Usually I forget to bring camera to Shang Palace, coz we go there so often, but this time, I did. As usual, we started with the Enoki Mushroom soup with Dried Scallops. RM30 a bowl, this superior soup is chockful with dried scallops, and tastes absolutely divine. Its such a homely soup, that it automatically springs to mind when I feel I need a bowl of good soup. Scallop soup for the soul, so to speak.
The service on that night was incredibly slow. The scallops had regrouped in the stomach, and were doing their scallop salsa, or whatever it is that scallops do, before the pork ribs with fried mantou finally arrived. Although its a small portion it was way too much for just the two of us. 5 slabs of chunky divine marbled pork.
ALAS, I CAN'T SAY NO PIG WAS HARMED IN THE PREPARATION OF THIS DISH BUT AT LEAST, THEY'RE NOT ENDANGERED
Luverly, fluffy mantou, that melt in the mouth together with the lard from the pork.
The claypot seafood noodles here is one of my favourite. A hot pot, with generous amounts of fresh good quality seafood, such as large prawns, plump succulent scallops, cod fish, drowning what is always not enough sang meen. Its called Sei Pou Meen, (4 treasures) and usually served with sea cucumber, but wife and I both don't really fancy it, or at least not in this noodle, so we asked to swap for fish instead. Which to our delight, turned out to be cheaper.
There's something about a fresh, plump scallop that just cries out my name. I can hear the echoing refrain, "FBB, FBB, eat me, eat me............". I wonder where these restaurants get their scallops from, I can never find retail scallops that dont shrink the way t********* shrink after a cold bath.
And somehow, I lurve this dessert in Shang palace, also available in Chynna. It's a Lemongrass jelly (konyaku texture) with a scoop of homemade lemon/lime sorbet. The perfect way to end a meal, that has been 50% tah pau-ed. Surely you dont think wife and I are such pigs, and can eat all of the above stuff. Always tah pau one, good for another meal.