Xindalu China Kitchen 新大陆中国厨房
1/F, Hyatt on the Bund, 199 Huangpu Lu ,
Hongkou
near Wuchang Lu
黄浦路199号上海外滩茂悦大酒店1楼
近武昌路
6393-1234 ext. 6318
shanghai.bund.hyatt.com
shang-xindalu@hyatt.com
Open 11:30am–2:30pm, 5:30pm-10:30pm
Price More than Y400 per couple
Accepts International Credit Cards
- City Weekend
says -
This is Shanghai’s premier spot for Beijing duck. Each bird is fired with red dates and green apple wood in special Beijing-style ovens, so the restaurant’s specialty has some real authentic flavor. They’ve also got some great Shanghai and Hangzhou-style fare if you’re looking for something more local.
Reviews Been there? Add a review!
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Let's start with the Beijing duck because that was the initial, biggest draw to come here. It's definitely one of the best in town (comparable to Lao Beijing's) but a bit oily for my party's taste. So, if you like your duck fattier (particularly in the skin), then come here. The flour wrap itself for the duck is better at Lao Beijing though...
The rest of the food? Not impressive. The Hangzhou beef we got with non-spicy peppers was decent but the hongshao fish belly we got was again, too oily, and nothing memorable otherwise. As for the Shanghai-style wontons -- no. Even if you forget the fact that they came at about RMB60 and were below average in count, the dumplings themselves were unsatisfactory in quality, the soup mediocre.
Service also was slow on the holiday Sunday (around 8:30 pm) that I was here.
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LOVED our experience here. Great food, service and ambiance. Pricey, but not a bad value. Check out the bar on the roof after.
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This is the only place I would go for Peking Duck. The skin is bursting with heat from the oven and it simply melts in your mouth, as it should! The rest of the condiments are nicely done, though the garlic sauce should be thicker like a paste. The presentation is good but I have to remember to ask the manager why they don't strip off more meat from the carcass.
The beggar's chicken is the other highlight which may steal the show from the duck. It is very tasty and the stuffing is incredibly yummy.
The smoked fish from the starter list is great. The signature pot stickers are decent but the dough is too thick. The soft dou hua for dessert is really good and delicate.
The service and environment is great. I enjoy the open kitchen concept and that you do not leave the restaurant smelling of roast duck. The prices are high so brace yourself...
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Not exactly a cheap place, but not insanely expensive either. Good Peking duck and wonderful service.
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If you are planning to bring out your american collegues who are new to chinese food. This would be a good place to start.
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tai gui le!!! wo jue de shang hai de cai hen gui!
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one of the finest beijing ducks i have ever tasted - and that's saying a lot coming from someone who loves duck and eats it at least once a week.
can't give them 5 stars cos it really is super pricey, though.
brought my mum here when she came visit, and one duck with 2 cold dishes plus a bottle of wine set me back 1.3k!
worth it for special occasions.
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Xindalu - China Kitchen, the antithesis of the typical Chinese restaurant with requisite bright lights, glitzy décor and colourful crockery. Xindalu taps into the humble roots of Chinese cooking, serving authentic Shanghai, Hangzhou and Beijing family-style fare in an unconventional casual setting. Regional specialties are prepared in open kitchens, in full view of diners, then served on simple white crockery atop wenge wood tables. Noodles are hand-pulled and prepared; dumplings and freshly filled and prepared then boiled, pan-fried or steamed in vast bamboo baskets. A huge Peking duck oven shipped in from Beijing, along with two of the capital's best Peking duck chefs, is fired with red date and green apple wood to prepare arguably the finest Peking duck in Shanghai. Puddings are more western in style but have a distinct Asian influence, such as oolong tea crème brulee, caramelised tofu ice cream and ginseng sherbet.
This is a restaurant that is hugely overpriced serving mediocre Chinese food in an international hotel setting. The quantity of artificial sauce, salt and MSG is similar to what most hole-in-the-wall restaurants in Shanghai would serve, to make up for the lack of fresh, quality ingredients, but this restaurant is in Hyatt on the Bund and charges an unbelievable premium for something quite mediocre. The staff are indifferent, incompetent and at times rude, no different from most Chinese restaurants in Shanghai. The food, however, is handsomely presented, but you will suffer the MSG and preservative overdose.