01 Apr New Shanghai, Melbourne CBD Take 2

Of course, New Shanghai is famous for their dumplings, but they also serve a wide range of dishes that don’t involve those special bites of goodness. As much as I love their New Shanghai pan-fried dumplings, we decided save some stomach space in order to explore the other options on the menu.

Steamed ‘Lion’s Head’ meatball in broth, crab meat and Chinese chestnut ($7.50)

We started with the steamed Lions head meatball in broth with crab meat and Chinese chestnuts. The broth was beautifully light yet flavoursome, though the giant meatball itself was a little dry.

Fish Dumplings ($13 for 10)

Fish dumplings could have done with a bit more seasoning, but vinegar and soy and chilli paste are always on hand to help.

Smoked Fish Infused with Spiced Dark Soy ($11.60)

Braised Radish ($18.80)

Stir-fried Tofu with Crab Eggs ($28.80)

We also try the smoked fish, which has a fragrance and flavour that reminded us of bakkwa (Chinese Pork Jerky). The firm, meaty fish was infused with dark soy sauce and went very well with rice. Braised radishes were cooked in a soy-based sauce with dried shrimp until soft. Another moreish special was the tofu with crab eggs, which was tastier than it may sound on the menu.

Sesame Cakes ($2.50 each)

New Shanghai (86) Savoury Sesame Cakes with Ham and Spring Onion ($2.50)

Sweet Sesame Cake – Sugar and Egg ($2.50)

Someone came around offering diners some freshly baked sesame buns, and we didn’t refuse. There was a sweet and a savoury option: ham and spring onion, and sugar and egg custard, both inside an excellent light and crispy pastry.

Fragrant Crispy Half Duck, Steamed Buns ($35)

Fragrant Crispy Half Duck, Steamed Buns ($35)

Like a different version of the more famous Peking duck, a giant platter holding a fragrant and crispy half duck with fluffy steamed buns and an assortment of greens arrives. Traditionally the duck is first marinated with spices, steamed ‘til tender, then deep fried – an extensive process that yields delicious results. The crispy skin is well salted, but a peppery condiment and hoisin sauce mix provides extra depth of flavour. The lettuce didn’t add much to it, but of course spring onion and cucumber were happily added into the buns.

I’d still gladly eat New Shanghai’s pan fried dumplings any day, but the menu contains a wealth of other treasures that can be explored. I’m eyeing the braised pork belly next.

Disclaimer: I was invited to New Shanghai as a guest on this occasion, however, opinions expressed here are purely my own and not influenced by them in any way, and are based on my experience at the time.

New Shanghai also features in the 2016/2017 Entertainment Book. You can also take advantage of their 25% discount offer by buying a membership. 20% of every membership sold through this link will contribute to fighting child poverty with Compassion Australia!

New Shanghai
Shop 323, Level 3, Emporium Centre
287 Lonsdale St
Melbourne, VIC, 3000
(03) 9994 9386
http://www.newshanghai.com.au