Shanghai Xiao Nan Gao
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(Daikon Pastry Puff)

In the United States, most people associate Chinese food with Panda Express linking dishes such as orange chicken. In reality, Chinese food differs from region to region.

On a sunny Sunday, I decided to try Shanghai Xiao Nan Gao, a charming place in Time Square Causeway Bay. The black leather chairs and draping chandeliers impressed a sense of grandness. The heavy bound menu set the course for a great meal. Cleverly, the menu has item suggestions. These are highlighted with pictures, descriptions, and prices.

I told my friend, “order something with different textures.”

A bowl of pickled cucumber stirred the appetite, preparing me for a Shanghainess delight. Typically, Shanghainess food differs from the rest of the mile long Chinese cuisines since they tend to be more on the sweet side.

A cool starter, the shredded chicken over clear rice noodle mixed in a sweet peanut sauce was on par. The sesame noodles disappointed, since the noodles clumped together and simply lacked character. A few slices of cucumber would have added depth to the dish.

Coarse chopped vegetables with bean curd brought earth tone flavors to the palate. Served in square delicate cubes, the stewed pork stole the show. Tender pork just paired so well with a soft layer of fat. A dark sweet soy sauce finished the dish.

A Shanghai house dish, the soup dumpling (xiao lung bao) did not disappoint. A quick dunk into tart vinegar balanced the dish. Another stellar dish, the daikon puff pastry is all about texture. Pillowy daikon filled encased in a crispy shell made the dish a hit.

A dish that should be left off the menu is the scallion pancake. This dish was more showcasing dull pastry dough.

With on par service, Shanghai Xiao Nan Gao is a place to entertain guest or impress a date.
For three people, the total was around $45 USD for three people.

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