Goga, Shanghai

My business friend is very nice of bringing me to Goga, famous for its truffle oil cuisine as told.  The owner and chef is Brad Turley, cooking Cali-Asian food.  It is a cosy little place, opened for two seatings at night, 6.30 and 8.30 pm.  It's always full. Reservation is a must.  A waiter called us half hour prior to the show time, making sure we would turn up.  Each round can accommodate up to 20 people.  Service is super quick.  You get your dish soon after the order.

Appetizers came West Coast Lobster Roll and Sizzling Kampachi Sashimi.  The sashimi was excellent.  Fresh firm half cooked fish swimming in white soy and white truffle.  The fragrant mixture lingered in the mouth, trying to swallow it till the last second to enjoy the precious moments.  The lobster roll was good but still better if the roll was kind of Vietnamese rice roll which is neutral and not taking away the flavour and rich lobster.  It's my thought.

Duck Confit Salad came next. Crispy duck and a bit sweet salad.  Hmm, my best duck confit is from Bouchon Bistro Français, Hong Kong. We mixed the duck meat together with the salad.  So, we could not differentiate the duck from the fresh salad.

We picked pan fried snapper and braised ox cheeks. The latter's texture is like traditional Shanghaiese braised beef dish. One of the business friends was certainly not impressed. Honestly, I think the Chinese one is more delicious and a better value.

The best came the last: Chocolate mousse.  We three shared one.  Gorgeous!  At the bottom is mille feuille, the middle a rich layer of milk chocolate mousse, top with crunch and blueberry.  Yum yum!

1 Yueyang Lu,
near Dongping Lu

6431 9700