No views but a beautifully temple like fit out in the ground floor of the Hyatt on the Bund which is worth dragging yourself across town for. Xindalu has a reputation for Shanghai's best duck which may or may not be true but it's consistently wow-factor and one of the many great places i'd dined when last in Shanghai which i wanted to share with my fellow gourmands, particularly as the best possible hangover recovery joint. Why? it's zen, it's calming, the food is incredible, and the value is amazing. (as it turns out they're apparently not used to the australian capacity to drink and my recommendation to dine here in the evening results in the kitchen and bar shutting before the table is quite ready...but for lunch!)
Just 3 of us arrive on time for our booking and we take the initiative to order entrees.... bean curd rolls with chrysthamum sprigs; delicate braised five spice beef shank and coriander served thinly sliced and just warm; an addictive braised chicken in a delicate broth listed on the menu as "shredded chicken with coriander" although it arrives with 1 sprig is a must eat; crispy river eel, with sweet and sour sauce...
The cold pork with garlic is also worth a space on the table along with the Shanghai buns
crunch base, soft doughy surrounds, and balanced spiced meaty filling.
Shrimp dumplings - danced across the plate and the palate.
And the duck was just as good as last time. crackling duck skin, succulent duck breast, and perfect pancakes.
This is the perfect quiet lunch venue - normally they have a good aussie pinot grigio on the menu (last time there were also some great french wines but none were available this time).
If you're looking for the Shanghai equivalent of a speak easy, eating in a very traditional way, try to book in to Chuns. It took a fairly spirited discussion to convince the concierge that we really really did want to eat here - it's an extension of a family home, serving what ever is best from the markets to the tiny front room which seats 16 at a pinch.
For 200 RMB, and the fun of trying to work out what we were eating, Chuns is worth the effort.
First up, finger licking good soy braised duck, potato puree with spring onions, cabbage and horseradish, sauteed shredded vegetables with shitake and fungus in a sweetish sauce, and stewed bean curd with gingko and fungus.
Crunchy deep fried salty river prawns and then a deep fried whole fish with XO sauce
And to finish a fantastic chicken soup, oily and delicate and warming with bamboo soups. Flu begone!
Our experience was made even more enjoyable thanks to the hospitality of a neighbouring table visiting from San Fran who were back visiting relatives - definitely helped us understand the menu!
