Shanghai'd

The most recent trip to Shanghai would be my fourth over the past two years.

Since I am always scheduled to fly to Shanghai during winter, I tend not to explore the town because I dread the cold too much. So really, there aren't many new discoveries of the city I could share this time.

Still, I did manage to take home some new experiences.

First there was this hot pot paradise in Xin Tian Di.

Good Hot Pot was its name, and indeed, it was pretty good although the owner must have been seriously lacking in creativity when he was brainstorming for a name for the restaurant.

He might as well have called his business Famous Hot Pot or Best Ever Hot Pot.

Anyway, Good Hot Pot has a very charming exterior. Its facade made me feel like I've been whipped back in time into old glamourous 上海灘 (Shang Hai Tan). I imagined that the old-time Chinese mafias in their black coats, white scarves and bowler hats would step out any time through the doors and sweep the town with their machine guns.


I was in for a surprise when I stepped into the restaurant. It was hardly "ancient" inside. Long glittery chandeliers, marbled tables and suede chairs took centrestage. We sat in a private room which was no less pretty.



Nothing beats a pot of spicy mala soup stock to keep the body burning in the cold Shanghai night. Oh, and loads of fresh beef to replenish the energy lost from shivering. Heh.



After dinner, we headed into a mall in Xin Tian Di, found a Nine West boutique and tried on every pair of boots until the store was a terrible mess.

And all I bought was this...



I felt sorry for the sales staff who had to clear up all those boots we tried but did not buy.


Then there was this area of old restored shophouses somewhere in Puxi. I found an eclectic mix of shops selling modern art, useless but charming knick-knacks, expensive silk scarves and shawls, local designer wear, cosy cafes and fancy bars.



I also fell in love with this dish - Shui Zhu Yu, which translates literally into fish cooked in water. But it really is boiled in oil spiced with an insane load of Sichuan peppers and dried red chillies. The fish slices were so well done, they were beautifully tender and smooth.

SHIOK!



I ended up eating this for lunch three days in a row. Heh.

And yes, I boogied my final night away at Club 97 at Fuxing Park. The music was so good it beats any clubs in Singapore - including Zouk - hands down.

So that's that for Shanghai.