12 Apr New Shanghai, Melbourne CBD
I’d heard a lot about New Shanghai’s dumplings, so when mum suggested dropping by for a quick lunch on Sunday I was secretly pleased. There was a bit of a queue, but because it was only just the beginning of lunchtime we didn’t have to wait too long.
Mum did the ordering and, given the restaurant’s reputation, thought we’d focus more on the dumplings for our initial visit. The first dish to arrive was, not dumplings, but the deep-fried tofu coated with salted egg yolk ($16.8). Smooth bite-sized pieces of tofu were encased in a crispy skin and doused with a generous amount of salted egg yolk. Perfect with a bowl of rice.
Next were the famed New Shanghai Xiao Long Bao (8 for $7.80). Thin skin and tasty and soupy filling made these most enjoyable.
The pork and chive boiled dumplings (12 for $9.80) were also rather juicy, though not as impressive as the XLB.
The last dish, but definitely not the least, were the New Shanghai pan-fried crab meat and pork buns (8 for $14). The skin was thicker and more bread-like (think Chinese steamed buns) than the other dumplings and the base had been fried until crunchy. Like the XLB, the inside of the pan-fried buns was soupy. These were the dumplings I enjoyed the most, though I think I would have preferred the plain pork version.
Shop 323, Level 3, Emporium Centre
287 Lonsdale St
Melbourne, VIC, 3000
(03) 9994 9386