Shanghai: Chambar Belgian Bistro
After reading the reviews on SmartShanghai, I was a little hesistant to try Chambar. The reviews totally ripped the restaurant to shreds – which might explain why on Tuesday night, we were the only table in the house. I think the management took note because our menus featured lower prices and more generous portions than those described in the reviews. Chambar a cute little restaurant tucked away on the quaint Xing’An Lu, just a block south of Huaihai. The decor looks like everything is dyed to match, but nonetheless it does a good job of conveying that Alpine country cottage kind of feel.
We were a table of four, and ended up ordering 3 servings of the large mussels ($198). We tried them three different ways – with white wine, cooked in Hoegaarden, and with garlic and cream. All three preparations were pretty tasty, and cooked with a generous amount of aromatics. The wine and Hoegaarden varieties were a bit on the salty side, so get the cream-based one if you are a chronic bread-mopper like myself. I once had mussels imported from Holland, and since then I’ve been under the impression that all European mussels are as huge and meaty as these ones. But I guess in Belgium, its a little different. The mussels we had ranged from medium to tiny, but were exceptionally fresh. Each order of mussels comes with a small side of fries – thick wedges fried until crispy and seasoned generously. Can’t say they are the most authentic, most addictive Belgian frites I’ve ever had, they were just average. With the addition of an authentic Belgian beer and some bread, we left the place stuffed. The bill came to about $160/head which I thought wasn’t too bad at all.
If you’re in the mood for mussels or looking for a good Belgian beer, do give Chambar a try.
To start off the meal, they served a very light dressing Alaskan Crab and Gratinated Sri Lankan Crab -- simply put Sri Lankan crab meat baked in oven with cheese and mustard with spices
The taste is very delicate and light. Although it looks like a cold dish, it is actually served warm as it was just baked in the oven
Guy Savor usually starts the Degustation menu with a sample of their house specialty Hors d'oeuvre. But Santi usually dives in to the menu straight away. So our friend Veon asked ... "Errrrr ... is this the 1st course? Where is the free stuff?"
Chinese Food: Sauteed Fish (豉汁炒魚片): CiCiLicious Vlog #50
Melissa & Doug Stir Fry Slicing Set
- Your chef can use the wooden knife to cut up lots of meat, red pepper and bok choi and then add it to the shrimp, mushrooms, and snow peas
- Stir fry in the non stick wooden wok
- Loop and hook chopsticks are handy for stirring and serving
- Ideal companion piece for Melissa & Doug Deluxe kitchen
- Exceptional quality and value
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