Post #327570 by fez monkey on Wed, Aug 22, 2007 10:43 PM

I couldn't really go all the way to Shanghai, and not visit Trader Vic's.

Approaching the front, one passes 3 large tikis guarding the place. Not content with that, there is a doorman with a radio headset who informs the hostess of incoming guests. Upon entering, one sees a foyer containing several more tikis including one that makes use of tree roots for the hair.

Heading up the stairs leads one to the hostess desk where depending on your desire, food or merely drinks, you are lead to one of the dining rooms or the bar. There are several dining rooms and three additional banquet rooms — the Captain's Room, the Admiral's room and the Trader's room. Large tikis and masks are scattered throughout. This is one luxurious restaurant.

The largest concentration of tiki decorations is in the bar area. I was particularly taken with the maori-styled candleholders. (Though unfortunately none were taken BY me.) The large dance floor is set in front of a stage which hosts a band on certain nights. The domed area above the dance floor has a canoe and copious decorations, but I would have needed a fisheye lens to photograph it properly. When there's no band, and even when there is, salsa seems to be the music of choice.

The cocktail waitresses, mostly Filipino gals, were friendly and chatty, but not intrusive and were dressed in lovely sarong-type dresses.

I had no complaints about the food. On my first visit I had an Australian rib eye steak, which was tasty, though a little fibrous. Sometimes that's just the way a rib eye is. On my second visit I had a pork chop with garlic mashed potatoes and it was delicious. My dinner companion and I split a chocolate soufflé for desert and it was a delight.

Drinks were overall solidly, though not masterfully made. On my second visit, since my companion wanted to learn how to make a Mai Tai, I had the bartender line up each of the ingredients in shot glasses on the bar, had my companion pour them in the shaker one by one, sniffing the mixture at each stage, and finally had the barman shake it up and pour it. (I had to bruise the mint myself.) This was compared with the standard Trader Vic's Mai Tai Mix version they serve and the verdict was clear: old school all the way. We gave the bartender a nice tip and hopefully he'll be able to make these for others in the future.

All in all, a pleasant evening each time, though I would have like to see how busy it gets on a Friday or Saturday night, but alas, I was otherwise occupied on those days. Perhaps on a future visit.

• SV