I ate w/ two dining companions at Shanghai Dumpling King tonight - I hadn't been here in a long time, and I was very impressed with this visit. Everything was good.
Xiao long bao - Smaller than the ones at Sunny Shanghai, and still maybe not quite as good (for me) as the ones there or at Shanghai House.....but still very good, and different. Less broth, but the meat was more tender and flavorful. For me, it's kind of like comparing winning twenty $10 bills, ten $20 bills or four $50 bills. Each might look and feel a bit different, but overall awesomeness is actually the same.
Pan fried pork buns - The filling is very similar (maybe identical?) to the XLB, but without the broth. The outside is thicker and browned at the bottom. Also rather small compared to the same dish at other Shanghainese places, but these are really really tasty. I might have liked them better than the XLB.
Bean curd sheet w/ edamame and preserved vegetables - An excellent rendition of this dish. At Shanghai Dumpling Shop in Millbrae this dish is too dry, but here it was served in a bowl with plenty of broth. Nice garlic flavor, generous portion. Highly recommended.
Mu-Shu pork - Nice char to the pork and veggies, and a good flavor even before combining with hoisin sauce. Some of the best mu-shu I've had in SF.
Egg puff pastry - This dessert is really excellent, and I feel sad that it took me this long to find out about this! Three large balls of puffy, fried, eggy dough coated w/ granulated sugar. Delicious. I probably could have eaten three myself, but I had to share.
After dinner we drove to the Sunset to get bubble tea at Wonderful Foods - one friend had the fresh honey dew smoothie which was very nice, and I had my usual green milk tea.
All in all, a great evening in the Richmond and Sunset. Shanghai Dumpling King will definitely be back in my regular rotation.
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