Chao Tang 潮堂 @ Shanghai

The office series continue with a restaurant that is close to my heart – Chao Tang 潮堂 serves traditional Teochew cuisine that is from my ancestral hometown.

潮州卤水狮头鹅 Teochew braised goose

 

For more information about the lion-head goose, please refer to my earlier post.

潮州卤水拼盘 Teochew braised platter

酸梅子蒸午笋鱼 steamed mullet

Mullet 午笋鱼 is a very popular fish among “kakinang 胶己人”. Usually it is served as a chilled mullet. Steamed mullet is quite unusual in a restaurant as the fish is quite economical and therefore cannot fetch a good price.

蚝仔饼 oyster omelette

To say that this is an omelette may be a misrepresentation as there are less eggs than potato starch. The result is a crispy texture, but there was not much oysters, so that was a letdown.

方鱼炒芥兰 kailan with dried fish

The dried fish is called 铁铺鱼 in Teochew.

猪肚包鸡汤 pig stomach with chicken soup

Peppery and rich with collagen from the double boiled chicken stock.

古法补身姜炒血鳝饭 eel fried rice

A very unique fried rice, the blood of the eel was also used to enhance the flavour.

干炒牛河 beef hor fun

Competent, but not outstanding. A tad too oily for me.

鼠壳粿 chi kak (cuddled) kueh

Gnaphalium affine is a species of plant belonging to the genus Gnaphalium. The species grows extensively in East Asia including temperate regions of China, Korea, Japan, and Taiwan as well as some high altitude tropical regions of India, Nepal, and Thailand.

In Chinese this plant is known as shǔqúcǎo (鼠麹草, lit. “mouse yeast grass”); This plant has been used traditionally in Traditional Chinese medicine and also features in the cuisine of East Asian Countries namely in sweet rice confections. They include the Japanese Kusa mochi and the Taiwanese chhú-khak-ké (鼠麹粿, 草仔粿). In Japanese, it is known as hahakogusa or houkogousa (母子草 or ハハコグサ, lit. “mother and child grass”).

In Chaoshan, it is used to make the tradition chi kak kueh, which turned up black for some reason. Herbal in taste, it is often used for ancestral worship, now it is a dessert.

翻砂芋头 sugar coated taro

The challenge with this dish is how not to burn the sugar while you fry it with the taro. Imagine a sugar coated yam wedge.

Chao Tang 潮堂 （长宁莱佛士广场店）
长宁路1123号长宁来福士广场东区4层07
Tel : (021) 6226 0219

Date Visited : Oct 2017