Out from Under the Blanket

1 Photo

by Buzz Archer
on Friday, February 03, 2012 12:00 AM

It is that time of year where heaters and electric blankets are turned up to 11. The Sherpas website looks extremely convenient compared to trudging outside to eat in the dreary Shanghai weather. In case the occasion calls for a face-to-face meeting with friends, I always have a few standbys that suitably warm me up.

One of the top reliable choices is Sichuan hotpot stalwart Hai Di Lao. The fixings are fairly standard, each table gets a vat of bubbling broth usually divided into two sections: spicy mala broth and pork bone broth.  The ingredients are of the same quality as any other hot pot restaurant in town. The differentiator here is the service; the attendants will wait on hand and foot.  The last time I went, the server went to the adjacent Family Mart to purchase a bottle of baijiu for us as the restaurant had run out of the liquor. It is pretty hard to find a decent Shanghai restaurant that will do that for you.

The second choice would be the perpetually packed Japanese yakitori Kota’s Kitchen. While the original location south of Xujiahui is known for their 3 day wait list, the new location on Yongjia Lu receives less traffic and is more centrally located.  The Beatles soundtrack and intimate atmosphere is a big draw, especially when paired with their legendary Spring Egg Croquette. Although the massive croquette pooled in tahini sauce is available year-round, it is a genuine winter rib-sticker consisting of fluffy mounds of fried potato with a single, rich poached egg in the middle. No matter what else you order, be sure to get the croquette.

The third selection has to be a huge bubbling Da Pan Ji at your local Xinjiang restaurant.  The fiery red chicken stew tinged with Sichuan pepper, star anise and a chock full of peppers and potatoes serves as an effective foil to the starchy noodles or roasted bread served with the dish. For a high quality version, try Yakexi’s version with a side of French fries tossed with chilies. Xibo on Changshu Lu serves a boneless version if you prefer eating convenience.

Keeping my ears to the ground, a new buffalo wing-focused restaurant is likely opening in a month or two in the Jing’An area. Pity it could not be opened earlier as that would be a place I would gladly roll out of my electric blanket-laden bed for.