Happy Tuesday! It’s been a while since I’ve written a post. I’ve been super busy but the hard work has paid off; I’m officially a university graduate 😀
Today, I’ll be reviewing Wang Jia Sha (王家沙), a Shanghainese restaurant in Tai Koo. I’ve been going there since I moved to Hong Kong (almost 9 years ago), and they have always been one of my family’s go-to places for Shanghainese food. Just to let you know, they closed down their Lee Garden branch so the only one on Hong Kong Island is in Tai Koo. Try to book beforehand or else by 6:30pm they get really packed! We went at 5:45pm this time around and since it was Mother’s Day it was full by 6pm.
We started off with pork gelatin. I picked up the jelly and it fell apart completely…this doesn’t usually happen but when I put it in my mouth…heaven! Tender meat with smooth jelly, and nice and cold. Just the way cold dishes should be. Hong Kong’s restaurants are notorious for serving food quickly so sometimes certain dishes that are supposed to be chilled come out room temperature. Than god Wang Jia Sha isn’t one of those places 🙂
Glutinous rice rolls…one of my favorite breakfast dishes whenever I go to Shanghai. They roll their rice rolls really thin. Inside, there’s deep-fried Chinese donut, salty preserved vegetables, and pork floss. It’s a pretty standard rice roll. It tastes really good but the portions are so small you want to savor every last bite of it.
Scallion pancake. Deep-fried wonder. Crispy, delicious. Eaten in 1 minute.
Steamed vegetable dumpling. Meh, I’ve had better. It’s a pretty standard dumpling. Probably wouldn’t be the first thing on my mind to order. They give you four, not two by the way. I just totally forgot to take a photo hehe 🙂
Can we please just take a moment to look at this beautiful dish?………………………..*wipes up drool off keyboard* Okay. I’m done. This was THE BOMB. There’s no other way to describe it. Dong Pu Rou is one of Shanghai’s signature dishes and they made it perfectly the way I remember it as a child, as a teen, and as an adult. The meat falls right off the fat and the fat…don’t even get me started; creamy, smooth, perfect with the sweet soy sauce they cook it in. Also amazing with the bun it comes with (not too sure what it’s called by Wen & I call it “butterfly bread”).
Finally, we had Cao Nian Gao. Stir-fried rice cake with spare ribs in brown sauce. I say brown sauce because it was a hybrid of soy sauce and something else. This was darn good. If you’re a big fan of carbs, you’ll probably devour this dish in a second. They did overcook the noodles a bit so it felt a little bit slimy, but the flavor was absolutely perfect!
We ordered a couple more dishes but my hunger overtook my need to blog about this…hehe sorry! Wang Jia Sha, I will always come back to you for amazing Shanghainese food.
Bill Amount: approx $480 for 4 people
Taste: 7.5 out of 10
Environment: 8 out of 10
Value for money: 9 out of 10
Service: 6.5 out of 10
Total: 8 out of 10