Eason 熠盛 @ Shanghai

A business partner brought me to the street where he grew up in. And at residence he was staying, an excellent Cantonese restaurant has taken its place.

The amazingly small place was once a home for a family of 12. The kitchen and BBQ roast prep station was where the living room was.

We walked up the narrow staircase to the dining room above. It started from this small place and has since expanded to 3 more shops along the same street, one adjacent and two across the street. The kitchen continues to whip out those delicious dishes and sent them to all the different shops. Imagine seeing the waiters taking the claypots and cross the busy single lane street.

Teochew Braised Tofu / Shanghai-style Sweet Tofu 潮汕卤豆腐 四喜烤芙

First up, our hometown classic of braised tofu Teochew-style, and his adopted hometown classic of Shanghai-style sweet tofu. Teochew braised tofu (L) is savoury and adsorb all the flavours from the spices in the braising liquid. The Shanghai sweet tofu is cooked in the sweet braising liquid until it all dries up to a crisp. Two styles, two flavours, both great appetisers.

Roast Chicken 烧鸡

A very simple dish, but executed very well. The roast chicken had very crispy skin with juicy and tender meat. And the flavours would remind you of mother’s cooking.

Codyceps Pigeon Soup 虫草老鸽汤

Next up, a Chinese double boiled soup done in the Japanese dobin mushi (土瓶蒸し) style.

Codycep flowers are used in this soup with fully grown pigeon, doubled boiled in a pork ribs and chicken stock. Delicious.

Shanghai-style Sautéed Shrimp 本帮油爆虾

After so many years in Shanghai, the kitchen now serves some Shanghai classic dishes to cater to the regulars. This sautéed shrimp is a local favourite and it was crispy and not too oily. But I wished it was crispier.

Chinese Sausage Claypot Rice 腊味煲仔饭

And this Chinese sausage claypot rice is their bestseller and every table that evening ordered one. The Chinese sausage was very fragrant with hints of Chinese baijiu (double fermented wine). The salted pork belly gave the smokiness to the whole dish. This is by far the best claypot rice I had in Shanghai.

Sizzling Claypot Fish Head 啫啫鱼头煲

啫啫 “Zhezhe” is the sizzling sound the claypot gives out when the ingredients are placed onto piping hot pot. The fish heads, garlic, shallots, ginger and sauces are cooked in a wok and the poured onto the claypot to finish. The heat in the claypot caramelised the sauces, giving the dish a smoky, Maillard reaction and wokhei at the same time.

Claypot Shrimp Paste Water Spinach (Kangkong) 啫啫蝦醬空心菜

This is another favourite 啫啫 “Zhezhe” claypot dish, and it was delicious.

The food was great, the environment not so, but the friendly service and taste of the food were reasons enough to come. Reservation recommended if you do not want to wait. Even if you reserved, you may still have to wait a while for the table to turn.

Eason Restaurant 熠盛粤味
132 Yongkang Road at Xiangyang Rd. S., Xuhui, Shanghai, 200031, China
上海市徐汇区永康路132号 (近襄阳南路)
Tel : +86 21 6473 5602

Visited Jun 2024