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Lunch at the New Shanghai offers tasty, fast,
delicious dishes. By Cec Busby
Tucked away inside the depths of Chatswood Chase is a secret
known to most of the locals of the area – New Shanghai – a
Chinese restaurant come dumpling bar with extraordinar y wares
that often has a queue formed outside waiting for an elusive lunch table
or a spot of post work dinner.
Originally opened in Auburn, the owners of New Shanghai expand-
ed their empire with a restaurant in Bondi Junction before opening this
New Shanghai in Chatswood just over a year ago. Having supped at
this restaurant not long after it opened I hadn’t the oppor tunity to re-
turn until now but am glad that I have taken the time to travel over the
bridge to dine on the New Shanghai’s delicacies once more.
Whilst the restaurant looks unchanged since my last visit – the red
lacquered chairs, dark wooden tables and smiling posters of a young
Chinese girl still adorn the walls – the menu has had a makeover. All
your favourites, like the delicious pan fried pork buns with their crispy
golden bottoms and soft tender tops remain but have been bolstered
by some additional dishes that I’m sure will soon become your new
flavour craving ...
Armed with the specials menu, we immediately opt for the Steamed
Meatball with Crab meat and Chinese chestnuts. This classic south-
eastern Chinese dish combines hand chopped pork belly with fresh
mud crab and Chinese chestnuts to deliver a meatball of surprisingly
delicate flavour – possibly due to the fact that it has been steamed with
a layer of cabbage for some three hours. S er ve d in a small white ram-
ekin, the accompanying soup is the juicy broth that remains from the
steaming process. The meatball is so succulent it almost melts in your
mouth and the broth has a sweetness no doubt due to the crab meat.
My companion had chosen to forego this dish – but upon tasting it,
imme diately orders her own...
Next up we opt for some of those famous dumpling s. The Xiao Long
Bao arrive like a perfectly pleated army, filling the bamboo steamer to
its edge. They offer up a deliciously juicy filling .
Then it’s time for another new item – Crispy Skin King Prawns with
The prawns are cooked whole til they are crisp and the meat is ten-
der, then its lovingly tossed in a sweet Shanghai sauce with just a touch
of ginger. The result is fing er-licking good. The prawns glisten on the
plate, just begging to be eaten.
The stir fire d gre en beans we have chosen to accompany the dish add
just the right flavour and crunch to cut through the sweetness of the
prawns and soon we have devoured the plate.
Stuffed to the gills we waddle from our table, vowing to return to try
the salt and pepper school prawns and those crispy bottomed dump -
ling s once more...
Lower Ground Level
Chatswood Chase Food Court
345 Victoria Road, Chatswood, Sydney
Tel: +61 (02) 9412 3358
Open Mon –Sun 11am-9pm.
The result is finger-licking
good. The prawns glisten
on the plate, just begging
to be eaten...
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