new shanghai all clippings from june/july

eateatplay

New Shanghai, Chatswood Chase

POSTED ON JULY 6, 2012 BY EATEATPLAY

To say I was excited when a group of us head OTB for the New Shanghai(http://www.newshanghai.com.au/) wine & dumpling dinner is anunderstatement. We all ended up skipping the wine – it was a Monday evening andwe were all due to go back to work the next day. But unlike a few of my very goodfriends, I’m always one to go for the food over wine anyway.

(http://eateatplay.files.wordpress.com/2012/07/img_2303.jpg)Mixed cold dish starter

First up is the Mixed Cold Dish Starter. This is a plate of shredded kelp mixed with

New Shanghai, Chatswood Chase | eateatplay http://eateatplay.wordpress.com/2012/07/06/new-shanghai-ch...

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spice and vinegar dressing; chopped cucumber tossed with fresh garlic; anddrunken chicken – chicken soaked in Chinese wine with herb and spice. Thecucumber is lovely and refreshing. I’m not really a huge fan of the kelp, but thedrunken chicken is delicious and tender.

(http://eateatplay.files.wordpress.com/2012/07/img_2306.jpg)Mixed steamed dumplings

I’m very eager when the steamed dumplings arrive. They’re steaming (no punintended) hot. The New Shanghai Xiao Long Bao are delicious but don’t quite liveup to Din Tai Fung’s. Also resting in the bamboo steamer are a steamed mini crabmeat and pork dumpling and a steamed vegetarian dumpling. Both are delicate andsatisfying.


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(http://eateatplay.files.wordpress.com/2012/07/img_2309.jpg)Wontons

These wontons are to die for. Yes, I know it’s a cliché. But I seriously think I’m inlove with them. It’s my absolute favourite dish of the evening. The Shepherd’s purseand pork wontons are tossed with sesame butter, red chilli oil and spices. There’salso a peanutty flavour that comes through. The soupy combination of sesame, chilli


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and peanut is friggin’ glorious and the cucumber slivers add a bit of freshness aswell. I could eat this all day, every day.

(http://eateatplay.files.wordpress.com/2012/07/img_2310.jpg)Pan-fried dumplings

The pan-fried dumplings are plated with a sprinkling of black sesame seeds. TheNew Shanghai pan fried pork bun has a wonderful crisp base. In the middle, astar-shaped spring onion pancake makes for a pretty centrepiece. The pan fried porkdumpling is also delicious – though perhaps the skin is a tad on the thick side.


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(http://eateatplay.files.wordpress.com/2012/07/img_2313.jpg)Shepherd’s purse, prawn and tofu soup

The Shepherd’s purse, prawn and tofu soup is a bit subdued in terms of flavour, butthe texture of the tiny tofu cubes is silky and smooth. I’d give this one a miss ifyou’ve got limited stomach space and you’re holding out for the oh-so-deliciouspork belly that’s coming up next.


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(http://eateatplay.files.wordpress.com/2012/07/img_2315.jpg)Pork belly

The pork belly is braised overnight in sweet soy sauce. There’s also deep friedchicken with special garlic and chilli sauce. And in the middle is a little mound ofrice, which I barely even touch. At this point we’re already struggling, but I’mtelling you now to save yourself for the pork belly. It’s very, very tasty. The crispyskin on the chicken is also lovely.


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(http://eateatplay.files.wordpress.com/2012/07/img_2318.jpg)Slow cooked white fungus with papaya soup

All that’s left now is the slow cooked white fungus with papaya soup. It’sunfortunately a bit of a let-down, but the good news is I’m too full to even care.White fungus isn’t really to my taste, but some may enjoy it.

The degustation will set you back 45 bucks, but if you opt for the matching winesit’s $65. So overall it’s pretty good value. While some of the dishes are somewhatsuperfluous, it’s the perfect opportunity to try new dishes that you would normallyoverlook on the menu.

-Sarah

New Shanghai at Chatswood ChaseLower Ground, 345 Victoria Ave, Chatswood

POSTED IN REVIEWS | TAGGED CHINESE, DEGUSTATION, DUMPLINGS,PORK BUNS, XIAO LONG BAO

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7/06/12 3:07 PMNew Shanghai Restaurant - Sydney

Page 1 of 5http://www.weekendnotes.com/new-shanghai-restaurant/24884/

Home > Things to do in Sydney > Family | Restaurants

by Wendy (49) (subscribe)Art enthusiast. Loves painting and travels. Writing what I love sparks mypassion. Sydney, Australia

Earn money writing for WeekendNotesFeature your event or businessPublished June 2nd 2012

With the advent of winter, there is nothing better than having hotdishes to shake off winter chills. Shanghai cuisine is one of myfavourite choices in the winter time. I've tried New ShanghaiRestaurant at various locations, but I never had the chance to trythe one in the lesser known Lemon Grove shopping centre inChatswood. So, I decided to give it a go.

Once I stepped into the shopping centre, it didn't take me long tofind the shop, as the shop name was visible at the shop front. Uponentering the shop, I picked a table where I could watch the chefsthrough the window of open kitchen; it was funny to watch themshape the dumplings. Hanging on the wall, there are a fewpaintings with Shanghai buildings as the subjects, adding a touch ofcharacter to this shop.

The shop front, New Shanghailarge image

The Interior, New Shanghai

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