: : Joyous Shanghai : :
Since I got back from the US, I’ve been busy hanging out with my Mum as well as going to wedding dinners and trying to overcome the jet lag. Hence, the delayed postings in Mum-mum’s over the last week or so. Tonight is the first night that I don’t feel so tired so am posting something up. Yeah, I know the wedding dinner meal should go up first but I have too many pictures to sort out for that one.
A quaint name for a Shanghai Chinese restaurant in town where I had dinner with Mum and her old classmates from Form 6 days and their family members as well as Bob, the Brit-turned-Kiwi. Uncle Luke and Auntie Angelina ordered us an excellent tasting spread and everyone was patient enough to let me talk photos. Her youngest son was giggling while I was taking the pictures. We also had an interesting dinner conversation about many topics : New Zealand, Maoris, the USA, MAS and SIA and the list is endless.
We started off the meal with this beautiful roasted duck. The skin was extremely crispy and the duck cooked just right that it wasn’t tough but very tender. I haven’t had a good-tasting roasted duck (Chinese style) in such a long long time.
As usual, belachan midin was on the spread. Mum has been having cravings for midin since she came back from the US.
Some debate between Mum and I about the prawn dish. I said it was buttered prawns and she said it was crispy shrimps. Same thing lah!
An interesting soup but both Mum and I had tasted better ones. Still, it wasn’t bad but could have been more spicy. It was filled with mushroom, tauhu and I think either some fish lips or fish skin. I’m not sure about the latter.
This was a very nice freshwater fish. I heard the word labang fish but Mum said that it was balang fish. The only information that I could find online mentioned balang fish as type of flying fish but this was a seawater fish so something is not right here. So, any ideas from anyone? As for the dish, it was steamed with garlic and soy sauce with some spring onions as garnishings. The flesh was extremely soft and sweet to the taste. Guess who ate the fish head? Bob! I was impressed. Even I don’t eat the fish head although if the fish head is big enough, I will eat the fish cheeks where the flesh is very tender and sweet.
Instead of the usual pork leg stew fare, we had bellypork instead. The flesh of the pork was very soft and tender which went very well with the sauce and the pau @ soft white bread.
It was a very nice dinner and we all had a good time at the restaurant. Below are the restaurant details :
Joyous Shanghai Restaurant
No. 317 – 319, Bangunan Bee San,
Jalan Padungan,
93100 Kuching, Sarawak.
Tel : 082-331310, 336119
Fax : 082-337736
Some more facts about this restaurant. From the last dish, you can tell that the restaurant is a NON-HALAL restaurant. The waitresses are from Shanghai and there is a Chinese chef from Shanghai preparing the dishes as well. Entering the restaurant, one is carried back to the olden days of Shanghai from the pictures hanging on the wall and all the rosewood furniture used within the restaurant. Bear in mind to be patient with the waitresses because they did not remember to inform us early that the vegetable dishes (we had two more coming) were not available until the end of the meal. Hmmm… Anyway, the dishes was cancelled since we were already so full and it was getting late.
So, I’m off to sleep off a very full stomach and hopefully, my jet lag will ease off with tonite’s rest. So, toodle-loo!