What we are cooking this week

What we are cooking this week

Some of you asked for drunken chicken and we heard you; it’s on the menu this week. But it takes a good few days to marinate it to get it properly “drunken”, so you must let me know by tomorrow morning IF you want it. For the rest of the menu, please email or text your order to me by end of Tuesday. Pick up is on Thursday from 12:30pm at 13 Montagu Place, W1H 2ET. Pork Sheng Jian Bao 鲜肉生煎 – £11 for a box of 5 cooked or a box of 6 frozen Drunken Chicken 醉鸡 – £15。 I use bone-in corn-fed chicken thighs. Must be ordered by Monday morning the 11th.  Steamed eggplants 凉拌落苏 – £11. It’s a cold dish you eat at room temperature and is light and refreshing. Soy beans & pickled garlic mustard 雪菜毛豆 – £11. The pickled mustard leaves used here is foraged near London and made by a friend of ours. It tastes just like the Xuecai mustard we have in Shanghai. Large wonton with a sesame dressing 麻酱菜肉大馄饨 – £11 for a box of 6. These large tortellini like wontons are stuffed with minced pork and chopped green pak choi This is also the last week we are making Zongzi 粽子 this year. Please get your orders in by Friday otherwise we cannot guarantee we will be able to make them for you.  There are 2 flavors: pork belly 肉粽 is £4 each and red beans 赤豆粽 is £3.5...
Zongzi Takeaway

Zongzi Takeaway

In Chinese culture, we make a lot of foods specifically as temple or ancestral offerings. I suspect they are all excuses to eat something that otherwise would be considered a luxury in an everyday diet. At Shanghai Supper Club we certainly love following these traditions as they are a perfect way to try different foods across different seasons. So for the upcoming Dragon Boat Festival on 18th June, we will be offering Zongzi for takeaway for the next few weeks. There are 2 flavours: pork belly at £4 each and red beans at £3.50 each. Minimum order is 4 pieces. They are available from Monday 21 May through Monday 18 June. Please place your order at least 24 hours in advance, as we make them fresh daily in the morning.  Pick-up is from W1H 2ET. Delivery can be arranged with a fee.  Please email us for a...
Cooking Lesson – 8 June

Cooking Lesson – 8 June

What you will make: Braised chicken and chestnuts Blanched spinach and tofu salad Pork and green pak choi wonton What you will learn: The Chinese seasonings and their usage Basic knife skills Making the stuffing and wrapping the perfect wonton Braising techniques When and where: Wednesday 8 June, 11:00 – 14:00 in Marylebone Ticket price: £60 per person including lunch, Chinese tea and leftovers to take home Class information:  A small group of 6 people As hands-on (or off) as you like. You can make everything from start to finish or watch and sip tea while we show you how it is done. To book, please email...
How to cook frozen Sheng Jian

How to cook frozen Sheng Jian

Here is a link to cooking Sheng Jian straight from the freezer. For fresh ones, it’s the same process but you can use less water and shorter cooking time. Tips: Use the smallest non-stick pan that will fit. Add the sesame and spring onion after the baos have been steamed for a few minutes so they stick to the top. It took 10 minuts from adding water to get a nice crispy bottom in this batch. If there’s still water left at the end, open the lid to dry it out. It’s important to cook till you hear sizzling and there’s no visible water left in the pan. This makes the bottom...
Happy New Year of the Monkey!

Happy New Year of the Monkey!

What are you doing to celebrate? Need a few ideas for London, New York and beyond? Check out the Telegraph’s guide for what’s happening in ten Chinese communities around the world. If you are in London, also make sure to check out The Magical Lantern Festival, a dazzling extravaganza of lights, music theatre, culture and art that runs to 6 March at Chiswick House in west London. We are going on the 22nd Feb, come join us! Want to learn a few New Year’s greetings? Here are some useful phrases and an audio guide on how to pronounce them. And most importantly, where to eat?  Here are some ideas to get you exploring: Shikumen in Shepherd’s Bush for dim sum and Peking Duck Tian Fu Bu Yi in Shepherd’s Bush for Sichuan cuisine including a ma-la hotpot Royal China and Royal China Club on Baker Street for Cantonese Bright Courtyard on Baker Street for a mix of regional Chinese including some Shanghainese dishes Local Friends in Golder’s Green for authentic Hunan cuisine; be careful to avoid 90% of the menu which is standard Cantonese and Anglo-Chinese food. Xi’an Impression for noodles and street food from Xi’an Gold Mine or Four Seasons for their roast meats. If you know of a good Chinese place, why now leave us a comment?...