Paul's 保罗酒楼
271 Fumin Lu,
Jing An
near Changle Lu, Metro Line 1 Changshu Lu Station
富民路271号
近长乐路, 地铁1号线常熟路站
6279-2827, 5403-7239
www.baoluojiulou.com
webmaster@baoluojiulou.com
Open 10:30am-4:30am
Price Y100-Y199 per couple
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- City Weekend says
Despite the Western-sounding name and an inconspicuous exterior, this restaurant opens up into a cavernous dining hall offering a selection of Shanghainese classics and other choices. Their stir-fried eggplant wrap is a customer favorite, but don't miss the deep fried pork chops and the peppery Swiss beefsteak.
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Most Recent Reviews
Agree with lucipher - loved their huge juicy pork dumpling. Overall, compare to Jesse, which I think is overly hyped up, arragont staffs, and so so food (considering its ridiculous price), way better.
BTW, what are those people down there commenting?? Paul the bakery shop?? Gosh...
We tried their famous pan fried pork dumplings. They were each about 3 times the size of that from the street, but just as delicious and juicy. The bottom is fried golden brown and covered in sesame seeds. The skin is thick, but soft. The dumpling is filled with soup and a delicious tender piece of pork inside. It's not as greasy as a lot of the small soup dumplings you get on the street. It's just different and good.
Some of the other dishes we had were very tasty as well, such as the eggplant with steamed dough pancakes.
[Editor's Note--the reviewer misposted this review, it should be for PAUL Bakery]
I have to agree with shpgg and marcintrti69 - Paul's has maintained it's premium prices but the pastries and breads have declined in the ingredients they use.
[Editor's Note--the reviewer misposted this review, it should be for PAUL Bakery]
At a recent lunch, I was happy to see new menu additions. However, the pasta was bland and boring. Overpriced and underwhelmed, frankly disappointed at Paul each time lately. Stick with favourite pastries, but some items aren't as good anymore, namely the fruit tart.
[Editor's Note--the reviewer misposted this review, it should be for PAUL Bakery]
Paul's used to be my favorite place to get desserts after SUGER closed down, even tough they are expensive they tasted just like the ones in Europe. But this weekend I went there with my family to get our fix and I was more then disappointed. Not that they raise their prices but mainly because they change their ingredients to the point that you can taste and smell the nasty flavors of margin. They stop using real butter to make their flaky pastries, even my 12 year old son commented that his napoleon had a funny aftertaste. Very disappointing especially at such a high price.
Went a few weeks ago with a group and not bad. Service and food was good. Went last week and the food was good again, but the service was dismal. I found people (me being one of them) literally standing at the doorway of the kitchen trying to figure out what was taking so long. Moral: Good food, inefficient kitchen.
Shanghainese Classics at Paul's
A superb meal years ago the legendary Paul’s made it one of our favorite Shanghainese eateries, but a recent quality complaint filed by a friend spurred us to go back and check it out again. The menu here has expanded from strictly Shanghainese cuisine to include a huge selection of Chinese food including some typically Cantonese and Sichuan fare. Sticking to the restaurant’s signature food, we picked a few of the recommended Shanghainese dishes from the Bible-thick menu. Our favorite is the shuijing xiaren (RMB58), fresh and tender river prawns lightly wok fried with broad beans. The delicious combination of pink and green made it a treat for both mouth and eyes. The youtiao haixian juan (RMB30) is also a must-try. The owner Westernized this traditional Shanghainese dish to create a heavily sauced variation. The minced seafood stuffed in deep fried dough rolls come covered with thick Thousand Island dressing. The layers of sweet, sour, crunchy and soft explode on the tongue one after another. But, we were disappointed with the Swiss beef steak (RMB38) this time around. The black pepper sauce is too sweet and the meat is chewy. We weren’t entirely sold on baoluo shengjian (RMB24) either. Compared to the city’s many other shengjian offerings, the restaurant’s famed fried dumplings have overly thick skin and too little juice. There are notes all over the walls saying that the restaurant is still expanding. We don’t know how much bigger it’s going to get but here’s a polite message to the ambitious owner: fame might bring popularity, but quality is the key to continuous success.
by mengsta
Aug 23 2010