Mouthfuls: Shang - Mouthfuls

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Shang Susur Lee in NYC

#1 User is offline   Cathy 

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Posted 18 November 2008 - 04:50 PM

A few nice bites at the Gourmet mag preview party last night:

Singapore Slaw with Salted Apricot Dressing - clean and crunchy, lovely mix of textures
Kung Pao Oyster wih Black Vinegar, Chili [sic] Oil, Cucumber - delicious, but the oyster seemed like an afterthought
Sashimi of Hamachi, Pickled Daikon, Japanese Grapefruit Juice [isn't that yuzu??] and Soy - excellent
Foie Gras Mousse with Green Onion Pancakes and Huckleberry Jam - silken, ethereal mousse, tart/sweet jam, crisp pancake; yummy
Mexican Goat Cheese Tart, Black Olive, Red Pepper, Eggplant & Tomatillo - best nibble of the evening

What I didn't try (sorry, I wimped out) -

Duck à la Chinoise with Spiced Nut Chew
Caramelized Sable, Miso Mustard, Salmon Caviar and Rice Chip
Shrimp-Stuffed Chinese Doughnut, Sweet and Sour Chili Sauce
Crispy Tofu with Thai Basil, Pineapple and Phuket Peanut Sauce, Mint Chili Chutney
Garlic Shrimp with Soybean Crumb, Indian Tomato Jam
Curried Lamb Chop with Fried Banana, Carrot and Cardamom
Spicy Braised Veal Cheeks, Olive, Preserved Vegetable and Rice Porridge
You're only as good as your grease.


When working with high heat, the first contact between the cooking surface and the food must be respected.
-- Francis Mallman
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#2 User is offline   oakapple 

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Posted 18 November 2008 - 05:01 PM

In Toronto, Lee was famous for his "reverse-order" tasting menus. Is he doing that here too?
Marc Shepherd
Editor, New York Journal
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#3 User is offline   Cathy 

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Posted 18 November 2008 - 05:02 PM

I'm wondering the same - don't know. Also, several people last night told me he is closing his Toronto restaurant.
You're only as good as your grease.


When working with high heat, the first contact between the cooking surface and the food must be respected.
-- Francis Mallman
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#4 User is offline   Rebecca 

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Posted 18 November 2008 - 05:10 PM

Singapore Slaw with salted apricot dressing. Hmmm. Are you talking about this?

http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=8710
"I saw them eating and I knew who they were." -Kahlil Gibran
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#5 User is offline   Cathy 

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Posted 18 November 2008 - 05:59 PM

That's it!
You're only as good as your grease.


When working with high heat, the first contact between the cooking surface and the food must be respected.
-- Francis Mallman
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#6 User is offline   Miguel Gierbolini 

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Posted 18 November 2008 - 06:05 PM

QUOTE(Cathy @ Nov 18 2008, 01:02 PM) View Post
I'm wondering the same - don't know. Also, several people last night told me he is closing his Toronto restaurant.


He is not doing that "in reverse."
"I mispoke."
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#7 User is offline   Rail Paul 

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Posted 18 November 2008 - 06:21 PM

That sounds like a wonderful party menu, Cathy.

When does the restaurant open to the public?
My only complaint was that if they need to charge me $30 because they're robbing the duck to pay the boar they might as well give me a more substantial portion of flour, water, and bits of meat.

Orik, on the pasta price at Hearth in NYC
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#8 User is offline   Cathy 

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Posted 18 November 2008 - 06:26 PM

QUOTE(Rail Paul @ Nov 18 2008, 01:21 PM) View Post
That sounds like a wonderful party menu, Cathy.

When does the restaurant open to the public?


Mid-December, I believe.
You're only as good as your grease.


When working with high heat, the first contact between the cooking surface and the food must be respected.
-- Francis Mallman
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#9 User is offline   Aaron T 

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Posted 18 November 2008 - 06:31 PM

And was the beloved Ruth Reichl there?

I hope he fares better than his fellow Canuck Normand Laprise did with Cena.
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#10 User is offline   Daniel 

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Posted 18 November 2008 - 06:39 PM

When is it scheduled to open?
Ason, I keep planets in orbit.
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#11 User is offline   oakapple 

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Posted 18 November 2008 - 06:43 PM

QUOTE(Daniel @ Nov 18 2008, 02:39 PM) View Post
When is it scheduled to open?

The post above said December. Once they have the big media party, the opening is usually not far away.
Marc Shepherd
Editor, New York Journal
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#12 User is offline   Suzanne F 

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Posted 18 November 2008 - 06:54 PM

QUOTE(Aaron T @ Nov 18 2008, 01:31 PM) View Post
And was the beloved Ruth Reichl there?

I hope he fares better than his fellow Canuck Normand Laprise did with Cena.

Sigh. I loved the food at Cena. The room, too.

And all of the stuff Cathy listed sounds good. Will have to try to get Paul to go. rolleyes.gif
"This place was the 4'33" of flavour." -- Adrian, September 18, 2011

yes sir... i get sad when i don't cook
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#13 User is offline   Rail Paul 

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Posted 18 November 2008 - 07:05 PM

Eater has pictures of the event, and some interior shots of the joint. Looks very like a very understated place (no knives hanging from the ceiling, etc).

Eater
My only complaint was that if they need to charge me $30 because they're robbing the duck to pay the boar they might as well give me a more substantial portion of flour, water, and bits of meat.

Orik, on the pasta price at Hearth in NYC
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#14 User is offline   Wilfrid1 

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Posted 18 November 2008 - 11:39 PM

QUOTE(Cathy @ Nov 18 2008, 12:02 PM) View Post
I'm wondering the same - don't know. Also, several people last night told me he is closing his Toronto restaurant.


I gently pointed out on Eater that the question about the reverse menu was about the first one they should have asked when they interviewed him.
Elect-a-lujah

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#15 User is offline   Suzanne F 

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Posted 19 November 2008 - 12:39 AM

Didn't take kindly to that, did they? ninja.gif
"This place was the 4'33" of flavour." -- Adrian, September 18, 2011

yes sir... i get sad when i don't cook
-- Daniel, December 13, 2011

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table
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