I was all excited about the opening of Tsui Wah Shanghai - and indeed I've been there, um, 8 times in 3 weeks. There's a lot of stuff they do well, and a lot of stuff they need to improve. Here's my verdict after so many trips.
The poached chicken in the wooden tub - the taste is excellent, I wish you could order smaller portions, because you need to go with at least two or three people to make this dish worthwhile
The noodles - I haven't had noodles this good in Shanghai . . . in anything. And all types - the ho fun, the cheung fun, the mian - it's all really good.
All of the toasts - French Toast and Condensed Milk Toast etc etc. is all up to HK Standard
Needs work -
The Roast meat - the duck was fatty. The roast pork - honestly, I like it more at Xin Wang (Julu Lu and Maoming Lu). The assorted selection is way too big for one person to eat. This is what a HK/Cantonese restaurant should be built on
Lunch time service - it's a big mess right now. We went for lunch and waited 57 minutes for our choi sum . . .and then when we were leaving the waitress begged us to stay and get the vegetables even though we both had meetings to go to, instead of letting us cancel. The manager cancelled it immediately.
The Wonton - The mian is really good, but the wonton dumplings themselves are fairly pedestrian.
The baked pork chop rice - the other basis for Hong Kong cha chan tang cuisine. It's really pretty far from HK standard.
After having spoken with the manangement 3 or 4 times, I think they're well on their way to improvement - and what is it they say? You can't judge a restaurant within the first 3 months of opening?
I'll check back in later, but for now, here are some photos.
FRIDAY NONSENSE: IMPORTANT FRIED CHICKEN TALK
11 hours ago