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Exploring a fruit pathology
Simply Thai is "mad for mangoes," offering a number of special dishes to showcase the sweet, tangy flavour of this tropical fruit. The Mango Salad (55 yuan, 8.10 U.S. dollars) combines mangoes, kiwifruit, dragon fruit and cashews with a zing of tamarind dressing. The Fried Crispy Fish & Mango (128 yuan, 18.70 dollars) features a crispy, fried market-fresh perch coated with a tamarind sauce with mangos and Thai herbs.
For an after dinner mango experience, there's Mango Cake (38 yuan, $5.60), a creamy angel-food cake with a thick layer of fresh sliced mango.
For those not so "mad for mangoes" there's the vegetarian Stir-fried Bamboo Shoots with Thai herbs (48 yuan, 7 dollars). A Shanghai favorite, fresh spring bamboo shoots are stir-fried with Thai eggplant, fish sauce, lemon leaves, chili and black peppercorn. Be careful. It looks tame, but it's actually quite spicy. For strict vegetarians, the fish sauce used in the dish can be replaced with salt.
Chinese food goes seasonal
The Chinese restaurant Xindalu at Hyatt on the Bund is offering a wide selection of Chinese dishes using ingredients in season. The Green Coral Crab (268 yuan, 39.20 dollars), not to be confused with the hairy crab in season in the fall, is prepared with a steamed egg custard and rice wine, exhibiting strong, vibrant colors.
The wok-fried Chilli Eight Treasure dish (168 yuan, 24.60 dollars) incorporates Australian scallop, abalone, sea cucumber, shrimp, chicken, pork, bamboo shoots, and ginkgo. All the "treasures" combined in the chilli sauce are meant to create a synergy of taste.
Another wok-fried dish of Tender Bamboo Shoots (88 yuan, 12.90 dollars) presents this seasonal vegetable in a simple way. Diced ham and shepherd's purse are used to give the bamboo a salty and savory flavor.
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