After having lunch at Xiang Gong Cantonese Cuisine on the 6th floor, I was still not satisfied; for dinner, we continued the culinary journey at the more frequently visited Shanghai Zui Yue Lou on the 39th floor, a Shanghainese restaurant.

Shanghai Zui Yue Lou offers a more affordable price range compared to 6th-floor Xiang Gong, making it a good choice for those who want a nice ambiance and a sense of ritual.

Today, we ordered some distinctive dishes, including the South Fermented Pork Ribs and for dessert, the Hand-Poured Bean Curd. I previously missed the chance to try the Hand-Poured Bean Curd because I was too full, so this time I purposely saved some room to enjoy the freshly made bean curd at the table.

The South Fermented Pork Ribs take about 40 minutes to prepare; the texture is tender and melts in your mouth without being too salty, and even when eaten alone, it’s not overwhelming.

The bean curd, being freshly poured, requires an additional 15 minutes to solidify after the table-side service is completed. The staff advised to first enjoy the original flavor to appreciate the bean's aroma before adding any toppings and honey, which provided a unique experience compared to the usual way of eating bean curd.

Chinese culinary culture is rich and profound; there are eight major cuisines developed due to various regional climate conditions, leaving us with plenty to savor slowly.

#Dinner used the buy one get one free drink discount from AE, an incredible value!