My favourite restaurant in Oxford was always The Restaurant Elizabeth, the place to go for that special occasion. After Senor Lopez died, the premises were left empty, and it was not until 2005 that Shanghai 30’s was established. Overlooking the gardens of Christ Church College, the former Bishop’s Palace has been gracefully restored to capture the stylish and classy ambience of 1930’s Shanghai.
When my wife Sue and I arrived, we were greeted by all of the staff, akin to a Royal “line up” and were shown to our table. Immediately there were salted peanuts, prawn crackers and a delightful mix of cucumber and carrot pieces in a sugar, vinegar and ginger sauce on our table, which was an ideal foil to our glasses of Moutard Brut Reserve Champagne.
To start, Sue had the Steamed Queen Scallops and Vermicelli in a white wine and garlic sauce, which she adored, and I had the Crispy Aromatic Duck, served with pancakes, cucumber, leek and hoi sauce - probably the best I have ever tasted. By then we had been served with our iced still water and our chosen wine , a Shiraz Rose, from Foundstone – Berton Vineyards in Australia, very reasonably priced, a deep pink in colour with floral aromas and hints of green apple.
After a suitable interlude, we received our main courses. Sue had the Honey Roasted Chicken, marinated, sliced and served in a citrus soy sauce with five other spices. I had the Sizzling Seafood in Black Pepper Sauce, which consisted of stir fried squid, prawns and scallops with onions, peppers in a white wine and black pepper sauce, all served on an extremely hot plate. We also shared a portion of the chef’s special Duck Fried Rice.
To describe our food as memorable is an understatement. The way the flavours accentuated out taste buds will always be with us. There were so many other dishes available including sizzling beef , tender strips of fillet beef with onion and pepper in a honey and pepper sauce, and also Shanghai 30’s signature Sichuan dish, Firecracker prawns. Seared prawns that have been dry wok flash fried with roasted chilli peppers, scallions, ginger and garlic. Obviously a further visit will be a necessity.
Although the dessert list was varied and extensive, we were so full we had to pass and settle for two espresso coffees. George, the General Manager, then invited us to sample some Remy Martin Lois XIII Cognac, probably the best brandy available. I am almost lost for words. What an experience! The comfortable and restful furniture, the so - attentive and polite staff and the relaxing background music has brought back The Restaurant Elizabeth experience. Senor Lopez would certainly give his blessing to his successors.
Reviewed by In Oxford’s Colin Rosser.
Shanghai 30’s, Winner of the 2008 Remy Martin Award.
Lunch: Tues - Fri 12noon - 2.30pm. Dinner: Mon - Fri 6pm - 11pm.
Sat and Sun (all day) 12noon - 11pm. Dim Sum Served daily During Lunch Hours
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