It has been a while since I came to Wu Kong for Shanghainese dinner. From the two appetizers, I prefer the vegetarian goose, shiitake mushrooms wrapped with several layers of crispy bean curd, which goes perfectly with the vinaigrette dipping sauce. The deep fried fish is cooked in a slightly too-thick sweet & sour sauce with added pine nuts. As the crispy duck is served in the style of peking duck, the pancake wrappers are nicely steamed to the right softness but I find the batter on the duck meat way too thick, needlessly it has nothing comparable to the one at North in Macau. Undoubtedly, the dim sum are excelled pretty well. The xiao long baos have succulent pork filling with perfect amount of soup; whereas their signature veggie dumplings with tofu wrappers are soft and light in taste. It is a great vegetarian option. The spring onion cake is filled generously and with a puffy golden brown pastry. At last, I really enjoy the caramelized banana, which has presented a crisp and soft contrast.