While in Hong Kong, we took a break from Cantonese food to have some Shanghainese cuisine, dining at Shanghai Min on the 11th floor of Times Square.
This beautiful restaurant has a swanky interior with tastefully embroidered tablecloths and elegant decorative touches.
Our meal began with the “signature pan-fried crispy pork soup buns” or sheng jiang bao. These were good but not quite as good as the ones we had in Shanghai back in November 2012. This version felt like they had been made a bit before and sat for a while – the inside of the dough was a little gummy from the moisture of the filling.
Next arrived a crispy scallion sesame cake, a carb fest that was much less heavy than you might imagine.
Another classic was the spicy tofu with minced pork. This is almost more of a Hunan style dish, to my mind. It was tasty, though, spicy but not unbearably so.
The standout was the “straw-tied pork belly” with Chinese steamed buns. Not only was the pork belly exceedingly tender but the neatly cut squares wrapped with straw (not edible) was pleasing to look at.
So nice that it deserves a second shot. If only I had wiped that drip of sauce off the plate before taking the picture!
Final dish was an interesting stir fry of small disks made from rice cake (like Japanese mochi) called chao nian gao. It is braised with scallions and pork in a savory sauce.
Braised Shanghai cabbage (bok choy, I think) with shredded bean curd sheets and mushrooms. The sheets have the texture of very thin, fresh pasta. A nice clean finish to the meal.
Overall, I was very pleased with Shanghai Min. I first ate there several years ago and it is still every bit as enjoyable. If you are looking for a break from Cantonese cuisine, this is a worthwhile place to visit.