Shanghai Time

Caught my eye when the restaurant was first announced right next to some other fave lunch spots Gogo Curry & former Sakura Terikayi😢. Being a Shanghai native, tasting the juicy and crispy Sheng Jian Baos offered here brings back fond memories of ordering from street stalls back home. There so much soup encased in these that they blow away mid soup dumplings from some place, looking at you Din Tai Fung😏 Twice when I dined in, waiter either got the wrong order or included an item I didn't order, so do point at the menu to make sure. Being made fresh means items may take 15+ minute to be ready when you order in store for takeout, well worth the wait.

Surprisingly tasty !! Especially the dongpo pork東坡肉, for peeps who like it soft and fatty, its like heaven has decent upon you. The leek and pork rice cake looks simple and bland but its full of flavours. Personally not a crab meat pan fried pork soup dumpling, but be aware while biting it because the soup literally spray out like a water gun 💦 The tall asian guy that runs the front of the restaurant is joyful and sweet even tho he is busting around alone 💥👊🏻

The food here is lacking in flavor and depth. The dishes taste like they are catered towards a stereotypical Caucasian palette. The tofu in the crab-tofu dish was completely bland and the rice cakes tasted like the only seasoning used was dark soy sauce. If you have had authentic versions of these dishes at proper Chinese restaurants, you’d know that these two dishes have complex flavors that require many sauces and seasonings, all of which are missing here. I would not recommend coming here if you are looking for authentic flavors.

I visited Shanghai Times for the first time today, located right across from my New York office, and ordered the Sauteed Freshwater Eel with Garlic and Duck Soup combo with Pan-Fried Pork Soup Dumplings for lunch. This was my first dining experience here, and it didn’t disappoint! The Sauteed Freshwater Eel was the most expensive dish on the menu, but it arrived at the table perfectly prepared. The traditional Shanghai cooking style shone through with its rich thickness and sweetness, especially when paired with rice. The portion size was reasonable, and the finishing touch of hot oil and garlic added a delightful spice. However, it might feel oily if you’re not accustomed to this classic Shanghainese dish. I’d give it 95/100—100 if it were a bit less peppery. The Pan-Fried Pork Soup Dum

We came here as a party of 20 people+ after an event nearby. The restaurant was so kind and was able to accommodate our huge group. We ate at tables near each other which also made it easier for ordering and settling the bill. We really enjoyed our dishes, especially the soup dumplings, wonton in chili oil, shiitake mushroom and bok choy, beef fried rice, and chicken. Our friends all loved the dishes they ordered.