Most authentic and tasty Shanghai restaurant in Richmond BC! Some stand out dishes include: Xiao Long Bao, Sheng Jian Bao (pan fried pork dumplings), Drunken Chicken, Ma Lan Tou (tofu salad), Hot and Sour Soup, and Tan Tan Noodles (peanut sauce noodles). A must try restaurant if you are looking for traditional shanghai food, but be prepared to wait for seats if you haven't made reservations!
This was the second time here, it didn't disappoint. The food is consistent and their xie long Bao was well made, delicate wrap with the right amount of seasoned meat and balance of soup. The pan fried pork buns were also well made, shanghai noodles were pretty standard and the rice cakes mixed with three kinds of seafood was lightly seasoned without being heavy handed.
Whenever you go there, you must be shock by a huge waves of people. This restaurant is dedicated to make traditional Shanghai Food. The price is not high but the quantity of dishes is so large. I still remember I used to order a bowl of mushroom noodles, and the "bowl" is actually as large as the "washbasin”. However, the flavor of this restaurant is just so so.
The XLB here is just simply divine. I could just come back and eat it again and again. Be warned of the size of their dishes such as Crispy Fried Duck and Soup with Bamboo Shoots and Pork in Casserole. We could barely finish half of them between just 2 of us. So I would suggest of going their with in party of 4 at least if possible. Also the place was quite noisy and always packed with people, and the service could be a little slow. But if you just come here for the food, it is still worth a visit.
Excellent place for dumplings: freshly made and extremely tasty. Service is poor, but the quality of food makes up for a 20-30 minute wait. Be prepared to be served in courses, as your order will never be prepared together. The tan-tan noodles were not good, luke warm at best. But visit the place for the dumplings, you won't be disappointed.
Been here several times over the years. It's one of my favourite restaurants. The service is friendly, however the restaurant gets very busy. Parking is usually okay as the parking lot is pretty big. The food is top notch, and I come here often for the Shanghai noodles and Xiao Long Bao.
Prices are reasonable and portion sizes are decent.
Definitely will be back.
Top Shanghai is one of my favourite Shanghainese restaurants! My family went on a Monday and it wasn’t busy at all. They are usually packed on weekends. Their table spacing is quite cramped so it makes moving around difficult. This was a Suzhou Style Spiced Smoked Fish. The flavour is a little bit sweet and the meat is still flaky but more tough and cooked through? It also has a lot of bones.
Delicious. This restaurant is busy all the time. Not surprising - the food is great!
Must try food items:
- Pan fried juicy pork buns
- xiao long bao
- deep fried chinese doughnut with red bean filling (dessert)
Honestly I think the pan fried pork buns and xiao long bao are better than the ones at Dinesty! Ambiance and service could be better, but food here is definitely worth coming for :)
The food here is phenomenal. The xiao long boa's and pan fried boa's are the best I have had. Service is quick. I always eat here when I am in Vancouver.
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Travelled 272 miles to appre.... Travelled 272 miles round trip to appreciate Top Shanghai Cuisine and I'd do it again. The place was packed when we arrived just shy of our 1PM reservation on Saturday. The wait wasn't long enough to peruse even one page of the massive menu as we crowded around other new arrivals. It reminded me a little of the Codec from Pirates of the Caribbean. I felt the warmth of a stranger pressing against my shoulder as if they were family and it made me smile.
It wasn't long before pig-ear terrine and tofu started our memorable lunch. I enjoyed the terrine's savory jelly between the soft ribbons of ear, and the light sesame oil tossed with crumbled tofu and minced greens. An intense sense of nourishment and relaxation replaced the stiffness from 3-1/2 hours in the car.
Next to arrive were the soup dumplings. They seemed bigger than average and were a challenge to stage in my spoon. I must have looked like I'd never encountered them before, and positively simian as I hesitated to find the best and safest way to eat them. The essence of fresh crab burst out as the dominate flavor riding a wave of scalding hot soup broth. I managed to avoid burning myself on half a steamer of dumplings and successfully declined the generosity of the last dumpling, fearing it would be the one to get me.
Next was the succulent, braised pork belly that melted in my mouth with a delicate gravy that barely whispered of 5-spice seasonings. The textures and flavors were particularly intoxicating. I felt a bit self-conscious that conversation didn't seem possible while this dish was on the table and apologized to my friend if I was by chance embarrassing her. Who knows what kind of spectacle I was making of myself. What was in that pork fat and gravy?
When the sesame seed pastry and donuts arrived for desert I was well beyond full so they did not register as intensely as the previous dishes. Pan fried dumplings got lost in the shuffle and arrived at the close of the meal. A thick fluffy cloud surrounded a juicy marble of pork but I was too satiated to fully appreciate it.
Our servers were awesome. I had a great view of the room from my seat and enjoyed seeing cooks smiling as they worked through service and made dumplings behind the glass partitions. In my contentment I found myself more eager to make eye contact with those around me and was glad the crowd had thinned so that I didn't follow the impulse to act like a goofy tourist. We wiggled out of the cocoon of our dining space and I marveled at the tightly packed tables and chairs that accommodated so many of us all at the same time. I suppressed the inner Rain Man in me that wanted to count the chairs and estimate the square footage of the room.
The marvelous meal powered many miles through Stanley Park. Pork belly leftovers were Sunday's breakfast, lunch, and dinner and were just as amazing as the first time.
Very good. I come here almost every week with my family.
the food is very good and most of the waiters/waitresses are pretty friendly.
The xiaolongbao are very good as well as the Sour & spicy soup.
We love Shanghai cuisine, every large cities we traveled to, we will try their popular Shanghainese Restaurants. In Vancouver Greater Area, this is one of the best ones our family voted for. Our favorites: XLB Buns, Pan Fried Beef Buns (careful not juice inside the buns), great soup noodles, better go early or must make reservation. Our other favorite Shanghainese Place is Lin's on Broadway in Vancouver side.
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Best Shanghai if you can tolerate the hostile service. Okay, first off you can't listen to people who don't know the first thing about panfried dumplings. Shengjianbiaos are supposed to be soupy and a hazard to eat, if they are done well. Top Shanghai really is Tops for XLBs (lots of soup and not as salty as Lin's), Huo Tie potstickers (great crispy skin) and their panfried dumplings. Another favourite here is their dungeness crab with rice cakes. So good. Pretty much everything is good here, the only thing that isn't good is their service. It's one of those restaurants that you tolerate the either indifferent or surly service for really good food. Some people don't because they don't know or can't tell the difference. Lucky people. Unfortunately, we are, literally, gluttons for punishment. It's always packed and yes, you almost always need a reservation or be willing to give up your table within a given time. These people aren't coming for smiles and service, it's serious food. Also, order Shanghainese food if you're here, don't look for Cantonese food. If you have a Shanghainese grandma, bring her here.
Xiao Long Bao with Crab inside. Sorry everyone. Wrong caption. This is the Xiao Long Bao being made.
Great place for dumplings, but the menu needs some serious work. Only some dishes are listed in English and you have to figure out the rest. The flat rice noodles were delectable.
Secret Guide Vancouver
+4.5
One of the best casuals for Shanghainese. Vancouver ready to get down with some Shanghainese cooking laud for "excellently" prepared and big portions at this long time popular delicatessen. The space is small so there is always a wait and they do not take reservations. The fast service ensures there is no lingering at tables and be prepared to share a table if your party is less than 3. The varied menu makes it difficult to choose only a few dishes. Ask the server for their speciality dishes on the menu that is truly a bargain.
Todays adventures takes me back to my favourite meal of the day, Brunch or as the Chinese call it Dim Sum. Top Shanghai Cuisine Restaurant serves up some wicked Xia Long Bao or XLB, delicate dumplings filled with pork and soup. Top Shanghai serves up what is commonly referred to as Shanghainese, cuisine specialized and made popular in the Shanghai region of China. There are a few places all over Lower Mainland that excel at Shanghainese but Top Shanghai is one of the best in Richmond according to Stephen Wong, founder of the Chinese Restaurant Awards. Let’s eat!
MISS VANCOUVER PIGGY
+4.5
Dishes could have tasted better and has, but this is the first time having disappointments...
I’ve been to Top Shanghai several times and really liked the food. Unfortunately with this visit I felt that some items were a miss.
Finally we got our xiao long baos (XLB)! They were full of juice and the skins were pretty thin too. The pork inside was very tender and well flavoured. They also have 3 different types of XLB available as well but we had the more traditional Nanjiang style.
Yummy-in-our-tummies
+4.5
Top Shanghai delivers in terms of presentation – with the entire fish served up in an oval dish. This would definitely be unusual in a Western restaurant, but is a sign of how good the fish is in Chinese cuisine. There’s even dishes that feature the fish’s head. Now there’s some food for thought.
Overall, I did enjoy this place, and I’m glad I only came here for a quick snack and not a meal. There’s tons of food and it’s a tad greasy. The prices aren’t terrible either! Parking can be a challenge as it shares a parking lot with other stores and supermarkets – it’s located in a strip plaza and drives go anywhere, in any direction.
Our friend’s Jen eric are on the hunt for Vancouver’s best XLBs (Xiao Long Baos), and they’ve kindly asked us to come with them to a few locations. Top Shanghai was a new place for us, so we gladly joined them. We ordered a few things, but what we really wanted was a lot of XLB. We started with a spicy pork dish, which I sadly couldn’t try because it had peanuts in it. Everyone really liked it though and it had a good amount of heat. The Chop Suey, and Rice Cake dishes were nice. The cakes were were firm with a nice bite, and a really good sauce. We also ordered a bean dish which was a bit salty to me, and I found out that it has little dried shrimp. So people with allergies (like me!) watch out. It tasted pretty good though. We also ordered the jiggly pork hock which was really good too. Nice amount of melt in your mouth fat, and good sauce. Now onto the XLBs. They were delicious. The pork was tender, moist, and a good amount of soup. The skin was jus
One of our family friend had a long layover at YVR, so we went to meet up with her for lunch. Since it's Richmond, so there are tons of restaurants to choose from. We first decided upon Delicious Cuisine, unfortunately they close on Tue. Since we didn't w
NTF and UJ were in town from Calgary this week so that always means lots of eating out. We were originally going to take her to a vegetarian place in Richmond…but that was closed for the day so we went to Top Shanghai Cuisine Restaurant instead. The name
Top Shanghai Cuisine is a regional Chinese restaurant located in Ackroyd Plaza next to a Save-on-Foods in Richmond. The gaudy green signage screams out the restaurant's name bilingually, while backlit, oversized beauty shots of the food attempt to seduce passer-bys in the front window.
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