SHANGHAI: Lapis Thai Restaurant

Lapis Thai Restaurant

First and foremost an apology to the small handful(? ) of viewers of this blog. The picture quality on these pictures are severely lacking because 1) it was captured on my iphone and b) the lighting of this restaurant was dim to almost non-existent. Ok! Onto the food! I have come to really love the taste of thai food, a complex mixture between sweet, tangy, tart, savory, and spicy.

Lapis is located in a small dimly lit wooden house-like frame with dark wooden interiors and offered a gentle candlelight atmosphere. This dinner was the combination of 3 Americanized Chinese families from New York all gathering together with their children in Shanghai… and so the children were seated at the end of the table. The “kids table” selection of dishes was far from inferior though.

We started with an appetizer of shrimp pomelo salad in a tart lime dressing. This is a favorite of mine in all thai restaurants but frankly speaking, there is little skill needed to produce this dish besides the essentials of fresh ingredients. The sampler appetizer came next. A variety of 1) spring rolls 2) satay flavored beef and chicken skewers 3) fish cakes and 4) shrimp cakes with a sweet tangy sauce for dipping. Per my recollection of the platter, nothing was worthy of commenting. For those who know me well should know my distinct disdain for cilantro. This thai soup contained an abundance of spices if my taste buds have not failed me; cilantro, basil, thyme, and perhaps even traces of mint with a seafood selection of mussels, squid, shrimp, and fish combined into a tomato-based broth. Like I said.. I do not enjoy the taste of cilantro.

Onto the main course! This next dish was a selection of lightly pan-fried shrimp with cooked pieces of mango, and onions in a sweet and tart mango reduction. Also, nothing to write home about. Why do all thai restaurants enjoy making a concoction of normal Chinese fried rice with the addition of pineapple and try to call it “thai food”? This fried rice dish was exactly that; a mass compilation of Chinese fried rice with pineapple.

This last dish requires its own paragraph because it was my favorite course of the meal. Desserts are the one food course that I find difficult to refuse. This small white square delight was actually dual-layered. The top layer was a light coconut gelatin while the second layer was a sticky concoction of tapioca and coconut pieces infused into a sort of layered cake. While I have started to wean myself off of sickenly sweet desserts, this selection was both light, refreshing and offered the slightest bit of sweetness without being overbearing.

Cheers! and happy eating!

SHANGHAI EDITION: Fried Dumplings!

Yang’s Fried Dumplings (Nanjing Xi Lu, #2 Line MTR, Exit 2]

Despite the blazing sun, and arid heat that was plaguing the entirety of shanghai during my visit, yang’s fried dumplings was a must-do on my visit to the traditional yet incredible metropolis. One of the fascinating things about Shanghai is despite the ever-changing infrastructure and constant beautification of the city, the most traditional and local food joints can still be found. Yang’s proves to be a hidden jewel among a strip mall encompassing everything from KFC, to Roxy, Puma, and Asics on the famous Nanjing Xi Lu.

So what makes this “fried dumpling “ so good? As a food enthusiast, I have grown up eating the [Sheng Jian Bao] which can be best described as a larger round-shaped dumpling filled with meat filling-usually pork although beef has been a recent addition in many restaurants. Seems standard enough right? There is one factor to the [Sheng Jian Bao] that makes or breaks a [Sheng Jian Bao]. In french this would be known as the “jus” but Chinese would probably use “zhi” or juice. The “zhi” in a [sheng jian bao] is a combination of soup jello(which is usually chicken or beef stock stuffed inside the dumplings with meat filling before steaming) and residue from the fatty meat. The combination of the “zhi”, crispy & thick chewy shell and the meat filling make this simple food a popular favorite of tourists and locals alike, including myself.

This may be a presumption of my own but during the cold, damp winters, there is no sign of heat and in the same manner, hot summers do not receive any relief of air-con either. Perhaps, this is a better attempt to efficiently serve the mass of people waiting for these delicious dumplings. Seating at each of the small establishments proves to be extremely limited but neither seating nor lack of heat/ac keep the crowds away. If you travel to Shanghai, this is a must try ☺

Cheers! and happy eating!