Grand Shanghai — Restaurant in Khlong Tan Nuea Subdistrict

Saw this across the road from where we were staying. To be honest, the first impression was not too good. It’s located on the 3rd floor at the back of the building which you can access by the elevator at the rear of the building or the stairs. It was empty when we entered and the waitresses were sleeping probably not expecting customers on a weekday. Initially skeptical we still went ahead and ordered the Peking duck and some other side dishes. Have to say, the Peking duck was really good. Even the leftover duck meat which they fried was tender-er than I would have thought (would have made a good beer snack!) The other side dishes which we ordered, too, were really good. I have been to Great Shanghai (at soi 24) before and initially wasn’t sure how these 2 similarly named restaurants were related but according to the waitress, the chef/owner at this restaurant used to be the head chef at Great Shanghai (at Soi 24). Great find...

A small restaurant near the outskirts of central Bangkok. Take the elevator in the back to get up. I must admit the place is not the most fancy, though you wouldn’t call it rundown slightly. Delicious food from chef who broke off from Great Shianghai and has established his own restaurant here for eight years. The staff are keen and kind with attentive, sharp eyes— ask them of anything even a chat. I had the opportunity to get pecking duck and the wrapping dough seems to be brushed with oil. A novel experience but not a bad one entirely. Must haves would be mirror shrimp as it is succulent and well seasoned; the mantou and kaoyok are a great pair to have before ending with fried Chinese jujube. Not a single dish disappointed me. A great visit for Chinese cuisine though the air conditioner could be...

Even much before the covid-19, our family oftenly dined in and appreciated almost every main dish. Today, Father's Day 2022, we came again for lunch after a 3-year absence, we found disappointed the taste and appearance of each dish much different from what we used to have in the past. Especially the drunk chicken was less juicy, the fish maw, bamboo mushroom, topping "chopped shrimp" on sesame bread, and fried "duck-meat" noodles were unusually salty, while the steamed snapper was overcooked. ... Wondering if the foods were prepared by the "secondary chef" from the old "Great Shanghai" restaurant @Sukumvit 24!! Eventually, only ⭐⭐⭐✨ (3.5 stars) was hereby given unanimously...