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A Sneak Peek Into A Shanghainese Inspired Private Dinner I Cooked For An Offsite Event

Feast with your eyes my creations

Kathy Fang

May 11
2

When I was asked to prepare a special menu with deeply rooted in Shanghainese food but with a twist, I was thrilled. My parents are both from Shanghai and it's the food I grew up eating and learned to cook before I turned 8 years old. This cuisine has a special place in my heart and thus the opportunity to present it through my own voice as a chef, makes it a very special dinner for me. Below are snippets of the 7 course menu I created. A big special thank you to Stella from Stellayangphotography.com for capturing these photos and Crystal Jiang, the hostest with the mostest for choosing us to curate and cook such a special menu for you and your guests.

Photo Credit: Stellayangphotography.com

A close up of the menu.

Prior to the sit down dinner we started with 3 simple passed hors d'oeurves during cocktail hour.

Salted Plum Marinated Organic Tomato

Deviled Crab Toast with Pickled Persian Cucumbers and Caviar

Curry Croquette with Soy Mustard Aioli

After cocktail hour, we proceeded with a sit down dinner.

The White River Soup is an homage to my grandmother who makes fish soup and tonics for her grandkids and kids. This version is light but flavorful. My grandmother's version incorporated peanuts or daikon to create a milky like consistency to the soup. My version incorporates fish bone and soy milk to create that smooth milk like consistency. I opted out of peanuts due to allergy restrictions and daikon due to his natural pungent aroma when stewed.

Soy Braised Duck Salad, Pickled Radish, Carrots, Cucumbers, over Snow Pear Hummus with Prickly Ash

White River Soup, Shanghai Wontons, Lobster, Chives, Supreme Fish Broth, Fried Shallots

Crystal river prawns have a delicate, sweet and savory flavor to it. The prawns have a slight snappy bounce to it, while looking translucent at the same time. It requires a certain amount of finesse to execute.

Crystal River Prawns with English Peas, Rice Cracker

The next dish is made from Live Grass Carp that is carved into a squirrel like shape. It's then fried until crispy and tender, coated in a sweet and sour sauce.

Squirrel Fish with Pine Nuts. Photo Credit: Stellayangphotography

Fall of the Bone, Chingkiang Spareribs, aka Bbq Baby Back Ribs with a Ching Kiang Vinegar, organic pepper slaw

Explaining the course after it's been served. Photo Credit: Stellayangphotography

Photo Credit: Stellayangphotography

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