Favorite dishes in HK, Shanghai, Beijing - the responsibility of ordering
What are your fvorite things to order at these places? I am taking my family including 2 kids (5 and 7 years old). They are somewhat adventurous but might be timid with too much heat (which is why there are fewer Sichuan places listed...)
HK: Yung Kee, Lung King Heen, Tim's Kitchen
Shanghai: Whampoa Club, FU 1088, Jia Jia Tang Bao and Yang's (I think I know the answer to that one), Jesse.
Beijing: Kejia Xiaozhen, Black sesame, Tiandi Yijia, Red Capital Club, Made in China, Huang Ting
Please critique my list if you think I am going astray. Thanks
Yang's in Shanghai is absolutely worth it...nothing like those delicious soupy buns right out of the skillet.
While in Shanghai, definitely check out the famous xiaolongbao place in Yu Yuan Gardens called Nanxiang Mantou dian.
In Hong Kong, check out the Temple street market...some of the most delicious seafood around!
Re: Tim's Kitchen
I dined there last winter. Here are what we ordered (the first 2 items are their house specialties):
1) Braised Whole Fresh Crab Claw with Winter Melon
2) Crystal King Prawn
3) Supreme Snake Bisque
4) Sauteed Pig's Stomach with Pickled Vegetables & Bamboo Shoots
5) Braised Pomelo Skin with Shrimp Roe Sauce
6) Roasted Baby Pigeon
7) Egg Omelette with Bitter Gourd
8) Sauteed Beef in Sate (sic, Satay) Sauce with Rice Rolls (Cheung Fun)
Mind you, I was with my cousin and 5 of her friends who are all Hong Kongers, so the dishes we ordered may reflect our "local" tastes. I enjoyed everything - except for the braised pomelo skin with shrimp roe because, IMO, Fu Sing serves the best, most orgasmic version in HK!!! ;-)
Not sure if the satay beef with cheung fun did anything for me, I'd probably have ordered other noodle dishes - this one was actually recommended to us by Lai Yat Ting, who took our order, I think he's the son of Tim's Kitchen owner-chef, Lai Yau TIM.
If you are really adventurous, I would try the 'thousand year egg' at Yung Kee! Great with a glass of red wine! Beleive it or not?! Of course, every one goes for the roast goose, however, IMO, its a hit and miss!
Tim's kitchen frequently changes the way they prepare the giant crab claw. In winter time, they might not have fried version but braised with winter melon instead?! ( since the latter is in season ).
I did not care for my meal at the Whampoa Club but that was back in 2007, so.....
I reviewed a few of the Shanghai places on your list after I returned last spring; see my report.
AT LKH, the roast goose buns are incredible.
At Tim's Kitchen, which has moved since I ate there earlier this year, two essentials are the Crystal King Prawn and the Deep Fried Crab Claw.