Orange chicken, Peking duck pizza, or spaghetti Bolognese sandwiches are all fusion food that water down the authentic version to create a unique, and yet bewildering combination of flavors. Some enjoy the mix and match of flavors fusion brings. However, at Xouk, its almost as if another cuisine is created.
As I entered the restaurant, I celebrated. I knew the lighting would be perfect for photos. The welcoming cozy yellow lights on a lavishly decorated white, red, and wood-colored interior was an interesting contrast that worked to create a comforting atmosphere.
The clay arches that separates the two sections of the restaurant as well as the open nature of the restaurant with the glare of the Sun, reminded me of a Middle Eastern Bazaar.
Xouk House Salad - 88rmb
An assortment of fresh vegetables and fruit that feel as if they were grown in a garden outside the restaurant. The peanut and sesame-y dressing coats your mouth and helps in pairing the salad components together. However, 88rmb for a salad is ridiculously expensive.
Garlic Prawn - 98rmb
Stringy overcooked shrimp, bland garlic flavoring, or frozen old shrimp is the OPPOSITE of the garlic shrimp at Xouk. The flavoring is almost a natural MSG, containing deep roasted garlic combined with mild chili and Mexican spices. The juicy shrimp, cooked to the perfect degree, maintains a bouncy bite.
Truffle Fries - 38rmb
Nothing can beat a crisp fry with grated parmesan and truffle. Usually in most other restaurants, truffle fries are topped off with "truffle paste," which actually contain only 0-1% real truffle. The shaved truffle on the tries at Xouk were aromatic and pungent in a way that only real truffle can be.
Tuna Katsu - 118rmb
Although the Katsu itself was a notable method to prepare tuna, the star of the dish was a bean and mushroom risotto. An organic starchy creaminess that binded the mushroom and bean risotto resolved the heaviness in traditional risotto, and the use of beans as a substitute for rice was also very well though-out.
Xouk Grilled Chicken - 98rmb.
There's a reason why they put their name on the line for this dish. The choice of lumping potatoes instead of fully pureeing it gives the dish great textural balance, with completely runny pumpkin puree, lumpy potatoes drenched in the puree, and crispy chicken. Slicing the chicken, and spreading a layer of crushed potatoes and quail eggs, then dipping it into the puree is the way to go. The salsa of onions and tomatoes adds a desired acidity without taking away from the heartiness of the dish.
Is there more that I have to say then that it might become my new favorite restaurant? Its truly a great spot to take your family members to and enjoy a satisfying Friday dinner with a warm atmosphere. 10/10
Address: 82 Weifang Xi Lu, Pudong District, Shanghai, China, near Pucheng Lu Map
Comentários