I remembered the first time I ate at Shanghai Renjia back in 2007. I was so excited about the place that I went home and immediately wrote it up. That's how I prioritize all of my posts. That excitement usually translates through my camera lens as well as through my writing. Other articles spend months on the shelf because I just can't seem to get my fingers moving. After a while in purgatory, the photos which I have initially uploaded simply get sent to cyber-oblivion. It just means that its not worth your time or calories to know about the eatery.
But Shanghai Renjia is really exceptional. It's one of those rare places that get me excited whenever I eat there. The owners are so passionate that they never seem to stop thinking about ways to improve on their dishes. Take their Xiao Long Bao for instance. Although it was already very good when I first blogged about them, I felt at the time that the pork filling could be more fragrant which was why I gave them a 4.25/5. Over the years, Mr Li had shared with me that they also realize that it could be improved and have tried many different recipes until they finally worked out that it all had something to do with their supply of pork. Now that they have fixed the problem, they are so confident about their Xiao Long Bao that they insist that you eat it without the vinegar and ginger dip. The reason is simple. The ginger is designed to mask any off flavours in the pork and the vinegar is used to negate the excess fats. But when you have a Xiao Long Bao which is so well balanced, you should eat it without the dip to enjoy the natural flavour of the pork. I couldn't agree with him more. This is the best Xiao Long Bao I have had so far. 4.5/5
I have already said much about the Shen Jian Bao in my last post, so I am not going to repeat myself. Suffice to say that I don't know anywhere else in Singapore who bothers making Shen Jian Bao the right way. The right way being that the Baos are deep fried in a covered pan with an inch of oil such that the bottom is deep fried while the top is steamed. It is such a difficult process that most other places simply steam the Bao first and give them a cursory sizzle over a pan before serving. But doing it the shortcut way is got going to give you that crispy bottom and fluffy top that makes a real Shen Jian Bao special. My only grouse? You gotta be real patient because you will just have to wait for your Bao's to be made. 4.75/5
Handmade Noodles
If you love noodles, then you must order their noodles with shallot oil. My kids will eat them plain and they can't stop. The noodles here have got that artisanal character and are made fresh every day. They discard any leftover noodles because they don't use any artificial preservatives and so they don't keep long. It is such a simple dish, but it is strangely satisfying. It is even better if you order it with their Pork Chops. I would eat two plates of this if not for the fact that there are other dishes that I need to eat. 4.5/5
Springrolls
Now, Springrolls are generally a pretty safe dish. I mean, as long as it is freshly fried and the skin is crisp, how bad can it get? But to find a Springroll that you can actually rave about is very rare. When was the last time you had a Springroll that you want to tell all your friends about? Now, if you are looking for such deep fried delight, then let me propose the ones from Shanghai Renjia to you. With each bite of the Springroll, you are rewarded with the crispiness of the exterior shell, the chewiness of the rice paper on the inside and a sticky, gooey, savoury filling that is made by braising Chinese cabbage and minced pork until it has the consistency of glue. I have never tasted another Springroll quite like it. 4.5/5
Part of the magic of Shanghai Renjia is that the couple here really believe that you don't need to use expensive ingredients to produce good food. They feel that it is more challenging if you can create an exceptional dish using good quality everyday ingredients. So a simple dish like their Jiu Jiang Chai (yellow chives) Omelette is just so simply shiok because of their skill in cooking it such that the eggs are still fluffy and juicy. It just makes you love fried eggs all over again. 4.25/5
Smoked Duck (for private dining)
When you visit, do have a chat with Mr Zhang and ask him if there are any "off menu" dishes. On the day I visited, they happened to have this smoked duck dish which was just so good. Now, you might know that a lot of places do serve smoked duck nowadays because you can easily procure these from the supplier. But they actually make their own smoked duck here and it is so juicy and has its own unique flavour which you can't find anywhere else.
Incidentally, they are closed on Mondays where they take a day off from serving the usual menu for their Private Dining customers. So if you want to organize a meal for a group of at least 10, you can ring them up and make arrangements for your party. The minimum cost is only $30 per pax!
Conclusion
The food here is unique and prepared with a lot of passion. But I really need to warn you that if you go during the peak period, you need to be prepared to wait. It's a small place to start with and they only have five tables in the restaurant, so you might not even get a seat unless you ring ahead to book first. And because they insist on everything being freshly made, you will need to wait for your food to be prepared. So this is not a place for people in a hurry. But if you are willing to be patient, you will be rewarded with food that will make you really happy.
Blk 151, Ang Mo Kio Ave 5
#01-3046
Singapore 560151
11am to 3pm, 6pm to 10pm
Closed on Mondays
63686927
Posts
25 comments:
The food is exquisite, the price is reasonable, the service well done.
The boss is extremely proud of his dishes and deservedly so.
We just dont go there enough. Love the food there and the boss really has great passion for his food.
Waiting has become ridiculous. No joke, waited for 2 hrs for the simple poh piah. The man is very polite but the old lady is downride rude !
Hi you might want to note that the place is closed from 3pm to 6pm. I went there the other day at off peak hoping to siam the peak hour crowd but the place was closed! Very disappointed but went to eat tian Wai tian fish head steamboat which was nearby. Will try again when it's open but 2 hour wait for Popiah sounds scary!!
Downright rude is what the people working there are... There are food that are good enough for people to tolerate rudeness and this isn't one of them.
Can you please let us know what happened Edd?
I dunno about what happened to Edd, but this is my observation:
This restaurant is lucky because all the customers are the "kwai kwai" type, the rule of thumb there is not to complain. This has made them, especially the workers & staff, taken the customers for granted.
Having said that, I must say that the boss (which I assumed are husband & wife) are quite friendly. The husband told us that if we cannot wait, we can cancel the order & he understands.
Noticing that this is the situation, I also follow suit and just wait silently for the food. In fact, my family & I took turn to eat at the nearby dim sum and Hongkong cze char to fill up our empty stomach.
The writer said that the Boss has passion for food but he certainly has no passion to learn how to run and operate a restaurant efficiently. There are only 5 or 6 tables and they cannot cope. Only 2 things (ie the Xiao Long bao and Noodles) will come out within reasonable time. If you order dishes other than these two, then you are in trouble especially if you order a lot of varieties to try.
Their operation style is like this: if they cook say drunken chicken, then all the tables will be served with drunken chicken. Then they cook the next dish, say popiah, then all tables will be served with popiah. But if you just came in after they have served popiah and popiah is one of your order, then you better bring your pillow & camping tent because you gotta wait for the next round when they decide to make popiah. (I waited for 2 hours for my popiah)
I did not complain about the waiting time as I notice the unwritten rule there is "no one complains" and waiting is the norm there. As I watch the varies dishes coming out one by one, I was worried whether they forget about my popiah (as I have waited for 2 hours). So, I called the worker, a lady (I assume is his worker bcos she brings out the food, clean the table and aslo washes the emplty plates in the kitchen) and politely ask her whether they got forget (or overlook) my popiah. To my surprise, the response I got in Mandarin was "You cannot wait ah ?". The manner in which she said was downright rude, the tone was not even acceptable in market and she said it with a fierce face as if she wants to eat you up. I was taken aback. As this is my last dish and have been waiting for so long, I decided not to have it, so I told her politely "Ok, I think I cannot wait already so can I have my Bill, please". So, she walked off happily and told the Boss I cannot wait & wanted the Bill. The Boss came out and said the popiah is coming and politely ask me wait for a short while. So I agreed.
(Isn't this the job of the worker ? Just chek what happened to the popiah. Why must the worker push this part of the explanation for her Boss to do)
So, you see, the Boss does not know the rudeness of his staff. The staff just get away with being rude.
I totally agree with Edd that there are food that are good enough for people to tolerate rudeness and this isn't one of them.
Bcos at the very best, the food there was above average. Nothing to shout about, really. I have tasted better ones ... and there is no need to wait for 2 hours for a better popiah elsewhere ...
Thanks for your lengthy comment which is very thoughtfully written. I have to disagree with you on the quality of the food though. During our recent outing there, all the kakis felt that it was excellent!
The 16 dishes that we tried turned out very nice especially the Xiao Long Pau and Shen Jian Pau. We have no complaints on the quality of the food and since it was private dinning, the boss served us with excellent service. I have not been there before as this was my 1st time there.
This review article is interesting, along w some comments here.
I had the opportunity to join the lunch there organised by Leslie recently. It was a private dining experience an so, the service was good and the serving was prompt. The XLB, SJP and the noodles were very good.
The skill and techniques of the chefs (inc Chang's wife), akin to 'home cook' and the prompt service meant that the food were savoured at the right moment.
The conditions were perfect for a good meal - skilfully cooked and promptly served. There are a few well dome XLB in S'pore and this place is once of them.
That said, these dishes belong to the category of staple food using ordinary ingredients like pork and flour. They can only be "that good." You are not going to find the scaled up wow factor between say, eating NZ beef and Japan's Kobe Beef, or farmed Salmon Sashimi and those caught wild off the cold seas.
But, would you wait that long for a meal? Each person has to decide.
Now, if I have to wait an hour for it, I am not sure that I would bother. I find myself asking the same question when I waited for an hour recently in Ipoh for a bowl of curry mee.
The wait may create an unrealistic expectation of something that can only be 'that good."
In fact, waiting that long even for a fine dining meal may ruin it as one is actually paying for a good dining experience, i.e. good food arriving on schedule.
It is a whole dining experience and Renjia's success could be its bane for customers who can afford the meal but not the time.
Is this place's worth a visit? Most definitely. But I will say, pick a right time and be realistic in one's expectations when it comes to this kind of staple food.
Meanwhile, I hope Ren Jia can improve on her service. The kitchen may need to be enlarged or better equipped to improve rate of delivery.
Thanks ieat for your response. I am glad we can agree to disagree on the quality of food. Although I also disagree with you, I think taste of food is pretty much subjective, it has nothing to do with how many kakis agree with you or me. It was never my intention to debate on who is right or wrong with regard to the taste of food in this place.
Nevertheless, I hope you can allow me to post a picture of the popiah that that I received after 2 hours of waiting:
http://s1156.photobucket.com/albums/p564/rmk-2012/
My personal opinion is that the Popiah is too oily & burnt. But like I say, this is only my personal opinion. I have no issues if you say it is the best popiah as we went on different days and our taste are different.
And also thank to Food Canon for his/her insight on the quality Vs time analysis.
I wish to reiterate that I have no issues with the taste of food (as I've said to each his own). and I have no issues with waiting if the food is good.
My only issue is the RUDENESS of their staff. Does this Restaurant has the right to be rude to paying customers who have been waiting patiently and merely making a polite enquiry ? I dunno about you but I think the answer is NO.
i cannot see this place making it. the service is so slow that we can sleepy. the plate came with about 10 over ants.
Tried most of items on this review months ago and was impressed with most except for the scrambled egg. 2 hr dinning experience kept me away till this afternoon.
Shen Jian Bao's meat filling shrunk drastically and was over flavored; tasting only the sauce.
Noodle was mushy. Xiao Long Pao shrunk too but both is still tasty.
Not sure if it's just a bad day or standard has dropped.
It seems that there's 2 people running the kitchen. This is from making the xiao long bao to actual cooking of the dishes. Perhaps the place has too little tables to justify more cooking staff.
This leads to a major problem in long waiting time for customers which are not justified. I had lunch there a month or two ago and ordered the smoked fish. The boss informed us that we need to wait. Fine since we weren't in a hurry. However the wait turned out to be for 2 hours. The smoked fish came cold. I don't know if it's authentic but to be served a fish that is cold surely it doesn't need 2 hours to prepare?
I have a problem with the Chinese tea. They merely pour hot water into the jug with tea leaves. The leaves were not changed and neither were any added. It's cost saving to the owners but it's cheating the customers. The tea obviously was tasteless.
The food is fine but not much better than Hand in Hand. It's a no brainer which I prefer. The waiting time is shorter and with a much better variety.
I also like China Delicious at Toa Payoh Lor 8 FC very much. The food is very delicate coming from a stall operating in a hawker center. Made with love and passion. Limited menu as the couple running it have their hands coping with demand.
The food was good but the service is much to be desired.
Seriously, waiting time was too long.
Also, they ought to invest in more than just 3 menus for the whole restaurant. I dont get why he doesnt want to expand the shop despite clearly having overwhelming response from customers.
He is a nice fellow but I have to wonder why is he not riding the wave of his reputation.
We was a bit apprehensive after reading comments about the rude service so we steeled ourselves in advance. But there was no need to do so as the service we experienced was exemplary!
- The boss (gentleman with glasses) was extremely friendly and the auntie serving us was fine too. Perhaps we were lucky as we went early and there was not many diners yet. Or maybe that particular waitress was sacked or on leave.
- The food came on time with just a five minutes wait at the start. The rest just followed smoothly from then on.
- I loved the spring rolls - super crispy on the outside and moist veges on the inside, unlike others that I have tried. The Shen Jian Bao was wonderful too, and they look so cute!
- My wife loved the xiao long bao for its "non-porkiness" and favour. Definitely better than DTF.
- Also tried the drunken chicken which brought back memories of mum's cooking. Special mention for the stir-fried pea sprouts which looks oily but it's not. It has a subtle flavour which suits me to a tee. Eggs with chives was interesting since I never had one before.
- most importantly, this ultra small restaurant does not reek of kitchen fumes. I don't know how they do it but there was not a hint of it. I'll remember to ask what brand of equipment they use next time i go.
- Definitely will return. Will even bring my in-laws too. I'm sure they will like the cosiness and food.
Thanks for that review Superman!
Was having weekly home cook dinner nearby and wanted to pack some of these for the family to try...the person who pick up the call (I think the boss) was rude when trying to order the take away over the phone. Just kept saying they've a full house and don't do "外卖" and just put down the phone. Went down to the place a couple of hours later after dinner. The place only has 5 tables with 2 occupied. The boss, again said the same thing, but ask what you want to pack. It seems he's willing to pack noodles if you really want but not shen jian bao...practically chasing us out the door...
Went home to google the restaurant, and it seems poor service and long wait time is the norm. They used to be at Upper Thomson Road with the same long waiting time reviewed. Maybe the boss is a good chef (haven't the chance to try), but for sure no business sense as he gave the impression he's not interested to sell.
Reading so many comments, I feel i need to add smtg into the frying pan...
having lived in shanghai (5 yrs) and other parts of China for 8+ years, I have yet to taste a really good xiao long bao and rarer still, a properly done shen jian bao (not even in jade palace).
Until now. I just came back from the eatery 10 minutes ago, and I must say, this is one of the best and most authentic xiao long bao and shen jian baos one will ever get to eat, even if compared to shanghai. and the spring roll is not over fried, maybe they have taken note of some of the criticisms above...
Only gripe is, its too much for just 2 people (we tried everything mentioned except the smoked duck, not avaialble) and the cost is above the cost of the average kopitiams around the area. having said that, it is not expensive, its just me and wife trying to take on much more than we could eat. But it was so good, i stuffed down every single bit anyway.
Cheers Guys. Please dont fight with me for a table next time. There are only 8 tables in all. seating is prob around 30 people only.
Oh, and for all the rudeness mentioned, I did not encounter any of it.The boss was exceedingly courteous, and went around making sure everyone was enjoying the food, and he told us some stories as well.... maybe its because we also stayed in china so he felt some friendship....
Thanks for the great comment ClownPrince! Coming from a person who has lived in Shanghai and China for so many years, this is certainly a great endorsement! Glad I don't have to go all the way to China to eat great Xiao Long Bao!
Hi, actually just want to say that I actually WENT BACK an hour after our dinner, because my parents also went to see what the fuss was about.... and I ate the XLB again.... still as good even with my bloated stomach.
The shen jian bao is really done the right way, as mentioned by Dr leslie in the post. Most restaurants here tend to steam the shen jian bao and then pan fry them... which results in a white bao, which most people think its the right way, but no, the shan jian baos have to be fried til golden brown for the bottom to get that crispy joy....
And, the boss told me that for the monday night private dinners, they are all fully booked til the end of this year....
Cheers Guys...
Looks like you are going to be their biggest fan for the next few weeks!
Had dinner there a few nights ago. Given the high ratings, I was expecting to be amazed (yet to be disappointed by any recommendations from Lesile's "Really must try" list).
While the food was certainly above average, I have to say for the first time, I find myself disagreeing on the high ratings. The skin of the Shen Jian Bao was delicious. But the filling was tiny. Not a fan of the Xiao Long Bao. Highlight was probably the veggie dish bathed in broth.
Also found the price hugely overpriced ($8 for the eggs?!) and the boss/staff arrogant and rude. Wouldn't patron them again.
I have always enjoyed my meals there and everyone that I bring usually come away very satisfied and happy! But I know service can be a problem at times as they really cannot cope.
The fried dumplings and beef noodles are good. However, I'm really get annoyed by the boss today.
1. The way they served the customers were bad.
2. Waited too long for the food. more than an hour for 3 bowls of noodles though not many customers in the restaurant.
3. Boss just didnt seem to be focusing on his job. Xiao Long Bao was not served properly (toppled with all the soup in the dumpling flowed out)
4. Feedback was not well received instead boss repent and disagreed with what I said.
Conclusion: food is good but service is 1/10.
Chance to revisit the restaurant: Sorry, no next time.
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