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Manhattan

Shanghai Cuisine Scorecard

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Shanghai Cuisine Scorecard

Iron Frank | May 23, 2002 11:48 PM

I made a return to Shanghai Cuisine(S.C.) on Bayard after going to New Green Bo(N.G.B.) exclusively for the last few months whenever I crave Shanghai food in Chinatown.

N.G.B. has much better jellyfish(there was little sesame aroma at S.C.)
I think the crab and pork soup dumplings at S.C. were better than those I've had at N.G.B. They were just the right thickness and were full of flavor. Is it crab roe that they are topped off with?

Kau Fu (I think it's called four spice something or other) was very good at S.C. but still better at N.G.B.

We also ordered a bean noodle with pork that were not the long thin band-aid like noodles I'd hoped but thin translucent threads in a dark brown, smokey sauce. Very tasty though.

Also an order of osmanthus pork which was breaded chunks of meat in a spicy coating, fried, and then covered in chopped peanuts. A bit too heavy for me. What is osmanthus anyway?

They were out of eel unfortunately so we swapped them out for an order of Soft Shell Crabs were good but not mind-blowing.

Sauteed Pea Tips were the final hit, on the oily side but delicious nonetheless.

We ordered a lot of food and ended up paying 20 bucks per person total. Overall I still prefer New Green Bo for my Shanghai fix.

Frank

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