Shanghai-Style Elegance

Mom loves "yum cha," while Dad is easygoing and says he doesn't mind what we eat. So, every Mother's Day, we celebrate with a nice Chinese meal, while in June, we lean towards Western cuisine. This year, instead of the usual five-star hotel Chinese restaurants or Michelin-starred spots that Mom has already frequented, we decided to try a newly opened place called Shang Hai Hui. It saved me from racking my brain for ideas. The restaurant has an elegant ambiance, and we were seated on a spacious sofa, which was very comfortable. We started with a few cold appetizers. The crispy eel from Wuxi was fragrant and crunchy, with a sweet and flaky texture enhanced by sesame aroma. Even after sitting for a while, it didn’t clump together, which was impressive. The shredded chicken with mung bean noodles was a must-order for the kids. The presentation was delicate, and the noodles were chewy yet smooth. Mixed with sesame sauce, shredded chicken, and cucumber strips, it was refreshing and delicious—a dish loved by both adults and children. My brother-in-law ordered a bowl of hot and sour soup. I didn’t try it, but judging by its appearance and the positive feedback, it seemed to be above average. No Shanghainese meal is complete without xiao long bao. While the shape wasn’t perfect, it was still acceptable. The soup inside was plentiful, the dumpling skin didn’t break easily, and the filling was flavorful. I wanted another one. The red oil wontons were tangy and appetizing, a favorite of Dad’s. I used to be particular about whether dishes were authentically Sichuan, but with the blending of global culinary cultures, I’ve let go of such rigid standards. As long as it tastes good, that’s what matters. I can never resist the aroma of pan-fried chive dumplings. As for the sweet and sour pork, I wondered if it would be overly "mainstream." After a few bites, I wouldn’t call it outstanding, but at least the texture was tender, and the sweet-and-sour balance was decent. The braised pork, however, deviated from the traditional Shanghai flavor I’m familiar with. The fatty parts weren’t trimmed enough, and the lean meat was a bit tough, making it less appealing. The clay pot wonton chicken was Mom’s favorite dish because she loves having a bit of soup. The broth here was decent, the chicken wasn’t too tough, and paired with the vegetable and meat wontons, it was satisfactory. To ensure the kids had something they’d enjoy, we ordered the Shanghai-style stir-fried noodles, which are always a safe choice. The flavor was standard, but the noodles had a slightly chewy texture, different from what you’d typically find elsewhere. I quite liked it. We were so full that we couldn’t even manage dessert... Restaurant Info: Shang Hai Hui Shop 201, 2/F, Shui On Centre, 6-8 Harbour Road, Wan Chai