Last Friday a bunch of my friends and I headed to an interestingly-named Shanghainese eatery in Jordan. The Chinese name has nothing to do with its English name, Osama Tony. Cryptic, I know…is this the name of a new hipster band? I recall reading somewhere, though, that its meats are halal (or something like that) so maybe that’s where the “Osama” comes from? It’s also the sister restaurant of another Osama Tony in Kowloon City which, inexplicably, serves Japanese food. Ahh, the mysteries of Hong Kong.
In any case, Osama Tony caught my eye because on Openrice there were a bajillion photos of their wonderful “dim sum” selections, especially my favorites: xiao long bao (小籠包) and sheng jian bao (生煎包). They also have a variety of traditional northern and Shanghainese dishes such as stir-fried green beans with pork (乾煸四季豆) and stir-fried nian gao (炒上海年糕).
The reader’s digest version of this place is that the dishes are decent, but they’re a bit salty on their own. That being said, you must, must, MUST come here for their stellar selection of scrumptious baos and dumplings.
I went with a group of five friends and when we arrived around 7:30, the place was packed. They kind of have a front “VIP”-ish room with roomy booth seating all around the edge, but alas! I did not book. Anyways, the staff were quite accommodating and helped us cobble together a makeshift table after only about 10 minutes of waiting. We promptly ordered a variety of dishes and waited eagerly. (Side note: There is also an English menu!)
The first things to arrive were our dishes, including kung pao chicken (宮保雞丁), the aforementioned green beans, and hui guo ruo (回鍋肉), or twice-cooked pork.
The kung pao chicken impressed me because they gave us cashews instead of the traditional peanuts. I felt like that was really zhi, or good-value-for-money (it’s the Chinese in me coming out, I guess!). The green beans were pretty typical, though I wish they were a bit more burnt and crispy on the edges. The twice-cooked pork was quite salty (a problem that kept recurring, which I’ll discuss later), but the red peppers in the dish added some much-needed sweetness and tang.
Later on the ma po tofu came out, which was definitely not spicy. It was still good, but the flavor profile was basically the same as the others. In fact, my main concern with all of these dishes is that even though the portions were great given the prices, they were sal-TY! It’s what my parents would call xia fan cai, which literally means “dishes that help make the rice go down”! I think they’d have been better if we had ordered white rice. But, on their own, I definitely got the impression the taste was one-dimensional – all kind of the same soy-sauce-salt-garlic flavor.
So that was the not-so-good.
Here’s the GREAT: the dim sum selections! Order as many of these as you can, especially the xiao long bao! We got one for each of us and these little gems came out steaming hot, cutely dimpled, and oh-so-soupy. The thicker wrap perfectly cradles the abundance of soup, which comes crashing into your mouth at first bite. Heaven.
Another must-order is the sheng jian bao, or pan-friend buns. The wrap is fluffy and full, and the inside also has a little bit of the xiao long bao soup, making the filling moist. The bottoms of the bao were crispy and crunchy, and the toasted sesame seeds on top were a nice touch.
The gwok-tip (生煎鍋貼), or potstickers, were also a hit, pan-fried to the same crispiness. They were plump and pillowy, with the wrap a little bit thicker than many dumplings/potstickers I’ve had in Hong Kong.
Lastly, we got the spring onion cake (葱油餅). Even though it’s still called a bing, the difference from normal Beijing bing is obvious at first glance – I call this a 3D bing, a veritable ring of flaky crust and plentiful green onions. J told me this may be how the Shanghainese make their bing, as she’d seen it this way many times before. The onions were a bit salty when you got a mouthful but they seemed to be spread far enough to keep this dish balanced. I really loved the way the bing softly melted in my mouth.
So the conclusion is, if you’re a huge fan of xiao long bao or sheng jian bao, you need to visit Osama Tony. Their soup dumplings are on par with many in the city, including IMHO, those of Crystal Jade and – yes – even Din Tai Fung. Another added bonus is that each order of these dim sum selections comes in two, so it’s easy to eat on your own. Of course, who’s to say you shouldn’t get two orders on your own? With bao this good, eating four by yourself is a given.
122 Woosung St.
Cost: ~ $60-80/person