Righto you lot! I've been there. I've experienced it for myself. I went there prepared for everything and nothing. I got EVERYTHING!
I absolutely loved it. The service was absolutely spot-on. The lady in charge (who owns the restaurant, so she told us on my enquiring) was extremely friendly, happy, courteous, helpful and caring - everything I wish ALL restaurants could emulate. She was gorgeous.
To set the scene - I was taking my son out for his birthday dinner.
The food - where do I start? We had, to start with:
Spicy Cabbage Pickles ($4.90) - fresh cabbage marinated in fresh red chilli, vinegar and ginger
Peking Duck Roll ($14.90) - sliced peking duck breast wrapped with shallots and cucumber
Hot & Sour Seafood Soup (12.90) - calamari, prawn, tofu, vegs, chilli
For mains:
Shredded beef in peking sauce ($21.00) - deep fried shredded beef with carrot in spicy peking sauce
Famous Kung Bao chicken ($21.00) - stir-fried diced chicken with dry chilli, onions, capsicums and peanuts
Steamed rice ($2) (small rice bowl full - was enough for us two, but if you're a real rice fan, order one each)
My comments on the above food:
Cabbage - lovely, just as it reads. A nice little "picky" nibble to have while you wait for the food.
Duck - you can't go wrong with this dish. Gorgeous.
Soup - I'm not the greatest soup fan (when I'm out for dinner), but this was great.
Shredded beef - only one word for this dish - PERFECT.
Chicken - Jamie loved it. I preferred my beef. He preferred his chicken. Out of the two, which we both tasted, I thought his was good, but mine was better.
The ambience is elegant, with white linen tablecloths and napkins. It's a notch up from your suburban Chinese restaurant. They do takeaways as well, but be advised to order (and collect) before the 7.00 pm mark, or you're caught up in the busy evening rush, then it's your own fault for the wait!
I really loved it there, and have officially made it my "local" now. It priced out at $95 for the two of us, which I consider great value for the enjoyment and calibre of food we ate tonight.
Long live The Bund in Shanghai.
Get along and try it for yourself - please!
Friday, 6 July 2007
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11 comments:
Great stuff, Rita.
I'm thinking how soon can I get there?
Cheers, Sir Grumpy.
I'm thinking - you'd better get yourself and the good lady there asap, Sir G.
I'm very interested to hear from another patron.
I mentioned to our hostess about the interesting variations of feedback I'd heard to date about her restaurant, citing a few examples of things raised here on this blog site. Her response was that she agreed that they'd had stuff-ups (not her words!!) at the beginning but that they were getting more organised now, and she hoped people would have given them the benefit of the doubt.
That prices about right. BF and I had an $85 bill for 2 with drinks. I also tend to think that our long waits for service were "finding feet" things, as opposed to general apathy.
Good on ya tassie gal. Will you go back?
We liked our meal. Shredded beef and garlic prawns were great. Hoped problems were "teething'.
Kzee
BTW Sir G - I should have put this interesting fact in my post - but the owner also told us that they make all their sauces from scratch themselves - even the soy sauce.
Yes, they often say that Rita and I'm sure it is true SOMETIMES.
But asian restaurants often call it making it yourself when they actuall just combine a few bought-in sauces.
That's not to say in this case that is the go!
Sir Grumpy.
PS Rita, I'm ofter astonished at the attitude of Chinese/Other Asian restaurants when they talk to the customer.
They tell you things as if the poor bloody idiot who asked has never heard of asian cuisine ingredients and history.
I'd be surprise if Bund actually MADE its own soy sauce!
I believe some places blend two or three to get their own taste. I.E. Pearl Mushroom and Pearl Light Soy.
Sir Grumpy.
a
I agree Sir G.
I thought, when she told us, how admirable it was of The Bund to make their own soy sauce because I had actually read about the process a while back, and it was a bit more involved than just 'grow your soy beans and crush them'.
So maybe you're right about them just blending a few sauces, but even so, I'd be OK with that.
Whatever they did, the end product, I thought, was great.
Yes, Rita, the bottom line is that the food was great. I can't wait to try it.
Cheers, Sir grumpy
To be honest im actually apprehensive about trying out the food here. im not sure you are all aware..there are hardly any chinese restaurant in Hobart that actually prepare authentic asian cuisine. and sadly to say a lot of ppl in Hobart that I've talked to tend to think otherwise. is this restaurant any different from the ones already existing around Hobart? Just call it a once-bitten-twice-shy-hunch
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