4/5 Prithvish A. 6 years ago on Google
Shanghai
Club
-
ITC
Parel.
Amazing
place
with
a
fantastic
decor.
Warm,
inviting,
this
is
so
ITC.
Smiles
the
moment
you
enter.
My
second
visit
to
this
place.
This
time
it
is
the
PAPER
POT
Festival
which
started
on
19th
Jan
and
it's
on
till
the
end
of
this
month.
Guess
it's
the
first
time
in
India
that
this
concept
is
carried
out.
Paper
Pot
-
One
can
Find
Kaminabe
(paper
pot)
restaurant
joints
in
Japan
and
China.
Heard
ITC
has
got
this
Paper
from
China.
However
its
origin
is
Korea.
The
Pots
are
made
out
of
paper
called
WASHI
-durable
against
water
and
heat.
An
amazing
Concept.
Proud
of
ITC
to
try
something
new
at
Shanghai
Club.
Since
this
is
a
festival
the
menu
is
very
limited.
2
Vegetarain
dishes
and
6
non
Veg
dishes.
Since
this
is
a
la
carte
dinner
we
asked
for
tasting
portions
of
2
veg
and
2
non
veg
dishes.
Chef
JIA
who
hails
from
China
has
curated
this
menu
and
has
given
us
some
Authentic
Chinese
cuisine.
Started
off
with
some
wine
and
beer
-
small
portion
of
Broccoli
stir
fried
with
some
carrots/garlic/Onions.
Overall
very
subtle
in
taste
and
went
well
with
the
wine.
Non
Veg
it
was
a
small
portion
of
Prawns
in
chilli
sauce.
Tasted
lovely.
Coming
to
the
Mains
and
the
Festival
food:
------------------------------------------------
ZHIGUO
DOUFU
-
subtle
in
taste.
Lovely
texture.
This
is
all
about
Diced
Silken
Tofu
in
some
Chinese
Yellow
pickle
sauce.
This
was
the
first
paper
Pot
dish
I
had
tasted.
Served
Piping
Hot.
Lovely
texture.
Spring
onion.
A
slight
hint
of
pepper.
Went
well
with
Sticky
rice.
In
fact
all
the
dishes
go
well
with
Rice.
ZHIGUO
XIA
-
Prawns
at
their
best.
When
it
comes
to
authenticity,
this
is
one
dish
which
needs
to
be
tried.
No
rocket
science.
Tossed
In
special
Chilli
Soya
sauce.
Soft
and
yum.
Balance
perfect.
Nothing
overpowering.
Loved
it.
ZHIGUO
SHISHU
-
this
had
the
same
sauce
as
the
Non
veg
prawns.
Green
Vegetables.
Broccoli/Bell
pepper/Pok
Choy
some
garlic/beans.
Overall
lovely.
Served
Hot
on
the
Paper
Pot.
ZHIGUO
JISI
-
Nailed.
Star
dish.
This
is
authenticity.
Fantastic
balance
of
flavours.
Chef's
signature
dish.
His
special
Mix
bean
sauce.
Subtle
in
taste.
Shredded
chicken
with
carrots/chillies/onions
and
mix
bean
sauce.
Went
well
with
the
rice.
Loved
the
texture.
Must
try.
Dessert
-
Berry
Sorbet
-
natural.
No
Sugar
no
cream.
Had
a
sweet
tangy
taste.
Honey
and
Date
Cake
with
Ice
cream.
Loved
the
Texture.
This
came
with
chocolate
sauce.
Melt
in
the
mouth.
Lovely.
Overall
experience
-
loved
it.
Something
innovative/creative
and
Chef
Jia
has
got
it
perfect.
Not
a
single
flaw.
Go
for
this
festival.
Worth.
Recommended.