Contemporary Asian Cuisine in Shanghai: Fusion-ized Soba Noodles to Korean BBQ?
- Leo Shin
- Aug 6
- 4 min read
I'm a very indecisive person - should I go to the Korean restaurant for BBQ? The Japanese restaurant for delicious sushi? Or the local Chinese spot for authentic fried rice? The restaurant, yuangu, makes it so that you don't have to choose. Combining the best from each Asian cuisine from soba noodles to fried rice, it delivers a contemporary take on classic dishes.
On the day that we visited the restaurant, they were packed full and we were unable to sit inside. The staff there were very considerate and brought us complementary tea to endure the 30-35 degree weather. Brought out in a glass vase, with a cup filled to the brim with ice, and 3 mini teacups, it was a conversation starter. Although we were originally unsure of what to do with the tea leaves, and tried dropping one or two strands into the tea directly, they informed us that it was for experiencing the scent of the tea. Overall, it was a great way to start the meal and a very warm gesture from the staff.
Despite the burning weather, I was still captivated by the outdoor space, from leafy plants blocking the view of traffic to wooden chairs and desks to make you feel like you're in someone's backyard.
Dishes:
Twirled into a perfect oval-shape for presentation, the noodle dish is a signature at yuangu. The noodles have a pasta-like texture that might surprise you at first for a soba noodle dish. It's not as chewy as you might expect it to be. Covered in a wasabi-soy dressing, you might almost miss the subtle flavor of matcha underneath. Although it wasn't my personal favorite, it's the peak of creative fusion dishes.
The cold appetizer dish is composed of two types of vegetable shoots - bamboo and Chinese lettuce. The bamboo shoots are firm and flavorful while the lettuce shoots are softer and provide a crunchy bite. The dressing uses Sichuan peppercorn, sesame oil, minced garlic, and scallions. Refreshing and slightly numbing on your tongue, it's a better version of standard pickles.
An assortment of edamame beans, a particular variant of spinach, mushrooms, and a peppercorn dressing that ties it all together, this appetizer dish is one of their best sellers at yuangu. Packed into a cylindrical shape, you might expect the texture to be dense and hard to get through. But the spinach is surprisingly delicate, and the other ingredients complement the earthy taste.
Mild, hearty, and filled with delicious surprises of shrimp balls wrapped in tofu, the broth is perfect for a break from the quirky fusion dishes. Much like a lot of the other broth-based dishes of Chinese cuisine, the main flavoring is chicken stock. The sponge tofu skin soaks in all of the broth and explodes as you take a bite into it. I strongly recommend giving it a try!
Evenly cooked and sliced thin, the steak melts in your mouth; the tenderness of the steak is unbelievable. Paired with a soybean-paste flavored sauce, the taste, texture, and mouth feel is miles away from a typical steakhouse-style. Is it worth the price tag? Probably not, but it's an elevated (if not slightly pretentious) take on Korean BBQ.
If you're looking for something to fill you up with carbs, the fried rice is a pretty good option. Like most of the food here, the fried rice isn't the typical kind. From the hint of cumin, sesame seeds for garnishing, to chili flakes - the rice dish incorporates uncommon ingredients for a spin on probably the most widely recognized Chinese staple. But all the twists made sense and delivered a satisfying bite of rice.
How does it taste like chicken off of a fresh BBQ? My mind was blown by both the smoky taste and juiciness. While the chicken skin wasn't crispy as you might expect from most other preparations of chicken breast, I couldn't even complain. This might have been the one time that non-rendered chicken skin was acceptable. In fact, it allowed the chicken to absorb all the delicious sweet and salty sauce that seemed inspired by teriyaki chicken. One criticism would be that the chesnut flavor was completely unnoticeable.
Overall Summary
The type of cuisine that Yuangu specializes in is hard to define. It isn't traditional Chinese cuisine. It isn't Japanese cuisine. It's a mix of the best features from each countries' dishes: from Korean BBQ sauce on steak to modernized Chinese classics to soba noodle-inspired cold staples. The taste is clean, relatively mild, and each dish highlights the ingredient instead of overpowering it with spices. The staff were very friendly and brought out fans to make sure we weren't burning outside. Overall, it's a great restaurant for a relaxed family lunch or dinner.
Address: Huangpu District, MaDang Rd., no. 245
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