Fu 1088 (375 Zhenning Lu by Yuyuan Lu) is a step back to Shanghai in the glory of the 1930s and a fitting choice to celebrate our return to this magical city. Unfortunately, we don't end up in the mansion where I got to dine when last here (with the personal pianists). Instead, we're ushered into the building next door and installed in the front room. From the dusty pink rose wallpaper to the mahogany furniture, scalloped light shade, and comfy leather lounge (with antimacassars), this a room plucked through time.
The journey begins.
Pea starch noodles rolled with wild vegetables and a sesame sauce. Pretty, celadon, gelatinous tubes of pea starch cup finely chopped spinach and sesame. I loved it but was not joined in my enthusiasm by the rest of the table...
Shredded beancurd with coriander is a hit, as are the waffle cones of diced tuna and mango (which i didn't try as i was too busy hoovering the crispy eel strips with sweet chili sauce before the others discovered their crunchy goodness). Then, tea smoked egg with caviar. The yolk of the egg is just set, cradled in smokey white, with bursts of caviar
I love eel done this way - crunchy eel with a sticky sweet chili sauce. If you ever get the chance, just do it. This was the first time for eel consumption for many of my fellow diners and once on the slippery trail (get it?), there's no going back.
Crispy boneless chicken with spring onions and chili was good, as was the sauteed duck with baked sesame pie (another of my must trys for here as they were brilliant last time).. The duck is tender, seasoned beautifully and served in short pastry slippers coated in sesame.
But the absolute winner of the dish was succulent braised hunks of beef served in a "black pepper sauce with a honey mustard". I'd skipped over it in the money, skeptical of the mustard/sauce combination, but it was truly remarkable.
just quietly, the shallot cakes were also pretty good!
Downside - the wine list was depleted with all the good listed French wines not available and bizarre (export) Aussie wines the alternate. We settled on the "Royal Monastery" Shiraz from Barossa (but clearly not a domestic label)
One of the things that most excites me about travelling is the joy of stumbling across somewhere so unexpectedly good that you're lost for words. Shanghai's Fu 1088 is hidden away in a converted mansion in the french quarter is a true find.
The rooms are furnished with heavy teak furniture and, when we're seated at a very grand table for 16 complete with thrones, a baby grand and our very own personal pianist (albeit tracksuit clad), we know it's going to be a night to remember. The wine list is impressive, the staff are working hard to help us understand our food options, and there's the tinkle of what just might be a bit of Barry Manilow coming from the ivories.
We choose
Crispy Eel strips with sweet chili sauce (38 RMB)
Tea smoked egg and caviar (18 pp)
Sauteed "Ba Bao" meat (68)
Sauteed minced duckling with mince sesame pie (68) - worth ordering for the spoked wheel on which the sesame pie shell slippers are served for you to fill
sauteed garden greens with garlic (38)
Pan-fried shanghai vegetarian dumplings with black (chinese) truffle (3 pieces for 36)
Thank you Fu 1088 for a truly memorable evening in Shanghai
