A Local's Guide to Shanghai, China from freeamfva's blog

A Local's Guide to Shanghai, China

DeAille Tam is the first Michelin-starred female chef in mainland China. She left Bo Shanghai last year to launch her own restaurant, Obscura, in Shanghai, where she incorporates various Chinese culinary traditions into her innovative dishes.To get more news about shanghai Chinese cuisine, you can visit shine news official website.

This interview is part of The World Made Local, a global collaboration between the seven international editions of Condé Nast Traveler in which 100 people in 100 countries tell us why their home turf should be your next destination.The future of modern Chinese food is riveting because it is unexplored. This country has one of the longest histories, both culturally and gastronomically speaking. There are too many traditions that would take a lifetime to master, so from a potential standpoint, the possibilities for reinterpretation are limitless. Even with my own heritage, I am constantly being exposed to new ingredients and inspired by each visit to a new locale.

I wouldn’t say I have a signature dish; the menu revolves around my experiences as well as the season. With that being said, I do have a new dish that is an ode to the region of Shenyang. In the restaurant we used a traditional corn bread to serve as our bun, which encapsulates a blueberry gastrique, a Chinese miso-marinated foie gras, local-hazelnut tuile, and pickled Japanese angelica sprouts. It is our rendition of a mini foie gras hamburger with ingredients from Shenyang.

Shanghai is a vast metropolis with a huge selection. Ultraviolet by Paul Pairet is a destination restaurant for sure; I would also recommend Bao Li Xuan in Bulgari Hotel, as well as Otto e Mezzo Bombana. There is also no shortage of Japanese omakase-style restaurants.

I was born in Hong Kong and raised in Toronto, so I have always eaten a lot of Cantonese food. One item that I can eat pretty much at any time of the year would be wonton noodles. It is a simple dish with very few ingredients and one of my all-time favorite comfort foods. There is a location in Shanghai called Uncle Cha’s that is my go-to.

Good luck trying to hail a taxi when the weather is bad; always carry an extra phone charger, as your mobile is your lifeline; make a lot of local friends; learn to master WeChat; watch out for scooter-delivery people; and you do not really need to ever carry cash around in the city center as long as mobile payment options are set up on your phone.

I have been here since the summer of 2016. The city captivates me because of its scope and ambition and opportunities. There is a hunger for new things, a type of openness not usually seen in a country that is so mired in its history. This city never really rests.