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2013-06-12
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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 dis
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.
Conclusion
Shanghai 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.
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