February 10, 2013

New Shanghai | Brisbane CBD

Pan Fried Pork Dumpling
Shallot Pancake
Stir Fried Chinese Rice Cake with XO sauce and Shredded Pork
Deep Fried Calamari with Salted Duck Egg - unusually bright...
Xiao Long Bao - Pork : skin is a little thick, but surprisingly still good, the soup inside wasn't too oily and you can taste the pork!
Pork Belly braised in Sweet Soy Sauce
Pan Fried Xiao Long Bao
Drunken Chicken & Noodles
All of this food... dinner for one - just kidding - between the 4 of us we pretty much wiped the plates clean. This post is actually long over due, i actually came here last friday, but been having a busy week so most of these posts are a bit back logged -__- ..

Coming on a Friday Night probably isn't the best idea if you want to be quickly seated, despite only being opened for about a month or two, this place has garnered quite the crowd; notably a que is formed with people waiting to be seated.

The menu is quite extensive with varying dishes as well as 'Xiao Long Bao' which is why we primarily came here for.. As you can see from the photos from le phone, we tried a few different dishes, just to see what they're like you know? Out of the 'ordinary' menu items, i would say the deep fried calamari with salted duck egg is my favourite, no the photo isn't decieving, the colouring of the food actually came like that, and yes it looks like a lot of additives/colouring etc, but surprisingly the calamari is pretty tender and was covered with delicious duck egg - i mean correct me if i'm wrong but i didn't think the dish would be that orangey/yellow colour? which leads me to the thought that they *might* have added something... :P the other dishes, the noodles (we ate before i tool a photo) and the pork belly were pretty average, just no wow factor to them, they're the sort of dishes which you can order from most chinese restaurants... 

Comparatively i enjoyed the dumplings more, the pan fried pork dumpling one was surprisingly good, as was the steamed 'Xiao Long Bao'. The skin was towards the thicker side, but despite that i still enjoyed it (compared to ones we tried in Melb, these were much better!). The only down side with having a thicker skin is that it can't absorb the vingar properly :( Even though once the skin is pierced and there is a lot of soup inside, it's not the same eating it without the taste of the vinegar!! The way  like to eat it, is let the Xiao Long Bao 'absorb' the vinga from the bowl then eat it in one bite so that the soup inside doesn't go to 'waste' so to speak, but more so that it taste better with all the soup, vingar an pork inside! The pan fried Xiao Long Bao - looks rather delicious but i have to say i didn't enjoy it as much, the 'skin' on this one was way to thick and i could hardly taste the filling... so a no go for me on that one!

I think the one thing that shows the 'authenticity' of this place is that you can actually see them making it through the glass windows towards the front - with Xiao Long Bao it really is hard to win over everyone, particularly when everyone has their own sort of taste/style on how it is made. While i've been here once, i can't exactly class this place as a 'favourite' but i know that from the menu, i would definitely come back here for the Xiao Long Bao rather than the regular sort of food items.

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