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Shanghai Garden Restaurant Review: Pink walls, minimalistic décor and round tables only serve to highlight the brightly colored green noodles that make this place famous. Chef Hua Te Su, who apprenticed in Taipei, follows classic techniques but doesn’t restrict himself to tradition. His ever-evolving menu features choices such as hand-shaved rice, corn or barley green noodles for chow mein. Appetizers include spicy cucumbers or braised bamboo. Soup dumplings are messy to eat, but always a favorite. Filled with a combination of minced pork, shrimp and crab meat, they explode with flavor. Main courses highlight scallops or shrimp coated in white pepper, and chicken breast basking in a sweet, tangy strawberry sauce. Don't miss Su’s daily ice cream specials. Varieties change seasonally, but you may find honeydew, sour plum, dried longan berry and lychee. Also located in Seattle’s International District at 524 Sixth Ave. S., 206-625-1688.