Modern Shanghai — Restaurant in Santa Rosa

Modern Shang – A Disappointing Throwback Modern Shang tries to bring back the feel of old-school Chinese restaurants, much like the former Flavors of China that used to be in the same mall a decade and a half ago. While the menu looks similar, the food and service didn't meet my expectations.

Kung Pao Chicken: I was eager to try Modern Shang's Kung Pao Chicken, hoping for a dish that balanced heat, sweetness, and that signature nutty crunch. Unfortunately, what arrived was far from expectations. The chicken pieces were soft and lacked the slight crispness that comes from proper stir-frying. The sauce was overly sweet, missing the depth and subtle heat typically associated with this classic dish. Instead of a harmonious blend of flavors, it felt like a generic sweet and sour concoction with a few peanuts tossed in. The absence of the characteristic Szechuan peppercorn tingle and the smoky aroma from dried chilies made the dish feel incomplete and uninspired.

Wonton in Chili Oil: The Wonton in Chili Oil was another letdown. The wontons themselves were passable, but the chili oil sauce lacked balance. It was overwhelmingly spicy without the accompanying layers of flavor that make this dish a favorite in many establishments. There was a noticeable absence of the savory, tangy notes that typically come from ingredients like soy sauce, vinegar, and aromatic spices. The result was a one-dimensional heat that overshadowed the delicate flavors of the wontons. I found myself longing for a simple street-side siomai, which would have offered more satisfaction and flavor.

Xiao Long Bao: Having never tried Xiao Long Bao before, I attempted to replicate it at home using store-bought siomai and nilaga broth to mimic the soup-filled experience. Unfortunately, Modern Shang's version was underwhelming, even though it's their house specialty. The broth inside tasted artificial, like beef bouillon cubes, and the meat filling was dry and unremarkable. The dipping sauce, which I expected to be tangy black vinegar with fresh ginger, instead had a fish sauce-like aroma and stale ginger slices, further diminishing the dish's appeal.

Service: Despite the restaurant being nearly empty during my visit, getting the staff's attention was difficult. This lack of attentiveness was disappointing, especially when compared to the prompt service at neighboring restaurants like...

Upon arrival, the restaurant was only modestly occupied, yet it quickly filled with diners—a promising sign for any first-time visit. As this was our inaugural experience here, we naturally approached with curiosity, particularly to see how it might compare to the benchmark of Taiwanese culinary excellence: Din Tai Fung.

We began with the xiao long bao. At first sip, the broth was rather standard—a straightforward pork essence—but the dumpling's meat revealed more complexity, with a richer umami finish that pleasantly surprised the palate. Next came the kung pao chicken, which unfortunately skewed dry and leaned heavily on salt, lacking the depth and textural balance this classic dish deserves.

The Shanghai buns stood out as a highlight—pillowy, flavorful, and best enjoyed piping hot. The crispy fried noodles, on the other hand, were overcooked and overwhelmed by saltiness, their texture more rigid than crisp. The chili wontons presented an odd contrast: a strangely sweet exterior that gave way to a more satisfying savory filling.

Complimentary items such as the tea and fish crackers were, frankly, forgettable—neither offensive nor noteworthy.

What the restaurant does get right is efficiency: the dishes arrived swiftly and portions were generous, both welcome qualities. However, once the venue reached full capacity, summoning service became a frustrating challenge. That said, the space itself is commendably bright, well-ventilated, and inviting.

In summary, while the experience was not without its bright spots, the overall impression was middling. A competent establishment, perhaps, but far from culinary revelation. Whether it will rise to rival Din Tai Fung remains, for now, an...

Modern Shang in SM Sta. Rosa is hands down one of the worst dining experiences I’ve ever had. The portion sizes are ridiculously small — I’m talking barely enough to satisfy even one person. The prices? Outrageously expensive for what they’re serving. You’re paying premium prices for food that tastes bland, uninspired, and honestly, just bad. Nothing was fresh, nothing was flavorful, and nothing felt worth it. Even the presentation was lazy. The service wasn’t anything to write home about either — slow, inattentive, and cold. I left feeling completely ripped off and disappointed. Save your money and your time. There are far better places to eat than this overpriced, overrated spot. Never coming back, and I wouldn’t recommend it to anyone. Really not recommended — and if you even dare to try it, I tell you, you will leave disappointed. So go to another...