Wong Jia Sha (黃家沙) Shanghai Restaurant, Mongkok

Got told of this restaurant for quite some time and I finally got to try it by myself. In general, taste-wise, the dishes are quite good. However, texture-wise and originality, they really need to improve.

1. the honey-glazed date is pretty good. 2. this common pan fried dumpling is not so good. The dumpling wrap is too soft and mashy. I think it's because they have made it for quite some time and just pan fried it to brown the bottom part. The filling is quite ok though.

3. The first time I tried tomato with spinach and it's unexpectedly good but the spinach is a bit too well done and it should be cut in shorter length. 4. This famous pork chop over veggie rice is a bit disappointing. The pork chop should be put aside. The coating was so so and it's not crispy enough. Then the rice was a bit too hard.

5. This rice dumpling is also disappointing. The deep fried Chinese doughnut inside was too hard to chew. I think they wanna try to make it crispy but then made it much too hard. 6. This Siu Long Bao is not good either. The wrapping was just too soft and mashy. They really need to learn how to make the wrapping.

7. Spring Roll - it's quite crispy but I think they buy it from somewhere. The filling was a bit too wet. 8. This one is called 'secret recipe" sweet and sour pork. However, it was put on the table. The first thing they did a big mistake was that the sauce was too much. Again, many restaurants made this mistake and especially for those overseas Chinese restaurants. Sweet and sour pork shouldn't be drunk in heavy tomato sauce.