I'm curious about trying this restaurant, and it sounds good, but it's... intriguing... that aside from the soup dumplings (and /possibly/ the noodle-and-brown-sauce dish), none of the dishes noted seem particularly Shanghainese. Water-cooked fish and tantan noodles are classically Sichuanese. Shanghai cuisine does not typically include peppers and chilies, or spicy notes generally, rather trending towards sweet/rich braised flavors, or milder and lighter soups or steamed dishes.