Oh Jesse you're so fine....

We're not alone in loving this place - Neil Perry rates it (http://www.theworlds50best.com/jesse-restaurant-%E2%80%93-shanghai-by-neil-perry/5280)   

One of the most intriguing meals we had in Shanghai last time (2 years ago?)was the shredded bean curd and mushrooms (now listed as "bean curd sheet with mushroom") at Jesse. And ever since then we have been on a mission to identify the tofu used in this dish.  While the shredded tofu is slightly tougher than our first experience, it still evokes poached shredded chicken... mushroomy stock with star anise, cinnamon, chili, and then that fabulous texture..

 But even better is the "vegetarian chicken" made, I think, from reconstituted tofu braised with lots and lots of cinnamon, star anise, soy, to deliver a spongy treasure.

Salted chicken is wonderfully seasoned.  White meat just cooked, fat just set....

I was dubious about the fried river shrimp (had found them bland at Fu 1088) but the addition of black vinegar and a crispy tail makes a world of difference! Just cooked white shrimp meat offset by a crispy tail with the accent of vinegar. Devine!


The "chicken with red pepper" proved a surprize - essentially deep fried chicken with lots and lots of chili and then some.  heat surprizingly ok though

 And then a surprize - the best shallot pancake yet....  crispy pastry embracing oh so flavoursome shallot snippets (may be pork floss involved??).  DROOOLLLLLLLLL....

 Damage for 3 - with beers? A grand total of 400RMD