TAKING cues from the bustling streets of the Chinese city of Shanghai and the cuisine at the metropolis' heart, New Shanghai is the place to enjoy Shanghai-style soup dumplings, noodles, bubbling hot pots and pan-fried buns.
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The New Shanghai team prides itself on sharing dishes from their homeland, using recipes passed down from generation to generation of the Chen family, and recreating the flavour of Shanghai on Australian plates.
Think traditional Chinese dishes such as their famous Xiao Long Bao (steamed pork dumplings with rich, steaming broth inside), pan-fried pork buns, rainbow beef (sweet and sour crispy beef) and more.
The authentic experience is only amplified by the live dumpling-making "theatre" in each restaurant where you can watch the delicious dumplings being meticulously made by hand. The Xiao Long Bao are made using traditional techniques including a millimetre-thin dough that boasts more than 30 delicate folds, capturing the rich broth and delicate meat inside and a definite must-try.
Divided into cold dishes and entrees, dim sum and dumplings, soups, noodles, rice and Chinese rice cake, seafood, meat and poultry and vegetables and tofu, the New Shanghai menu is perfect for sharing.
Perhaps you'll start with edamame (blanched soy beans) or the famous Shanghainese dish drunken chicken (which has been steeped in rice wine), before moving onto an array of dumplings such as Xiao Long Bao, pot stickers or shepherd's purse and pork wontons with chilli oil, peanut and sesame sauce.
Add a noodle or rice dish and a vegetable stir fry, then top it all off with New Shanghai signature dishes such as crispy shell king prawns with Shanghai sweet sauce or rainbow beef and you'll certainly be satisfied.
Take your meal to the next level with New Shanghai food and wine pairing suggestions including Rolling Pinot Grigio from Orange, NSW, paired with dumplings, scallops, pork wontons, tofu and most vegetable dishes such as braised tofu and Chinese mushrooms.
Other matches include Chain of Fire Shiraz Cabernet from the NSW Central Ranges, which pairs well with red meat dishes such as duck, lamb or beef and is a particularly good match for rainbow beef.
Meanwhile, Mudgee's Craigmoor Rose matches with appetisers and entrees such as smoked pork terrine with ginger vinegar.
