DRAGON INN 龍門客棧 @ Shanghainese Cuisine

Regal Riverside Hotel Shatin's Chinese restaurant Dragon Inn launched its Shanghainese Cuisine recently featuring a series of authentic Shanghainese dishes cooked in its very traditional way. Group Executive Shanghainese Chef Chow Man Wing uses the most traditional ingredients to create a brand new Shanghainese menu inspired by his childhood memory where he was fed and cooked by his mother.

Shanghai cuisine, also known as Hu cuisine, is one of the most popular style of Chinese cuisine. The city of Shanghai itself does not have a separate and unique cuisine of its own, but modifies those from the surrounding provinces, such as Jiangsu and Zhejiang. Shanghainese Cuisine are known for its long cooking hours and preparation, cooking by using thick sauce with a hint of sweetness are common in stewing and braised as well as salted meats and preserved vegetables to enhance the dish.

Our early dinner began with the a combination cold platters consist with Sliced Pork with Spicy Garlic Sauce <雲片白肉>,Jelly Fish with Scallion Oil <蔥油海蜇頭> and Shredded Chicken with Mung Bean Noodles <雞絲拌粉皮> which are best company for beer or wine as a starter. The presentation of the Smoked Eggs topped with Fish Roes <魚子燻雙蛋> was rather eye catching and tasty, it was one of the most fastest consumed dish for the evening. 

Chef Chow insisted us to try his signature dish - Shanghainese Style Steamed Eel Fillets
<麒麟蟠龍鱔> in which it does looks a whole snake serpentine the large plate. One of our mates finished half of the "Snake" where the rest was us was being too conservative to even give it a try."This dish became one of the popular demands from other existing dishes we offer." Said Chef Chow. Right! Fancy that?! We rather put our effort in concentrating the Sautéed Shrimps in Tomato Sauce and Crispy Rice <茄汁蝦仁鍋巴>, the sweetness from the specially made Ketchup based sauce encouraged us to ask for a bowl of steam rice to finish but we rather not as we did know there would be more dishes awaits.

 

Another mouth watering dish was the Braised Beef with Peking Onions in Brown Sauce 

<蒜燒牛面頰> and Shanghai Style Deep-Fried Duck (Half) <滬式香酥鴨>. These are one of the luxurious consumption and one the most commonly served dishes while entertaining some important guests in the Shanghainese family. 

 

 Traditional Steamed Pork Dumplings <南翔小籠包> and Braised Pork Belly in Rice Wine Vinegar <東坡肉> are not to be missed in every Shanghainese dinner. We were not so impressed by the Steamed Pork dumplings as paste was rather hard and the filling of the pork was somewhat plain and less tasty. After the mouth full of the dumpling, we immediately switched our taste bud to a much more intense well braised Pork belly, Chef Chow had out shined himself on this relish.

 

Before we head for desert, it was time to have something light in terms of heavy flavor, the Stewed Tientsin's Cabbage with Yunnan Ham <火腿扒津白> Stewed Noodle Soup with Diced Chicken and Vegetables <嫩雞煨麵> was nothing surprising but certainly something to fill our hunger.

Osmanthus Puddings with Dried Longan Pulp <桂圓桂花糕> seems like every Chinese restaurant must have. We are quote amazed by the Deep-Fried Egg White filled with Mashed Red Beans and Bananas <香蕉高力豆沙> which was like a mini puffed donut to end our nearly 3 hours dinner get-together with some good company.
 

 

 

DRAGON INN 龍門客棧  

Regal Riverside Hotel Shatin

34-36 Tai Chug Kiu Road,

Shatin, Hong Kong

Tel: +852 2132 1153