chEAT SHEET Shanghai: Jesse 天平路41号

I met Candice in Shanghai in 2006.  Her love for food, the need to be highly organized, and her humor instantly bonded us from the get-go.  Whenever I visit town, I ask her to update my eat sheet, and for some catch up time.

Jesse came highly regarded with the all-but-necessary 3-days-before-you-dine reservations.  It is a very tiny two-storey restaurant; the photos above captured all the tables they had.  Somehow, I was wishy-washy with my schedule and Candice managed to snag a reservation for dinner without any fuss.  Do not try your luck like Candice did though, for only Candice has the uncanny ability to persuade the man on the other line for a table for five on a Friday night.


I left the daunting task of ordering food to Candice, after all, this was her "find."  On her must-have list are:


Ban Mien (Noodles in Scallion and Oil)

Hong Shao Rou (Braised Pork in Sweet Soya Sauce)

I forget the Chinese name of the next dish, but in my simplistic English, it's Chili Prawns and Chicken...

And, the Shanghainese experience won't be authentic for a few order mishaps.  We were aiming to get the Crispy Sweet and Sour Mandarin Fish but ended up with the tasty and succulent Mandarin Fish with Steamed Egg...

Yet another order mishap, we were gunning for Sweet Fried Crispy Freshwater Eel but ended up with Braised Eel, which also did not fail us...

Satiated?  Fret not.  Their tea will help you with the digestion...

Jesse
41 Tianping Road by Huai Hai Road

天平路41号

近淮海西路

Le Cordon Bleu Dusit Culinary School

I've always been curious as to how the other Le Cordon Bleu schools look like aside from London and Paris.  I finished my Cuisine Diploma in London which at that time, was situated in Marylebone Lane.  They've recently moved to Bloomsbury Square.  I mentioned a few thoughts about my alma matter here when I started this blog.  Some day, I'll share a few stories.

How did the Bangkok campus compare?  It definitely was a smaller version of what we had then in Marylebone lane.  Though the Dusit facility is smaller, the practical kitchens seemed wider and more spacious.  

I noticed a slight variation on the cooking countertops and wider room for each student.  I also noticed that there's enough room for 3 students in each side, whereas in London, there were 4.

Everything is as neat as it should be and to some extent, I felt that the Dusit facility had a more relaxed vibe.  

During my time, there was 1 instructor for a maximum of 8 students per class.  We started with 5 sections during Basic Cuisine and as we progressed to Intermediate, the drop out rate was quite high.  By the time we reached Superior Cuisine, we were down to 3 sections with less than 8 to a class.  

Things always seem different in the pastry department, where all things nice and sweet were churned.

As I walked down memory lane, I chanced upon the marks of current students.

The highest mark you can obtain is 50 and judging according to the figures above, these students are having a really tough time.  Somehow, they'll eventually manage to pick up their pace and learn their craft.

And yes, the grass is always greener on the other side of the fence.  These Superior Pastry students are definitely having a sweet time.

And, as if luck would have it, there was a free demonstration being conducted during my visit.  There were about 60 guests, which I found a bit different from the London facility (Marylebone), which could only accommodate a maximum of 30 in the lecture room.  Also, I don't have any recollection of free classes/demonstrations then.

To set themselves apart, Le Cordon Bleu Dusit has the Professional Thai Cuisine Program led by the ever-so engaging Chef Rapeepat Boriboon.  The classic cycles are taught here by  European chefs.

Chef Boriboon shared recipes for Sakoo Saimoo, Ma Haw, and Kratong Thong in less than 2 hours; all of which, tasted very good.  

This is on my definite must-go-to schools for learning Thai cooking.  Now all I need is time.

Le Cordon Bleu Dusit Culinary School

946 The Dusit Thani Building

1st Floor, Rama IV Road

Silom, Bangrak; Bangkok 10500

+662-237-8877

chEAT SHEET Shanghai: 1221 延安西路1221号 (近番禺路)

The first time I set foot in Shanghai was in 2004 and one of the best meals I had then was in 1221.  I was delighted by the experience, so much so that I've always made an effort to visit this restaurant whenever I'm in town.

Several trips through the course of 8 years (and hopefully more to come), their quality remains to be in place, and service in tiptop shape.

Always the perfect place for a quiet lunch or a prelude to a long night in the city; reservations may be necessary especially on weekends.


For starters, I highly recommend the following items:

Kaofu

Cucumber with Vinegar

Tofu with Century Egg


Try to eat here with other friends so that you get a good selection of dishes.  They say three's a crowd, but somehow, I wish we had more company so that we could have ordered other items like their Crispy Eel (one of my all-time favorites here).


Make room for the Crispy Duck (not Peking Duck)...

Spicy Beef with Bread (definitely not photogenic but tasty)...

and the Stewed Pork with Tofu Skin...

They also serve tea from elongated spouts...

and give complimentary dessert (Banana sticky rice).

1221

1221 Yan'an Xi Lu (near Panyu Lu)

延安西路1221号 (近番禺路)

62136585

Open: 11am-2pm, 5pm-11pm

Market Share: Karachi, Pakistan

In an attempt to clean my hard drive, I came across some old photographs of a market visit I had done in 2008.  I remember how this trip jaded me from the necessary body guards heavily armed with armalites, to the last-minute change of accommodations (the hotel was bombed a week after the trip), to the eye-catching call for awareness on how much the war has changed the city.


This will be the first of my Market Share posts where I'd like to show you how markets look like around the world.  Viewing these photos may need some guts of steel, so proceed with caution.