bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

hooksAmpRedirectArticle

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

paywallTypes

createdDate

publishedDate

urlAlias

moreOnThisArticles

sponsorType

commentCount

authorLocations

authors

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

articleSpeeches

socialHeadline

headline

images

flag

firstTopic

glossary

flattenTypeIds

image

relatedLinks

relatedNewsletters

__typename

sponsor

pdfFiles

seriesReverseOrder

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

readingTime

customTimezone

liveContents

Shop 101, 1/F Cityplaza II, Taikoo Shing

Tel: 2560 3668

Open: Daily, 11am-4.30pm; 5.30pm-11pm

Cuisine: Mostly Shanghainese, but there are also dishes from Sichuan and other areas south of the Yangtze River.

Ambience: A medium-sized restaurant with  closely set tables and chairs. There are always long queues outside.

Price: About $100 per person, including 10 per cent service charge.

Pros: Wang Jia Sha is a famous restaurant that opened in Shanghai about 60 years ago. It offers  a large variety of dim sum, desserts and other specialities at inexpensive prices.

Cons: The woman on the telephone was rude and hung up before the booking was finished. Although the restaurant

is well-known for its crabmeat dishes,  we were surprised  to find that these were sold out by the time we visited about 7pm. The skins of the Shanghai dumplings ($30 for four) were too thick.

Recommended dishes: The best dish we tried  was the tea leaves-smoked duck with butterfly-shaped buns ($78 for half, far left), which  was said to be a favourite dish of  the Empress Dowager Cixi.  Seasoned before being smoked with camphor tree leaves and tea leaves,  the duck had a unique fragrance and freshness. The skin was crisp and the tender, well-flavoured meat went well with the warm buns. Sauteed large prawns in spicy chilli sauce ($78, left) was colourful, and the sauce was well balanced with spicy, sweet and sour flavours. We also enjoyed the tender, deep-fried pork ribs with spicy salt ($48).

What else? The restaurant chain also has branches in Aberdeen, Sha Tin, Mongkok and Whampoa.



Wang Jia Sha