Shanghai Ren Jia (Ang Mo Kio)

The skin of the xiao long bao was delicate fine and almost translucent, filled with well-marinated minced pork and pork broth. The pork broth was subtle in its flavours with a hint of sweetness 》$6 / 5 pcs

The Shanghai spring roll was served crispy, crunchy and golden brown on the outside, moist and well-cooked with braised cabbage inside 》$7.20 / 6 pcs

A small Chinese restaurant hidden under an HDB block in Ang Mo Kio that serves pretty good Chinese dishes. Unlike the usual Chinese restaurant, they have limited seatings and menu but are good enough to make you walk out with a satisfied belly. We went ahead to order some of their signature/recommended items such as xiao long bao, pan-fried buns and spring rolls.

The pan-fried buns (生煎包) are my favourite! Pan-fried buns have been a Shanghainese staple that differs from the traditional version of xiao long bao where it holds more soup and is fried upside down - fluffy on top and crispy at the bottom 》$6 / 4 pcs

春卷 ($6) and 醉鸡 ($10) are must try on the menu!
The crispy 春卷 and its flavourful filling goes perfectly well with vinegar. 醉鸡 was very juicy and there’s a lightly gelatinous feel to it. You can taste the booziness of the 花雕酒, definitely better than DTF’s version!

We pre-ordered 生煎包 ($6) when making our reservation. Bite with caution as the scalding soup bursts right through the bun. My family loved it but I guess I just don’t enjoy pan fried buns that much.

We also tried 上海小馄饨 ($3.50), my to-go breakfast when I’m in Shanghai. I absolutely loved it, even though it’s just wanton soup to most people.

梅菜扣肉包 is a must try on the menu! 梅菜扣肉was nicely done, the pork belly was really soft and tender. Dip the fluffy bun in the sauce to achieve a greater gastronomical experience!

小笼包($6), a tad bit saltier than DTF’s, but more flavourful with a more chewy skin. I liked it and thought it was better than DTF’s, albeit sadly, there’s no ginger slices to go with it.