Food is good but Customer service sucks... The main guy there always in a rush.. and not a good rush either. He needs to relax and be more friendly instead of making them feel hes saying hurry up and order, give me your money, and get the heck out of here... But dont get me wrong the food is good..
They have some of the best Pork dumplings here. My Husband and I both grew up in Shanghai so we know good Shanghai food when we taste it. Everything else here on the menu is good too it has that authentic home style taste.
the two worthy items here are the famous pan fried buns and the noodles with shredded pork in green onion sauce. it would be nice if the filling of the buns were less sweet, and filled with something other than just hard meat. otherwise, the outside is perfectly pan fried to be good and crispy.
don't get the nian gao (rice sticks) here...it is disgustingly soggy and flavorless.
the pork chop rice is okay, but they use bread crumbs for the pork chop instead of batter. i guess if you don't care much for authenticity, then you'll be fine with either. but personally, i don't think bread crumbs is the right taste for chinese pork chop rice.
My family love the buns. It's cooked perfectly! The buns are dropped into the pan without cooking them prior, so the end result is perfect blend of doughyness and juiciness. My son can't get enough of them. Really authentic food.
The best dish here must be eaten with caution as I have burned my lips and nose eating their pan-fried steam buns.
They are filled with savory juices that will shoot out if you bite on them too quickly.
Shanghai Flavor Shop is in a odd, rundown strip in my neighborhood. It neighbors a bargain dollar-ish store, a closed-down Korean restaurant, a couple Chinese fast food places, and a pet store with GIGANTIC reptiles.
I went there to pick up their famous pan-fried pork buns, to go. While waiting for them, I watched a retiree-aged chef go to work on a gallon-sized chunk of dough with a human-leg-sized rolling pin in the kitchen. The small restaurant was about half-full at noon.
The pan-fried pork buns ($5 for six) were delivered to me in a foam container lined carefully with foil, and with the four top corners of the container cut out for ventilation. Snazzy! They were still very warm, but not soggy, when I opened them up.
The pork buns are the pan fried version of xiao long bao. They use a heftier dough, and are probably steamed first before they are put in oil to brown and crisp the bottom of the bao, and sprinkle some sesame oil and seeds on top.
The result is a delicious, unique piece of food, spanning three phases of matter--it's airy, soupy, and chewy! To eat it, I recommend flipping it over and eating the browned part pointing up, otherwise the soup will leak out of the part where the dough is stuck together. It's cooked perfectly, and the dough is excellent. The only part which could be improved upon is the meat. I would have preferred something more coarsely ground, and perhaps with vegetable matter, like wonton filling.
I would recommend calling ahead if you want the pork buns to go, as they take a while to prepare.