另外推介有南坊烤麩。烤麩是上海菜的傳統冷盤之一。 首先師傅會稍微炒熟小麥麵筋，直到它變成褐色。之後師傅加入將紅棗，黑木耳和黑醋汁燜約1小時。 最後待涼便可上菜。味道酸中帶甜，十分開胃。
Blanched “Lion Head” (Minced Pork Ball) with Seasonal Greens in Broth HK$48 (Per Portion)
Traditional Braised Pork Belly in Dark Soy Sauce HK$58 (Per Portion)
Braised Gluten with Black Fungus and Red Dates in Black Vinegar Sauce HK$98
Braised Tianjin Cabbage with Yunnan Ham in Superior Broth HK$148
Stir-fried Rice Pudding with Shredded Pork, Shiitake Mushroom, Cabbage and Carrot HK$198
Wok-fried River Shrimps with Green Soy Bean HK$248
Deep-fried Fresh Mandarin Fish with Sweet & Sour Sauce and Pine Nuts HK$298
Braised Chicken with Wonton Soup and Seasonal Vegetables, served in Clay Pot HK$318
10% service charge applies
This summer, enjoy the original flavors of the Shanghainese cuisine curated by our Nam Fong Chinese Restaurant Head Chef Eddie. Eddie specially learnt the traditional recipes from a native Shanghainese chef to showcase the authentic Shanghai taste to our guest.
Shanghainese dish is one of the most popular Chinese cuisines and is comparatively sweeter than the other Chinese cuisine as more sugar is used. In addition, it is common to have vinegar and rice wine in the recipe.
You simply must try the Traditional Braised Pork Belly in Dark Soy Sauce, the guilty pleasures you cannot get away with. Braised pork belly in Dark Soy sauce also named as Dong Po Rou. This dish supposedly created by Su Dong Po, a famous Chinese poet in the Song dynasty. Chef picks the pork belly with 5 even layers of fat and meat. This dish is very time consuming and requires constant attention as the belly will be soaked and simmered in a special sauce with a combination of Shaoxing wine, soy sauce, sugar for 3 hours.
“I didn’t add any water during simmering, so the pork belly will absorb all the flavors from the sauce which will be very rich in taste.” Chef Eddie explained.
Wheat Gluten is also known as Kao Fu, is one of the traditionnal cold appetizer for the Shanghainese cuisine. First, chef will slightly fry the wheat gluten until it becomes brownish in color. Afterward, chef will mix red dates, black fungus and black vinegar sauce together and simmering for about 1 hour. Lastly, the dish will be chilled for a few hours and serve cold.
Other special recommendation includes Deep-fried Fresh Mandarin Fish with Sweet & Sour Sauce and Pine Nuts, Blanched “Lion Head” (Minced Pork Ball) with Seasonal Greens in Broth and more. Shanghainese cuisine promotion will be available from May 1 to June 30, 2018 daily at Nam Fong Chinese restaurant.
清 湯 燉 獅 子 頭 HK$48 (每份)
南 坊 東 坡 肉 HK$58 (每份)
南 坊 烤 麩 HK$98
上 湯 雲 腿 津 白 HK$148
上 海 炒 年 糕 HK$198
清 炒 河 蝦 仁 HK$248
崧 子 桂 花 魚 HK$298
砂 鍋 雲 吞 雞 HK$318