Foodle

Happy Shanghai hairy crab season to all who celebrate! 🦀

Was thrilled to sample the limited-time dishes at @jiangnanchunosaka. Crab-filled xiaolongbao, silken tofu smothered in roe, noodles bathed in the golden sauce (if you have to choose only one of the crab dishes on the menu, this is it!). All delicious. But I couldn’t resist an order of the crispy-skinned roast pork and…half a roast duck (too busy eating to photograph). Less

I’ve been eating the next-generation Vietnamese food at @bachi_kitchenandbar from back in its Maple Street days.

It’s in Fat City these days, right by the mall, with an expanded menu, a screaming deal on wine, a brunch-ish dish of steak, eggs and pate with crusty bread (bo ne), lemongrass wings, a bar/lounge and maybe even a flicker of a reminder of some of the things I miss about MoPho since its demise.

That soup? The Phat Pheaux — keep it in mind the next time cold winds blow.

Link in my bio has the story

#wherenolaeats #igersneworleans #nolaeats #nolafoodie #nolafood #metairie #fatcity #pho #wings #chickenwings Less

Yeah, this. The croque madame at St Mary’s Restaurant , newly opened in Metairie.

It’s a restaurant from the people at @bluelinesandwichco that has all the makings for an anytime neighborhood spot with a special purpose built in — raising money for St Mary’s Residential Community for people with developmental disabilities.

Link in my bio has the full story on the inspiration, how it works and what it’s like

St. Mary’s Restaurant and Catering
4445 W. Metairie Ave

#wherenolaeats #igersneworleans #nolaeats #metairie #nolafood #nolafoodie #nolalove #nolalife #nolabrunch #irishbreakfast #fullirish Less

Right next to the new Trader Joe’s off Tulane Avenue, the tiny @hotandsoul has a menu that seems all over the map.

In fact, it’s focused on vivid flavor. It’s like a far-out diner run by chefs with mid-range prices and a lot of character.

Consider this meal:
🔥Shrimp ceviche that could’ve come from South America.
🔥Lumpia, the tightly bound, crunchy-crisp, pork-filled spring rolls, from Filipino tradition.
🔥Beef Stroganoff, direct from the nostalgic home comfort cooking memories of an American upbringing, with fork-tender short rib and house-made egg noodles.

When I saw a cocktail made with beet-infused vodka and a bit of sparkling wine, I knew this “borscht and bubbles” would be its pairing.

Link in my bio has the full read on an unlikely yet utterly delicious spot.

#wherenolaeats #igersneworleans #nolaeats #nolafood #nolafoodie #midcitynola #neworleansrestaurants #nolarestaurant #neworleansfood Less

Did you know that the group behind @yongfushanghai also has a Hunan restaurant named Xiang Weng 湘翁? Located right across from the Yong Fu in North Bund, it shares the same breathtaking view of Shanghai skyline from the 56 floor. Founder of Yong Fu Mr. Weng insists on using traditional ingredients and techniques from Hunan in order to present the most authentic Hunan dishes at Xiang Weng. While Hunan cuisine can be spicy with its use of fresh chili peppers, not everything is hot as the use of smoking and curing is commonplace as well; the flavors here are elegant and very well balanced. One of the show stoppers of the meal was the giant steamed fish head with chopped chili where I had the honor of crushing it as the staff chanted prosperity sayings! Other highlights included the beef tripe folded into a tiny sack, smoked frog legs, abalone with chili oil, fish soup with perilla & fish maw, stir-fried duck blood, and pounded chili with century egg which was personally mixed by Mr. Weng himself.

Our menu:

黄贡椒青鱼尾
Black Carp Tail with Yellow Pepper

红油毛肚
Beef Tripe with Chili Oil

烟熏石蛙腿
Smoked Stone Frog Legs

油辣子卤鲍鱼
Abalone with Chili Oil

攸县查干
Youxian-style Dried Tofu

手撕风鸡
Hand-shredded Cured Chicken

树番茄冻
Tamarillo Jelly

擂椒皮蛋
Pounded Chili with Century Egg

紫苏鱼汤日花胶
Fish Soup with Perilla and Fish Maw

陈坛剁椒蒸大鱼头
Steamed Fish Head with Chopped Chili

紫苏蓝龙虾
Sauteed Blue Lobster with Purple Perilla

永州血鸭
Yong Zhou Stir-Fried Duck with Duck Blood

白辣椒炒西施蚌
Stir fried Clams with White Chili Peppers

芽菜扣肉
Steamed Pork with Pickles

长沙肉炒肉
Sauteed Sliced Pork with Chili

小炒麒麟丝瓜
Sauteed White Jade Luffa

砂锅焗马家沟芹菜
Sautéed Celery with Chili in Clay Pot

长沙米粉
Changsha Rice Noodles

香草炖梨
Vanilla Niitaka Pear
•
Xiang Weng 湘翁
Shanghai, China
#supermelChina Less

Delighted to be back at @yongfushanghai and it was fantastic as ever! Located on the 56/F, this location on the North Bund offers sky high dining with impressive views of the city. The restaurant specializes in Ningbo cuisine using only the freshest and finest ingredients. If you love Yong Fu in HK, you will love the one in Shanghai even more as they have access to better ingredients such as this humongous wild yellow croaker #野生黃魚! Highlights of the meal included the signature 18-cut raw crab, stewed yellow croaker meatball with sweet peas, stir-fried crab & eggs with shrimp oil, braised stonefish & pufferfish soup, and of course the ever favorite glutinous rice balls with sesame filling.

Our menu:

堂灼十八斩
Ningbo 18-Cut Raw Crab

酱大头菜丝
Shredded Vegetables

白切膏鱿鱼
Boiled Sliced Squid with Roe

烟熏葵香鸡
Smoked Salted Chicken

酥脆鳗苗丝
Crispy Baby Eel Shreds

油煎橡皮鱼
Pan-fried Leatherjacket Fish

香油腌冬瓜
Pickled Wax Gourd

白虾美人豆
White Shrimp and Beans

和尚蟹翡翠黄鱼狮子头
Stewed Yellow Croaker Meatballs with Crab and Sweet Peas

甬味土酱獐子岛元贝
Baked Shellfish with Bean Paste

原笼蒸潮虾
Steamed Tidal Shrimp

虾油芙蓉梭子盤
Stir-fried Swimming Crab and Eggs with Shrimp Oil

石头鱼炖刺豚
Braised Stonefish and Pufferfish Fins

荔枝阴豆瓣白鳞鲳
Pomfret with Broad Bean Sauce

宁海油泡塞肉
Stuffed Fried Tofu with Pork

甬府舍得
Yong Fu Chinese Cabbage

四明山笋干
Dried Bamboo Shoots

渔家黄豆芽
Fried Bean Sprouts

虾籽沙葱
Sautéed Sand Leeks with Shrimp Roe

油泼海味雪菜拌面
Oil-Splashed Pickled Vegetable with Noodles

宁波汤圆
Ningbo Style Glutinous Rice Balls with Sesame Filling
•
1*, Yong Fu 甬府
Shanghai, China
#supermelChina Less

A beautiful lunch with exquisite dishes by @nick_rotella at @ottoemezzobombanashanghai! Two tasting menus are currently available - ROOTS which pays homage to heritage and JOURNEY which showcases flavors around the world. We had a mix of dishes from both menus with gorgeous creations such as the scampi with Thai basil bisque, baby clams with caviar, ravioli with a phenomenal leek broth, and smoked pigeon with sherry vinegar. Of course when you’re dining at Bombana, you can’t miss classics like the homemade tagliolini with white truffle and sgroppino with limoncello. The stunning sunflower dessert with pollen and passion fruit was the best way to end my trip in Shanghai!

Our menu:

CAVIALE
Superior Oscietra Caviar - Baby Clams - Lemongrass

TONNO
Bluefin Tuna - Fermented Porcini - Sour Cream - Yuzu Kosho

SCAMPO
New Zealand Scampi - Sand Chives - Thai Basil Bisque

TAGLIOLINI
Homemade Fresh Egg Pasta - Alps Butter - 36 Months Parmigiano - Natural Veal Jus - Fresh White Truffle

RAVIOLO
Sicilian Almond - Original Oscietra Caviar - Macerated Leek

PICCIONE
Smoked Pigeon - Cherry - Cinnamon - Xeres Sherry Vinegar

MANZO
Australian Wagyu Beef Tenderloin - Porcini Mushrooms
- Parsley - Fresh Black Truffle

SGROPPINO
Refreshing Ice Cream-sorbet - Limoncello - Grappa

GIRASIOLE
Original Oscietra Caviar - Pollen - Passion Fruit - Miso
•
2*, 8½ Otto e Mezzo BOMBANA
Shanghai, China
#supermelChina Less