As a frequent JB day tripper, the perfect itinerary in my books is never complete without a hearty dim sum feast. I’m always on the prowl for new spots to visit, but I think I’ve found one I’ll be satisfied with revisiting for a long while. That’s D’Shanghai Dim Sum 大上海点心 for you!
If the name doesn’t already sum it up, D’Shanghai is a Shanghai-style restaurant specialising in dim sum, alongside other delicious mains and desserts. I swung by their Taman Pelangi outlet, which is one of their four outlets in JB — the others you’ll find at Permas Jaya, the ever-popular KSL City Mall and R&F Mall, which is right near the checkpoint (looking at you, my fellow Singaporean yum cha fans).
A cushy ambience greeted me the moment I stepped in — the perfect respite from the heat scorching on outside. Also a wonderful sign was the sight of many families feasting; I couldn’t help but already be excited about how it may soon earn a spot on my brunch repertoire. The sheer variety its menu offered was nothing to sneeze at either!
One of D’Shanghai’s biggest draws has got to be how they meticulously craft each item by hand every day, using fresh ingredients for tip-top quality and no additives at all. You can even catch the crew right through the kitchen window as they prepare the dim sum like a well-oiled machine.
What I tried at D’Shanghai Dim Sum 大上海点心
I had to start with none other than D’Shanghai’s latest showstopper: the Black Truffle Xiao Long Bao (RM15.90), proudly featured on a standee by the entrance. These charcoal-black morsels were striking to look at, and my ravenous self could hardly wait to dig in.
One gentle tear of the delicate wrapper revealed a juicy chunk of meat, its soup companion threatening to spill off the sides of my spoon. The filling was tender and well-seasoned, with that unmistakable earthy aroma of truffle adding a touch of luxury to this classic. A strong first contender for sure, and an easy standout on their dim sum lineup!
I couldn’t pass up on another basket from the restaurant’s colourful xiao long bao lineup, could I? With four other varieties to choose from, I went for the tried-and-true Signature Xiao Long Bao (RM9.40). Its masterfully pleated skin alone deserves praise, I must say.
Here, the pork filling shone in all its robust and savoury glory, its natural sweetness and light notes of ginger coaxed out by the aromatic broth. It’s hard to ever go wrong with xiao long bao anyway and, indeed, what a treat this was.
It’s not easy to impress me with siew mai, considering the pretty high bar my grandmother’s ones have set. Little did I know that D’Shanghai’s Siew Mai with Fish Roe (RM8.70) would do the trick.
Each piece was plump and springy, with a satisfying firmness to the bite. The meat was juicy and faultlessly seasoned, nailing that familiar savouriness to a tee. The fish roe perched on top admittedly didn’t add much beyond texture and presentation, but its subtle briny pop complemented this classic done right.
It was then time for something new. As someone who seldom gravitates to fried dim sum, I took a chance with the Mango with Prawn Rolls (RM11.10). I bet you know how the story goes.
These tantalising rolls arrived golden and crisp, each bite rewarding with an audible crunch that didn’t feel greasy at all. Inside, the juicy prawn filling brought a savoury depth that played well against the gentle sweetness of the ripe mango for a delightfully refreshing and moreish contrast. It was easy to see why people enjoy fried dim sum like this, and even easier to reach for another piece.
Cha Lao Dim Sum: Authentic pushcart-style Cantonese artisanal dim sum in JB with tong sui trolley
I moved on to a few items from the restaurant’s Top 6 Signature Dishes list, starting with the D’Shanghai Shrimp Dumpling (RM9.70).
I’ll admit that I’ve always been sceptical about har gao — my palate leans towards heavier flavours, and past experiences haven’t exactly helped its case. But its place in the hall of fame here made it impossible to ignore.
Lo and behold, this turned out to be the best har gao I’ve ever had, a sentiment my dining partner wholeheartedly echoed. The crystal skin was silky-smooth, holding together a generous filling of plump prawns that burst with natural sweetness. It really did live up to its regal name of 大上海虾饺皇 (shrimp dumpling emperor).
Next came the Shanghai-Style Fried Vermicelli (RM16.40), a dish that proved every bit as appetising as it looked on the menu. Flat glass noodles were stir-fried with egg, carrot slivers and enoki mushrooms, then crowned with three hefty prawns.
I don’t think I can go back to other dim sum stir-fries, because this one completely knocked it out of the park. Though slightly oily, the glass-like noodles had an impeccable chew and were coated in all that savoury, umami goodness from the chye poh. The bits of egg added richness and the vegetables a fresh crunch, while the prawns — true to D’Shanghai’s standard — were snappy and sweet.
What’s a dim sum meal without a comforting bowl of porridge? Enter the Century Egg & Minced Pork Porridge (RM9.10).
Its texture was perfectly thick and silky, with the grains broken down into a creamy consistency. It carried a mellow sweetness and faint gingery warmth, embedded with tender bits of lean pork that I unearthed with each spoonful. Crowning it were creamy wedges of century eggs, ginger slices and spring onions which, when topped with a dash of pepper, could easily make a meal on its own.
Another classic, the Steamed Char Siew Rice Rolls (RM9.90) arrived neatly perched atop a pool of light soy sauce. The cheong fun itself was a touch thicker and firmer than the usual, but all was forgiven once I realised how well-stuffed each roll was with sweet, meaty bits of char siew.
Then came a staple I can never skip: the Meat Dumpling in Spicy Sauce (RM9.70), or 红油抄手 (hong you chao shou). Five plump dumplings sat in a glistening bath of aromatic chilli oil, each encasing juicy minced meat filling balanced by the lightly tangy vinegar. Each bite was punctuated by the heavenly crunch of fragrant fried garlic chips scattered liberally on top — simple yet so satisfying.
Last but definitely not least, my perennial favourite: the Steamed Creamy Custard Bun (RM8.90). I’m always guilty of saving this for the finale, especially since it risks a cooled bun — but D’Shanghai’s version held up effortlessly. The fluffy white bao tore open to reveal a still-molten core of salted egg custard, luxuriously smooth and perfectly balanced between sweet and savoury. I don’t think I could’ve asked for a better, more indulgent way to end the meal.
Final thoughts
Call me dramatic, but D’Shanghai might just be the new must-hit spot on my JB checklist. Every item hit the sweet spot, from the luxe Black Truffle Xiao Long Bao to the addictive Mango with Prawn Rolls. Oh, and that game-changing har gao.
I’m fully in awe of how each item is handcrafted daily with no shortcuts or additives in sight, and how the freshness of the ingredients shows in each bite. Its laid-back ambience makes it all too easy to settle in for a long meal, too. Prices sit exactly where they should for the quality you get, and while JB has no shortage of dim sum options, this one’s guaranteed a return visit from me — and it certainly won’t be a one-off affair.
Expected damage: RM20 – RM40 per pax
* This post is brought to you in partnership with D’Shanghai Dim Sum 大上海点心.
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