-- In a fast-moving food industry where trends change overnight, one woman has built a timeless culinary brand rooted in tradition and craftsmanship. Chef Mei, founder of Shanghai Street, has spent the past 20 years bringing authentic Shanghainese flavors to Malaysia — and along the way, she’s sold over 10 million handcrafted sheng jian bao (pan-fried soup dumplings).
Born into a multi-generational culinary family in Shanghai, Chef Mei grew up immersed in the art of Chinese dim sum. From a young age, she learned by doing — kneading dough, folding wrappers, balancing seasoning, and most importantly, mastering the heat of the pan. This hands-on foundation shaped her lifelong belief: true craftsmanship can’t be outsourced, and good food can’t be rushed.
After moving to Malaysia, Chef Mei established Shanghai Street with a clear mission — to preserve and share the authentic taste of Shanghai, one dumpling at a time. Every sheng jian bao is handmade fresh each day using naturally fermented dough, premium minced pork, and rich house-made broth. Each dumpling is pan-fried on-site until golden and crisp on the bottom, while the inside remains juicy and full of flavor.
“A good dumpling is not just technique — it’s a memory of home,” says Chef Mei. “We don’t take shortcuts. We make every piece the way we always have.”
From humble beginnings in Kuala Lumpur, Shanghai Street quickly earned a loyal customer base, relying not on advertising but on word-of-mouth. With outlets now in several Malaysian cities, the brand continues to grow steadily — drawing locals, tourists, and even interstate visitors eager for a taste of Chef Mei’s signature creations.
Beyond the iconic sheng jian bao, Shanghai Street also offers a full range of traditional handmade dim sum including xiao long bao, siu mai, pan-fried dumplings, and luo bo gao (radish cake). Every product reflects the same core values: authentic ingredients, honest preparation, and respect for the culinary craft.
Even after two decades and millions of dumplings served, Chef Mei remains hands-on. She continues to train staff personally, taste fillings daily, and insist on the same quality she learned from her family kitchen in Shanghai.
“We’re not chasing trends,” says Chef Mei. “We’re building something that lasts — with our hands, our hearts, and one hot pan at a time.”
Shanghai Street’s success offers a rare example of slow, sustainable brand-building in today’s food world. With ongoing interest from across Southeast Asia, the brand is preparing to expand — but will do so with the same integrity and discipline that has defined it from day one.
Contact Info:
Name: Ryan Lim
Email: Send Email
Organization: Wise Solutions Agency
Website: http://www.wisesolutions.asia
Release ID: 89164865
Google
RSS