New Shanghai

Posted by Jenny L on Wednesday, October 08, 2014 with No comments
Finding a home at Emporium’s Cafe Court, New Shanghai has got Melbourne in a state of infatuation. Decorated with ornate oriental furniture, New Shanghai offers an extensive range of mouth-watering Shanghainese dishes and dumplings. With so much to choose from, it’s not hard to see why there is a permanent line outside.




New Shanghai Xiao Long Bao

We started off with the humble staple dish, Xiao Long Bao - plump parcels of goodness filled with flavoursome soup and pork mince. Though I cannot say these were the best XLB I’ve ever had, each mouthful was still enjoyed.


New Shanghai Sheng Jian Bao (Pan Fried Pork Bun)

The Sheng Jian Bao on the other hand were astounding, and were just as satisfying as the ones I inhaled on the cold winter days in Shanghai. Whilst the top of the bun remained a soft spring-like texture, the bottom contrasted well with a crispy golden base which nestled the hot and juicy filling.


Shepherd’s Purse & Pork Wonton Tossed with Peanut Butter, Red Chilli Oil & Spice

Did someone say peanut butter? Of course I had to have these. The velvety skin encased an appetizing filling of pork and shepherds purse, dressed oh so sexy in luscious peanut butter, fragrant chilli oil served with refreshing strips of cucumber – working wonderfully to offset the heat. Hands down, these babies were my favourite of all the dishes.


Deep Fried Tofu with Salted Egg Yolk

I love salted egg yolk anything so it was inevitable that this dish impressed me. The tofu was smooth and silken on the inside, yet crisp on the outside and liberally coated in a golden hue of creamy salted egg yolk. A very rich and sinful dish but definitely worth it.


Rainbow Beef

We were also encouraged to try the Manager’s favourite dish, the Rainbow Beef. Thin strips of deep fried beef enveloped in a sweet and sour sauce. To my friend’s surprise, as someone who does not usually enjoy beef, she found herself magnetised to this dish.



Crispy Salted and Spiced Duck served with Steamed Plain Bread

This last dish was probably one of the most anticipated. The split open buns, much like a fluffy clam were moist and slightly sweet. These acted as a beautiful canvas for the crispy pieces of duck coated in moreish spices, cucumber, spring onion and a trickle of plum sauce.

New Shanghai, what can I say ? I left feeling like a happy dumpling– plump, warm and extremely satisfied.


confessions of a little piggy was invited to dine as a guest of Spice & Soul and New Shanghai

New Shanghai
Emporium Melbourne
287 Lonsdale St
Melbourne, VIC 3000



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