Steamed Shrimp and Pork Siumai
My mom's favorite food is the Siomai, and because she always choose this whenever we eat at any Chinese Restaurant, she somehow influenced me to love the dish, too. I won't say this is the best I have tasted, but it was really good... and tasted delicious even without the dipping sauce, but of course, dipping siumai in chili toyomansi made it more delicious.
Deep Fried Fish with Spicy Fish Sauce
I love breaded cream dory fish, and this was no exception. The breading is unlike the typical "fish" in Fish and Chips - it was light and airy-fluffy, which reminded me of my favorite fish dish in King Bee. The sauce is indeed spicy, but just right. Personally though, I prefer to have the sauce on the side and not poured over the fish because I just loved the crispiness of the fish and the sauce softened the breading. It's just my personal preference, though.
Crispy Yellow Noodle with Seafood
On my last post about Modern Shanghai, I showed a picture of the staff making hand pulled noodles. I learned that this is one of the dishes that uses freshly made noodles. At first I was a little apprehensive with this one because the first time I ate crispy noodles (at a Chinese Fast Food), it was so difficult to eat. This one had smaller noodles, and even without the sauce, the noodles were a joy to eat. The sauce was great. It was thick, flavorful... and the seafood were cooked just right.
Sliced Marinated Pork Knuckle
I love pork pata! When I saw this on the menu, it was the dish I most looked forward to tasting, and when I did, I was a little disappointed. The pork was cooked good - it was firm but tender, and it was a good thing that the fat wasn't that much (at least one could still eat a good serving of meat if one isn't into fatty part of the pork), but it just lacked taste. I actually dipped my pork into the dipping sauce provided when the Shandong Style Shredded Chicken was served.
Native Hong Kong Crispy Chicken
The word "native" is the same when we used it for native Pinoy chicken, so I expected this to be a bit on the tough side. People from Modern Shanghai told us these free-range chickens were imported from Hong Kong, and can be a little tougher from the local kind, but to my surprise it was cooked really good! True to what we all know about native chickens, the flavors just seeped through and through, and the toasted garlic bits provided more goodness to the dish. It was different from the usual Chinese fried chicken I've tasted, and this was one of my top 3 dishes from that food trip.
Next five dishes will be shared tomorrow.