Best Food In China

Location

The restaurant itself spans at least three floors, boasting its massive capacity by channeling customers up the four tier escalator in the middle of the restaurants open balcony. Idle hostesses at every level communicate with each other using walkie-talkies, and direct you to the next escalator or to your private dining room once you have reached your floor. Note that you can also opt to not take the scenic route, and ride the elevator up and down between floors.

Tucked away in the corner of the restaurant on the fourth floor was our private dining room, complete with a little kitchenette, a bathroom and a “tea caddy.” On this elaborate and mobile tea steeper, a waitress concocts a unique tea through combining various flowers, berries and tea leaves.

Outside of the private dining rooms was a well appointed and modern designed urban tea garden. A little stream of water cuts through the slate floor, sectioning off islands of the interior as little tea sipping nooks complete with low tables and stools for two or four. Tea steeping stations made of lacquered cross sections of giant trees, ornate stone rounded bridges over the stream, miniature pagodas and knock off ancient furniture pieces are scattered throughout the interior of the restaurant.
Taking a more traditional stance on Cantonese food, the chef prepares plates of more authenticity than most modern Cantonese fusion restaurants can offer. Although I felt the food was quite authentic in presentation, selection, and flavor, I was not impressed with the quality and taste of the food. I think the restaurant offers an elegant private dining room setting with descent and authentic fare, but certainly not impress guest quality of food.

Highlights from the teasing menu were the dried pork and sugar appetizer, the “wosun” spice pickled lettuce, and the steamed and buttered broccoli, which were all quite tasty. I would, on the other hand, stay away from the radishes and the foie gras. This is because the texture of the radish was rubbery, and when it comes to a delicacy like foie gras, a chef can either hit or miss in execution, this is, if it is not great, its not good.

The main dishes did redeem the restaurant from the mediocrity of the preceding entrées however. The petite portion of barbequed shrimp and the Boneless glazed salmon were the two dishes that met my high expectations. Although they were portioned one shrimp and one piece of fish per person, the shrimp and scallop fried rice and the late arriving pork buns filled me up quickly.

All in all, I was certainly satisfied by the meal and happy with my experience, however I would not consider Noble Tang’s as a top tier restaurant in Shanghai. I would strongly recommend it however, to those looking for a business lunch or dinner, based on the décor, capacity, service, overall food quality and private setting.

-- by Howard Steidle

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