Shanghai Bistro

This place is also known as Hu Din Ji Shanghai Bistro - apparently there was a rebrand? No frills, local type of place. Went here on a thursday night, popped in and there weren't too many people, the kind of place where it's mostly Chinese folks getting legit chinese food. The waiter was super friendly, and helped recommend a noodle dish to us (my friend doesn't eat beef). His recommendation of the spicy chicken noodles was 10/10!! We got the dry version, and it was my favorite thing of the night. I would come back just to eat that. Apparently the menu has changed and I didn't take a photo, wish I had to get the exact name. It had a lovely mala spice, light vinegary taste and was jsut so good. We also got pot stickers, which had a great flavor but were a little doughy for me. 4.5/5 We came for the SJB, which I didn't love. Would not reorder, the flavor was off for me, but it was definitely crispy. 3/5

We tried the duck blood noodle . It has spongy tofu , very thin slices of bamboo shoot , heart tasty duck gizzards, many duck blood with glass noodle in a very hot soup . Side order is two big pieces of stewed pork belly . It is good deal for $5 . I love the soup here is always super hot ! Good customer service . Ambient is relax and casual . I like the combination options on the menu . You can choose different type of noodles with flavor , then add a side dish for $5-$7 . All the food taste great !

Enjoyed the food a lot and it was affordable. Plenty of parking. The staff is efficient. My favorite are the baos. I was not as hungry when I went, so will need to return again to try more items on their menu. Would recommend trying this place.

This reviewing on Pan fried bun only; This used to be one of my favorite place to have pan fried bun. But the most recent visit was a little disappointing. The crust and skin were still ok but the filling taste changed, still soupy but somehow the taste was little off, not the same as how it was used to be.

Authentic food. We tried XLB, wood ear mushrooms, cold tofu skin dish, and a small shrimp dish. My favorite was the wood ear mushrooms with garlic. So flavorful just made me want some rice with it. Mrs. Loved the cold tofu skin dish very satisfying squishy texture, little sweet and little sour, perfect side dish. And of course XLB hit, with amazingly attentive service and nice & clean decor we are coming back for sure. Next time for the pan fried XLBs, (some kind of redbean cold drink. Refreshing AND decliously sweet but not too sweet. Gotta get that everytime!)

The futuristic - style decoration, integrating metal and technological elements, is extremely cool. The environment is unique and novel, making people's eyes shine. The service staff are enthusiastic and professional, adding a lot of fun to the dining process.

Good service and clean environment. Very authentic Shanghai taste, I eat at least once a week

Small, no frills authentic Shanghainese restaurant. Prices are very reasonable, service was quick, ambiance casual. The food was amazing! This is one of my favorite Shanghainese places and the Sheng jian bao were perfectly crispy on the bottom and juicy inside. More of a takeout than dine in place tbh, but they do have several tables inside. You order at the counter and the staff brings out your food to you.

Have been passing by this spot for awhile ever since it opened, they have been increasing expanding their menu as well as more patrons. So I finally went in to try what I believe is one of the most popular dishes in the Shanghai and Zhejiang provinces. The braised beef noodle soup. It came with thin noodles which it's just the choice of the restaurant's chef made with their supplier, as to each's liking, so it's the choice of the patrons as well. However the main ingredients is the braised beef, it's the consistency and taste that makes this dish great or a flop. The taste is I would say plain, the soup probably is made just with the beef. May I remind you that the base stock of the soup is actually more than that, first you would have to use beef bones to make a base which will take more than a half days of work which all boil down to at least a day in the process. Then one would prepare with the making of the braised beef, could be shank/brisket and it's all pending on the chef's background. Then to fuse both together is the key, to save you I will not discuss it here. Anyway, the taste of the soup is plain which has no body or depth. But the best part of the dish is the worst of the dish, the brisket. It's so dried, I could not chew it through not to mentioned swallow. So I left all or 90% on the table, even though nobody asked me how I feel about this dish. I still left them a 15% tip, right next to the stack of the chewed dry beef brisket. The place has a very efficient setup to accommodate the patrons, and that's all I have to said about this place. For those that choose to go, Godspeed!

We ordered pan fried bun. The skin is crispy and tastes good, but the meat is not very good for both quality and taste. The dumpling (荠菜大馄炖）is good. The spicy pork noodle is average. The price is reasonable.