Shanghai Street on Elizabeth St
/
Shanghai Street pleases the crowds with signature Chinese cuisine inspired by traditional delicacies found on the streets of Shanghai.
Read More
All-you-can-eat yum cha at David’s
/
Owner, David Zhou’s s philosophy is simple: to create food that shares his journey from Shanghai to Melbourne, showing his story on a plate. Weekends at David’s uphold this ethos with their iconic and ever popular all-you-can-eat yum cha.
Read MoreNong Tang Noodle House
/
Nong Tang Noodle House is the very definition of a hidden gem. Nestled between Chinatown Melbourne and Bourke St in the Mid City Arcade, the restaurant impresses with their 'Yang Chun' noodles, dumplings and sauces - all meticulously made in-house.
Read More
New Shanghai
/
New Shanghai pleases the crowds with signature Chinese cuisine inspired by traditional delicacies found on the streets of Shanghai.
Read MoreNew Shanghai
/
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
New Shanghai's Night Noodle Market Preview
/
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)
New Shanghai opens its first Melbourne restaurant | Win free dumplings for a year!
/
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.
Upcoming Event: Davidʼs Beyond the Bund World Dinner
/
David is giving his loyal customers more reason to smile in November with his World Dinner Feast as part of the Good Food Month. This dinner will take Melbournians on a food adventure exploring regions further afield from Shanghai, called ʻBeyond the Bundʼ.
In the spirit of sharing, the offerings have been selected to show the variety that China has to offer. In traditional Chinese cuisine flavours change from region to region as one travels throughout the country. David has emulated these delicious contrasts through his menu choices.
From the eastern coastal province of Jiang Su comes the Lion Head, a sumptuous pork and chestnut meatball concoction in a delicate chicken broth.
To represent Shanghai, customers can indulge in the newly crafted crunchy prawn clusters,satisfyingly crisp parcels with a melted butter center. Another seafood offering will be the Crispy flash fried whiting, smoked on luxuriant caramelised leek.
Davidʼs will serve a thinly sliced crispy beef dish accentuated with orange peel that is distinct and very palatable, a specialty from Hunan, located in the south central part of the Chinese mainland.
To finish off the World Dinner, Davidʼs will prepare a classic hot favourite from Sichuan,
wok fried Chinese cabbage with dried chilies.
In true David's style, the offerings from the kitchen will be hand prepared, using only the freshest and finest quality ingredients. When diners walk into David's for the World Dinner event, they will eat and celebrate as a Shanghai local does, authentic, fast-paced and bustling with flavour
Where: Cecil Place, Prahran
Cost: $45 - Beverages included: $65 including matching wines
When: November 12 2013 from 7:00 pm to 9:00 pm
Bookings: 03 9529 5199
Event Review: Pork and wine night at David’s
/
To pay homage to China’s favourite meat, David’s in Prahran put together a menu celebrating all things pork.
The dinner featured five courses with matching wines selected by Bibendum Wine Co.
Gastrology bloggers were privileged to be invited to attend this feast.
Pork & Chive Soup Dumpling
Matching wine: 2012 Von Buhl Qba Riesling (Trocken- dry) Pfalz Germany
Tasting note: Crisp and refreshing with a core of lovely zingy but ripe Riesling fruit.
The dumplings were beautifully crafted and were our favourite dish from the night. They had a thin and delicate skin encasing a tasty pork and chive filling and sumptuous broth. It was a great start to the dinner.
Crispy pork back strap flash fried with seaweed & spring onions
Matching wine: 2011 Pazos de Lusco Albariño Rias Baixas Spain
Tasting note: Mid weight aromatic white with pulpy texture, white stone fruits and mineral notes on the finish.
The pork was a succulent classic, given an interesting twist by the coating of seaweed. A thin blanket of crispy batter encased the moist pork - pure comfort food.
Slow cooked pork belly in soy, ginger & Chinese’s wine served with signature fluffy open baos & condiments
Matching wine: 2010 Rockburn Pinot Noir- Central Otago NZ
Tasting note: Luscious deep coloured cherry dominant Pinot with a plump juicy fruit spectrum and bright acidity.
Sweet and sticky, the braised pork belly was full of flavour. We particularly loved the baos – they were fluffy and light, like soft cushions. The Rockburn Pinot Noir was the wine of the night. Beautifully complex, it was a wonderful example of what makes New Zealand Pinot so appealing.
Pork Ribs marinated & cooked in sweet & salty red bean curd sauce served with rice
Matching wine: 2011 Luke Lambet Crudo Shiraz, Yarra Valley VIC
Tasting note: Beautifully weighted savoury, earth, minerally and meaty notes.
The pork ribs were beautifully marinated and had a good balance of sweetness and saltiness.
Steamed white chocolate dumpling
Matching wine: 2011 Domaine Plageoles Mauzac Roux, (Muscadelle) Gaillac, South West, France
Tasting note: Delicious dessert wine with a luscious, unctuous but not cloying mouthfeel and a tropical fruit spectrum
The dinner ended on a sweet note with delightfully chewy steamed glutinous rice dumplings that had been filled with luxuriously rich white chocolate. It was a wonderfully modern take on a traditional Chinese dessert.
As expected from a dinner at David's, it was a wonderful evening. The expertly chosen wines complemented each pork course perfectly. Unfussy food with staff that make you feel at home, David's emphasises beauty in simplicity.
Gastrology bloggers dined courtesy of David's.
