Gastrology bloggers dined courtesy of New Shanghai.
Sydney’s favourite dumpling house has expanded its empire once again with a new restaurant in Melbourne’s lavish Emporium shopping centre.
Upper right: Drunken chicken
Bottom left: Garlic cucumber
Bottom right: Shanghainese sweet and sour pork rib
Serving up New Shanghai’s signature Chinese cuisine inspired by traditional delicacies found on the streets of Shanghai, the chain has earned great critical acclaim across Australia.
The Melbourne restaurant has a relaxed ambience which exudes an atmosphere of authenticity, transporting diners straight to a 1930s Shanghai street.
Vintage Chinese posters adorn the walls and plants wrapped around ornate metal screens and hand-laid cobblestone tiles create clever accents throughout the dining area.
Diners can see the chefs in action via a live dumpling making theatre.
Xiao Long Bao – Steamed Pork Dumpling
Highlights from our dinner at New Shanghai included New Shanghai’s famous dumplings, including the xiao long bao, a mini steamed pork bun with gingery-sweet broth and a juicy pocket of pork made using a secret family recipe; and the pan-fried pork bun, a New Shanghai delicacy made using a generations-old family technique.
Upper left: Steamed Vegetarian Dumpling
Upper right: Rainbow Beef
Bottom left: Shanghainese Fried Noodle with Shredded Pork & Vegetable
Bottom right: Stir-fried String Bean with Dried Shrimps & Soy Sauce
Sheng Jian Bao – Pan Fried Pork Bun
While many Chinese restaurants in Melbourne serve the Sheng Jian Bao, New Shanghai’s variety are a cut above. The skin of the fried dumplings possessed the perfect thickness and signature crispy and fluffy texture without being overly doughy. The Ground pork and chopped cabbage filling was well seasoned and each bun possessed a wonderfully golden, crispy bottom.
Shepherd’s Purse & Pork Wonton with Red chilli Oil & Peanut Sauce
The Shepherd’s Purse & Pork Wonton was yet another highlight. We loved the velvety wonton pastry which was beautiful in texture and the accompanying sea of sweet soy, peanut sauce and dried chilli was pleasantly appetising. Cooked with the perfect amount of heat, these wontons tantalised our taste buds.
Salt & Peppered Soft Shell Crab
The Salt & Peppered Soft Shell Crab was amazing. The deep fried crustacean pieces were coated in a semi-thick crisp batter that encapsulated firm, sweet flesh. With a touch of fried garlic and a myriad of spices, it was simply superb.
Upper left: Crispy Turnip Cake
Upper right: Shallot & Smoked Ham Sesame Puff
Bottom left: Braised Pork Belly with Sweet Soy Sauce
Bottom right: X.O. Sauce Fried Rice
The Braised Pork Belly with Sweet Soy Sauce was comfort food at its best. It was a well-conceived dish that took full advantage of the pork belly’s most notable characteristic – its supple fatty meat. The unctuous pieces of pork were creamy and melted in our mouths.
Fragrant & Crispy Duck with Steamed Bun
The dish of Fragrant & Crispy Duck with Steamed Bun had us fighting for the last morsel. The fluffy and moist buns were a lovely canvas for the velvety duck flesh and its perfectly crisp skin.
Dessert - Shaved Ice with Seasonal Fresh Fruit
New Shanghai is a gem of a place for casual dining. With its superb execution of Shanghainese cuisine and affordable pricing, there is no doubt that New Shanghai will soon be a firmly entrenched Melbourne dining institution.
Phone: 02 9412 3358
Link: www.newshanghai.com.au
Cuisine: Shanghainese, Xiao Long Bao, Pan-fried Pork Bun
Win free dumplings for a year!
New Shanghai are currently running a competition through their Facebook page, which gives fans the chance to win free dumplings for a year at the Melbourne Emporium restaurant. Find out more here.
No comments:
Post a Comment