Whampoa Club, Shanghai

Decided to revisit Whampoa Club for the delicate Chinese food.

These Appetizers were from the Tasting Menu (Whampoa Club Specialities) same as last time:Osmanthus candied lotus root filled with slow-cooked glutinous grains, Sugar-cured glutinous red dates with cinnamon apple and seared goose liver, and Old fashion Shanghai smoked fish. Needless to say, they were all very yummy.

These were from another tasting menu - Vegetarian mushroom wantons with savory soya bean milk, Spring bamboo shoots and green shoots braised with shrimp roe, and Roasted duck breast with Chinese herbs, wolfberries sauce.

This was their new express lunch menu - Poached chicken with ginger flavor and wild mushroom salad, crispy white bait sprinkled, soya braised brown wheat gluten, soup of the day, fried rice with dried scallops and shrimps, plus chilled snow fungus coconut pudding. In general, they were tasty but no very special.

Sesame Shrimp served with sauteed egg plant in hot bean sauce, Poached hairy melon cup filled with minced pork and ginger fried rice with dried cuttlefish. Uhm...the shrimp is really nice and the egg plant sauce goes very well with the fried rice.

Red braised abalone with "lion's head' meat dumplings in soya reduction, slow-cooked dried beancurd with seasonal greens in broth. The "lion's head" was no comparison to Mom's. But the slow-cooked dried beancurd in broth was just right. The beancurd threads were just of the right width, not to fine or to thick, and the broth is light, flavourful and not oily.

The Pea starch noodle with scallops in a sour and spicy sauce was gone before the camera's out. That tells you how good it is. Didn't try the Braised shark's fin with crab roe cream as I've stopped eating shark's fin for a some time.

The dim-sum pairing were : Springroll and 'Wo Tie' dumpling and Curry dumpling with peanut pastry crust and Spinach jus vegetarian dumpling. They were all very nice but by the time they arrived, were very full already.
But, still managed to squeeze some room for the deep-fried white turnip dumpling with pastry crust.
More to come - Glutinous pearls in rice wine broth and Sesame glutinous dumpling with peanut powder.
Sweet potato and glutinous rice pearls served with crispy taro dumpling filled with coconut custard.

Of course for someone who is very forgetful, it's impossible to remember all the dishes. So decided to cheat this time - took photo of the menu so there's no need to go through the memory test...