Modern Shanghai Launches Ten (10) New Dishes
Before I start my post, look at the picture above. It looks like a flower right? But actually it one of Modern Shanghai’s selection of Blooming Teas. It starts off as a little seed and as hot water is poured into glass, the seed starts to grow and minutes later, it blooms! It was a spectacular sight but it took more than 30 minutes, and three hot water refills later to reach this state. A suggestions that I have would be to have a little candle / burner below the glass to ensure that it gets heated consistently because the cold aircondioning of the restaurant doesn’t help the blooming tea bloom.
So moving to the main topic of this post where we got invited to try out the new dishes from Modern Shanghai. I didn’t get to try out everything so the pictures will be incomplete.
Modern Shanghai Crispy Yellow Noodle with Seafood – PHP 358
First up, we have crispy noodles and they are indeed crispy! I could taste the squid, shrimp and fish fillet on it but it seemed bland for me. It helped when I added a bit more seasoning on it.
Modern Shanghai Fried Shanghai Noodles with Seafood – PHP 338
Next up, we have more noodles! Now this one I liked better than the crispy noodles. It had more flavor to it (saltier) and it had beef (hey wait.. i thought, the name said seafood but for some reason, it really felt and tasted like beef). Now, after doing some carbo-loading…
Modern Shanghai Steamed Hakaw Shrimp Dumplings – PHP 188
…we had dumplings, Hakaw. I’m not really a fan of shrimp dumpling so this was just so-so for me.
Modern Shanghai Wok Fried Sliced Beef with Broccoli – PHP 338
Now, this is one of my favorite Chinese dishes and I’m glad that we were served this dish. I loved how the brocolli looked so fresh (and still not bathing in sauce); and the beef was tender enough which required more or less no effort to chew. I could finish a serving of this myself… too bad I wasn’t alone in the table.
Modern Shanghai Eight Treasures in Hot Bean Sauce – PHP 358
I had fun trying to identify the eight “treasures” in this dish. I can remember diced chicken, shrimp, cashews, bellpeppers, liver and.. umm I can’t remember anymore. It was an interesting dish with a hint of spiciness on it. It’s good to mix with rice and you will have your own version of fried rice/yang chow or whatever mixed rice name you call it.
Modern Shanghai Deep Fried Squid With Spicy Salt and Pepper – PHP 388
Lastly we had the deep fried squid with a short story on how it was prepared. We arrived late into the restaurant so others already had started eating and this was already served prior. When it was served to us; there was already a change in its texture thanks to the feedback they got from the first serving. The feedback at the start was it was too rubbery and hard to chew; but when we tried it on the second serving, it wasn’t anymore. It still had the usual chewy texture of fried squid but it had definitely improved (according to those who have tried both servings). Now that’s instant action on feedback where the change gets applied on the next servings; no questions asked!
It also had a hint of spiciness and I’m sure it would be a good partner for drinking.
What dishes did I miss?
- Steamed Shrimp and Pork Siu Mai – PHP 198
- Sliced Marinated Pork Knuckle – PHP 288
- Native Hong Kong Crispy Chicken – PHP 688
- Deep Fried Fish with Spicy Fish Sauce – PHP 248
Oh did I mention that Modern Shanghai is part of the Bistro Group of Restaurants? Well, the would explain the price but they would assure you that you are getting quality food / service. Service used to be something that people complain about modern shanghai as I’ve read in past reviews (e.g. slow turnaround, orders forgotten) but I’m sure they did something about it and I can see it evident on how jam packed it gets at their Glorietta branch. So if you want to eat delicious Chinese Food while in Makati, you can add Modern Shanghai to your list.
Disclosure: Modern Shanghai paid for our meal
Till next time,
3/F Glorietta 2, Palm Dr
Ayala Center, Makati
Restaurant by Location: Glorietta