Food bloggers were sent some "clues" via snail mail... and were asked to guess what #dlaunch was all about.
I had saved several pictures to post exclusively on my blog... but unfortunately, my iPhone 4S died the very next morning following the relaunch dinner. BOO!!! :'(
Apple couldn't reboot my phone, so they very generously replaced a new one for me... Unfortunately though, all data and pictures taken were gone and I only have pictures from Instagram to share with you.
"green n' red" which I found was simple yet delicious. I expected the mix of green soy beans, bok choy and chilli to be spicy, but thankfully it wasn't. In fact it was refreshing and I couldn't help taking more than 3 servings!
I'm not used to having drunken chicken served cold, as the few times I've had them in Malaysia, they were served warm. But I would guess that this is the authentic way of serving it as fellow Shanghainese blogger, Jenny from Ichigo Shortcake did authenticate that.
I thoroughly enjoyed this dish.
Instead of crispy duck skin, David's version was shredded duck cooked well with vegetables, namingly bean shoots and capsicums. It was so good and went well with Hoisin sauce and the Chinese pancake which was perfectly thin.
soft shell river prawns. The first time I had these crunchy, deep fried prawns was at Golden Fields and then Chin Chin - both of which I really loved.
David's version lived up to my expectations and I really liked how the prawns was crisp to perfection and full of flavour.
tender, juicy, and was intensely flavorful.
This dish brought back nostalgic memories as it tasted very similar to the Malaysian version of tau yu bak (braised pork belly in soy sauce) which is usually served with boiled eggs.
Shanghai medley of scallop, shrimp, pork, chicken, chestnut, cashew, bamboo and shitake.
I totally did not expect this dish to turn out spicy, and I had to down few cups of tea but could still feel my lips stinging.
The portion is quite big and can be quite filling a dessert so I'd definitely recommend that you share with your dining partners.
The final dish to wrap up the night was the traditional Chinese almond pudding which was topped with crushed black sesame seeds.
I didn't quite enjoy this as I felt like the whole dessert was overwhelmed by the strong almond flavour.
The food was all in all really delectable and I can definitely see myself returning to David's with my bunch of friends.