Deserving of gold

Last Friday I volunteered to get some food for a mini farewell party in the office. A colleague suggested dim sum from Imperial Treasure Shanghai Cuisine. At the mention of the name, my interest was piqued as I had heard on the radio that morning it won the Gold award at the inaugural Best Asian Restaurant Award. Since I was there, I also bought a couple of noodle dishes for dinner. Thar evening, despite the food had been reheated, we were bowled over by it.. I told my husband we should check the restaurant and try the food onsite. So, we made a trip to town specially for it last Sunday. 

The restaurant is located on the 4th level of Ngee Ann City mall, where Coca steamboat restaurant used to occupy. (Coca has moved to a smaller premise on the same level.)

We arrived shortly after 10.30am, which is the opening hour for the day, and were the first guests. The staff led us to a booth table; I hesitated because I had read a review that those booth seats were warm despite being more comfortable than the regular ones. The staff assured me that the building management had since installed aircon on the ceiling above the booth tables, and we won’t suffer a warm fate like previous diners. 

Like any high end restaurants, the table arrangement has white table cloth with white porcelain utensils. There is even a warm towel for each guest. In fact the classy interior reminds me of a western restaurant in that dark wood and soft lighting are used.


My husband did the ordering.  We had two appetisers: shredded mix vegetables salad (top picture) and fungus marinated in vinegar. 

The salad (otherwise known in Chinese as “小菜”) is more refined than the one offered by Din Tai Fung. It has a slight crunchy texture and is lightly seasoned. The subtle flavoring results in a refreshing dish. As for the fungus, it is also superior to the one serves at the Paradise restaurants. Compared to the latter where the dish has an overpowering vinegar flavor, the one here is much more subtle, and doesn’t overwhelm the taste buds. The pieces are also proportionally curated. 

I must say that moderation and subtlety is the calling of the day when it comes to the cuisine here. The Chef  has learned this important skill which the best chefs of the world have mastered. 

A dish that surprises us is the deep fried sesame bun stuffed with scallion, which is amazingly yummy. The pastry is slightly chewy and combined with the slight crunchy texture of the scallion and sesame seeds, it is simply freaking delicious!

Another fabulous and a must-have dish is the noodle with diced chicken and chopped vegetable in thick soup. I had this for the takeaway dinner, and already it wowed me. I had it again, freshly cooked, and I slurped down all the soup Buddy absolutely loves the dish, and kept asking for more.  The soup is made using chicken stock, and the noodle is covered in its sweetness, and it feels so comforting that I can feel the love in it. This is truly chicken noodle soup that nourishes the soul!

My husband also order a stir fried noodle with shredded pork and vegetable. Again, tasty and right balance of flavorz, but I still prefer the noodle soup.

As expected, the restaurant also offers dumplings (“小笼包”), the ubequitous dim sum found in any self respecting shanghaines restaurant. And boy, does this blow us off our feet! 

The dumplings have got to be the best we have ever eaten. It is superior to those from Din Tai Fung or the Paradise restaurant. Until we had this, we didn’t realize that dumplings with thicker skin can taste so amazing. Well, the skin is only slightly thicker than those found at DTF, but the thickness actually adds to the chewy texture, as well as to hold sufficient soup inside the dumpling to make it very satisfying.  There is also no porky taste that I dislike. We like the dumplings so much that we ordered another portion.

For dessert, we had the fried red bean pancake. Again, better than the competition! The right crispy texture, the right level of sweetness. 

Seriously, the food at IT Shanghai Cuisine is so good that till now, I’m still thinking about it. It deserves a Michelin star, just on the food alone. Whoever the Chef is, that guy or woman is a master!

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