Bourke Street is the home of Shanghai Street’s largest and most upmarket branch, up the escalator where the Australian Red Cross Blood Service used to be.

The menu is marginally more expensive than its other venues for similar items (e.g. $1 extra for a plate dumplings), but there are no queues, the interior is sleeker, and the service is better. You’ll also find more premium dishes here like Flaming Duck and plenty of seafood.

Chicken San Choi Bao is a tasty mix of minced chicken and lots of finely diced water chestnut. A cold dish of slightly sweet peanut sauce on chicken, chilli and shallots gets us salivating from the heat. One of the more unique dishes of the night are the Bean Spring Rolls made with broadbeans.

The Braised Pork Belly is tender, tasty, and not terribly fatty. It’s made even better with a splash of chilli oil. The fish of the Spicy Cod in Chilli Oil Soup flakes apart easily, and we can taste the natural sweetness of the cod. To finish, lovers of cream might be interested in the Strawberry Creamy Mochi. There’s certainly plenty of cream inside the thin mochi skin.

Shanghai Street’s Bourke Street location is less hectic than their smaller branches so you’ll feel less rushed, giving you more time to enjoy the food and comfortable surroundings.

Disclaimer: I was invited to Shanghai Street as a guest, however, opinions expressed here are purely my own, and are based on my experience at the time

Shanghai Street on Bourke
Level 1/360 Bourke St
Melbourne, VIC, 3000
(03) 9642 1828