Had a chuckle when I saw this sign last week and I’ve been wondering what would have been spoken about at the event, because you know, China’s record of food safety isn’t exactly stellar.
How would you design food for the China market?
On our eating tour of Shanghai, we came upon a shop on Huaihai Lu that sold steamed corn on the cob. Perfect for nomming while walking back to our serviced apartment.
A couple of bites into one, I started asking Naomi’s mum how they managed to put sweet glutinous rice into every kernel of corn – because, you know, this is China, and they can damn well do anything they like these days.
So apparently it wasn’t a GM corn cob we were nomming on, but a naturally occurring variant of corn found in China, The Philippines, and Burma.
(No pictures. Hands were tied eating).
This is turning into an eating tour of Shanghai.
It’s been a couple of hours since Naomi and I returned to our serviced apartment from dinner at Franck.
It was no ordinary dinner. It was OMG THIS IS SO GOOD WE COULD LIVE HERE AND EAT HERE, IF NOT EVERY DAY, THEN AT LEAST ONCE A WEEK.
We entered the premises cautiously, having read some unflattering reviews about Franck’s brusque, French service.
Maybe things change very quickly in Shanghai, cos we were looked after very well by the attentive staff who even took the trouble of interpreting the completely French menu which was wheeled from table to table.
All this after we thought we couldn’t possibly eat any more, cos on Saturday, we booked ourselves a table at La Creperie and had the best crepes outside Breton, even though mine looked as if a seagull had puked all over a doormat.
And I can’t believe the hot chocolate we had at Whisk. It coats your spoon. It coats your tongue. It coats everything!
And even though they refuse to serve you water, their chocolate would make Max Brenner grow hair.
P.S. Blogging from an iPhone isn’t easy.
The last time we were in Shanghai, we had the good fortune of being stuck in a jam on the corner of Huaihai Zhong Lu and Maoming Lu.
Our friend Han Tong was in the taxi with us. And when we asked him why the heck people were queuing outside a hole in the wall, he told us it was because Lillian Cake Shop was one of the most famous confectioneries in Shanghai.
So yesterday afternoon, we happened to walk along the same street corner, and decided to see what it was about.
The girl behind the counter simply asked, “how many?”
And so we bought four of the best egg tarts on the planet. Still steaming hot, the soft custard had a crust worthy of it being called a Chinese creme brûlée, held together by the most buttery, flaky pastry.
OMG, we’re so gonna try to buy some to bring home lor.