Shanghai Classic (#3) 2005.11.06 -- *****

First discovered on a lunch excursion, I took dimsum at this restaurant back in October just before leaving for China, and had one of the best Shanghai dimsum experience outside of the mother land. So I was back for confirmation, with much hope.

Today it was even busier at this medium sized restaurant. Four parties waited for a table in front of us. Starving, I quickly told the owner we were ok with sharing a table with another group. He was a man in his 40's, balding, with a genuin attitude towards his customers.

We sat down at a 8-person table beside a stereotyped asian couple (white guy asian girl) with a baby and a grandma. Since my friend relinquished ordering rights to me, I happily planned to get the 3 of the 4 "treasures" of SH breakfast (don't ask me about the 4th it makes me sad, coz its going extinct!): You Tiao (fried chinese "bread"), Shen Jian (pan-fried soupy buns), and soy milk, along with the ultimate symbol of SH food Xiao Long Bao (little steamed buns). But unhappily, the place was already out of You Tiao, and savory soy milk. To make up for that I got a plate of Xun Yu (smoked fish) and an order of Jiu Niang Yuan Zi (tapioca balls in rice wine). My friend also had a craving for wonton soup, so of course a bowl of Shanghai "small" wontons would be perfect for the situation.

Let me start with the decently edible dishes. The smoked fish was barely average, tasting of sweet but not much else. Ok texture. Soy milk, definitely freshly made that day with very strong "soy", perhaps too strong for my friend - a non soy-drinker. And it could use a bit more filtering but that's just me being picky. The rice wine "soup" contained a bit too much egg, and a bit too little wine taste. My friend completely didn't enjoy it.

Now for the reasons for which I will go back to this place. The Shanghainese wontons were even better than last time I was here. Generous flaps of wonton skin play slip and slide in your mouth with a cheekful of savory fragrant soup, reluctant to give up the tight morsels of pork filling. The Shen Jian buns came perfectly crusted on the bottom with their juicy fillings enriched with a not-too-fatty broth. This time a few buns weren't very soupy, contrary to my last visit.

Lastly there were the Xiao Long Bao. These, I think, are what draws the crowd at this little out-of-the-way restaurant. Classic Shanghainese Xiao Long Bao with the thin skin, the tender meaty Xian (filling), and a pouchful of liquid love that'll have you wagging your tongue. They did put in one modern twist which I fully embraced - a less greasey soup. A word of eating advice: don't suck out the soup from the top then eat the bun, like the (other) white guy at our table did. I couldn't believe his chinese wife didn't correct that with some negative reinforcement.

Simple and delicious Shanghai breakfast items that'll please even the most die-hard seeker of authenticity. I should also make plans to come try their dinner menu.

$35 for 2 all incl. With take home food.