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Shanghai Restaurant - Closed

12817 Preston Rd.
Dallas, TX 75230


  • Lunch Mon-Thurs 11am-3pm, Fri 11am-3pm Dinner Mon-Thurs 4:30pm-9:30pm, Fri 4:30pm-10pm Sat 11am-10pm, Sun 11am-9pm
  • $; $$
  • Lunch, Dinner
  • BYOB
  • Business Dining, Catering, Delivery, Kid Friendly, Order Online, Takeout
  • Parking Lot Available
  • Reservations Accepted, Reservations Not Necessary
Typical fast-food Chinese isn't what is served at this bantam white-tablecloth restaurant. No, this place, as its name spells out, offers diners Shanghai-style cuisine. Among the specialties are the preserved duck, jellyfish with radishes and yellowfish soup. And the staff will guide first-time customers in the proper way to eat Xiao Long Bao (soup dumplings). It's the Xiao Long Bao that everyone raves about, whether it's the pork or crab dumplings. Keep in mind, though, when you're at Shanghai, you're in Chinatown. That means sometimes you have to raise your voice to be heard over the din of the flat-screen television broadcasting Chinese variety shows and soap operas.

Related Stories (3)

  • Shanghai Serves Up Badass Chinese Foods.
    Thursday, January 6, 2011 at 3 a.m. by Alice Laussade

    Recently, one of the kabillions of Cheap Bastard superfans asked, "Is there any way you can write a review about a restaurant without using any 4-letter words???? GUESS NOT." It's the truth: 4-letter words are the worst. And since I...

  • Review: Shanghai Restaurant Didn't Offer Chopsticks to Use on Our Chicken Lo Mein
    Friday, May 9, 2008 at 4 a.m. by Alice Laussade

    Giant golden Buddhas: 1 Chopsticks: 0 I was at Preston and LBJ (mainly just to raise the ratio of adult people to small people in strollers, because I know that pisses off North Dallas) flipping off Chili's like I always do on Wedne...

  • Them Bones
    Thursday, February 12, 2004 at 3 a.m. by Mark Stuertz

    The main concern was bones. Carp bones. Scrolling down the prolific menu at Shanghai Restaurant (brief menus and fortune cookies never appear at the same restaurant), I became curious about the red-cooked buffalo carp tail. A few me...


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