Bund Shanghai

This is an update from my previous (raving) review 6 months ago. Unfortunately, like all good things it comes to an end. We ordered clay pot chicken ($ 25.99) and it was an overpriced poached chicken dish with chicken on bones and minimal chicken meat. The tofu dish and string beans were fresh and well seasoned. The overly zealous waiter refused to take the hint his suggestions (and upselling) were no longer welcomed. I’ve eaten there many times before. I know how to order. I know what I like to eat. I can do it myself! I probably will not return.

Bund Shanghai!
What more can I say but Delicious!
Hands down to one of the best authentic Chinese dishes in Vegas.
On this particular occasion, I ordered the steamed ginger scallion fish. Like any other dishes, it was emphatically scrumptious.
Clean restaurant and friendly staff, I would definitely recommend this Bund Shanghai.

My most recent visit has left a big distaste for this place. Not coming back again on my own will. I’ll get myself XLB elsewhere.
The food is still the same from my previous review, still good. However, I’m not coming here again due to service.
I believe their staff changed or something. We came on Christmas day to have lunch and only half the tables were filled. Plenty of tables on Christmas day suspicious yes?
I had a bad feeling once I had to ask for a table away from the door twice, it was a cold afternoon. (I believe it was the boss sitting us too).
When we decided to order, we wanted to order first for my family as they were running a tad late. The server had the nerve to tell us that the orders will get all messed up if we order now and then add more later. You’ve been an established business for how long now and you’re still having problems with kitchen organization?
We ordered the pan fried wontons. My mom wanted to add another order of that so she asked for that but the server added the wrong item and it came out with steamed wontons which isn’t what we ordered. We did get one order of the fried wontons. However, the server came and told my mom that’s what she ordered and we know that’s not what she ordered.
My mom being a server herself didn’t want to cause trouble and just said its fine we’ll keep it. Regardless, I didn’t like how that guy treated my mom by pointing at her and saying she ordered when we know she didn’t. The other server thought it was funny too. Absolutely rude.
Don’t come here. Get your XLB at other Chinese establishments that taste the same if not better and better service.

I’ve experienced gringo tax when in Mexico but this place discriminates like a mofo more. They declined our order of our typical favorites and suggested off the menu authentic dishes. Sure lets give it a try. The most expensive dish we saw was $ 25 on the menu. You can imagine our surprise when a not bad not great crab dish was priced at $ 60 on our check. The pork belly was good as was the soup dumplings.
Crab dish was just okay probably worth $ 25 like everything else. The portions of chicken in the chicken dish had more bones than meat. The place was half full so I understand them scrambling before they shut down.

Love it! I am a shanghainese, traveling in Las Vegas. Wonderful to find this restaurant, very authentic Shanghai food. All the dishes are like my father’s cooking.

got talking with a few old ladies in the barber shop waiting for my little guy to get his hair cut. we started a conversation of good restaurants on spring mtn road in vegas, which is considered chinatown. talked about of few of my favs and i mentioned how dissappointed i was with no good siu long bao (soup dumplings) here in vegas. have tried them at a few places but they were just meh…
they suggest bund. so my little lady and i went there to try. we found a gem. we sat there for 3 hours and went through 6 orders of the dumplings. our kids came in and out a few times running errands for us (16 yr old just got her license so she is the new taxi driver for my 8 year old). we tried a few other dishes and really like the change of pace dishes from the standard cantonese dishes we frequent.
the siu long bao here are legit, saw a few bad reviews, due to inconsistency, but have been 2 times and each time very very very good. the other dished are… meh…but this place is worth the trip just for the bao.

Having lived in Beijing for 11 years, I feel qualified to comment on Chinese restaurants with some amount of authority. It gives me great pleasure to recommend Bund Shanghai Las Vegas as a special destination for Shanghai cuisine. Recently, I joined a Chinese couple and another Chinese friend for a sumptuous dinner with at least 12 dishes. Of course we enjoyed the delicious Shanghai dumplings with the embedded meatball and «broth». Newcomers are advised to permit the broth to seep out a bit before devouring or your tongue will pay a burning price. Not spicy, just temperature hot. The garlic spare ribs are truly special and the small appetizer cucumber salad dish offered the unique flavor of Sichuan peppers. Yum!
Highly recommended. Not «fine dining», but great for families. It appeared that I was the only Caucasian in the house that night — a very good sign. Enjoy!

I am a fan of Bund Shanghai. Bund Shanghai did not serve the best XLB, or little soup dumplings/bunsI’ve ever had, not even close. But it’s not bad and did satisfied the craving. We ordered several other dishes and most were pretty good, some I wouldn’t order again. So if I were to go back to Vegas (which I am sure I’ll), I’d go to Bund Shanghai again for their XLB and pan fried buns. I also ordered a stir fried dried tofu dish and it was delicious. The service was very good and friendly, so we really did enjoyed our dining experience at Bund Shanghai.

This is a good Shanghainese restaurant，I love the grill fish，reminds me of my hometown！And good service.

It’s a shame. This place was very good, a 4 star quality a year ago and it just keeps going downhill. They have a beautiful menu with some quality dishes that WAS good but, quality just deteriorated drastically. I used to come here a lot but when it got worse I stopped coming here. After about 4 months of absence, I decided to give it another chance. My experience today was a 1 star quality. They hired inexperienced waiter who is old and very slow in his work. He would ignore me when I wanted to ask for more water. He is just overwhelmed with about only three tables to serve. When the dishes come out, he would ask me to make room for him. I might as well go to the kitchen and get my own dishes.
Now, about the food, prices went up and quality and quantity went down. I always get the pan fried buns when I am here. I know the size of the buns are half the size of what it was a year ago. Also I ordered fried chicken that is $ 15.99 for part of a pigeon sized chicken. It is refried and not fresh. No meat on the bird for that price. That really upsets me. How can a decent restaurant serve such quality of food?
I would say that I will not return unless I hear that they have improved from other Unilocalers.

Items Selected:
Butter Corn Pancake
Salted Egg Yolk with Pumpkin
Soup Dumpling
Pork and Crab Soup Dumpling
Walnut Shrimp
Braised Pork Belly in Brown Sauce
Flavor Chicken
Shanghai Rice Pudding
Located in a tall building on Decatur Boulevard, just a stone’s throw from the sprawl of Spring Mountain, Bund Shanghai is considered by some to be one of the city’s best places for authentic regional Chinese cuisine, and although prices trend a touch higher than several competitors, so too did quality of the experience as a party of three sat down to sample a mere fragment of the extensive picture-​menu.
Admittedly a bit tucked away, and as such perhaps not as popular as it could be with more prominent placement and a menu more attuned to the «cheap eats» crowd, it was just after 6 o’clock on a Saturday that the dining room sat 95% empty and although both front of house and kitchen proved quite leisurely the light IheartRadio soundtrack and conversation help pass the time until plates began to arrive, a menu in three courses just as requested with the total bill just shy of $ 150 after tax and gratuity.
Passing up novelties like bullfrog, duck heads, and items described only in Chinese characters from the menu’s final page, it was with a quartet of appetizers that the meal kicked off, and although a personal favorite of fried pumpkin in egg yolk was a bit bland despite the pudding-​soft texture beneath crisp tempura, the ‘buttered corn pancake’ was definitely something worth seeking out, the texture somewhat akin to a funnel cake with a sprinkling of sugar acting to enhance each kernel’s intrinsic sweetness.
Not one to pass on XLB, especially in a city where good soup dumplings prove quite a challenge to find, Bund certainly ups the game by offering hand-​made versions as opposed to the frozen ones offered elsewhere, but varying quality none the less presents a bit of a conundrum, some skins too thick while others are dainty and delicate, the more expensive crab and pork version a bit more meat than was anticipated while the traditional style was briny and bursting with broth.
Acknowledging that higher prices are mostly justified by ingredients, an MSG-​Free kitchen, and portion sizes intended to be shared it was with a trio of entrees that the meal marched on and although the chopped «flavor chicken» was a bit too bony to be enjoyed fully both the (misspelled) braised pork and tail-​on jumbo shrimp were textbook renditions of classics, the former tender without tasting «fatty» while the later was thankfully more creamy than sweet with the exception of candied walnuts.
Assuredly stuffed, but at least wanting to taste one of Bund’s more esoteric desserts, a large bowl of Shanghai Rice Pudding was selected with oyster forks proving a rather unique utensil with which to indulge and with the sticky rice forming a dome over pureed taro in a generous pool of honey the flavors of coconut and chrysanthemum rose high on the palate while texture was added by red beans and almonds,
Assuredly ‘finer’ dining than many spots on Spring Mountain, with large portions helping to justify the menu’s higher prices, Bund Shanghai proves a good choice for competent Chinese classics with plenty of intrigue remaining in items better suited to those possessing more adventurous palates.

Everytime i come here I get a different experience, the food is always the same and the service is always ⁵⁰⁄₅₀. Don’t get me wrong, it’s good service for it being what it is but there are times that they’re overwhelmingly nice. It’s odd. Hahaha
Items ordered:
Peking Duck–
it’s good, but I can get it cheaper else where with better reaults.
XLB–
Ordered 11 of these things becuase the kids love them. Not the best I’ve had but better than most places.
Hot and Sour Soup–
Actually very good, the ratio between pork, pickled veggies and bamboo was balanced. Tartness was excellent.
Fried XLB–
These are my favorite, but there are times that it’s filled with soup and other times the soup gets soaked up by the bread. So it’s not always consistent.
Sweet and Sour Pork Ribs–
These little candied rib bits were delisious, they’re lacquered in this sugary sweet candy coating and flavored with tangy black vinegar.
Honey walnut shrimp–
It’s tastes similar to everyone’s recipe, nothing really stand out.
Corn pancakes–
It tastes like crispy canned cream corn. So you decided if you like that flavor then you’re more than welcome to order it. Lol
Dried fish fried Rice–
Can’t go wrong
Typical cold taiwanese appitizers–
All were good

Flying to Los Angeles every time I want Xiao Long Bao isn’t very convenient. But seriously, if I could, I’d hit up DTF in LA at least once a week to veg out on many XLB, Shanghai Rice Cakes, String Beans, and Hot & Sour Soup ;D But really, ain’t nobody got time for that. I barely have time to do laundry. So it’s a good thing I live, literally, right down the street from Bund Shanghai. I venture East for all these different dishes about 10 minutes from the pad. Bund Shanghai is probably the best Shanghainese style restaurant in Vegas which is overtaken by Canto/​HK style places. Venture onward!
XLB: So… maybe it’s just me. But I think their XLB menu got smaller? They used to have a Crab & Pork but now they just sell generic XLB. Anywho, whatever is in there it’s delicious and soupy. I’ve been fortunate enough to never have a dry one. If you’re familiar with soup dumplings, you know there are few disappointments as disappointing as dry soup dumplings. T_​_​T sadder words have never been spoken. Kidding… But really though, Bund Shanghai has been mighty consistent with their XLB since I started eating here.
String Beans /​Eggplant: Depending on the day, these dishes are sometimes oversauced. Some days, the string beans are dry and delicious. Other days, they’re swimming in brown sauce. The overall flavor is quite good so the heavy-​saucing isn’t exactly a deterrent. Order at least one of these every time I go.
Hot & Sour Soup: Nothing can compare to the Hot & Sour soup of LA restaurants. I can’t tell you what is different over there but I have major cravings for it sometimes. The soup here is an adequate replacement just to kick the craving. I also order this most times I come here.
Shanghai Rice Cake: Stir-​fried rice cakes w/​vegetables & a savory soy-​based sauce. It’s a nice alternative to say… Shanghai Pan-​fried Noodle. Less saucy and a pleasantly chewy texture.
Side note: Best to eat here in groups so you can #1. Use the Lazy Susan and #2. Try more things on the menu. No small plates here so you’ll need a buddy to share with. Preferably 3 or 4 buddies.

The Skinny: okay pan-​fried pork buns and veggie goose but skip the hot and sour soup and the stir-​fried green beans. On the good side, they tout no MSG on their menu (3) service: very good and nice ambience; the servers speak fluent English and they feature nicely laminated picture menus (4) value: a bit pricey some items, this place is okay in my book (3).
We stopped by to check out their pan-​fried pork buns.
I was impressed by their extensive picture menus and we ordered a little more than what we thought we were going to because of it. No MSG is a major plus. We tried their hot and sour soup, veggie goose, stir-​fried green beans and pan-​fried pork buns.
We started off with the veggie goose. The marinated flavors of the «old» soy sauce (sweet soy sauce steeped with star anise, peppercorns and usually a bit of dried mandarin peel) came through. The only thing was it lacked sufficient fillings (usually bamboo shoot carrot and mushrooms) to provide sufficient textural complexity. Still a decent dish and one I would order again.
The pan-​fried pork buns were alright in my books. Honestly, the pork inside had a bit too much filler (corn starch) as the texture of the meat was slightly too mushy. The flavor was okay but the bun to meat ratio was off (too much bun, not enough meat).
Hot and sour soup is a pass for me. There was no meat in the soup which rendered it rather bland. Top it off with not enough white pepper and vinegar, the soup was not really hot or sour at all.
Stir-​fried green beans were okay. The brown sauce (tasted like chu-​hou sauce) was overly sweet for this dish. Although the skins of the beans were nicely blistered, it needed a bit more wok-​hai to really sear in the flavor.
Service for a Chinese restaurant was great. Our water glasses were always filled and we got chili oil, extra vinegar without too much fuss. The server spoke fluent English which is good for those who do not speak Mandarin.
Overall, despite the flaws in the cuisine, the extensive menu and excellent service is enough to lure me back to try some of their other dishes.

I feel like its unfair for me to review Bund Shanghai because I was sick with allergies. I usually don’t lose my sense of taste but everything seemed bland. So I’m not sure if it was them or me. Other than the soup being bland, I found it rather difficult to grab a dumpling without it sticking to the paper and ripping and all the delicious soup goodness spilling. Maybe it was my high expectations, I love soup buns. Being exposed to the best first with California’s soup dumplings from Din Tai Fung (DTF for short) and Mama Lu’s, Bund Shanghai had no chance. I’d come back a second time when I’m healthy and give them another shot.
My order:
Regular soup dumplings
Crab Soup dumplings
Shanghai style beef and rice rakes.

Came in for soup dumplings and saw they had dim sum so ordered my favorites…
Sieumai came out with RAW pork.
Chicken feet was not entirely thawed, still gelatinous and cold in some areas.
Soup dumplings tasted good but lacked soup… the dumpling skin is way to thick.
The $ 6.00 flower tea was great though…
Didn’t try main menu but looked great, uncertain if I can risk a return to try.

Panda Poop. That’s how my friend described the delicious pork buns we had here. The pork buns are sprinkled in white sesame seeds on the bottom and then black sesame seeds on top. The presentation is very pretty and the taste is awesome! Our other favorite dish of the night was the pork belly. It was stir fried with red bell peppers, celery and onions. The pork belly was thinly sliced and every bite was tasty, tasty.
Our server was hilarious. He cracked jokes from start to finish. It’s a pretty swanky spot for Chinese food.
Panda Poop is delicious!

Solid assortment of classic Shanghainese dishes. We were taken here by family friends who are Shanghainese who named it as their go-​to place for Chinese food. My parents are also Shanghainese and were excited to see dishes like Pork Gelatin (Rou Dong), Kao Fu, and belt fish. Dim sum isn’t really our thing, but I personally can never pass up pork dumplings (Xiao Long Bao) or Pan Fried Dumplings (Shen Jian Man Tou). Service was very slow, but worked out because our table was talking so much. At least the waiters kept the tea pot full!
Traditional meals start out with a few cold dishes, meant to be appetizers. The ones we ordered were good, but luckily I saved my appetite for the fried Belt Fish. It’s a pain to deconstruct and eat, yet worth every tiny bone you have to remove. I was somewhat disappointed by the soup noodles (Cai Tang Mian). Although the XLB seemed to be smaller and less soupy than usual, they were still good. The Pan Fried Dumplings were just average. I’m not sure if I like them with the sesame seeds added…
The restaurant interior looks much more extravagant than its exterior belies. Individual booths are situated along the walls, above which rests a second floor of seating that I presume is used for large banquets. The two stories make for a higher ceiling, giving off a more spacious atmosphere and cleaner look. The bathrooms are bare and dull in comparison. I was surprised there was only one stall each for men and women to service the whole restaurant. Granted, it wasn’t that busy — one of the waiters even seemed to be babysitting a little girl while working.

Why does this place have such low reviews? I thought the food was delicious!
My sis and I ordered the duck in brown sauce, pan fried pork dumplings and house noodles. All three items were flavorful and delicious — not too salty, not too sweet, not too greasy — all the flavors blend harmoniously together.
This place is immaculate as there isn’t a dirty spot anywhere. We loved the service and we will be back!!!

Came to Bund Shanghai on Thursday for a semi-​late lunch. My friend and I originally was going to try A&K but A&K told us they didn’t have any xiao long bao so we decided to come to Bund Shanghai. I was in the mood for some XLB! Or pork soup dumplings.
This was my first time at Bund Shanghai so I was pleasantly surprised that they had Chinese donut on the menu. And after having some amazing green onion pancake during my SoCal trip… I was also craving that. Then I saw soy milk! Needless to say this is what we ordered:
2 orders of XLB
1 order of Chinese donut
1 order of sweet soy milk
1 order of green onion pancake
The Chinese donut came first and I must say, it’s pretty good. It was fresh when it came out but I have to also say that I’ve had better. But I don’t see these too often in Vegas so I’ll let it pass! :P But eat it when it’s fresh or it’ll taste really yucky with the amount of oil they used.
Sweet soy milk came out shortly after… but why is it slightly gray in color? I thought it was supposed to be white. I’m also not really used to how they served it here. Normally. I’m used to places serving you plain hot soy milk and if you want it sweet, you get to add the sugar yourself but here at Bund Shanghai, you choose either sweet or salty. They already have it prepped for you.
And then the XLB! I was excited and really wanted to try it since I’ve heard pretty good things about this place. However, all of the XLB were popped. What does that mean? It means none of the dumplings had soup in them. They had all leaked out. The MAIN point of why this type of dumpling is so good is because it has broth inside them. Our 2^nd order of it wasn’t any better. It had maybe 1 – 2 that wasn’t popped but the rest were popped.
Another thing about the XLBs were that… the meat was slightly sweet. That got me so confused. When I ate it, the whole thing tasted really really really weird. So when I ate the meat on its own, I find that the meat is a little sweetened. That is just odd to me. And the meat was also mushy … T_​T so so so weird.
Our green onion pancake came in last. Soooooooooooo, this doesn’t look normal. The green onion pancakes I usually have are really thin but Bund Shanghai gave me green onion pancake Americano style. It was literally as thick as a pancake. I tried a bite or two, all the while muttering, «What the hell am I eating?» Needless to say, we didn’t finish this dish.
Overall, really average. The service was pretty slow. On top of that, it was a huge disappointment. How do you pop ALL of my xiao long baos!!! I’m not sure if I’ll come back. but if I do, I’m definitely trying something else maybe noodles or something.