Every few days our team will scour Shanghai’s dining scene for scrumptious dishes that’ll fill your belly without emptying your savings. Not to discriminate, we’ll search everywhere from bicycle carts to chic venues with twenty-course tasting menus, knowing that any spot could have the next Dish of the Day.
All us expats periodically feel the need to eat our native comfort foods, which for Americans in Shanghai, often means settling for steaks cooked to the point of petrification and baloney and wonderbread sandwiches when you clearly ordered ham and swiss on a baguette. In fact, Shanghai’s most authentic slice of Americana isn’t a slice at all, but a glass of beer at Boxing Cat Brewery.
Our personal favorite is the TKO India Pale Ale (35RMB for 13oz, 45RMB for 20oz). Modeled on the original hoppy English beer, this microbrew by brewmaster Michael Jordan is hopped with a hefty blend of Simcoe and Cascade hops, which in lay terms, means it’s one bitter mug of suds, and the perfect IPA for hop-heads like us. But this doesn’t overshadow its floral, citrusy tinge, and we’d even say its flavor’s comparable to some of the United States’ finer IPAs like Dogfish Head 90 Minute or Harpoon.
TKO IPA comes in at a 6.3% alcohol content, which isn’t astronomical, but if you’ve drunk nothing but Suntory for the past couple months, pounding a couple of these will make you realize how apt the title “TKO” is. Hoppy, boozy, and heavy like a liquid cheese-burger, this IPA makes us wish we had a bowl of hot wings and a live stream of the Giants walloping the Jets. Suffice to say, Michael Jordan has some incredible “hops.”
P.S. Also try China’s first collaborative craft brew, Yunnan Amber, before it’s all drunk.
Boxing Cat Brewery – 82 Fuxing Xi Lu, near Yongfu Lu (复兴路82号, 近永福路). Tel: (0)21-6431-2091. Hours: Mon-Thu, 5pm-2am Fri, 3pm-2am Sat-Sun, 11am-2am.
Last time on Dish of the Day: Spanner crab @ the Tongchuan Road Fish Market
See a complete list of our Dish of the Day series here.
Have a recommendation for Dish of the Day? Let Shanghaiist’s food editor Benjamin Cost know at [email protected]!