Best Food In China

Location

Looking for contemporary Cantonese food in Shanghai, but you don’t want to sacrifice food quality for a meal less expensive than its competition on the Bund? Look no further than Ming Tang Organic Cantonese. Using all ingredients from an organic farm in SongJiang, Ming Tang takes a fresher fusion spin on contemporary Cantonese cuisine.

The restaurant sits right beside South Zhongshan Rd on the Bund in a new, trendy, xintiandi like area called “The Cool Docks.” Although its not quite as developed and recognized as Xintiandi, The Cool Docks can offer food at the same quality level as Xintiandi, with half the price tag. Another Cool Dock favorite is Stiller’s, the German inspired European restaurant.

Walking into Ming Tang for the first time reminded me of the modern interior design restaurants from Xintiandi are known for. Interesting lighting schemes combined with traditional Chinese symbols like bamboo, waterfalls and characters are juxtaposed by modern pictures, fixtures and an open kitchen.

The restaurant boasts a large organic farm in SongJiang district where all the ingredients in the dishes are grown. Everything from the salt they use to the rice and chickens and ducks. The only ingredient I know of that they don’t grow on the farm is the shrimp, which they import from Korea. Also, their practices have been accredited by an international standardized accreditation committee.

The appetizers to start were all solid choices to say the least. I enjoyed a mustard sauce cold black fungus, and a dish called spicy jellyfish and shredded chicken. Also served cold were some sweet yam sticks, and Korean imported shrimp with apple cubes. My least favorite of the appetizers was the baby cabbage with dried scallop shreds, which was still nice to try.

Debatably the best dish of the evening was the salty chicken grandfather soup. As with all soups, the broth is the make or break criterion. In this case, when the waiter took the lid off the crock, I was instantly overwhelmed by incredibly fragrant, and mouth watering the broth. Furthermore, the soup was packed full of succulent chicken on the bone and mushrooms.

Each of the main courses that I tried was top par. Sautéed squid and green beans in abalone sauce seemed to be the favorite after consensus of the table. I slightly favored however, the lettuce wraps and pork balls wrapped in beans. Although the flavors of each dish stayed true to traditional Cantonese tastes, the presentation and preparation of the food was quite modern.

In my opinion, this type of restaurant is what Shanghai needs more of, and I wouldn’t be surprised if more and more organic Chinese restaurants start popping up all over the place. (Assuming everyone else favors organic food as much as I do)

Without the price tag of Xintiandi, you can find a quality and delicious meal prepared from organic ingredients in Cantonese style at Ming Tang. My experience there may have been the best meal I have had all summer. I highly recommend it without reservation.

-- by Howard Steidle III

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