Thanks to ciaochow and the other early posters for their glowing reviews of Shanghai #1 Seafood Village. Everything they say is true, leading to the question of whether this restaurant is going to join the upper echelon of Chinese food in the San Gabriel Valley. Now, I understand why it took them so long to open up, turning the large Green Village dining room into separate refined partitioned dining areas. The five dim sum items I sampled were all excellent--baked chicken bao, baked bbq pork bao, giant scallop cheung fun (with egg tofu mixed in), taro (listed as sweet potato) filled bun, and something called deep fried carrot pastry, which was excellent despite the lack of anything visibly carrotty. As previously mentioned in the original thread, the dinner menu looked like a coffee table book with each item on the menu lovingly photographed. The mixture of Shanghai dinner food and Cantonese dim sum (with additions of XLB, pan fried buns) seems counterintuitive., at least in this town. But since dim sum cookery is its own discipline, who says the dinner menu has to be Cantonese? Obviously the quality of the dinner fare will help determine Shanghai #1's place in the Chinese food pecking order, so I eagerly await reports on these.
As a side note, among the three dozen congratulatory grand opening potted plants out front, besides those from food service purveyors was one from Lunasia Restaurant. Now why would a dim sum restaurant congratulate a new competitor? Perhaps there is a tie in? Or is this affiliated with a restaurant in China?