There are many Dim Sum restaurant in Sri Petaling area ranging from coffeeshop style to restaurant. +BestRestaurant ToEat was invited to savour the Shanghainese version of Dim Sum at Grand Shanghai Banquet located at 45, Jalan Radin Tengah, Bandar Baru Sri Petaling, Kuala Lumpur.
The Grand Shanghai Banquet has a very Chinese theme; from the front entrance to the table setting, up to wall decor and lighting, it exudes the charm of Old Shanghai.
Belting out old Chinese songs of yesteryears it gives you the experience of the charms and ambiance of old China dining like those of the “Shanghai Bund”.
For this review; the presentation will be on my favourite taste of the Dim Sum ranking rather than on a chronologically basis.
My personal No 1 favorite is the Claypot Porridge With Shang Har Prawn (RM26.80). We like the texture and the flavours of the silky smooth porridge. Coupled with the prawns roe which is normally associated with this type of prawns and the fresh succulent bouncy texture, this one has my thumbs up. It was so good that we ordered a second helping of this porridge.
As pork knuckle is one of my favorite dish, I just have to try out this Pork Knuckle Shanghai Style (RM9.80). This pork knuckle is braised with some dried chillies, which lend a spicy taste to this dish. The meat was cooked to the right texture ie. not too overly hard (very hard to chew) or too soft (no texture, meat falls off the bone). Just the way I like it which needs a little pulling and bouncy texture.
The next one is the Grand Shanghai Shrimp Dumpling (RM8.00). As expected the prawns is juicy and succulent with a bouncy texture wrap in a thin layer of special skin.
followed by the Grand Shanghai Special Baked Bun With BBQ Pork (RM12.80) – I like the crunchy crust of this bun, but find the BBQ Char Siew filling a little on a sweeter note, perhaps for those that loves the sweeter taste will really find this a delight.
After that it is the Baked BBQ Pork Puff (RM7.00). Liked the crust, which has a soft crusty feel but the same BBQ Pork filling is on a sweeter note.
You can’t miss out the Shanghai most popular Dim Sum dish which is the Xiao Long Pao, Here at Grand Shanghai Banquet it is called the Steamed Pastry with Grand Shanghai Style in Superior Soup (RM9.00). We like the superior soup which has a slight vinegar infused taste; so you do not need to topped up any of these while you enjoy this piping hot Xiao Long Pao.
Dinosaur Roll is a very unique Dim Sum as it is a combination of 2 different style. Firstly using a “Wai Fa Che”, a type of eatable wrap much like the vietnamese rice wrap paper; is wrapped with finely shredded radish and fried to a crisp brown (like a fried popiah). After frying, it is then wrap with the Cheong Fun and set to steam and finally topped it with premium soya sauce and pork meat floss. We love the different texture to each bite as you can taste the crunch and yet the soft texture of the Cheong Fun.
We are normally accustomed to the Steam Custard Bun (RM7.50) which is also served here but Grand Shanghai also have a version that is called Fried Custard Quicksand Bun Shanghai Style (RM8.50). This Fried version has a distinctive feel compared with the steam as the dough; has a special crisp feel when bitten into it. At Grand Shanghai, the filling is a little more of a watery based; so once you bite into it, the juicy filling will flow out. I still prefer the steam version as it is smoother and have a softer texture.
Next is the Steamed Fish Maw Mai with Spicy Sauce (RM7.50)
After which is the Freshly Baked Egg Tarts (RM7.00)
Stir Fried Radish Cake With Bean Sprout (RM7.50). Generous amount of eggs and preserved vegetables was used to fried up this dish.
For desserts, we had 2 of them; the first of which is the Longan With Sea Coconut (RM6.00).
and the final one is the special Aloe Vera With Grass Jelly (RM7.00); This dessert is served chilled and comes with a special crystal like ball which is actually Yakult ball; and once bitten it will explode and the juice has a slight sourish Yakult taste. This dessert is an acquired taste and for me, I like it.