Xindalu- China Kitchen at the Hyatt on the Bund in Shanghai is known for its world-famous ‘barbequed Peking duck’, and ‘beggar’s chicken’- with its clay-breaking ritual. Diners can marvel at the chef’s expertise in slicing the Peking duck during demonstrations. With the original idea deriving from the ‘Beijing Kitchen’ at the Grand Hyatt in Beijing and backed up a team of knowledgeable and experienced kitchen staff, Xindalu is consistently on the lookout for the finest speciality products from around the world. Using a beautiful blend of traditional and contemporary cooking styles, all the food is cooked in a healthy and refreshing style to showcase the most original of authentic Chinese flavours.
It's surprisingly easy to get lost in the crowd as a Chinese restaurant operating in Shanghai- the city certainly has more to offer than its fair share of Shanghainese or other Chinese eateries- but Xindalu at the Hyatt on the Bund has done as admirable job of separating itself from the masses with exceptionally sensational food and an elegant decor that comes alive even more so at night time. Hats go off to Xindalu’s executive chef David Du for making sure that every part of the restaurant and its contents has a serious attention to detail. The ethos on the culinary design and architecture is to make sure that the dinars not just enjoy the food but actually fall in love with it- and normally they do.
When dining at the Xindalu, you gotta make sure that you are exceedingly ravenous and your stomach is urging to take nothing but the best of the best. When you are presented with mouth-watering dishes such as the ‘deep-fried cod, pepper, and salt’ or the ‘tossed bean curd, Chinese toon’ then food is not food anymore, it becomes a piece of art that you have a fear of destroying the presentation. The fried pepper in the former dish is just to die-for. It literally melts as you take each bite. Incredible stuff- good food like this is not easy to find in Shanghai let along China. The ‘tossed bean curd’ has a generous sprinkling of the spinach on the top. This adds a delight to the somewhat boring bean curd (locally known as ‘tofu’), because as you take a mouthful the slightly salty spinach and the sauce dance on the back of your tongue making their way slowly down your throat. All this time the flavours are so well absorbed by the bean curd that you hardly taste it at all.
No dinar should dare leave their table without tucking into one of the signature desserts. Try the exceptionally tempting ‘jasmine tiramisu, vanilla, osmanthus ice cream’ or the colourful yet lip-smacking ‘sweetened mango, coconut cream with sago, coconut sherbet’. If you find luxury food irresistible then the first thing that will most probably come out from your mouth when you are presented with these desserts is ‘Oh, wow, what is this?’ because they all have the ‘Wow!’ factor attached to them. As a final salute to your meal, it would not be a bad idea to give the ‘sweet scented traditional rice cake’ a go as well. Thick and chewy as it may be, but it is just overwhelming. With good food like this you just got to be careful not to get carried away.
Mario De Silva
6/8/2011 09:34:16 am
Wow! Love reading your blog...your photos and articles are really good...hope to see you come to Brazil one day, it's a very beautiful country! Keep it up, Sir!
6/9/2011 08:47:29 pm
Yes! Tried it and it is definitely on the top of my favourite restaurants list in Shanghai. I usually don't like duck (goose too), and the only two i can bear is the Roasted duck from Xindalu and goose liver... (yeah, that is true).
4/26/2012 03:25:44 am
You explained the topic very well. The content has provided meaningful information thanks for sharing this.
4/30/2012 02:03:31 am
Thanks for sharing such nice tips about kitchen and food preparation. I really appreciate your post.
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