Shanghai Pudong Kitchen - Hidden Gem

This simple kitchen has been hidden in the basement of Balmoral Plaza for close to 20 years now. I can vouch for this because I had been studying just across the street 25 years ago. They've expanded from a small shop, to having one unit next door and two more units across. 

A friend of ours knows the Lady Boss, so we had her dish out whatever she would recommend. And we were in for a feast! 

Pig's Tongue 

It wasn't as tough as it looks, and it does not have the gamey smell/taste. A nice cold starter with a crunch. 

Drunken Chicken

A cold dish starter, this steamed chicken is chilled in Hua Tiao wine and Soya Sauce. Addictive! 

Xiao Long Bao

The XLB is held together in a firm skin, slightly thicker than DTF's. But the soup is a clear chicken stock with a sweet and juicy minced pork filling. 

Deep Fried Bao 

One of the most delicious I have had. The other skin is fried and you'd think that it is dry inside... Till you make that mistake of biting into it... A good spoonful of soup, richer than the XLB one, with the same minced pork.

Pan Fried Dumplings

There are subtle differences between the three, varying in soup, texture of the skin, and the bite.

Dong Po Pork Belly

The fat of the braised Pork Belly melted in my mouth, whereas the lean portion barely required much chewing. It was a bit too sweet for what I am used to locally. The braised barely made it through to the hard boiled eggs too. 

Spicy Mala Eel

This is a "Mala" pot of Spiciness! Probably one Eel, fried then stewed in this chilli oil and peppercorn mix. With Cabbages and Beancurd Skin underneath. It can be a tad too savoury for some, salty and spicy - best with Steamed Rice.

KungPo Fried Chicken

Surprisingly not as spicy as its contemporaries in other Szechuan restaurants. And the chicken is typically drier than the superior ones I have tried. Especially those from Szechuan Dou Hua. 

Fried Spring Onions Noodles

One of the yummiest La Mian. They use the oil that had fried the spring onions, mixed with dark soya sauce and fried shallots to form a base for these noodles. 

Steamed Fish with Vegetables

Soya Chicken

Deep Fried King Prawns 

Red Bean Pancakes

Has to be one of the better traditional desserts I've had here in Singapore. The red bean paste is not at all sweet and the pastry is crispy on the outside and soft mochi on the inside. 

Pu Dong Kitchen

271 Bukit Timah Rd, Balmoral Plaza, B1-02

Singapore 259708

6732 8966

Opening Hours: 

11:30AM–2:30PM, 5:30–9:30PM