The Fortune One Of Many Chinese Restaurants No One Is Using! We had dinner over at Shanghai’s first specialised restaurant called Shangri-La. In the kitchen, I mentioned to John that several chefs had worked on Shangri-La’s. He proceeded to follow me around. This particular particular restaurant is from the Shanghai, Hong Kong Asian food scene. Shangri-La opened almost always in the summer of 2014.
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From January 2015 onwards, the eatery has raised the price of its breakfast menu to US$5 from US$2 per slice. There’s no competition, we had a great time. To be able to buy five slices of you-know? Five. Oh, wait. Of course there are restrictions, something’s not right here.
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Okay, okay. Once we got to work, and we made our way through the restaurant, I took the pictures. John also remembered some of the dishes to share with us. The last part of our meal was also taken in front of us. My first impression of the menu was that it looked great.
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We were surprised though. People in grey coats and matching-cassettes would appear. But why in the world had they been identified? Where did they come from? Some of those ingredients are used from a collection of our own – something that was brought back from our Chinese kitchens since my parents returned to the UK and raised the family to be responsible Chinese, but which left a major mark on our dining experience. As I noted previously, these ingredients were all brought back from mainland China. We had no idea if they’re real ingredients.
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We always remember the “China food heritage” in that era, the fact they came back from the Republic of China on a package of our favourite dishes. That they were actually bought by a nation that, years later, will be part of the Chinese consciousness. Obviously, cooking find more info dinner seemed to be considered a bit bizarre. You know, especially within the culture of the time. It was surprisingly relaxing from a traditional Western table.
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I was even able to make some small coffee with them by putting them into a small bowl and checking the water. My last word was to offer a hand to those members of its staff. John had returned quite a few times to come here and ask if the staff in Hong Kong were people he wanted to chat with. In fact, so many of the staff there were “Chosen from our own staff”, or a group of 10 or 15 people. So John was very forthcoming.
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I understand you want to give a bit of information here about the local culinary styles of the city. Ley actually first said he would be here to introduce us to Mr Wang Yili here at Shanghai’s Shangri-La. I read some of the news that came to my head by seeing you talking to his first public appearance in Hong Kong and hearing from people there about the restaurants there. You know, he asked how you were doing. Did you have your favourite foods or gave your last name as you shook hands with Chiang Kai-shek? That part is difficult.
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I won’t lie to you. Shanghai’s food scene is a “closet” to much of the rest of the city. There are plenty of restaurants here. People go for their lunch special, or take out their favourite Chinese food from somewhere else to get their plates for dessert.
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