★★★★★
$$$
Kiangsu is renowned for authentic Shanghai cuisines but since it runs a membership only system, it is rather difficult to dine here unless you know someone. Hence I deeply appreciate K. for organising the dinner tonight so my family and I could have a chance to dine in here.
Kiangsu has a contemporary/ classic mixed Chinese decor - the red and white walls, the reddish brown wooden furniture but luckily they replaced the ugly and rustic carpet with tiles. I heard the hospitably was bad here, but we were warmly welcomed by the staffs.
The Smoke Egg was very jello like in texture. The yolk was very creamy and smooth, it was also salty enough to give taste. It is indeed the best Smoke Egg I have tried so far.
The chicken - generally nice. The skin was crispy but can be crispier. Wu Kong's Fried chicken was so much nicer though.
Deep Fried sweet potato - very sweet and mushy.
Deep Fried Bombay Duck - the fish fillet was lightly tasted with a tint taste of lemon. Quite nice.
Green fish paste with seaweed - the seaweed taste was surprisingly strong, the green part tasted like fish ball but was very chewy. Not bad
Stewed Tientsin Cabbage with Smoked Chicken 火朣雞燉津白心 (8/10)
The soup was actually very savory and full of chicken aroma and taste which I had two bowls! It was a nice soup and an affordable alternative of the shark fin soup.
Sauteed Sea Cucumber and Spring Onion 蔥燒刺參 (7/10)
The Sea Cucumber was soft and chewy, yet the size is rather small. The sauce is very nice and boosted the taste of the sea cucumber.
Fried Chinese Spinach with Garlic (豆辦莧菜) (8/10)
The veggie was actually very nicely done but was unfortunately left untouched on table, just because we were already too full to eat after all the meaty dishes.
Pumpkin glutinous rice with Osmanthus Flowers (原隻南瓜桂花八寶飯) (10/10)
An absolutely palatable and appealing dish! The pumpkin was very mushy, the glutinous cake was sticky but was easily chewable. Score 10 if taken together with the Osmanthus Flower sauce, heaven to the palate even I was full to the max!
Kiangsu has a contemporary/ classic mixed Chinese decor - the red and white walls, the reddish brown wooden furniture but luckily they replaced the ugly and rustic carpet with tiles. I heard the hospitably was bad here, but we were warmly welcomed by the staffs.
Pork Congeal (鎮江肴肉) (3/10)
Overall the texture was on the hard side. The fat was made jelly like, so it did not dissolve on the palate which I reckon is better. Furthermore it is not cold enough.
Smoked Egg (燻蛋) (9/10)
The Smoke Egg was very jello like in texture. The yolk was very creamy and smooth, it was also salty enough to give taste. It is indeed the best Smoke Egg I have tried so far.
Diced Jelly fish with Celery (6/10)
The Jelly Puff was chewy enough and tasted nice with the cold veggie but gave no surprises.
Deep Fried Eel (炸脆㷽) (10/10)
This Deep Fried Eel was absolutely scrumptious! I actually had never tried this dish before, I always have it braised. The texture was very crispy. The Sweet and sour taste made this dish a great starter to whet the appetite!
The Preserved Beans (雪菜毛豆) (4/10)
I personally reckon the preserved beans was too salty as an appetizer, would be great with noodles instead.
Deep Fried Chicken and the 4 Delights (四寶片皮雞) (7.5/10)
The appealing dish was meticulously arranged, everyone was so excited seeing the dish. The 4 delights are as belowThe chicken - generally nice. The skin was crispy but can be crispier. Wu Kong's Fried chicken was so much nicer though.
Deep Fried sweet potato - very sweet and mushy.
Deep Fried Bombay Duck - the fish fillet was lightly tasted with a tint taste of lemon. Quite nice.
Green fish paste with seaweed - the seaweed taste was surprisingly strong, the green part tasted like fish ball but was very chewy. Not bad
Pork knuckle (10/10)
I was delighted to know we would have pork knuckle tonight as I absolutely love pork knuckle to the max. This dish was made perfect in appearance, taste and texture, it is one of the best dishes of the night. The meat was very tender and smooth while the most lovely part of all - the fats dissolved slowly on your palate. Taken altogether with the delicious sauce had made the pork knuckle heavenly tasted! It was too palatable that I could polish the dish myself! (Of course I dare not though...lol)
Fried Onion Pancakes 蔥油大餅 (9/10)
The thickness was slightly thinner than my expectation since it said "thick" pancakes. However as a normal pan friend onion pancakes, it was already thicker than the one in 老上海. The cake tasted best when it is hot, but was cool down quickly after the photos shooting. The cake was made perfectly crispy on top and bottom while keeping the inside pretty soft. There was without a single bit of greasiness on the pancake. The best part was the wonderful sesame aroma and taste which made the pancake very palatable.
Tea-smoked Duck (樟茶大鴨) (10/10)
Extremely savoury! The meat was cooked just right, pinkish in colour and very tender in texture. The best part was the crispy skin. This crispiness is different from the fried chicken, this is more like roasted pig's skin with an additional lovely smoked taste. The meat was pretty lean but taste great with fat too. The bread was a bit sweet though. Another full score dish!
Stewed Tientsin Cabbage with Smoked Chicken 火朣雞燉津白心 (8/10)
The soup was actually very savory and full of chicken aroma and taste which I had two bowls! It was a nice soup and an affordable alternative of the shark fin soup.
Sauteed Sea Cucumber and Spring Onion 蔥燒刺參 (7/10)
The Sea Cucumber was soft and chewy, yet the size is rather small. The sauce is very nice and boosted the taste of the sea cucumber.
Pan fried Bread (生煎飽) (8/10)
Streamingly hot even after all the photo taking. The bun was very soft and the meat was juicy and tasteful with a perfect brown fried base.
Fried Chinese Spinach with Garlic (豆辦莧菜) (8/10)
The veggie was actually very nicely done but was unfortunately left untouched on table, just because we were already too full to eat after all the meaty dishes.
Pumpkin glutinous rice with Osmanthus Flowers (原隻南瓜桂花八寶飯) (10/10)
An absolutely palatable and appealing dish! The pumpkin was very mushy, the glutinous cake was sticky but was easily chewable. Score 10 if taken together with the Osmanthus Flower sauce, heaven to the palate even I was full to the max!
Souffle Balls with Mashed Red Bean 高力豆沙 (10/10)
The best I have ever tasted, no joke! Their sugary powder was a bit different from the traditional sugary powder and totally gave the taste a wonderful twist! The egg white and the red bean paste portion was just right. Egg white was fluffy and the red bean paste was at suitable sweetness
FINAL COMMENT
It was such a delightful dinner with all these lovely dishes. Out of 15 dishes I rated 5 of them 10/10 and an overall high average score of 8/10 - this just proved how nice the dishes were! If you love Shanghai cuisine, you have to try this restaurant. So try to find friends that has membership here! Good luck!
Kiangsu Chekiang and Shanghai Residents (HK) Association Restaurant
3/F & 4/F, Manning House, 38-48 Queen's Road, Central
☏ 2526 3251
11:00-23:00 (Mon - Sun)
* Members Only
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