| rev:text
| - Misleading name. This place, although it is called Bund _Shanghai_, has an extensive menu that is far more Cantonese banquet style, so maybe this was the wrong place to try Shanghainese dumplings. When it's the two of us, though, I am always hesitant to get Canto seafood dishes because I know we won't be able to finish them by ourselves, especially while traveling and we can't keep or reheat leftovers in our hotel room, or even at home because seafood does not reheat well.
Anyway, we tried the xiao long bao and the san jin bao and both were waaay too sweet, and not enough meat, especially in the san jin bao, which were way too thick, even for me. The meat was concave because the bao was so thick it rose up into the interior cavity and made little bready mounds inside. I also found it strange how fully half of the bao was rolled in white sesame seeds. They were then fried to a crisp on that side, making them too hard and crunchy for me. I cut the roof of my mouth trying to bite into this.
The potstickers were slightly better but had a weird flavor profile, not bad, but not what I was expecting. Okay but wouldn't bother getting again.
We should have tried the traditional Shanghai style chow nin go (stir fried rice cakes) to see how they measured up since we're probably never going to go back, but the DH was intrigued by the pork loin rice cakes. These were probably the best thing we had, but still a bit on the sweeter side. The rice cakes themselves were nicely chewy.
The owner(?) was very friendly and he and the staff were probably the highlight of our visit, wishing us a happy new year, asking us to come back soon, and complimenting my hat and chicken purse (aka henbag). (The service was good by authentic Asian restaurant standards; don't get your hopes up - we still had to flag someone down every time we wanted something.)
For the guy claiming reverse racism: was it possible the crab dish you ordered was dungeness crab? That is a very expensive, seasonal ingredient that needs to be flown in. A similar dish in San Francisco would be $60 as well. If money is an issue, the price needs to be inquired after before ordering any "market price" dish, and prices on the rest of the menu can't be used as a litmus test for how expensive anything labeled MP might be.
For the girl complaining about not being able to put in staggered orders, that is common at a lot of even high end restaurants and doesn't indicate a disorganized kitchen or inexperienced staff. I think it would have been reasonable to order for the whole table before the rest of your party arrived, if they weren't going to order anything else, and I also think it would have been reasonable for the restaurant to ask that the whole party be present before being seated, so I think it was a fair compromise and could have been much worse.
Why do so many people kick a restaurant they are regulars at to the curb after a _single_ bad experience? One bad experience in ten visits is still a 90% positive track record.
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