New Shanghai
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New Shanghai pleases the crowds with signature Chinese cuisine inspired by traditional delicacies found on the streets of Shanghai.
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The return of the much-loved Din Tai Fung lamb buns for spring
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It’s Spring, the lambs are born and to celebrate the warmer weather, Din Tai Fung, arguably the world’s most famous dumpling specialist, has brought back its popular Sweet Lamb Buns.
Din Tai Fung's limited edition Spring Sweet Lamb Buns are now on offer at Din Tai Fung Melbourne until 30 November. These Spring Sweet Lamb Buns or 'Bao' come steamed-to-order with a delicious filling of molten dark chocolate and taro.
Absolutely adorable, the buns are almost too cute to eat. The fluffy, moist and slightly sweet buns were the perfect canvas for the gooey and dacadent dark chocolate and taro fillings. YUM.
Pork Dumpling / Xiao Long Bao
While we were there, we also indulged in other Din Tai Fung menu highlights which included the world renowned Xiao Long Bao.
While many Chinese restaurants serve Xiao Long Bao, Din Tai Fung’s variety are a cut above. The allure of Din Tai Fung’s legendary Xiao Long Bao lies in their gracefully delicate pastry skin enveloping rich pork-seasoned broth.
Usefully, Din Tai Fung’s staff are on hand to provide instructions on the recommended steps for consuming the Xiao Long Bao - steps which involve piercing the pastry skin to suck out the broth within and then subsequently flavouring the remaining pastry and minced pork dumpling with black vinegar and shredded ginger.
These soupy morsels may demand more effort than your run-of-the-mill pork dumpling, but we assure you - you will be rewarded.
Drunken Chicken
Din Tai Fung's drunken chicken was exquisite. The chicken was wonderfully tender and infused with a beautiful rice wine flavour - perfectly seasoned and well balanced.
Shrimp and Pork Wonton with Tangy Sauce
With the extensive publicity received by Din Tai Fung’s Xiao Long Bao, the Shrimp and Pork Wontons with Tangy Sauce, which prevail in both taste and texture, can easily be overlooked. These pork and prawn filled wontons are wrapped with a blissfully silken wonton pastry and bathe in a mind-blowing concoction of chilli oil and sesame oil. Cooked with the perfect amount of heat, these wontons certainly tantalised the taste buds.
Don't miss out on Din Tai Fung's Spring Sweet Lamb Buns along with other menu highlights!
What: Din Tai Fung lamb buns for spring
When: Until 30 November 2015
Price: $3.80 each
Location: Level 4, 287 Lonsdale St, Melbourne
Phone: (03) 9654 1876
Cuisine: Taiwanese, Dumplings
Gastrology bloggers dined courtesy of Din Tai Fung.
Din Tai Fung
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Finally. It’s here. Din Tai Fung, arguably the world’s most famous dumpling specialists, has opened their first venue outside of New South Wales and their biggest Australian restaurant yet at Emporium Melbourne.
Shrimp and Pork Jiao Ze
Like each venue, the restaurant features Din Tai Fung’s signature glass-enclosed dumpling kitchen. The theme of ‘yin yang’ with a mainly monochrome fit-out exudes a casual and comfortable surrounding.
The Din Tai Fung brand has earned cult status since introducing Australia to its world-class Xiao Long Bao dumplings seven years ago (2008) at its flagship World Square Sydney restaurant and it is easy to understand why.
Avocado Chocolate Swirl; Mango Tango
Pork Dumpling / Xiao Long Bao
While many Chinese restaurants serve Xiao Long Bao, Din Tai Fung’s variety are a cut above. The allure of Din Tai Fung’s legendary Xiao Long Bao lies in their gracefully delicate pastry skin enveloping rich pork-seasoned broth.
Usefully, Din Tai Fung’s staff are on hand to provide instructions on the recommended steps for consuming the Xiao Long Bao - steps which involve piercing the pastry skin to suck out the broth within and then subsequently flavouring the remaining pastry and minced pork dumpling with black vinegar and shredded ginger.
These soupy morsels may demand more effort than your run-of-the-mill pork dumpling, but we assure you - you will be rewarded.
Vegetarian Bun
Truffle Xiao Long Bao
An absolute show stopper was the bespoke Truffle Xiao Long Bao. The steamed pork dumplings were infused with shaved truffle and truffle oil and tasted nothing short of amazing. It was a decadent dumpling with fragrant aromas.
Water Spinach with Garlic
Shrimp and Pork Wonton with Tangy Sauce
With the extensive publicity received by Din Tai Fung’s Xiao Long Bao, the Shrimp and Pork Wontons with Tangy Sauce, which prevail in both taste and texture, can easily be overlooked. These pork and prawn filled wontons are wrapped with a blissfully silken wonton pastry and bathe in a mind-blowing concoction of chilli oil and sesame oil. Cooked with the perfect amount of heat, these wontons certainly tantalised the taste buds.
Vegetarian Jiao Ze
Shrimp and Pork Shao Mai
The Shrimp and Pork Shao Mai was yet another highlight. We loved the slightly thicker dumpling pastry which was beautiful in texture and the decadent broth accompanying the prawn topping.
Our evening at Din Tai Fung concluded on a sweet note with a duo of their most popular desserts.
Taro gelato with Golden taro Bread
The taro gelato was wonderfully creamy and went well with the taro bread which was perfectly crisp on the outside and featured gooey luscious taro on the inside.
Mango ice dessert
A towering mango slushy ice dessert, we loved the use of fresh mango with the shaved ice. It was a playful dessert which rounded out our decadent meal.
Din Tai Fung is certainly a welcomed addition to Melbourne. With its superb execution of Chinese cuisine and dumplings which are made with the same surgical-like precision that Din Tai Fung is renowned for, there is no doubt that this new outpost will soon be firmly entrenched as a Melbourne dining institution.
Location: Level 4, 287 Lonsdale St, Melbourne
Phone: (03) 9654 1876
Gastrology bloggers dined courtesy of Din Tai Fung.
New Shanghai
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Gastrology bloggers dined courtesy of New Shanghai.
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.
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.
New Shanghai Crab Meat Xiao Long Bao
An absolute show stopper was New Shanghai’s delectable Crab Meat Xiao Long Bao. The gracefully delicate pastry skin was enveloped in alluring crab meat and rich pork-seasoned broth.
Prawn wontons with chilli oil, peanut & sesame sauce
The prawn wontons were 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.
Fragrant & Crispy Half Duck with Steamed Buns
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.
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 should be one of your "go to" restaurants.
Location: Third floor, Emporium centre 287 Lonsdale Street, Melbourne
Phone: 02 9412 3358
Link: www.newshanghai.com.au
Cuisine: Shanghainese, Xiao Long Bao, Pan-fried Pork Bun
Emporium Launch by Baz Luhrmann
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Gastrology bloggers attended the launch as guests of CFS Retail Property Group together with GIC.
On Wednesday 20 August 2014, Gastrology attended the official launch of Melbourne’s reimagined retail icon, Emporium Melbourne which was created and hosted by creative visionary Baz Luhrmann.
Emporium Melbourne appointed Creative Visionary Baz Luhrmann to create the official launch celebration for his extraordinary ability to take an old classic and reimagine it into a contemporary icon.
This sentiment reflected the vision of Emporium Melbourne, which has been dramatically transformed since first opening its doors as the Myer Emporium in 1911.
More than three million people have experienced this Melbourne icon since it opened on 16 April, reimagining the CBD retail landscape with its exceptional design and impressive offer across fashion and food.
The official celebration also marked the arrival of even more fashion firsts and flagship stores, building upon Emporium Melbourne’s already impressive world-class line-up.
Opening throughout July and August are:
- Australia’s first Kate Spade New York, which will feature new digitally-controlled change rooms that enable customers to change backdrops when they are snapping themselves in the latest looks;
- The first Melbourne stores for Michael Kors and one of Australia’s most celebrated new designers, Dion Lee; and
- The largest Topshop in the southern hemisphere and first store to the Melbourne CBD, delivering three levels of fashion.
These incredible fashion firsts join Victoria’s Secret, who also recently opened their first Melbourne CBD store.
Over the coming weeks, Emporium Melbourne will also welcome flagship stores for:
- American brand Coach, with the launch of a brand new fashion direction;
- Italian icon Furla and their range of high quality bags, shoes and accessories, celebrated since 1927; and
- Fashion favourites Oroton and Ted Baker.
The arrivals of these retailers are reason to celebrate with the completion of the Little Bourke Street International Precinct, delivering yet another dimension to this already outstanding line-up.
These fashion firsts and flagships will be joined by celebrated foodies:
- South Yarra institution Dainty Sichuan, in the Urban Kitchen precinct on the Lower Ground Supercharger Wholefoods, a celebration of superfood and vegetables by Restaurateur Paul Mathis and business partner George Incretolli; and
- Gourmet food store Jones the Grocer, Alison Nelson’s Chocolate Bar New York and waffle and coffee restaurant, Waffee.
Once all stores are open, Emporium Melbourne will be home to over 200 fashion and food brands, offering a reimagined shopping experience like no other.
Baz Luhrmann’s celebration proved to be one of the biggest events on Melbourne’s calendar this year with the transformation of Emporium Melbourne into a set of experiences that tell the story of the iconic building’s colourful history.
New Shanghai opens its first Melbourne restaurant | Win free dumplings for a year!
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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.
Charlie & Co Burgers @ Emporium Melbourne
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Gastrology bloggers dined courtesy of Charlie & Co.
Showcasing a menu that maintains the integrity of premium produce, Charlie & Co is a brilliant addition to Emporium’s distinctly cosmopolitan café court.
The chain strives to create flavoursome and juicy burgers like no other – and we think they’ve done just that.
Mighty Charlie Burger
With a rich and succulent beef pattie (made from 100% pure Australian Wagyu), the hamburger had, sandwiched between two halves of a slightly sweet and perfectly toasted artisan bun, deliciously smoked middle bacon, free range egg, melted cheddar cheese, sun ripened tomato, pickled gherkins, caramelised onions, garden leaves, aioli and Charlie’s signature tomato sauce. It was a classic burger and was absolutely delicious. We loved the generous serve and had no trouble putting it away.
Southern Belle Chicken Burger
The chicken burger was beautiful. It was an almighty burger with generous amounts of tender and flavoursome southern spiced free-range chicken breast, tangy and bold smoked chilli coleslaw, tart sun ripened tomatoes and oozy melted cheddar. Each element was precisely portioned and cooked with love.
Both the parmesan & truffle fries and the beer battered onion rings were addictively good.
The aromatic fries were beautifully crisp on the outside and fluffy on the inside.
The onion rings had us doing it Gollum style - fighting for the last ring. They were deliciously sweet, soft, sticky and encased by cripsy batter.
And guess what? They serve excellent coffee too.
A testament to using ingredients that are of the highest quality and expertly judged fillings, Charlie & Co burgers are a winner.
Nespresso launches new Melbourne Boutique in Emporium
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Melbourne’s coffee connoisseurs will be delighted this week as Nespresso – the worldwide pioneer in premium portioned coffee – opened the doors to its new Boutique in Emporium, inviting shoppers to experience Nespresso at their own pace.
Located in Melbourne’s new world-class shopping destination, Emporium, the Nespresso Boutique spans 230 square metres and boasts the largest Coffee Room in Australia.
This tasting area features 11 machines, catering to coffee lovers who like to savour their tasting moments and discover all that Nespresso has to offer.
The new Emporium Boutique will host some of Nespresso’s latest innovative services including Victoria’s first Self-Selection Room and Boutique Pick-Up counters, offering those already familiar with the brand even more convenience.
The Nespresso Self-Selection Room enables Club Members to select and scan their capsules and checkout automatically at a self-service kiosk.
The two Boutique Pick-Up counters allow for a quick collection of pre-ordered products, saving busy shoppers time.
Visitors can also discover Nespresso’s range of 22 Grand Cru coffees in the Coffee Room, explore The Discovery Wall to learn about the full range of machines and browse through the range of Nespresso accessories.
As part of Nespresso’s commitment to sustainability, Melbourne Club Members will also be able to recycle their used Nespresso capsules in store.
To celebrate this Boutique opening, Nespresso reveals a unique indigenous artwork created from Nespresso capsules custom made by the Jumbana Group, Australia’s leading Indigenous strategy and design company. Proceeds from the installation will go towards a Jumbana Group Project, Indi Kindi.
