影片
電話號碼
6368 6927
營業時間
今日營業
11:00 - 15:00
18:00 - 22:00
星期一
全日休息
星期二至日
11:00 - 15:00
18:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
I stayed nearby & decided to drop by the place to try their food. There are only about 8 tables inside the shop & the seats are prety close to each other (practically can hear the next table's conversation).The boss is from shanghai, very friendly but very hard core. We ordered only 3 dishes to try for our lunch but we spend more than one hour inside the shop, not because of eating but waiting for the dishes. They cooked their food items in batches, thus you will see all tables getting the same dishes at the same time. If you ordered an item different from the rest, then you need to prepare to wait We wanted to order beef noodles initailly but were not available that day. Thus, we tried 排骨鸡丁葱油面 instead. Frankly speaking, the presentation does not look appetizing at all. I would dare to say the presentation of any fishball noodles at hawker centre beats them. However, as you dig in, you will find the meat well seasoned & flavourful. Their noodles were handmade as well & is quite chewy. 上海生煎包 is a must to order. The fillings were very flavourful. Accordingly to the boss, they only handmade the dumplings when there is an order. Thus, the dumplings served were piping hot straight from the wok.I love the 南瓜饼. Basically it is just red bean paste wrapped in pumpkin dough & pan fried till slightly crispy. The sweetness is just right to my liking.Overall, even though the food is nice, it is definitely not worth the wait or value for money.
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Shang jian bao - my favourite dish. $8.40 for 6 pieces. This is my third visit and their Pan Fried Meat Bun on my must-order since I tried it for the first time. Basically this is a mini pork bun that is pan-fried till half of the bun turned golden brown and the exterior fried to crisp. I really enjoyed the juicy pork fillings that goes with the crispy and yet fluffy bun. This popiah is what netizen had been raving about and some said it’s one of the best they had. Shanghai Ren Jia uses Chinese Cabbage as the main filling instead of our Singapore version of popiah that is filled with Turnip. The popiah skin is more of less the same as others but the fillings is exceptional. Thick piping hot gravy of braised cabbage with minced meat overflowed into my mouth upon the first bite andddddd I almost got scald. Best if I let it cool down a little before the first bite. $7.20 for 6 pieces. For in-depth review on more dishes and photos, feel free to visit:http://chinchaijiak.wordpress.com/2013/11/03/shang-hai-ren-jia-hidden-gem-at-ang-mo-kio-ave-5/
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very expensive.....5粒生煎要8.6SGD...5粒小笼包要6SGD....而且生煎实在是太差了..小杨生煎的煎头上的,它家的是煎底部的,油全部给包子吸进去了,很油很硬...而且里面没有汁,非常干...就是普通的肉包子而已....反正不会再去了....还不如去超市买包包子煎了吃....
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This restaurant may be always so crowded during the meals' hours, but this do not stop people like me to join the long wait outside the restaurant before I get to be seated for nearly half an hour wait. I always been craving for their braised pork knuckles, which the portion is generous and the taste was great! The pork knuckle skin is really tender and chewy, is really soft in texture and not too oily. The braised gravy is also not too salty and really appetizing. The sheng jian bao is really small in size,but with one mouthful of it, you can really taste the juicy and sweet pork meat in it. The buns' skins are not too thick and blend in very well with the pork meat. The Xiao long baos tasted quite similar to other Chinese restaurant out int he market. Skin is really thin and soft, and the minced meat inside are very juicy and not too dry. Great meal!
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Shanghainese cuisine has never been familiar to me. Thus I can never tell if the food at Shanghai Ren Jia is authentic, or not. But I sure can comment on its tastiness. Located in the heartlands of Ang Mo Kio Avenue 5, this little shop-for-a-restaurant displays all the traits of a small team helming the kitchen and working the tables. I understand the wait for service and food can be found wanting at times, thus the best times to patronise are either before or after the peak hours.The Food 4 dishes were ordered. First up was the steamed xiaolongbaos. The skin was firm without breakage and piping hot. But what was more tantalising were the soup stock within the dumplings. 鲜甜!Their noodles with dark sauce and diced chicken did not disappoint. The tart springy noodles were of a good bite. Coupled with the dark sauce and chicken, it was a meal in itself if not for the small portion.If you like chives, you would definitely love Shanghai Ren Jia's yellow chives omelette. Done with good wok hei and a generous splash of oil, the eggs fluffed well. The chives were pleasant smelling with a nice crunch. A must-try!We waited for close to 30mins for the last dish...Sheng Jian Bao. Essentially pan-fried buns with meat fillings, it was crisp and hot when it eventually arrived. But what disappointed was the cloying oil-filled base of the buns. It would have fared better if it was not the last dish. But it was still a commendable effort. ConclusionShanghai Ren Jia is a restaurant you should not patronise if you do not have a good 1.5hrs to spare for lunch on a weekday. But if you do, there are some gems to be found.http://hmphie.blogspot.sg/2013/06/shanghai-ren-jia.html
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