crystal jade jiang nan restaurant, harbourfront (take 2)





really good chinese food at vivocity – and not too expensive too! I’ve already done a post on this place – and promised you another post on this place, and so here it is. I really do miss regionally-differentiated chinese food like we got in london, and this place is still one of the places where I’ve found it both good, and in a clean and modern environ (usually the ones in singapore are set up in more esoteric areas, and in more dingy conditions), which makes it easy to return to.

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red n hot, london

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good szechuan food in soho. when we arrived at the restaurant, I was really bothered by the weak ventilation (yes I love food, but I do not want to smell like it when I leave).

thankfully the food was more than up to scratch and so was worth that trouble. as with most chinese restaurants, you do better eating in a crowd here. we ordered water-boiled fish (really fish cooked in a broth beneath a thick layer of chilli oil and dried chillies), ‘”appetising fish” (non-spicy and really tasty succulent fish), stir-fried chicken, spicy ma-po tofu and water spinach with garlic. the only thing that wasn’t good were the noodles, which came with barely any sauce and had to be bumped up with the gravy from the other dishes.

this is a good place for relatively inexpensive and good szechuan food, if you don’t mind smelling like the restaurant when you leave.

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pitstop, dujiangyan

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if you’re interested, this restaurant is called 吴淞口河鲜川菜馆, and we stopped here on our way to the dujiangyan irrigation system, also known as 都江堰.

the cab driver put us down here for a spot of lunch, as an example of local food and we partook, but obviously steering away from the traditional spicy szechuan dishes. we had chicken soup with gingko nuts – I think this is a local specialty, salty waxed pork stir-fried with local vegetables – very fatty like bacon, stir-fried wild vegetables that tasted like stalks of parsley – fragrant though we’ve never had ‘parsley’ stir-fried on its own before, as well as an omelette.

I use this as another instance of local food, rather than a recommendation to a restaurant. I have no idea where this is, except that it is near 都江堰, but I do have a contact number (028-89700800).

chengdu ying jia restaurant, chengdu

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also known as 成都映家. located (I think) on the ‘wide’ side of kuanzhai street. traditional szechuan food, though I have no basis on which to vouch for its authenticity.

the only thing I really knew about szechuan food before coming here was its heavy use of chilli and oil. now that I was here, you realise that beyond that, they have a very complex food culture that differs in taste and feel from my traditional and familiar cantonese food. I emphasise this a lot – largely because sometimes the variety of chinese cuisines gets lost under the overriding umbrella of “chinese” found in restaurants all over the world (those are also mostly cantonese, though highly bastardized).

in any case, this meal was a good introduction to local food. we started with a bright purple drink – I spotted this on many tables together with many bottles of alcohol (very typical chinese entertaining – the alcohol I mean) – which we found was actually a mild sweet potato drink. very filling but it felt nutritious and wholesome and good. the complimentary appetisers were very salty and spicy, and we could only manage a little of each.

this was followed by cold liangfen noodles – 凉粉 – starch jelly with a salty savory sauce. these are very bland noodles with an intensely salty sauce, and we found it interesting. very quickly the mains followed: a tasty grilled pork dish – we ordered a second dish once finishing the first half; scallops with vermicelli and garlic; tangy vinegary jellyfish; kailan stems; a egg-tofu stew in a crab-roe-coloured sauce; pan-fried gyozas that had a tasty filling but a very thick skin and oily; very sweet pork rib and sweetcorn soup; an oily but tasty dish of celery and prawns; and all this finished with a bowl of sesame dumplings, steamed papaya with hashima and a traditional dessert that I cannot remember, but was starchy and had beans in it.

the food was all good, but I think local food is too oily to my taste and so I washed much of what I ate in tea before eating. I think you realise upon eating these just what sorts of tasty and hearty food people can create to try and deal with the cold and bitter weather. I forgot to mention that this restaurant was multi-storey, with the floors above the basement sort of balconies looking down on the performance stage in the basement which had a chinese band playing for the night. a good visit.