Nuke’em Wings

I was finally able to try Nuke’em Wings last night 🙂

Long story short, I was going to go for the “You Must Be Mental” sauce, but I was urged to reconsider. So the chef took a toothpick, dipped it into the sauce and let me try. I dabbed the tip of the toothpick on my tongue and decided I didn’t want to cause any discomfort to my back-end the next day …

So we got 10 wings with “Mild” and 10 with “Medium Hot” … and that was still pretty spicy.

Wings are HKD 5 apiece but definitely worth it. If anyone has tried the “Nuke’em” sauce, I’d be interested to hear about your experience 🙂

Nuke'em Wings

Nuke

7 Types of Sauces

7 Types of Sauces

Chef seen here battering up the wings

Chef seen here battering up the wings

Chef about to mix sauce with wings

Chef about to mix sauce with wings

Here’s “The Big Dog” which is adjacent to Nuke’em Wings and shares the same kitchen (sort of).

The Big Dog

The Big Dog

Note: Photos taken with iPhone.

Nuke’em Wings
Lan Kwai Fong
Central, Hong Kong

The Big Dog
Lan Kwai Fong
Central, Hong Kong

Advertisements

Chinese Pudding (砵仔糕) in Soho

If you happen to walk past the intersection of Staunton Street and Shelley Street (the escalators leading up to Mid-levels) from around 2:30 to 5:00PM on Saturdays and Sundays, you might be able to catch a granny selling Chinese pudding (砵仔糕) with her husband (he’s seen here walking back to the cart after finishing his banana). From what I hear (and seen), the hard-working pair has been around the area for quite a long time now, and they’re still doing what they do best: making delicious puddings for people in the neighbourhood.

Its really quite impressive that they’re able to keep up at their age. But I suppose what matters is they’re happy and it looks like they love what they do. Besides, they have a huge following … and you’ll probably have a hard time looking for Chinese puddings anywhere in Hong Kong nowadays, so next time you’re fortunate enough to catch them, try one! They’re second to none; definitely try the red bean flavor 🙂

Edit: Thanks to my little sister for correcting me. She said “those chinese pudding in soho are all in red bean flavour. The only difference is the brown one is made of brown sugar and white one, white sugar. Brown ones are usually more popular (coz it seems to be healthier than white sugar?)”

Granny Selling Chinese Pudding in Soho

Granny Selling Chinese Pudding in Soho

Note: Photo taken with iPhone.

Chinese Pudding (砵仔糕) in Soho
Intersection of Staunton Street and Shelley Street
Soho, Central
Hong Kong

Yuxin Sichuan Dish

Of the many Sichuan restaurants in Shanghai, there’s of course the famed South Beauty and Pinchuan Sichuan – both of which caters to a slightly expat / foreigner market, given the decor and of course, the higher-than-average prices.

South Beauty remains at the top of my list, but there’s this other slightly more local alternative that I enjoy equally as much, and that is Yuxin Sichuan Dish. There are currently 2 branches in Shanghai and their spicy dishes are numbingly-good; not quite as presentable as South Beauty, but definitely as flavorful (as with all Sichuan dishes) and a lot more spicy.

Take a look at all of my favorite dishes:

All the dishes you see here + large bottle of Tsingtao and plum juice = RMB 205. Worth going to? Absolutely.

Yuxin Sichuan Dish (Huasheng Branch)
5/F., Huasheng, No. 399 Jiujiang Road
Huangpu District, Shanghai
Tel: +86 21 63611777

Yuxin Sichuan Dish (Jing’an Branch)
3/F., Zhao Shang Ju Square, No. 333 Chengdu Road (North)
Jing’an District, Shanghai
Tel: +86 21 52980438

Nanling Restaurant (南伶酒家)

When I was in Shanghai recently, I asked my friend to take me to a restaurant I’ve never been to and he recommended Nanling Restaurant (南伶酒家). Apparently, its not really Shanghainese cuisine – it was something called Huaiyang Cuisine, but to be completely honest, I thought it was a combination of Shanghainese, Beijing and Sichuan Cuisine …

My friend ordered and we also asked the server to recommend some dishes to us. We were served Sheng Jian Bao (生煎包), “Lion’s Head” (獅子頭) and Plain Saute Shelled-Shrimps (清炒蝦仁) that is undeniably Shanghainese. Followed by Nanling’s famous Kao Ya (烤鴨), which I’ve always associated with Beijing Cuisine because of Quanjude’s (全聚德) reputation. The final dish of the night was “Water-boiled Beef” (水煮牛肉)! Tell me that’s not from Sichuan!

So what I learned that night was “Huaiyang Cuisine” = “Shanghai, Beijing and Sichuan Cuisine”, which is terrific. Rather than travel to different places, it was all served in one restaurant!

lol … nah, I’m sure there’s more to “Huaiyang Cuisine” than what I said, but … I’ll have to look into this 🙂 The damage for the night was RMB 300 for 3 (or RMB 100 each).

Nanling Restaurant (南伶酒家)
No. 168, Yueyang Road (near Yongjia Road; French Concession)
Shanghai, China
Tel1: +86 21 6433 0897
Tel2: +86 21 6467 7381
Opening Hours: 11:30AM-2:30PM (Lunch), 5:30-10:00PM (Dinner)

Haiku by Hatsune

I met up with some friends for dinner at Haiku, one of my favorite Japanese restaurant in Shanghai (aside from Nadaman of course, but that … is too pricey, lol). We had a big group and since I was in charge of ordering, and I really couldn’t be bothered with getting everyone’s approval on what I order, I decided to get everything in the Sushi Roll section with a star (Chef’s Recommendation) next to the item, followed by some cooked dishes. Check it out!

Haiku Salad

Haiku Salad

Rolls 1 & 2

Haiku Chefs Recommendation: Rolls 1 & 2

Roll 3

Haiku Chefs Recommendation: Roll 3

Roll 4

Haiku Chefs Recommendation: Roll 4

Roll 5

Haiku Chefs Recommendation: Roll 5

Roll 6

Haiku Chefs Recommendation: Roll 6

Roll 7

Haiku Chefs Recommendation: Roll 7

Roll 8

Haiku Chefs Recommendation: Roll 8

Roll 9

Haiku Chefs Recommendation: Roll 9

Tempura at Haiku

Tempura at Haiku

Fried Chicken at Haiku

Fried Chicken at Haiku

Grilled Beef at Haiku

Grilled Beef at Haiku

Fatty Pork at Haiku

Fatty Pork at Haiku

For the grilled beef, Haiku actually give you a small grill so you can place the raw beef on top to cook yourself. We had the server do the job for us this time … so I can’t show you the stone grill. Anyway, its definitely worth a visit 🙂

Oh right … we had more food than this, there 8-9 of us and we paid a little less than RMB 200 each. Hmm … reasonable I think.

Haiku by Hatsune
28B Tai Jiang Road (near Hengshan Road)
Shanghai, China

The group also has several other “sister” restaurants around town. They are:

Hatsune
Guang Hua Dong Lu, He Qiao Building, Block C
Tel: +86 21 6581 3939

Kagen Teppanyaki
28D Tao Jiang Road (near Hengshan Road)
Tel: +86 21 6433 3232

Sushi Inc.
2/F., Citigroup Tower, Lujiazui
Shanghai, China
Tel: +86 21 5877 6551

Daikichi in Shanghai

I don’t know much about Daikichi, except that I suspect they have hundreds of branches in Japan and a handful outside the country. Remember in my Ji Heng Mian Guan entry I had mentioned that “Hongqiao / Gubei area is a popular residential district for Japanese, Korean and Taiwanese expats working in Shanghai and so you’re find an abundance of the similar authentic cuisines in that area” … well, Daikichi is about 2 shops down from Ji Heng Mian Guan, so go figure!

Remember also that I had mentioned eating at Magushi and Yakitoritei in Hong Kong in my previous posts? Well, Daikichi trumps those experiences too. What I can say about Daikichi is that they serve a very traditional (and safe) list of yakitoris on their menu, whereas Magushi (and maybe Yakitoritei) is a little stronger on creativity.

I’m just a sucker for Yakitoris. Check it out!

Edamame, Cabbage and a Perfect Pour of Sapparo Beer from Daikichi

Edamame, Cabbage and a Perfect Pour of Sapparo Beer from Daikichi

Note: A perfect pour of Sapporo draft (and ice-cold too!) … until I took that first sip before I snapped this photo 😦 Got Beer?

Daikichi on Guyang Road, Gubei / Hongqiao, Shanghai

Daikichi on Guyang Road, Gubei / Hongqiao, Shanghai

The Perfect Ox Tongue Yakitori

The Perfect Ox Tongue Yakitori

This was better than any other ox tongue yakitori (gyutan or 牛タン) I’ve tasted anywhere else. The meat was fresh, salted-to-perfection, juicy and most importantly, its THICK-CUT!!! The lemon added that extra 1% to make this a perfect 100% (full marks) dish.

Beef Yakitori with Lots of Spring Onions

Beef Yakitori with Lots of Spring Onions

Nankotsu or Chicken Cartilage

My Favorite Yakitori: Nankotsu or Chicken Cartilage

Rebā (レバー) or Chicken Liver Yakitori

Rebā (レバー) or Chicken Liver Yakitori

Hatsu (ハツ) or Kokoro (こころ) or Chicken Heart Yakitori

Hatsu (ハツ) or Kokoro (こころ) or Chicken Heart Yakitori

Eggplant Yakitori with Cheese

Eggplant Yakitori with Cheese

Tebasaki (手羽先) or Chicken Wing Yakitori

Tebasaki (手羽先) or Chicken Wing Yakitori

Mushroom Yakitori

Mushroom Yakitori

Japanese Rice Ball (飯糰) with Cheese

Japanese Rice Ball (飯糰) with Cheese

Japanese Rice Ball (Grilled Plain with a Dab of Soy Sauce)

Japanese Rice Ball (Grilled Plain with a Dab of Soy Sauce)

The plain grilled rice ball with burnt rice (with the help of a brush of soy sauce on the rice ball) made it that much better. We weren’t (or at least I wasn’t) a big fan of the rice ball with cheese …

So we had all of this and to finish off, we ordered some more Gyutan and Nankotsu to make this night even more memorable. The bill came up to be about RMB 210, which I thought was quite reasonable. The quantity that we had (plus the quality) would’ve easily been HKD 400+ in Hong Kong … perhaps even leaning on HKD 500.

Shanghai rocks.

Daikichi (Guyang Branch)
No. 435 Guyang Road (near Songyuan Road)
Shanghai, China
Email: daikichi0678@yahoo.co.jp

President Ajikura

I was at Jiu Guang Sogo Department Store in Shanghai when I came across this place.

Can someone tell me if this “President Ajikura” squid ball joint is supposed to be famous in Japan or something? Somehow, I get the feeling that this is something that’s locally established, and the founder (Chinese founder that is) just decided to slap on some silly name to make it foreign …

In any case, I didn’t find these to be particularly good. Maybe because they were only warm when I got them – they really need to be piping hot. The biggest turn-off was that I can taste the oil (“so what?” you say) … well, the oil tasted like what we would call “萬年油” or “ten-thousand-year cooking oil” as in, the oil tasted like its been lying around for a long time … you know that stale-kind of tasting … grease?

My stomach is already reacting to the thought of having tasted that stuff. Ugh.

Squid Balls from President Ajikura

Squid Balls from President Ajikura

President Ajikura sucks as much as President Bush (lol, you all probably saw that coming!)

President Ajikura (Jiu Guang Branch)
Basement of 久光百货 (Jiu Guang Baihuo or Jiu Guang Sogo Department Store)
Jing’an District, Shanghai

President Ajikura (Changle Branch)
No. 191, Changle Road
Luwan, Shanghai 200051
Tel: +86 21 5466 1817
Website: www dot ajikura dot net