Indochine

Tuesday 29 January

Retro-Shanghai chic, says the guide book and so it was. Red and black lacquer dominate, and the food is sort of retro-chic, too. Nice takes on classic dim sum. So wheat-starch dumplings filled with "glass shrimp" (our New Fish of the Day), with a chili paste dipping sauce; and barbequed beef wontons: large crispy shells (needing knife and fork to attack) packed with a tender pulled beef with a hint of star anise.
We split a fine breast of Peking duck served over Chinese pickled vedge and scallops. A lovely Mount Cass Chardonnay left us ready for a brilliant performance of Euripides' Cyclops. Hail Bacchus!