First CNY Yu Sheng @ Tung Lok Seafood

This lunch is my first CNY loi-hei of the year, the lunch was organised to thank SingTel for their support rendered to us .

Tung Lok Seafood @ Central located at a far away level that is not easy to find, at level 11. no direct lift reach the floor, only way is to take lift to level 10 and transfer to escalator which link t o level 11.

Overall, the food is palatable but not really "wow" that made be return .

In Shanghai, there is a street famous for little lobster, we were very fortunate that our friend who stayed in Shanghai for more than 6 months bought us here. The entire street sell baby lobsters , despite so many shops selling baby lobsters, Ivan strongly recommended Hao Ji , reasons being , it had been featured by local TV , celebrities had patronized the stall, the best among all in term of cleanliness.
Lets talk about the food, we had baby lobsters, scallops, BBQ oysters, shrimps ( HK name it as urinated prawn) etc. Ivan told us that the season for baby lobster is summer, the baby lobster not so meaty during winter, still, the baby lobster taste sweet (maybe it’s the original taste ).

Baby Lobster

Salty Urinated Prawn

need to know the skill to peel the shell . The texture of the prawn taste similar as crab.

a kind of clam which I really dun know the exact name, find it a bit slurpy and oily.

Xiao Yang fried dumpling is one of the shanghai local delicacies that I missed the most, which is also rather well-know in Shanghai community, that several food and travel programmes featured Xiao Yang. Please be prepared to queue .

The skin of the dumpling is deep fried till it turned golden brown, ,thus, made it crispy, be cautious if you bit the dumpling, the juice or rather the soup burst out that may scorch your tongue. The filling is minced meat mixed with some vegetable, although is simple , but it is very tasty that you dun taste the usual pork smell or taste that we eat in Singapore. Sometimes, I do wonder the main factor for the winning formula could it be the pork that they used ?