

By: Ed

Ed — Thu, 13 Dec 2007 18:36:11 +0000

I love the various cuisines found in China – I’m quite partial to Sichuan mapo tofu and Hakka braised pork belly with salted vegetables. And I’ve heard the hairy mitten crabs are known for their eggs rather than their meat…

By: alicia

alicia — Thu, 13 Dec 2007 14:03:38 +0000

The Dow mui looks gorgeous! That and a bowl of rice and I am set. Am spending the holidays there and this post just made me more excited for my trip. I love Shanghainese food and my HK shanghai resto in Hong Kong is Snow Garden in Causeway Bay (the other branches pale in comparison) Personal favorites are the noodles with cucumber in peanut sauce, the shrimps like yours, dan dan mien, the xiao long bao stuffed with crab fat, and when in season.. you must try this.. the lion’s head meatballs, which is a slow cooked braised pork meat ball and green leaf vegetable with shanghai crab and crab fat! Oh my gosh! The lion’s head is great without the crab but with it and the crab fat, its the absolute best! Booey, look up Zuma in the Landmark for a hip Japanese restaurant many people prefer it to the Nobu in Hong Kong. Its the hong kong satellite of a famous london japanese restaurant. Am trying it at the end of the month so I can’t say which one I personally prefer yet.