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New Shanghai in Emporium MelbourneHome > Melbourne > Cheap | Dumpling Bars | Family | Food and Wine | Restaurants
by Lionel (subscribe)A sponge for all that is wonderful in life, be it travel, dining, fashion, entertainment. Joinme and experience places, people, food, happenings and moments around the world.
Published June 17th 2014
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The Café Court in the recently opened shopping palace of Melbourne is bursting with gourmetgoodies from popular local eateries like Charlie & Co. Burgers, Jimmy Grants, I Love Pho,Chinta Ria Soul and Earl Canteen. The hidden dragon tucked in a corner is a Sydney-headquartered Shanghai-style eatery who's vying to be a serious contender in the Melbournefood scene.
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New Shanghai has already made a name in Sydney from its "Xiao Long Bao" or type ofChinese meat dumpling common to Shanghai and Wuxi. Its empire already includesbranches in several Sydney locations and Brisbane, and is now bringing its signaturedumplings and noodle soups to the local masses.
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The objective of New Shanghai is to offercustomers a dining experience based onthe rich assortment of modern classicalShanghai-style cuisine within Shanghaiinspired interiors. The Chinese restaurantin a food court approach (similar to theSydney Queens Plaza branch) allows NewShanghai to tap on the high visitor traffic ofEmporium Melbourne.
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A viewing kitchen draws you towards the restaurant, engaging you with the theatrics ofdumpling pleating. Past the display of appertisers, the restaurant opens up into acontemporary interpretation of a streetside Shanghai eatery or "New" Shanghai. The moderndecor is accentuated by traditional Chinese details which befits the food that is served.
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New Shanghai Xiao Long Bao
Seating is comfortable with intimate options and long sharing tables. The atmosphere isfriendly with polite and quick serving staff who are ever-ready to take orders and removeempty plates. A long list of Shanghai-style dumplings, noodles, soups, rice, meat andvegetable dishes covers the menu.
Having eaten my waythrough Shanghai and theJiangnan region of China aswell as frequented similareateries in Singapore,Malaysia, Indonesia andHong Kong, I have becomeaccustomed to authenticflavours and thereforeselective of Shanghainesefood.
I understand NewShanghai's dumplings arecooked using an ancientfamily recipe learned inShanghai and passed downfrom generation togeneration. It was time to puttheir famed "Xiao Long Bao"($7.80) to the taste test.
It had the hallmarks of aproperly made "Xiao LongBao". Each was a bite-sizepouch of thin dough; the skinof the dumpling held togetherwell when removed from thebamboo steamer; a nibbleexposed a spoonful of pipinghot broth; and the parcel ofmince pork was moist. Theonly regret was imbalance ofsweet-salty flavours betweenthe broth and the pork.
Pan fried pork dumplingslarge image
The Pan-fried Pork Dumplings ($9.90) with a thicker skin were steamed and pan-fried with acrispy bottom. Each bite brought squirts of hot broth and juicy pork flavour. Overall, kudos tothe superior technique of the team making both dumplings.
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Shanghai noodle stir fried with shredded pork and vegetableslarge image
Another dish that hit the mark was the Shanghai noodle stir fried with shredded pork andvegetables ($9.90). The noodles were al dente and thoroughly coated by the rich and shinydark sauce. It just needed more pork and vegetables.
Drunken chickenlarge image
Drunken Chicken ($9.80) and Pork Terrine ($10.50) are typical Shanghainese cold dishes butboth versions in the Melbourne outlet were lacking. While the chicken slices were plump andtender, their flavour was overpowered by the thick Chinese rice wine.
Smoked pork terrinelarge image
The neatly sliced pork terrine lacked flavour and were too dry. Not a fan of overpoweringflavours, the tender pieces of braised beef shin in noodle soup ($12) were buried by the soysalty broth.
Braised beef served on noodle souplarge image
A simple litmus test of authentic flavours is to gauge the number of mainland Chinesecustomers in the restaurant. Going by the constant flow of customer traffic, it has won overthe Chinese and other cultures, which is important for success in this multicultural foodcapital. Prices are also affordable for students, working professionals and families looking fora satisfying feed in Emporium and the CBD. Armed with tasty morsels of freshly madeChinese dumplings, New Shanghai might just win over the tummies of Melbourne.
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Why? New Shanghai antes up the quality of Chinese dumplings in MelbourneWhen: Mon, Tue, Wed, Sun 11am – 7pm / Thur, Fri, Sat 11am – 9:30pmPhone: 61 3 9994 9386Website: www.newshanghai.com.auWhere: New Shanghai - Shop 323, Level 3, Emporium MelbourneCost: From $4.80
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Yum! I need those dumplings asap!
0 replies reply | reportby Mallory (score: 2|157) 7 days ago
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