Update:
Catching up on some meals we had last year, we also recently confirmed that Shanghailander is still open during the pandemic, offering almost their entire menu, so we placed a To-Go order as well, thoughts & pics below.
Long-Jin Flavored Shrimp:
We really enjoyed the flavors of Dragon Well Tea Leaves infused in the saute of the Shrimp. Fragrant, bright and earthy at the same time.
Wined Fish:
This was lightly sweet to go with the savory Grey Sole fillets.
(New) Cuttlefish with Pickle:
This was a new menu item, Pickled Mustard Greens with Baby Cuttlefish. It was an even tartness that made the lightly briny Cuttlefish more interesting than usual.
Shanghailander Pan Fried Buns:
They’ve definitely improved their Pan Fried Buns on this visit. It’s more consistent now, a nice sear on the bottom with toasted Sesame Seeds, nutty, fragrant and a tasty Marinated Ground Pork filling. 
Striped Radish Crispy Pastries:
Incredible! Shanghailander’s Handmade Striped Radish Crispy Pastries arrive piping hot (they usually take 30 - 40 minutes from the time you order), are flaky, lightly crisped with a delicious Sauteed Shredded Radish within! So good! 
(@JeetKuneBao @PorkyBelly @J_L @hanhgry @paranoidgarliclover and others!)
Another visit:
We sat down to a barrage of Chilled Appetizers to start off the meal.
Vegetable in Sesame Oil:
A chilled dish: Mainly raw vegetables marinated with Sesame Oil and served with a Peanut Dipping Sauce.
Shanghai-Style Smoked Fish:
We didn’t get much smoke (faint), but it was deeply marinated, savory and permeating every bite, with a fried exterior.
Shanghai Style Fungus:
Refreshing, light with a slight crunch. 
Marinated Bran Dough with Peanuts:
Old Shanghai Stewed Duck in Soy Sauce:
Shanghai Style Chicken:
Tender, just cooked through Chicken, chilled, then served with a Garlic Soy Dipping Sauce. Tasty.
Sweet Lotus with Osmanthus:
Ching Chiang Cured Pork:
Delicious, lightly porky morsels with a fun texture.
Tasty Sauteed Eels:
A touch oily, but really delicious: There was a tender, almost luscious quality to these Sauteed Eels.
(Live) Lobster with Green Onion & Ginger:
Very fresh, plump, nicely sauteed morsels of Live Lobster with Green Onions and Ginger. This was lighter and less oily than our last visit to Newport Seafood.
Shanghailander Pan Fried Buns:
Sea Cucumber with Abalone Sauce:
The ever controversial Sea Cucumber. This tends to divide a table (at least amongst my friends). 
Slippery, silky, gelatinous. It was tasty.
Original Shrimp + Shanghai Style Deep-Fried Shrimp:
Both versions were quite good, but I think I liked the Original Shrimp more (lightly sauteed).
Fish Fillet with Seaweed:
This was a good fry, not too oily, with a nice crunchy exterior and moist, tender Grey Sole within. The infusion of Seaweed in the batter was a nice touch, adding an oceanic salinity.
House Special Wontons:
Their Handmade Wontons are a highlight. Medium thick Wonton skins, a nice, not overly salty, Marinated Ground Pork filling within. The Wonton Broth was also very light, which helped balance the entire meal a bit.
House Special Grilled Beef Short Ribs:
Not as good as Bistro Na’s Beef Rib dish. This was cooked to a medium-well, but there was a light beefiness to each bite.
Steamed Black Cod:
Served with Pickled Vegetables, this was different than what we’re used to with Hong Kong-style Steamed Fish dishes. But the Black Cod was fresh and quite flaky, with a nice delicate fattiness as well.
Sesame Rice Ball in Wine Soup:
Made with Sweet Fermented Rice Wine, it’s fragrant and lightly sweet, but there wasn’t enough Sweet Fermented Rice overall. The Sesame Rice Balls were nutty and delicious though.
Another visit:
(Live) Lobster with Green Onion and Ginger:
Just as good as the previous visit, very fresh and with a nice flavor infusion of Ginger and Green Onions throughout.
Shrimp Stuffed Eggplant in Clay Pot:
Delicious!
Shanghailander Style Braised Pork in Brown Sauce:
Their famous Shanghailander Style Braised Pork in Brown Sauce is still using their new recipe - being a bit sweeter, but still savory - but knowing what it’s going to be, we adjusted our expectations accordingly. They were plump, luscious, really tender chunks of glorious Pork Belly. Really delicious! (@PorkyBelly @J_L @A5KOBE @CiaoBob and others.) We just wish they used their OG recipe which had less sweet and more savory.
Grilled Onion Fish Fillet:
House Special Grilled Beef Short Ribs:
Their House Special Grilled Beef Short Ribs turned out much better on this follow-up visit. Medium to medium-rare in doneness, more beefy and tender.
Peking Duck:
First, it was not us that ordered Peking Duck at a Shanghai restaurant! Our friends really were craving Duck since we don’t head out to the SGV enough, so we obliged. Shanghailander’s version was decent. The Roast Duck skin was lightly crisped, but not as much as we would like.
Another visit:
Kalimeris Herb with Tofu Curd:
Loved the Kalimeris Herb chopped up and mixed with Tofu cubes. It gave a really fragrant herbal infusion in each bite. Refreshing and savory.
Shaoxin Wined Chicken:
There was a nice boozy punch of Shaoxin Wine infused in each piece of the Poached Chicken. Delicious.
Chicken in Sesame Oil and Soy Sauce in Clay Pot:
Another tasty dish, with a big infusion of Sesame Oil and Soy Sauce with chunks of Bone-In Chicken. Lightly sweet, savory, nutty.
Shanghailander Style Braised Pork in Brown Sauce:
Even better on this visit! They seem to be getting more comfortable over time, and the Stewed Pork Belly cubes were even more tender and lush than before. (Again just a bit too much on the sweet side compared to the OG version.)
Peking Duck (2 Ways):
Duck Bone Soup:
Snow Pea Leaves in Wine Sauce:
Perfect saute. Tender Snow Pea Leaves, fragrant from the Rice Wine infusion during the saute.
Steamed Juicy Meat Buns (Xiao Long Bao):
These English names! 
I almost skipped over this, but our friend from Taipei pointed out that in Chinese these were the famous Shanghai dish, Xiao Long Bao (or “Steamed Soup Dumplings / Buns” as seen on various menus).
Shanghailander’s version is passable. Not bad, but nowhere near as great as our favorites around town.
Meatballs in Clay Pot (Lion’s Head):
Shanghailander still serves 2 types of “Lion’s Head” Meatballs on the menu. This is the Clay Pot version, served with Soup, Vermicelli, Napa Cabbage. The Meatballs (Marinated Ground Pork) were plump, tender, fall apart delicious.
Shanghai Salted Mixed Rice:
This was a special, separately cooked Rice dish with bits of Pickled Vegetables and Salted Meat.
Striped Radish Crispy Pastries:
As delicious as before. Definitely one of the best items on the menu, flaky, crispy, delicious tender Shredded Radish within.
Another visit (To-Go):
We found out from our SGV friends that Shanghailander was still open during the pandemic, so we decided to do an SGV visit and pick up some items To-Go recently.
All of the dishes survived just fine on the quick drive back to the Westside (we made sure not to order anything fried).
Shanghailander Tofu:
Shanghailander Style Braised Pork in Brown Sauce:
Still tasty, fresh, plump, tender even during the pandemic.
Wined Fish:
Tasty Sauteed Eels:
A nice burst of Ginger, Green Onions, Garlic and White Pepper along with the tender, silky bites of Sauteed Eel.
Original (Sauteed) Shrimp:
Soybean Leaves in Garlic:
Shanghailander continues to offer generally tasty Shanghai dishes that range from so-so to very good. Consider the Shanghailander Style Braised Pork in Brown Sauce, Tasty Sauteed Eels, their Lion’s Head Meatballs (either the Duck Egg Yolk version or in Clay Pot with Soup).
Don’t miss out on their Handmade Striped Radish Crispy Pastries (incredible!), the Shanghailander Pan Fried Buns and some Sauteed Vegetables to round out the meal.
Shanghailander Palace (Arcadia)
1440 S. Baldwin Ave.
Arcadia, CA 91007
Tel: (626) 348-8866
Also in Rowland Heights.