Shang is Shangalicious, But Not Recession-Friendly
The New York Post's Steve Cuozzo is giving the thumbs-up "mmm-mmm good" to newly-opened Thompson LES' Shang Restaurant. He calls the chic eatery "an all-over-the-map mix'n'match of Chinese, Japanese, Malaysian and American styles and ingredients."
The only thing the Post really knocks is Shang's goofy PR statement that attempts to set the atmosphere: "Chinese wallpaper with erotica designs more than 600 years old creates a tantalizing escape." Yeah, perhaps they should hire a better copy writer. We're not sure what is tantalizing about 600-year-old erotica.
Otherwise, the food created by Hong Kong-born chef Susur Lee of the Toronto epicurean scene and who apparently "boldly matched TV's 'Iron Chef' Bobby Flay platter for platter to a culinary draw" is tasty by Cuozzo's palate, even though the timing for the restaurant's opening may not have been ideal.
We were at Shang not as sit-down, off-the-menu diners, but once for the star-studded after party for Madonna's film Filth and Wisdom, and once for the after party for the Liev Schreiber and Daniel Craig flick Defiance.
The canapes we ate, like the donut crab puffs we practically inhaled by the threes and fours, were utterly delicious.
But in a way, they did sort of remind us of our initial reaction to Mr. Chow's finger food: chicken skewers dipped in cheese we couldn't help but liken to the "munchie food" we made in the college dorms.
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