So I made a booking and attempted to navigate myself to the restaurant, which was a slightly awkward ordeal. Unbeknownst to me at the time, Shanghai Stories takes up both the top and bottom storeys (Get it? Storeys??) - despite the bottom resembling a Chinese fast food diner - and I had made my way directly towards the stairs, not realising that the podium that they very inconspicuously placed on the side of the entrance was intended to be the first point of contact for patrons. I was eventually ushered to my table, which was squashed into a corner.
The style of the restaurant is in between your typical dumpling house and a 'proper', more expensive, Chinese restaurant like Kam Fook or Fook Yuen. I think the picture below of the plastic fans and the unattended collection of dirty crockery amidst the neat decor summarises this fairly accurately.
Anyway, on to the food:
The meat dishes are largely proportioned (think Chinese restaurant banquet sizes) so we decided to order 3 items off the menu and refrained from having rice.
First up was the salt and pepper calamari, which was garnished with dried chilli and deep fried onions. The texture of the calamari was a bit hit and miss - there were some very tough pieces but there were some also fairly tender bits, too.The fried onions gave the calamari batter an extra crunchiness which was greatly appreciated. Though salty, the calamari was not too salty - though we would probably have been better off eating it with rice to balance out the flavours.
|Salt and pepper calamari ($22.80)|
|Taiwanese three cup chicken ($18)|
|Poached pork and vegetable dumpling in chilli oil x 10 ($8.80)|