Xindalu, Xindalu, now we are here....

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). 

Shangai's best duck? Xindalu in Hyatt on the Bund

The Hyatt on the Bund has a reputation for Shanghai's best roast duck.  And, as this was going to be our last meal in Shanghai for a while, the pressure was on.

First signs are good.  lots and lots of locals, slurping, slapping, and feasting.  Deep ovens, wafts of heaven.

 Each sitting, in season, there's a limited number of another of the house specialities.  Just 10 dishes of chrysthamum sprouts are served and we scored!  Like tiny little perfect cigarellos served with a very sweet vinegar and wrapped in a fine bean curd sheet.  Delicious (and i think our first fresh veggies for the week?)

Braised beef shin, delicate, earthy, and beautifully served.

Then a bubbling ox tail with fungus, chestnuts, and gingko - all traditional elements to help brace your constitution against the chattering winds. 

 The half duck arrives and is carved expertly at the table.  First the skin which you eat dipped in sugar - the textural contrast works well.  And the carved morsels of  breast meat are served with garlic juice and hoisin sauce.

And finally a clear duck soup with the sweetness of a red date and celery.

All helped along by a very quaffable house wine (Phillipe de Rothschild) and a lovely surprize when the RMB1200 bill is reduced to 1000 because we're paying with Amex.  I'll be back!