The place may not be a high-class Chinese resto, with ultimate zen-adept architecture, manned by slit-eyes, and verbo-minimalist food attendants, but it is home to authentic Shanghai cuisine; more or less, a rare find within the busy streets of Malate.
Tang City boasts of their homegrown Shark's Fin Soup Siopao. It is a Siopao, with the soup inside, where one needs to use a straw to stick and sip it from within. I think, they're the only restaurant in the country who serves this dimsum item.
More so, their Shanghaian food line of shiomais holds a distinction for their beef dumpling. The beef shiomai is really something to try, on regular calamansi wisps, munta soy sauce and chilli garlic pasta. I can't really describe their own version of the beef shiomai---but it literally melts in the mouth for being so tender.
As a trivia, they have a good vinegar sauce with a combination of chili, and sweet starks of spices and all.
In addition, They also make good leveled bread, and Tong Po Pork: a pata pork chasmed in special sauce, but more off the grease of the regular Pata Tim in other restos within the city.
As my recommendation, minding budget and all, as one should really consider pricing, I would definitely ask you to try and gorge on the Fookien Fried Rice. Priced for less than 200 bucks, it is worth it, with a generous serving for four people. It is served in a max plate, with brag chucks of chicken thighs and pork thighs, mushrooms, sea cucumber, green peas, squid strands, crispy bamboo shoots, and shrimps, puddle in a thick fookien-spiced sauce.
To note, the place is one rare find for those who would want to taste Shanghai's regular.