Siam Paragon’s latest Chinese restaurant presents the Bangkok debut of Shanghai cuisine-specialist Wang Jia Sha, which started out in Hong Kong in 1945 and now has five branches across the island state.

Here in Bangkok, the basket of five Shanghai-originated xiao long bao (five dumplings filled with pork and soup, B150) steal the show thanks to a wrapping that's super-thin and very well-cooked.

Other dim sum items include pan-fried shrimp dumplings (B180), pork wontons (B160), fried pork baos (B150) and the cutely-presented persimmon-shaped custard lava buns (B95).

Another highlight is the dandan noodles (in a spicy, peanut paste-based soup) and crispy yet tender breaded Iberico pork chop (B380)—perfect eaten together.

Cold appetizers span refreshing housemade bean curd, served with preserved egg and pork floss (B130) and drunken chicken (B250), while for dessert, don’t miss the coconut milk pudding served in a coconut shell (B160).

Moving on from your-grandpa’s-favorite-place kind of Chinese restaurant decor, Wang Jia Sha’s vast, bright and clean dining hall goes for something more contemporary—a casual setting which is already proving a hit with family gatherings.

Complete the Shanghai-by-way-of-Hong Kong experience with one of their several types of tea (from B130/pot) and housemade soy milk (B80), or go with one of the mocktails and shakes (all B150) like the Neon Light (housemade date syrup with lime juice) and Osmanthus Love Shake (osmanthus syrup and peppermint tea).

G/F, Siam Paragon, Rama 1 Rd., 02-129-4661. Open daily 10am-11pm. BTS Siam

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