I heard about Ye Shanghai's brunch through a
blog I read, in a twist of fate I ended up seeing the writer of the blog right before eating. Beyond eerie, it's like seeing an ex-pat celebrity. I missed Shanghai's din sum and legit and delicious Chinese food, so I asked my parents to go to it's din sum Sunday brunch the morning after I landed.
Ye Shanghai (translates into Shanghai Nights) gathers inspiration from Jiangsu, Zhejiang and Shanghainese cuisine and is located in ritzy Xintiandi. For only 98 RMB you can get an all-you-can eat order off their menu, inclusive of their specialty teas. For a little more you can get roast duck and free flow champagne, a very good deal. The interior makes for a pleasant experience, with high ceilings, lots of old-style window frames, and antique looking tables/chairs/lighting without being overly cluttered. Also, a good sign was that my family and I were the only non-Chinese family there.
I really, really enjoyed the food. I appreciated that you could order off the menu, rather than go up to a buffet and select what is on your plate. I feel like you get more quality items. Also, the food wasn't overly oily, which is rare in most Chinese food.
Vegetables:

I think there were bamboo shoots. It was a while ago. They were crunchy and had a light flavor.

Yams. They were sort of sweet and crunchy, without being obviously oily. A nice compliment to all the salty and more-oily din sum dishes.

Mixed greens. This dish is common everywhere, from 7-11 take away to din tai fung. I was impressed that despite being cooked in oil, it still felt fresh and light.

Lotus root with sticky rice. I used to eat this every day at my job in the summer. It was a bit too syrupy for my taste. I could have done well with about half as much oil or syrup.

My favorite vegetable dish. I think it was mushrooms or lotus leaves or
something but it had wasabi in it. I ordered it three times.
Dumplings:
Xiaolongbao and pork dumplings with XO sauce. Xiaolongbao

Pan fried dumplings. Amazing. The skin wasn't too thick and was nicely friend. The meat was juicy, moist and just plain good.

Wontons in soup. The dumplings had a surprising amount of flavor, most soup-dumplings seem to have all their flavor drained out in the soup. But these were juicy.

Meat/Other:



Vegetables for duck. Didn't try it.

Wrap for duck. Didn't try it.

Peking duck wrap. My dad seemed to like it...

BBQ ribs. They had bones in the center, so it was very hard to chew off the meat while using chopsticks. The thick sauce made it somewhat slippery. It's not very clean, and not the strongest dish, so I wouldn't mess with it.

Hot and sour soup. Too slimy! Is it just me, or do many Chinese soups taste slimy. I didn't go back for seconds, but my dad did. I guess it's just personal preference.
Dessert:

The mango pudding had real mango bits in it. It was okay, but I couldn't finish all of it. It was a bit flat and I was full.

Dumplings with whipped cream (?) in the center and mango mixed in. It was a sweet, light way to end the meal.
I would definitely come back, and will most likely request this brunch when I get back from University in the summer. It's a unique alternative to the overpriced and oversalted Hotel brunches. The food is better quality, and the price you pay makes this a really, really good deal. Overall, all the dishes that I had were delicious, and would be worth ordering on their own in the restaurant.
If choosing the best dishes, I would go with: wasabi leaves, pan-fried dumplings & thin pork slices. Xiaolongbao is a given.
*****/*****
I will definitely come back.
- Chrissy