Ducks hanging from metal bars with other roasted poultry is a unique characteristic of Cantonese food stalls and restaurants. At Kerry Parkside, one such restaurant proudly exhibits Cantonese cuisine. The restaurant is called 细记港九大牌档.
You know a Cantonese restaurant is authentic when it has the chaotic atmosphere of bustling and loud chatter. Many restaurants with a slightly modernized twist on traditional Cantonese food (less use of oil or cleaner seasoning), that still preserve Hongkong-style restaurant settings with wallpaper or cutlery design, are recently gaining popularity in Shanghai.
Signs on the wallpaper of the restaurant, imitating traditional Cantonese restaurants with menu items written on the wooden slates.
Dishes:
Stir-fried cauliflower - 48rmb
The lightly stir-fried cauliflower preserved its crunch, and a mild(soy-sauce based) seasoning completed the dish.
Plum-marinated cherry tomatoes - 26rmb
The de-skinned tomatoes have a velvety texture, and the flesh soaked up all the sugary plum-flavored liquid that explodes in your mouth with natural tomato juice.
Crunchy Radish - 19rmb
Its the perfect appetizer to start your meal, with a combination of sweetness, sourness, and savoriness coming from both the flavors of the radish itself and the sauce.
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Shrimp with eggs - 49rmb
The shrimp has the right degree of bounce to it, and the soft egg(purposely undercooked) that surrounds it makes a great dish..
Green beans with pork - 42rmb
Steamed Fish in Soy and Oil - 188rmb
Shrimp with Vermicelli Noodles and Garlic Sauce - 89rmb
No such thing as too much garlic in Asian cuisine. This dish just reminded me of all the food shows like MasterChef where judges complain about the dish having too much garlic. Here, the cooked garlic ladled on top of the shrimp with scallions and pepper packed a punch(in a good way).
Location:
Pudong, Kerry Parkside B1 floor
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