Description
Bund Shanghai, opened at the beginning of 2009, is that rare find: a superb Chinese restaurant in Chinatown. Its conventional entrance, flanked by color photographs of some of the dishes, doesn't hint at either the relaxing pastel-hued modern space inside, nor its excellent food, featuring Shanghainese fare. A meal might start with cold drunken chicken and, of course, xiao long bao (aka soup dumplings), then move on to zaftig lion's head meatballs, sea bass stir-fried with salted cabbage, sweet red-cooked pork belly with tofu-skin knots, and the showstopper: braised pork leg, a treasure trove of succulent star-anise-scented pork.
