Shanghai Taste

Sheng Jian

Kao Fu

Shanghai Shrimp & Pork Wonton Soup

Shrimp & Cucumber Xiao Long Bao

Angus Beef Xiao Long Bao

Traditional Shanghai Xiao Long Bao

Crab Yolk Xiao Long Bao

Shanghai Crispy Shrimp

Steamed Mahi Mahi Dumplings

House Fried Fat Noodles with Beef

Beef and King Oyster Mushrooms in Black Pepper Sauce

Signature Fried Chicken

Steamed Chinese Broccoli

Chocolate Xiao Long Bao

Now expanding to Dallas and the Southwest Vegas Valley 4 years after opening, despite growing competition, it was as a party of five that diners enjoyed an outstanding meal at ShangHai Taste on Tuesday evening.

Tucked inside Suite 130 of a complex on Rainbow Boulevard it is upon entry that eyes are immediately drawn to Chinese-born Chefs working inside the restaurant’s glass prep-room, and with Chef Jimmy Li’s time at 3 Villages, 1900 Asian Cuisine and Niu Gu well-known to fans the fact that everything on-site is made from scratch should come as no surprise.

Seating approximately 60 guests from 11:00am until 9:00pm seven-days-a-week it was with warm greetings that twelve items were received, many old favorites but also all-new head-on Shrimp and Shrimp Wonton Soup plus Fried Chicken.

Affordable without skimping on Ingredients, all thanks to Chef Li and Joe Muscaglione’s dedication, a distinctive feel is ensured by the fact that almost every single item on-site is imported from or near Shanghai, and starting with Soup Dumplings, or XLB, fans will be happy to know ShangHai Taste’s set a high standard whether made with Pork, Shrimp, Crab or Beef.

Able to accommodate most dietary preferences, fried Soup Dumplings in two varieties a winner to all but vegans, those eschewing all Animal products will likely gravitate to green Dumplings, though even more interesting bites are found in the form of Cold Bean Curd Noodles slicked in Scallion Oil or springy Kao Fu.

Built on family recipes handed down to Chef Li, his Fat Noodles with choice of Protein always a crowd-pleaser, Dumplings taste wonderful with or without spicy Oil or Soy while Black Pepper Beef rivals the best in town.

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