Founded in 2011, the Club has expanded to all corners of Shanghai in the past few years.
The black pepper crab is the golden sign of the Star Club. Black pepper comes from Sarawak, Malaysia, which has been the world's most famous pepper producer and trading port for over 100 years. Xingyi will stir-fry the whole black pepper in a pan until fragrant, add a little full-fat butter and cook it together, then spread it out and let it cool to allow the butter to fully penetrate into the pepper particles, and then grind it into powder the next day, so that the aroma is strong enough. The crab is a Sri Lankan meat crab, cut into pieces and put into the soup base that has been boiled for several hours with the head shell of the prawns, plus some black pepper, a little sea salt and some rice cakes, and then put it in a pot after collecting the juice. When the crab is served, the crab body is intact, which is convenient for diners to take pictures, and then it is broken by the waiter, and the details of the prescription are intimate.
The price of Wendong Hainan chicken is not expensive, Xingyi Club chooses a free-range chicken with more than 1.8kg and 130 days of growth, the chicken skin and chicken are tough, and have the original taste of chicken. In addition to the standard Singapore dark soy sauce and ginger paste, there is also a small grid of special red chopped peppers with a sweet taste. The chicken rice has a distinct chicken fat aroma, but the rice is more grainy and hard. The goose paw vermicelli pot is well seasoned, the vermicelli is moist and flavorful, not sparse, and the goose paw is split from it, soft and glutinous, smooth and tough, and it is worth a try. The old Teochew bak kut tea is also a signature dish, but it is a little mediocre, whether it is the taste of herbs or pepper, it is cautious, but it loses its personality, and the most prominent one becomes sweet, which is really ridiculous. Fortunately, Xingyi will be sincere enough, there is a lot of pork cartilage in the soup, and the fritters are refried after being cut, so they are very crispy, and earn back a little points for the soup base.
It's not just bak kut teh that has been improved, many dishes have been changed beyond recognition. The mango sticky rice is stained with green vegetable juice and the mango is drizzled with a layer of blueberry sauce, but it doesn't spark any sparks; The durian flavor of durian puffs tiptoes is only sweet; The appearance of diced apples in the shrimp and mango salad is eye-popping.
The service of Xingyi Club is also often criticized by diners, and the situation of serving the wrong dishes, recklessness, and missing orders occurs from time to time, and even the speech is not clear, which shows the low threshold for recruitment and training.
