Shanghai Lo     上海佬  

We ordered the drunken chicken and malantou for appetizers, the former was fragrant without the wine overpowering the dish, but the malantou, dainty as they were, tasted beyond bland. It was chilled too cold and together with the lack of seasoning taste or flavour, felt like biting into dense snow. The tea leaf duck came with a steamer of pancakes, and dipping sauces were available to add more flavour to the dish, which was called for. The duck was quite dry and there was none of the usual tea-infused smokey scent. We had it with Shanghai veg rice which was a little oily. The spring beans was decent, slightly too salty though,The xiaolongbao was one of the better executed dish of the evening, though not comparable to the better ones out there. Dessert was a combination of deep fried egg white with custard with gold flakes, which was a bit of a waste of gold as the colour contrast was not apparent. The egg white was not fluffy enough. The osmanthus jelly was OK, and the sesame tong yuen (OK) in ginger soup (too sweet) rounded up the day.I'm guessing most of the food was prepared way in advance as 4 or 5 dishes showed up at the same time after we ordered. We tried to ask them to serve it slowly so we could savour each one properly, they tried poor fellas, but only managed to hold off the last couple of dishes until we could clear some room for them.