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My Top 5 Places to Eat in Shanghai

The good people over at Smartshanghai just profiled me for their Industry Nights series, where they tap people in the F&B industry for recommendations on where to eat and drink.  Here is the article, along with a mean mug.  Note: These aren’t actually my top 5 places, it’s hard to pick top places, and I always give different lists to different audiences.  But these are solid, and definitely some of my most frequent haunts.

[INDUSTRY NIGHTS]: JENNY GAO…

The co-founder of Baoism drops recommendations for rowdy all-night Korean, high-end Japanese beef, and serene vegetarian vibes.

Industry Nights is a semi-regular column featuring the haunts of chefs, restaurant owners, F&B managers and other marginally sane people with good eating recommendations.

Like the gua bao – those steamed buns stuffed with meats and fillings and folded over like a taco, which David Chang and Eddie Huang popularized in the west

Jing | 22.01.16 at 04:17 PM |
Lamb bao at Bao London The dessert spread at Ottolenghi on Motcomb Street Feast London at Dalston Yard Smokestack BBQ at Street Feast Dalston Yard Brick Lane Beigel Bake The spread at Honey & Co
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5 Best Things I ate in London

It seems I’ve been on a perpetual travel and food binge over the last few weeks, I am thankful for those of you who are still connected to me on social media despite the deluge of posts that do little more than inspire anger and hunger, probably at the same time.

But all those kilos gained weren’t all for naught, here are the best five things I sampled in London for your reference.  I’ve eaten an abhorrent amount to uncover these, so you don’t have to. The things I do.

First up:
1. The Trotter Nuggets at Bao London £4

Bao is a new restaurant in Soho that started from a pop up stall (sound familiar?) serving Taiwanese style fluffy buns with creative flavors like panko crumbed daikon, soy milk marinated chicken, and lamb shoulder. I tried almost every one on the menu (lamb shoulder with coriander sauce had the most punchy flavours), the buns definitely shine. But the stars of the meal were actually the sides for me, in particular …

Jia Jia Tang Bao Jia Jia Tang Bao Jia Jia Tang Bao Jia Jia Tang Bao Lin Long Fang Lin Long Fang xiaolongbao Xiaoyang Shenjianbao
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Xiaolongbao Redux: Best Places for Soup Dumplings in Shanghai

What hasn’t been written about xiaolongbao, the humble Shanghainese soup dumpling? It is a marvel of engineering; skin thin enough to be translucent, pleated around seasoned pork and bursting at the seams with umami-rich soup.  Further enhanced with a dip in black vinegar and topped with thin slivers of ginger, it is consumed by daintily lifting by the top where the skin is thickest and raising to your lips in a soup spoon, lest any spillage occurs during consumption.  Living in Shanghai, the birthplace of xiaolongbao, I’m spoiled to be able to indulge in a basket whenever the craving strikes. And it happens more often than I’d like to admit.

Locals believe that a good xiaolongbao is in the ratio of skin, soup and meat. The thinner the skin and more plentiful the soup and meat, the better. But the perfect xiaolongbao is often elusive, a product of the nimble hands of young chefs who roll and pleat behind kitchen glass, affected …

Jing | 28.05.15 at 10:11 PM |

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