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Home Page » Restaurants » New Shanghai Chinese, Chatswood ChasePosted in RestaurantsArticle details 8 comments27/02 2012

New Shanghai Chinese, Chatswood Chase



The first thing thatstrikes me about New Shanghai is the decor, I LOVE LOVE LOVE the decor. I feel like I am transportedto a little alley in Shanghai in the 30s. Sitting on the wood and red accented stools at wooden tables youfeel like you are sitting outside shopfronts in a small bustling alley. The bustling comes from the busywait staff whizzing by to attend to the full restaurant.



New Shanghai haverecently added a six course degustation with the option of matched wines to their menu. The degustationwas originally run as a special dinner last year, but proved extremely popular and decision was made tomake it an ongoing menu option for diners.



Mac and I are here to trythe degustation menu. I decided to have the matching wines $69 and Mac has decided to forgo wines andjust partake in the degustation $49 with some jasmine tea on the side.



Course 1, mixed colddish starter

The mixed cold starter consisted of three dishes. Shredded kelp mixed with spice and vinegar dressinghad a lovely kick of chilli which I thoroughly enjoyed as I am quite a fan of seaweed salads. Choppedcucumber tossed with fresh garlic, was a pickled cucumber with a nice hint of garlic, very refreshing. Drunken chicken, chicken soaked in Chinese wine with herbs and spices. Mac made the joke that he didhope the chicken wouldn’t be served the same way as drunken prawns. I assured him that I doubted itvery much, as if they did, it would of been front page news by now. So instead of a chicken flayingaround in booze, we were served tender, moist and very tasty chicken breast. The matched wine to thisdish was Leo Buring, Clare Valley, Riesling, 2011.



Course 2, mixedsteamed dumplings

Unfortunately our dumplings came out when we had just made a start on the cold starter. We then founda few of the following dishes also came out very quickly. This meant it made it hard to wine match andalso that a few dishes went cold. It is something they are working on and will hopefully be rectified, asthey have just started to serve the degustation as part of their normal menu.

As the dumplings had been sitting on our table for a little while, there was a bonus, no burning ourselveson piping hot soup filling. New Shanghai xiao long bao (steamed mini pork bun) had a generous amountof flavoursome soup with the pork filling. Steamed mini crab meat and pork dumpling, very tasty andagain the filling included a nice burst of tasty soup. The third dumpling was a steamed vegetarian one,larger than the others with a generous vegetable filling. Wine matched, Angel Cove, Marlborough,Sauvignon Blanc, 2010.



Course 3, shepherd’spurse wontons



Course 3, shepherd’spurse prawn & tofu soup

Pork wonton tossed with sesame butter, red chilli oil and spice. Oh wow did this one hold some kick! Silky tasty wontons in a generous amount of sesame butter sauce and chilli oil. Both Mac and I enjoyedthis one a lot. The sliced cucumber added a much needed cooling for the generous amount of choppedchilli sitting on top, wow, I did say it had kick! This was accompanied with Shepherd’s purse, prawn andtofu soup. Wine matched, Cape Schanck Mornington Peninsula Pinot Grigio 2010.



Course 4, pan frieddumplings

Have I ever mentioned how much I love dumplings? Yes, okay, lots of times. I was delighted when ourpan fried dumplings turned up. New Shanghai pan fried pork bun and pan fried pork bun, with theaddition of a fried star of shallot pancake. Wine matched, Fifth Leg, Crisp Chardonnay, 2010



Course 5, main, porkbelly



Course 5, main, deepfried chicken

Sadly by the time we worked our way through our dishes to get to the main it was cold. The pork bellywhich had been braised overnight in sweet soy sauce looked gorgeous. A deep luxurious colourhighlighted the lengthy braising. Unfortunately due to being cold the thick fat layers had turned rubbery,chewy and, for me, not very appetising. I find myself picking the meat layers out which are rich inflavour, tender and quite delicious. Such a shame it was cold, if I had eaten it hot it would have been verypalatable as a whole. The deep fried chicken is served with the special garlic and chilli sauce missing. When I ask about the sauce, small bowls are quickly bought out to us. I am not sure if it is normallyserved drizzled on top or if you are meant to dunk your chicken in the sauce. Wine matched, SquealingPig Otago, Pinot Noir, 2010.



Course 6, dessert, slowcooked white fungus with papaya soup, plus a surprise mango pudding

The papaya soup is quite sweet, but I love the texture of the white fungus. Mac isn’t too fond of thedessert, but that is to be expected as he is not a big fan of Asian desserts. We have the surprise addition ofmango pudding served to us for dessert, this isn’t part of the degustation menu. We both love it! Creamyvanilla pudding topped with mango. Even though both extremely full we make a nice dent on thisdessert. Wine matched, Penfolds Koonunga Hill 76, Shiraz Cabernet, 2010.

I was quite impressed with the degustation menu and found it incredible value. The wine matcheddegustation at $69 is great value considering the glasses of wine served are very generous in size. I endedup passing one glass over to Mac as I just seemed to be inundated with wine at one stage. Thedegustation menu itself is generous and filling, there is a lot of food. If you decided against winematching and just go for the straight degustation $49, it is still fantastic value.

Sara xxx

Belly Rumbles was a guest of New Shanghai and Wasamedia.

10/02/12 9:39 AMDinner at New Shanghai « Sparkle

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Dinner at New Shanghai6 Feb

I’ve been to New Shanghai a number of times now. I just can’t go past their broth-infused, pan-friedpork buns. They have a large selection of dumplings, both pan fried and steamed (read: Xiao LongBao). Anyway. I went through a massive Asian-food-eating phase, where I consumed a lot of noodlesand fried rice and dumplings. As soon as I heard about the offerings New Shanghai had, I knew I had togo.

We got a serve of the pork pan fried dumplings. I enjoyed these immensely. The base was a crunchygolden brown, and inside was a tasty pork meatball swimming in a tasty broth. Be warned, you must eatthis with care. Otherwise you could find yourself with broth squirted all down the front of your shirt!

We got some complimentary tea and shallot pancakes. H introduced me to the world of salty, crispy,shallot pancake. We have since attempted to recreate it at home and came close. But we both concludedit would just be easier (and much cheaper) to just go back to this restaurant for them. They are bursting

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with flavour, albeit subtle in a big way.

H wanted some fried donuts. I have seen these before but haven’t been that game to try. It looked to melike giant fried churros without the sugar. They are super light and airy, plus super moreish.

This photo of crispy skin chicken makes me salivate. I love this dish. The flavours burst out with everysingle bite of chicken. The crispy skin is just an added bonus. The chilli’s look a bit menacing, but didn’treally provide much bite. Perfectly fine with me as I’m not a giant chilli fan anyway.



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There are branches popping up everywhere. The one we went to here is the one in Chatswood. I’vevisited branches in Bondi Junction and Ashfield as well – I did discover the prices (and menu) fluctuateslightly.

NEW SHANGHAILower Ground LevelChatswood ChaseSydney, Australia 2000

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28/02/12 11:39 AMWhere to tuck in but not fork out

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NEW Personalise your news, save articles to read later and customise settings Hi there! Sign-upView Demo Log inBETA

A khao soi dish ($12) from Chat Thaiin Haymarket. Photo: Marco DelGrande

Crowd pleaser ... the Excelsior's ElLoco in Surry Hills. Photo: SteveLunam

Street style ... food stalls such as this one in John Street, Cabramatta are becoming increasingly popular. Photo: Kate Geraghty

With more and more candidates vying for attention, Angie Schiavone scouts the best of affordable Sydney.

They say with every end comes a new beginning, so it makes sense that alongside the much talked about ''death of fine dining'' is a blossomingcheap and cheerful dining culture in Sydney.

The city has long enjoyed wonderful diversity when it comes to affordable food from around the world - with no passport required - and these daysthere's more choice than ever.

The 2012 edition of The Sydney Morning Herald Everyday Eats, released today, highlights this diversity with more than 550 independent reviewsof Sydney's best cheap eats - places offering a good feed for $30 or less a person.

This year's edition has 134 listings not previously featured in the guide and explores some 70 different cuisines.Along with the hundreds of starred reviews are sections focused on ''Early Eats'' - brekkie options, from a goodcup of coffee to yum cha; ''Sweet Eats'' - Sydney's best gelati, pastries, chocolates and other sweet treats; and''Express Eats'' - sandwiches, pies, burgers and other speedy takeaway options.

After another enormously enjoyable year of chowing down in the name of research, the Everyday Eats reviewersnoticed more than a few cheap dining trends and found Sydney a truly mouth-watering place to explore, even onthe most meagre shoestring budget. Grab a copy of the guide to find out more about where to get a taste of thesenew trends.

WORLD FOOD FANATICS

Sydney's love affair with Thai food continues in a big way, with a trend towardsmore specific regional Thai options. North-eastern Thai, favouring sour-fishy-hotflavours over sweet-creamy ones, is becoming more common, while Caysorn, arecent addition to Haymarket, has brought Sydney its first taste of food fromsouthern Thailand. If you like it hot, this is the place for you. A dose ofschadenfreude is an added bonus - sweaty, red-faced diners who haveoverestimated their chilli tolerance are strangely entertaining.

A similar appreciation for the regional variations of Chinese food is also becomingmore apparent, with diners developing an ability to distinguish between Nanjingand Xinjiang and becoming Shanghai dumpling aficionados. We are also crazy forthe tastes of South America, while Korean food is increasingly popular - it lookslike our next big thing.

THE QUEUES CONTINUE

Read laterFebruary 28, 2012

Where to tuck in but not fork out



Bang for your buck ... Revolver's"ultimate" burger. Photo: AnthonyJohnson

The Sydney Morning Herald EverydayEats 2012.

Despite some hugely well-liked eateries opening extra outlets, the popularity of places such as Mamak atHaymarket (also at Chatswood), Gelato Messina at Darlinghurst (now also at the Star, Pyrmont), Spice I Am atSurry Hills (also Balmain) and Din Tai Fung in the central business district (various locations) hasn't waned.Sydneysiders are also loving - and lining up for - Home Thai in the city, Holy Basil at Canley Heights, Tan Viet atCabramatta, Shanghai Night at Ashfield and New Shanghai at Chatswood and Ashfield, where a recent expansioninto the shop next door has doubled the seating capacity but hasn't quite eradicated the queue.

FOOD COURT/PUB REVIVALS

The Excelsior is one of many Sydney pubs to have experienced a revival. The venue may have lost live-musiccred but it's won crowds with chef Dan Hong's bright and boisterous Mexican canteen, El Loco (our pick for bestnew cheap eat). Meanwhile, shopping-centre food courts in Sydney's city centre have gone from drab to fab, withWestfield Sydney leading the way, along with the Galeries Victoria and the Star. All three have had swankymakeovers, yet offer quick, relatively affordable dining options with high-quality food from the likes of Sassy's Red,Chat Thai and Din Tai Fung.

THE ANTI-HEALTH MOVEMENT

One Everyday Eats reviewer suggests the Abercrombie at Chippendale should have a defibrillator on hand shouldanyone overindulge on its menu of burgers, tacos and deep-fried delights (deep-fried Gaytime, anyone?). TheAbercrombie probably takes the cake but we've also fallen for not-so-healthy indulgences at places such as theDip in the city - serving up moreish hot dogs, chilli fries and desserts such as peanut butter ice-cream with briocheand strawberry jelly. So called ''dude food'' - sliders, tacos and so on - has become a menu essential, evenappearing among Chinese dishes at the inner-city favourite, Chef's Gallery.

CAFE CULTURE

Another cafe? We'll take it! There seems no limit to our willingness to embrace new cafes, especially places thattake their brew and food equally seriously. We're still loving Le Monde and Single Origin Roasters, both at SurryHills; Revolver at Annandale; Ham and Alley Break at Cronulla; and we have fallen deeper and harder for ThreeBlue Ducks at Bronte since the kitchen team grew into a super-chef alumni described by Terry Durack as"Tetsuya's-by-the-sea". Newer cafe loves included Joe Black at Surry Hills, the Fern at Redfern, Copo atDrummoyne, Air at Castle Hill and Circa Espresso at Parramatta. New openings have continued since we went topress.

REMAINING FAITHFUL

Along with new discoveries, a joy of Sydney's cheap-eats scene is the stalwart restaurants that, reassuringly, never seem to change. In somecases, prices included. We love knowing we can always bring a crowd to Sultan's Table at Enmore for a bargain Turkish banquet; to Thanh Binhat Cabramatta for Vietnamese; El Jannah at Granville for charcoal chicken; Temasek at Parramatta for Malaysian; Silvas or Frango at Petershamfor Portuguese chicken; Frank's at Camperdown for pizza and gelati; and Faheem Fast Food - newly inducted into the Everyday Eats hall of fame- for a Pakistani feast.

The winners are ...EVERYDAY EATS CHAMP

Chat Thai

20 Campbell Street, Haymarket, 9211 1808

The Chat Thai chain has gone from strength to strength of late, with various venues offering fiery Thai food, soothingly sweet desserts and anatmosphere as vibrant as the food.

BEST NEW CHEAP EAT

El Loco

64 Foveaux Street, Surry Hills, 9211 4945

Dan Hong is on a roll. This super-colourful, cheerfully cheap Mexican eatery has brought big crowds back to The Excelsior.

EVERYDAY EATS HALL OF FAME

Faheem Fast Food

194-196 Enmore Road, Enmore, 9550 4850

Faheem is a long-time favourite for Pakistani and Indian food; the setting is basic, service swift and prices low.

BIGGEST BARGAIN

The Apprentice

TAFE Sydney Institute, Harris Street, Ultimo, 9217 5527



Fine-dining that's as cheap as chips. A training ground for TAFE hospitality students, you'll get all the frills without the big bill.

BEST BREAKFAST

Copo Cafe & Diner

135 Victoria Road, Drummoyne, 9719 9057

This relative newcomer is floating our brekkie boat with its South American-leaning dishes, plus the classics and scrumptious frappes, shakes andCampos coffee.

FAVOURITE PIZZA

Pizza Mario

Shop 9, Ivy, St Margarets, 417-421 Bourke Street, Surry Hills, 9332 3633

It's hard to fault Pizza Mario's thin, nicely chewy-based pizza with toppings that are sparing but spectacularly full of flavour.

BEST VEGETARIAN FEED

Nourishing Quarter

315 Cleveland Street, Redfern, 8399 0888

The meat-free menu has a Vietnamese focus but globetrots gallantly. Flavours are big and the whole package is loads of fun.

BEST SWEET TREAT

Gelato Messina

241 Victoria Street, Darlinghurst, 8354 1223

The only entry to win the same Everyday Eats award two years running; Messina continues to wow with inventive and utterly delicious gelatocreations.

BEST VIEW

The Boathouse

Barrenjoey Boathouse, Governor Phillip Park, Palm Beach, 9974 3868

Open decking over the water and a mega-eyeful of the prettiness of Palm Beach make for a long lunch you'll want a camera on hand for.

FAVOURITE RAMEN

Ryo's

125 Falcon Street, Crows Nest, 9955 0225

This low-key ramen bar has a large and loyal following and it's no wonder: the ramen features top-notch noodles and broth, right through to theclean-as-a-whistle aftertaste.

FAVOURITE BURGER

Revolver

291 Annandale Street, Annandale, 9555 4727

Single beef patty, smoked mozzarella, pickled cucumber, beetroot, tomato and rocket, with a side of lemon-roasted chat potatoes. Irresistible.

FAVOURITE EAT STREET

John Street, Cabramatta

The ultimate cheap-eats foodie fantasia, John Street bustles with queue-fronted (mainly Vietnamese) eateries, vibrant fruit and grocery shops,juice stalls, cafes and true street food stalls.

Three-star winnersEach entry in Everyday Eats 2012 is rated by a star from one to three. Rankings are awarded for food, value, ambience, service and decor. Thefood is paramount. Here are the three-star winners:

EAST

Bondi's Best, Bondi; Cafe Sopra, Waterloo; Chairman Mao, Kensington; Four in Hand, Paddington; Lucio Pizzeria, Darlinghurst; NourishingQuarter, Redfern; Pompei's, Bondi; Sushi Yachiyo, Darlinghurst; Three Blue Ducks, Bronte; The Wine Library, Woollahra; Yokozuna, Darlinghurst.

SOUTH AND SOUTH-WEST

Alley Break Cafe, Cronulla; HAM (Harry and Mario), Cronulla.



CENTRAL

121BC, Surry Hills; Boteco, Surry Hills; Bourke Street Bakery, Surry Hills; Cafe Giulia, Chippendale; Chat Thai, Haymarket; The Carrington, SurryHills; Din Tai Fung, Sydney; El Loco, Surry Hills; Home, Sydney; Pizza Mario, Surry Hills; Shortgrain, Surry Hills; Single Origin Roasters, SurryHills; Spice I Am, Surry Hills; Sydney Madang, Sydney.

WEST

Bau Truong, Cabramatta; Cheema da Dhaba, Granville; Hai Au, Canley Vale; Hong Fu, Parramatta; Pho Tau Bay, Cabramatta; The Union,Penrith.

NORTH AND NORTH-WEST

The Boathouse, Palm Beach; Fourth Village Providore, Mosman; Hooked Gourmet Seafoods, Greenwich; Makan @ Alice's, Thornleigh; Makoto,Chatswood; Mamak, Chatswood; Pilu Kiosk, Freshwater; Ryo's, Crows Nest.

INNER WEST

3 Weeds, Back Bar, Rozelle; Black Star Pastry, Newtown; Cafe Viva, Balmain; Copo Cafe & Diner, Drummoyne; Na Zdrowie, Glebe; Revolver,Annandale; Sideways Deli Cafe, Dulwich Hill; Yen for Viet, Marrickville.

Everyday guide for less than the cost of a mainFor full details on where to find Sydney’s cheapest dishes, see The Sydney Morning Herald Everyday Eats 2012. It’s edited by Angie Schiavone,published by Fairfax Books and costs $24.95. It is on sale at bookstores and selected newsagents. To purchase online, with free postage, seesmhshop.com.au /everyday. It is also available as an e-book on iTunes for $9.99.

Source: Good Living

2/27/12 THE GOOK | food reviews, recipes, restaurants a blog about all things asian or gooky » My Date w…

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the daily NEW on THE GOOK:

perfect date + a banquet http://t.co/iq3iXhNo ping

about 34 minutes

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31ST SECOND

A TABLE FOR

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MY DATE WITH DUMPLINGS

It’s like the perfect date, huh? What more could you want? Plump morsels filled with meat, seafood or vegies all-wrapped-up to be steamed

or fried, then generously dunked into a vinegary soy sauce n’ a lil’ chilli – ready to be *plopped* into your mouth. Insert sound effects of

silence here. Dumplings for me, are like an instant food de-stress. One mouthful and I’m in foodie-heaven.

"MAKES ME A HAPPY LITTLE VEGEMITE"

Luckily for me, I de-stressed on a six course degustation of dumplings (and a whole heap of other Asian delights) at New Shanghai, located

amongst the food court at Chatswood Chase. Food-court-food? Overlook this minor detail, it’s a real winner.

New Shanghai shows signs of a foodie-hot-spot simply by using that ‘listy thingy’ out the front strategy. Albeit, a little nineteen-nineties –

you put your name down, write down how many people, tear off the number on the side and wait for your number to be called. Before you

know it your number is up, and you are shuffled into a space that makes you forget about the real-food-court-food, only a few steps away.

You enter a dark-walled, dimly lit, Shanghai laneway interior, where tables and stools are organised like dominos against pops of red.

Dumplings are made right in front of your eyes, in a glassed room that distracts you from the hustle n’ bustle of shoppers on the outside.

Did I mention each course comes with a specially matched wine? Yessiree, this is de-stressing n’ dumplings all in one hit. Take my word for

it, you will be saying ‘I’m so full’ rather than talking about how your week has unfolded. The banquet will help you decifer how you like

your dumplings; steamed rather than fried or even half fried, with soup or without, sauce or no sauce. You can even stray away from the

dumplings, and just go for the cleansing drunken chicken or glutinous sticky yet addictive pork belly instead. Rest assured each bite paired

with a sip of matched wine is a layer of calmness coming over you and a dining deliciousness of all sorts.

If you’ve never had a New Shanghai experience, the banquet is a great way to sample a large portion of the menu, then decide how you like

your dumplings for your next visit. Be sure to fast before you decide to conquer New Shanghai.

Let the banquet begin...

fellow foodie?JOIN MY



FOOD IN

FRANKIE

FROM ME TO

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I'M SO HUNGREE

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THE DESIGN

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THE WEDNESDAY

THIS IS GLAMOROUS

VX DOLLFACE

Just to give you

Small stools with lotsa tables just like a Shanghai laneway

Fresh is best, now that's a way to keep the food coming and us entertained. These talented chefs pump out hundreds of dumplings a day. It's

making me tired just watching them.



Packed to the rafters, see the listy thing in the background, take your ticket - you won't wait too long

The first course, cold starter of lightly pickled cucumbers, drunken chicken (a Chinese classic) and kelp salad with spice & vinegar dressing

paired with a 2011 Leo Buring Clare Valley Riesling



The kelp salad (which is a type of seawood) was crispy, crunchy with a hint of sesame oil and spice.

Not sure if this is how to I'm supposed to utilise the lettuce cup but my Vietnamese ways take over



I could eat this dish every night of the week. Although it looks bland in the photo, the chicken is full of flavour from being poached

shaoxing wine and spices

The second course of steamed dumplings is a just what I was waiting for. The Xiao Long Bao steamed soup pork dumpling, mini soup

dumpling of crab and pork and vegetarian dumpling. Paired with a 2010 Angel Cove Marlborough Sauvignon Blanc.



With all soup dumplings make sure you use the 'spoon and chopsticks' approach. Pierce before plopping into your mouth, otherwise the

soup may burn your mouth off (especially the roof!).

See there's the soup! *slurp*



The vegetarian dumpling is a real winner I love the delicately shredded vegetables with a strong garlic hit

Now for the third course, I'll feeling a little full and have to make room for the steamed shepherd's purse of pork & prawn wontons tossed in

sesame butter with red chilli oil and slithers of cucumber. Paired with Cape Schanck Mornington Peninsula Pinot Grigio which was so easy

to drink with this course.



This course is a real highlight, but you need to mix the sauce in before eating. The sauce is slightly creamy with a hint of sesame and the

cucumber adds a contrasting crunch and freshness.

The tofu soup accompanies the Shepherd's purse dumplings and unfortunately it's a real low point. The soup is a little thick and too

gelatinous from the use of cornflour - which I'm not a huge fan of in soups.



Here comes the fifth course of fried goodies; fried pork bun, fried pork dumpling and shallot pancake, although quite full I manage to

squeeze this in. Paired with a 2010 Fifth Leg chardonnay.

Let's not talk about how many calories are consumed here but the fried bottoms are a hit



With a hot steamed pork interior, these are one of the hot items on the menu, a-must-order

The shallot pancake is crispy yet flaky and not too oily, just how I like it



This is the main course and to my delight it's two of my favourite Asian things on one plate; braised pork belly in sweet soy and crispy

skinned chicken served with steamed rice. Paired with a 2010 Squealing Pic Otago Pinot Noir (cause I'm a huge Pinot drinker, this is the

winner for me, so smooth)

The pork is fatty - but that's how it should be, the fat is soft, the sauce is divine. My thighs aren't thanking me at the moment.



The crispy skinned chicken is tender and the flesh is moist, I'm in a world of meat happiness right now

And another view of the pork belly just cause it was sooo good



Let's say I'm a slow drinker but all the wines complemented each course really well, the white wines in particular went down a treat as it was

quite a hot night

The final course of white fungus and papaya soup was palette cleansing and not to sweet. It really finished the meal off on a light note and

paired with the 2010 Penfolds Koonunga Hill 76 Shiraz was a pretty spectacular finish to the banquet



February 26th, 2012 2 0 1

And then, the chef wanted me to taste test an additional desert (not apart of the banquet) - it's a tough job! *breathes deeply and makes more

room*

It's a mango pudding. A very light, almost a panacotta consistency of set tofu (I think!) topped with sweet mango - I rolled out of New

Shanghai as a slightly tipsy Asian Umpa Lumpa

THE DEETS YOU WANT TO KNOW

NEW SHANGHAI

Shop B-038, Lower Ground Level

Chatswood Chase Food Court

$69 for 6 course banquet with matched wines

$49 for 6 course banquet only

P: (02) 9412 3358

THE GOOK dined as a guest of New Shanghai

Tags: Breakfast, brunch, chase, chatswood, cheap, chinese, dinner, dumplings, Lunch, New Shanghai, Review

yum!! here’s a little history: never been a fan of floury, doughy pastry and buns… so my first taste of new shanghai years ago in ashfield was: it’s ok. fast

29/02/12 1:44 PMwhen the world stops spinning. ♥ - New Shanghai, Chatswood Chase

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New Shanghai, Chatswood Chase

Throughout the years, Iʼve travelled to at least 70% of the provinces etc. in China where Iʼve hadmeals that were fit for a King/Emperor (canʼt say I enjoyed it though) and street food meals (notrecommended for those who havenʼt had their tetanus shots) that were cheap as chips. Chineseblood runs through my veins and whilst I may not be the most ʻChinese-proudʼ person, lately I findmyself conflicted as I must admit I do enjoy a good Chinese meal – not the greasy, take-out kind.

Rice for dinner is a Monday-Thursday staple in my household whilst Friday-Sunday are mumʼsinternational experimental days where sheʼll make Italian, French, English, or Japanese cuisine. Iʼmnot fond of rice unless itʼs in sushi, kimpbap or fried rice, so when we have noodles or dumplings ona rice night, itʼs exciting and something to grin about :) Wednesday, rice night, but not for mybrother and I as we were dining as guests at New Shanghai - Chatswood Chase.



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@sugarpuffi you should!You're lucky, you don't evenneed to write in that stupidbook :/

@sugarpuffi yeah mum got

Deep fried tofu coated with salted egg yolk $forgot to take pic of price :(Itʼs a dichotomy between naughty and nice but I canʼt stop myself from picking up another andpopping it into my mouth. Donʼt eat too many if youʼre watching youʼre cholesterol, but theyʼreseriously addictive! The batter is like a thin layer of skin and the tofu retains a silky bite whilst thecoating of salted egg yolk melts on the tongue.

Delicious food, comfortable spacial seating without feeling cramped like other Chinese restaurants,clean, good service, and detailed interior design. They even have baskets so you can put yourbelongings in them without leaving your handbag on the floor :) As my brother points out, “a lot ofthought has gone into the design to make you feel like youʼre in the streets of Shanghai - itfeels authentic. Music would enhance the experience but otherwise, this is a goodinvestment.” Well said brother, well said :)



a haircut recently! But shehas always had it a bitshorter than shoulder lengthever since sis was born

@sugarpuffi ohhh hahawould've been mum thencause dad's gone o/s. Broand I have been drivinglately.. I need to get aroundto book my p's!

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Steamed meatball with crab meat and Chinese chestnuts $6.80 eachIf you can read the Chinese, this dish is literally called Lions Head, why Iʼm not too sure but donʼtworry thereʼs no lion meat in this ;) The soup is light and flavoursome, itʼs a very Canton-style soup.I love the crunch of the roughly chopped water chestnuts mixed in the steamed pork and crabmeatball.

New Shanghai Xiao Long Bao - Steamed mini pork bun $7.50You canʼt go to a Shanghainese restaurant and not order a fresh batch of xiao long bao steamed ina bamboo steamer. Last year when Din Tai Fung opened up in Sydney, I declared them thetastiest dumplings Iʼve ever had. These ones are a high contender; the dumpling skin may not be asthin and translucent as DTF but I prefer the meaty filling and soup at New Shanghai.. plus the linesfor DTF is ridiculous -.-



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Pork belly braised over night in sweet soy sauce $forgot to take pic of price :(Glorious gelatinous fat that doesnʼt fill your mouth with oil when biting into it - some restaurantscanʼt seem to get it right and you end up with an oily aftertaste. This dish always reminds me of mygranddad as it was his all time favourite, he wouldʼve loved it here. Being braised overnight meantthat the meat was tender and the steamed bok choy hiding underneath soaks up the sweet soysauce. The middle-aged couple on the table next to us finishes eating as this dish arrives; thecurious husband peers over, wide-eyed and smiling like a dog. Haha I get a sense that heʼsdrooling at the sight and he asks us which number it is on the menu so he can order it next time.

Deep fried crispy skin chicken with special garlic and chilli sauce on noodle soup $forgot totake pic of price :(Yes, we may have ordered a bit more than we shouldʼve but it was so hard to decide on what not toorder ^^” we had already restrained ourselves from getting the pan fried buns.. Anyway, we did notexpect the noodles to come out in such a large bowl! The serving size is very generous, I wouldshare this between three or two if youʼre feeling very hungry. The noodles are like a skinnier cousinto their Japanese udon and are usually used to make Chinese-style spaghetti (Zha jiang mian) orpeanut butter noodles :)



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Freaking delicious. That is all. It tastes like the chicken you would get at a Vietnamese restaurant when you order crispy chickenwith tomato rice but this is better. De-boned chicken is the way to go. Crispy skin and succulentmeat. I could rave on about the chicken but surprisingly itʼs the sauce which Iʼm addicted to! Thegarlic is fragrant and though it says itʼs a chilli sauce, the kick is quite mild and thereʼs a tang to itbut itʼs oh so delicious - I hope they never change the recipe for it.

Special blended black tea $3.80Calamondin with fresh lemon juice $4.80Both drinks are refreshing and I like how they donʼt add sweeteners to their drinks. The literalmeaning of Chinese black tea is red tea and the flavours are distinctly different to your regular blacktea. Neither of us knew what calamondin was but I wanted it anyway as I was lured by the freshlemon juice. Itʼs not overtly sour and itʼs a good balance of sweetness, my first sip brought backmemories of this lolly I used to eat as a child. Canʼt remember what it looks like but I could recall thetaste :)



New drinks menu! We noticed a lot of people, especially kids who kept pointing at our table sayingthey wanted the drinks we were having haha

Kiwi blended ice $5.80This literally is kiwi and blended ice. Great for those watching their weight (healthier option than afruit smoothie) and needed a boost of vitamin C. I could taste the freshness of the kiwi fruit as Icould feel the tingly aftermath on my tongue. Would order this again next time!



Mango shaved ice $6.80I love mangoes but not fond of eating it unless itʼs cut up for me because I donʼt like how the juicesdrip down my arms and then itʼs all sticky and messy ><. Iʼm glad it was evaporated milk and notcondensed milk so the sweetness came from the mangoes. Kids were going gaga over this ;)

Slow cooked white fungus with papaya $forgot to take pic of price :(This is a common dessert at home and itʼs good for the respiratory system (to do with Chinesemedicine) and thereʼs lots of collagen in the white fungus (cloud ear fungus) too! If youʼre used toyour dessert being a sugar hit, Chinese desserts tend to be a toned down version. I love how they



serve it chilled, personally I think it tastes better than when itʼs warm.

My family tend to frequent New Shanghai - Ashfield whenever we want Shanghainese food butChatswood Chase is where weʼll be headed to from now on - better ambience! Bookings arerecommended because they do get quite busy. When we leave, itʼs 8:30pm and thereʼs still asteady stream of customers are lining up and waiting for a table to free up.

Pairing Chinese food with wine, definitely innovative.Overall, New Shanghai has a good grip on their flavours. No one in my family ever adds salt to ameal (I donʼt even like to eat my sushi with soy sauce as I find it detracts from the taste of theingredients) and we tend to find food in Chinese restaurants to be a little salty and oily - whenever



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ask me [SHANGHAI] [DUMPLINGS] [CHINESE] [EVENT] [2012] [TOFU] [DESSERT] [NOODLES] [CHICKEN] [DRINKS][MANGO] [FRUIT] [PORK BELLY]

we order, dad always requests that the chef to make our meals less salty and use no oil haha. Thismay sound bias but the food here feels like a home-cooked meal and it tastes healthy despite theduck egg tofu and braised pork belly ^^”

New Shanghai - http://www.newshanghai.com.au/

————————————————————————————————————————————When the world stops spinning attended this event courtesy of George from Wasamedia

∞ 06:54 pm, by vxdollface 17 Comments

Omg i just saw the pork belly and must have it now!

Julie

Like Reply2 days ago

Hehe it's one of their signature dishes too!

Vivian - vxdollface

Like Reply2 days ago in reply to Julie

Tina@foodboozeshoes

29/02/12 1:45 PMDoes My Bomb Look Big In This? - Review - New Shanghai *UPDATED*

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So you’re down with Sydney’s ‘new fangled’ Chinese regional cuisines, and you’ve dabbled in the odd degustation? Beforecoming to this six course Wine & Dumpling Degustation ($69/head) I suggest you cast your mind backwards torecall what made those eschewed Cantonese meals of yesteryear so great. My eyes used to boggle as the banquetdescended. “Hands off the Lazy Susan,” adults warned in crescendo.

Yes, it’s excess and decadence - the chance to feast like a king. So when all six wines arrive at once here, your best responseis to grin! (Please look to my charming dining companion as a shining example. She is not an alcoholic.)

Review - New Shanghai *UPDATED*Feb. 29th, 2012 at 9:30 AM

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Use the opportunity to make your own matches, but don’t miss trying their cold dish platter pairing of moist, drunkenchicken and crisp garlic tossed cucumber against the 2011 Leo Buring Clare Valley Riesling.

Food is also somewhat rapid-fire, with a bamboo steamer of dim sim descending before I’d even tried my battalion of wine(the 2010 Squealing Pig Otago Pinot Noir is an easy favourite). Tipsy diners beware - xiao long bao (steamedmini pork buns) are best nibbled from a spoon dribbled in soy and vinegar, there’s hot broth within.

Shepherd’s purse, prawn and tofu soup pulls things back before...

...sticky braised pork belly convinces me to finish both reds. Designate a driver.

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New ShanghaiShop B-038, Chatswood Chase, ChatswoodPh: (02) 9412 3358

Location: Club Norton

Mood: tired

food, wine

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