111, LinSen North Road
Hours:11 am-2 pm, 5 pm-4 am
Credit cards accepted. 10% service charge.
--By Josie Wu, translated
by C. Donovan Smith
Hsiao Fu Chia restaurant, which
opened last year, and Chef Steven Liu were widely
praised for artistry in the kitchen. Two months
ago, Liu also opened Dali Shanghai Restaurant,
adding a new range of small dishes to his authentic
Shangainese menu and living up to the Chinese
expression, "I myself like to eat what I
sell here." The menu includes many original
creations that still taste like home cooking.
Among the many offerings worth noting are the
Sauteed Rice Cake with Shredded Pork and Preserved
Vegetables, cooked in a slow cooker; the 30-Hour-Stewed
Noodle with Scallion in Chicken Broth (NT$180);
and Braised Egg Bean Curd with Seafood and Crab
Roe in Casserole (NT$380). Six private rooms are
also available. Lunchtime snacks are discounted
30 percent. Even better for night owls, this spot
is open really late!
Shanghainese food is famous for being thick, oily,
crispy and saucy. Braised Pork Belly in Shao Hsing
Wine (NT$280) is a typical dish.
Deep-Fried Duck Steamed served
with Lotus Bun (NT$700), a classic dish, requires
a long process to bring out the fragrant, crispy