Soup-filled meat dumplings or Xiao Long Bao. This traditional Shanghainese delicacy is a must-try! If you carefully pick one up with your chopsticks, you could see the weight of the soup stretching the smooth, thin and translucent skin down. The best Xiao Long Bao, according to tradition, has skin so thin yet has the elasticity to hold the dough, meat and the soup in it. (info from the towelette pack). Well, I tried it, and it did exactly just that. Cool!
Ok, which is the best way to savour the bao?
You can of course puncture the skin first to allow the hot soup to seep out. Then only eat the it with a dab of black vinegar and a few slices of ginger (all these are provided); or you can eat it the way I did. :) First, I'll allow the bao to cool down just a little. Then I'll eat the it whole with the soup in it (with no vinegar or ginger). This way you can taste both the meat and soup in its original form. Mmmmmm.
Rating: 5/5 stars
This Bucket Steamed Rice, chicken and Chinese sausage" dish was recommended by the captain. I told him I wanted something that can fill my growling stomach! lolxx. Anyway, nothing much was anticipated of this dish; how special can something as common as chicken, lap cheong and rice be, right?
How wrong was I! The rice is steamed just right; high grade lap cheong and mushroom are used (taste great); and the boneless, succulent chicken meat... Wow, a perfect 10 dish indeed!
Rating: 5/5 stars
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