12 February 2009


Restaurants were doing a roaring business during the lunar new year, Grand Shanghai was no exception.  We went for lunch during the 2nd day of the festive season and service was attentive and efficient.  The standard of the food was good even though it was crowded.

Pickles was served

Followed by tossing of raw fish salad.

The fried eel skin was crispy fried and caramelised.

Lemon chicken tasted sweet & sourish - a good appetising dish

A plate of kai-lan with fresh oyster stir-fry in oyster sauce

Finished off with preserved bean-curd fried rice.  Full of wok-hei and tasty.

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