Meeting place is the introduction of the frequently visited places I have chosen to meet with my friends. I will describe the location and sometimes post photos of the area, so I can easily send out the link to my friends that they know how to find the place and what to expect. If it helps others for their meetup, that will be great.
Name of the meeting place: Starbucks Jinyan Road Store
Location: 219 Jinyan Road, Pudong, Shanghai
Map: see below:
Get There by Metro
- Shanghai Science and Technology Museum station of Metro Line #2
- Turn south and get to the back of the Shanghai Science and Technology Museum (the half circle white building in the satellite map above)
- There is a pedestrian bridge over the Zhangjiabang River. Go cross the river.
- The Starbucks is just at the left hand of the bridge.
Get There by Taxi
- Jinyan Road is at the intersection of Jinxiu Road
I don't think there is anyway to get there by bus. The nearest bus stop maybe is the Pujian Road station of many bus lines.
Cake of Starbucks
Anyone know the name of this case? Pretty lovely - a very small cake. Wendy and I shared the small cake, and then, we looked at each other, and decided that we need to go back to the counter to get another one. It is very tasty. Highly recommend.
The shape of the stores are very strange - slopes, leaning lines, and irregular windows.
This is the clouds of Pudong (previous photos).
by Jian Shuo Wang
on May 10, 2008
under Starbucks
- 117 Starbucks in Shanghai Already February 18, 2010
- Free Wireless in Starbucks Shanghai September 1, 2009
- Meeting Place: Starbucks at Jinyan Road, Pudong May 10, 2008
- Meeting Place: Starbucks, Raffles City December 28, 2005
- Pudong Starbucks is Nice July 11, 2005
- Starbucks Tour in Beijing August 16, 2004
- About Starbucks Tour in Beijing August 11, 2004
- Starbucks in a Day - Beijing Version August 5, 2004
- Starbucks in A Day - Part II November 23, 2003
@jian shuo - although the one you had looks like a 'lemon lamington', the most common ones in Australia are chocolate - here's the background and recipe:
Chocolate Lamingtons: Small squares of plain cake, dipped in melted chocolate and sugar and coated in desiccated coconut. Said to have been named after Baron Lamington (see below), a popular governor of Queensland from 1896 to 1901.
SPONGE CAKE
3 eggs
1/2 cup castor sugar
3/4 cup self-raising flour
1/4 cup cornflour
15g (1/2oz) butter
3 tablespoons hot water
Beat eggs until thick and creamy. Gradually add sugar. Continue beating until sugar completely dissolved. Fold in sifted SR flour and cornflour, then combined water and butter. Pour mixture into prepared lamington tins 18cm x 28cm (7in x 11in).
Bake in moderate oven approximately 30 mins. Let cake stand in pan for 5 min before turning out onto wire rack.
CHOCOLATE ICING
3 cups desiccated coconut
500g (1lb) icing sugar
1/3 cup cocoa
(extra cocoa can be added, according to taste)
15g (1/2oz) butter
1/2 cup milk
Sift icing sugar and cocoa into heatproof bowl. Stir in butter and milk. Stir over a pan of hot water until icing is smooth and glossy. Trim brown top and sides from cake. Cut into 16 even pieces. Holding each piece on a fork, dip each cake into icing. Hold over bowl a few minutes to drain off excess chocolate. Toss in coconut or sprinkle to coat.
Place on oven tray to set.
(Cake is easier to handle if made the day before. Sponge cake or butter cake may be used. May be filled with jam and cream.)
BARON LAMINGTON:
Rt Hon Charles Wallace Alexander Napier Cochrane Baillie, Baron Lamington, GCMG, Governor of Queensland from 9 April 1896 to 19 December 1901.
Whilst the origin of the name for the lamington cake cannot be accurately established, there are several theories. One of these theories is that it was originally the slang term for the homburg hat, worn by Baron Lamington, and these cakes were named for him.
Another theory is that they were named after Lady Lamington, the wife of the Governor.
Hi there Michelle - it's best to use hot water, because it helps the ingredients mix better (and melt the butter etc). I wouldn't use icing sugar, but you can use just regular sugar - there is no difference in the taste if using regular sugar instead of castor sugar... once again, it's more due to the ease of mixing ingredients... castor sugar is much finer. I believe that if you want, you can put some regular sugar in a blender for a minute or so to make it finer. The main trick is to add the sugar to the beaten eggs slowly while beating, so that all the sugar dissolves (you don't want to end up with 'lumpy' mixture). GOOD LUCK!!
I took some pictures from the station exit 7/8 to the Starbucks by walking around the museum because the museum and the marketplace was closed in the morning. But then going back, we went downstairs in the museum and entered exit 6 (D) and then went though the entire mall.
I think sharing 2 options with people will do the trick.
1. one option is to go through the museum through exit 6 of the station. And the make clear the *museum* exit you are looking for
2. the other option is to go around the museum on the left side (or right) above ground from exit 7/8. It is a foolproof way to get there if the museum is closed. But it is a little bit of a long walk.
I'll let you know when I upload all the photos and you can use them if you want! Thanks so much for meeting up Jian Shuo!