Shanghai Cafe remains my go-to Chinese restaurant even as new ones open in the Seattle area. My wife and I tend to order the same things every time, menu items that have stood the test of time over the 20 years we’ve been customers. (You can read about our favorites here.) Years ago, one of the long-time waitresses kidded us on our (almost) unwavering selections.
Last night for dinner, as the year’s first snow started to fall, we decided to give a new dish a go.
I want to enthuse about their Beef with Black Bean Sauce. After the first bite, it was obvious that this would join our other favorites, a dish so savory and funky from fermented black bean sauce that all my wife and I could say was ‘Mmm.’ Many Chinese restaurants seem stingy with this condiment as if to insinuate its flavor. Douchi should be the star, not a shrinking violet. Dishes using it should be emphatic like chicken with black bean sauce at Yea’s Wok, refinement be damned. For the same reason, I downgrade restaurants that use pesto to color its pasta green rather than generously sauce to highlight basil’s herbal and pungent qualities. There were enough mushrooms to compete with beef slices in volume, maybe a cost-cutting measure. Yet they were perfectly cooked without being spongy while adding their own earthy flavor. Basil leaves lent nice anise notes and color. Despite the sauce verging on being too salty, tempered when spooned on steamed white rice, I’ve found another gem at Shanghai.
I’ve said before that Shanghai Cafe is unsung and under-appreciated. For good reason, it’s lasted decades at the same location in the Factoria commercial area of Bellevue. For sure my wife and I try new Chinese restaurants but seem always to return here because it’s comfort food. Likewise to my daughter and her husband who crave Shanghai’s vegetarian options whenever they’re in town.