Night Noodle Markets — Gastrology

Gastrology bloggers dined courtesy of New Shanghai.

New Shanghai, Melbourne’s newest and most authentic Shanghainese restaurant is making its debut at the highly anticipated Night Noodle Markets.

To celebrate, Gastrology was invited along to New Shanghai’s Night Noodle Market preview dinner, to try each amazing dish that the New Shanghai team will be serving up throughout the Markets.

The renowned Asian restaurant has created a bespoke menu; fusing the traditional with the contemporary, especially for the debut.

Xiao Long Bao – Steamed Pork Dumpling

Highlights from the preview 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.

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.

Left: spring onion pancakes

Right:Asian spiced vegetarian dumplings

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.

Crispy duck steamed buns

New Shanghai will also be serving their mouth-watering Crispy salted and spiced duck steamed buns at the Night Noodle market. These 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.

What: New Shanghai @ Night Noodle Markets

Where: Birrarung Marr (near Federation Square), Melbourne

Cost: Free entry; dishes from $5-$15

When: Friday 14th to Sunday 30th November (From 5pm daily)