Jade Imperial, Galaxy Mall, Surabaya, Indonesia
March 26, 2014
Jade Imperial is one of the many restaurants located in Galaxy Mall in Surabaya.. Opened their first branch in early 2000 and has since then served Chinese food bringing skilled chefs from Hong Kong and China.. They have a wide range of dim sum options, along with fresh live seafood..
We ordered a side dish along to add to our meals as we thought it could take a while until the La Mians that we've ordered to arrive.. 'Shimeji Mushroom in Spice Salt', though from the picture, it looked liked more than just spice salt.. This dish somewhat reminded me of a Salt & Pepper Whitebait dish that I ate in a Sunnybank restaurant.. It just had that similar look on the menu.. For those who aren't familiar with Shimeji mushrooms, these mushrooms are one of the third popular Japanese mushrooms (after Shitake and Enoki). They can also be called Beech mushrooms because of their growth falling off beech trees. They do somehow reminds me of Enoki mushrooms but fatter in both their stalk and caps. Don't eat them raw as they apparently have this bittery taste. They are a wonderful combination to go with noodle dishes such as noodle soups, or simply just soups or stews would be good too..
These shimeji mushrooms were slightly battered with leftover batter placed on top of them which gives that prettier outlook overall when presented.. The spice salt just tasted like salt and pepper with a hint of chilli.. Crispy seaweed was added into the dish to make it not look too bland with its fried mushrooms' colour.. The shimeji mushrooms were small and I quite liked how the batter too already had spices and herbs in it which made the mushrooms more enjoyable to eat.. It was not too salty nor was it bland either.. The crispiness of the batter was enough to not overlook the mushroom's taste.
Before I tell you the La Mian dishes that we ordered, let me give you a summary of what La Mian is which I think many chinese restaurants do lack this type of noodle.. La Mian is a a type of Chinese noodle and is made by continuously stretching and folding the dough into strands.. Usually skilled chefs would demonstrate La Mian making through their glass kitchen.. La Mians may have its various sizes and thickness due to the number of times the dough gets folded and pulled, chefs are able to control this technique in order to get their wanted noodle thickness..
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