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New Shanghai – Ashfield | Dining with a Stud

27/09/12 11:07 AM

Dining with a Stud

New Shanghai – Ashfield September 26, 2012 By Dining with a Stud A little while back, Stud and I were invited to try the new Dumplings and Wine menu at New Shanghai in Chatswood Chase. We came away bursting at the seams and one of us may have been a little tipsy. I’m saying no more! So when I was asked to attend a get together at New Shanghai’s original, but newly refurbished restaurant in Ashfield I was well up for it, and ate extremely low calorie food during the day to prep myself. Let. Me. Tell. You! I’m glad I did! We’re brought out a selection of traditional cold dishes to try. Drunken chicken (chicken soaked in Chinese wine with herb & spice), New Shanghai salted duck, Shanghai style deep-fried fish soaked in herb, spice & dark soy sauce, Shredded spicy chicken, Garlic cucumber, Sliced jellyfish mixed with cucumber, Shredded kelp mixed with spice and vinegar dressing, Pork terrine, Pigs ear, Chicken, Duck and tofu.

The terrine was my favourite of the platter, along with the garlic cucumber (that I may or may not have hogged). Both packed with flavour and while one was rich and oily on the tongue, the other refreshed it with a kick.

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New Shanghai – Ashfield | Dining with a Stud

27/09/12 11:07 AM

Up next, the chicken and cashew nut. I was obsessed with this dish a few years ago while working in the burbs. The local Chinese restaurant did it really well and I would have it almost every day for lunch. I really enjoyed New Shanghai’s version, wonderfully tender.

The fried noodles were traditionally awesome as we’re the spring rolls. I’m such a sucker for spring rolls and these didnt dissapoint.

The deep fried prawn coated with salted duck yolk was an unusual dish. I’m still unsure about it to be honest. You definitely got the yolk but it was more of a powdery consistency and reminded me of hard boiled yolk. I’m still undecided but leaning more towards a no with this one.

Duck pancakes!!!!! Always a crowd pleaser, the uber-crispiness of the skin of these little babies were delicious! I did find that the pancake rounds were very thin thought and broke quite easily. Double bagging fixed that though. Where there’s a will, there’s a way!

Pan fried pork buns are another on my amazeballs list. The crispy bottom with the soft doughy top – NOM! The pork cooked twice was wonderfully tender and sweet.

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New Shanghai – Ashfield | Dining with a Stud

27/09/12 11:07 AM

As a chilli lightweight, I didn’t try this dish but from what other chilli fanatics said, it was mouth burning goodness.

Deep fried dough wrapped in dough. Yeah, you heard me!

What to do when one is so stuffed that they can feel their eyes start to glaze over? Eat rice! The Combination Fried Rice was delicious and a New Shanghai take on the norm. Very moreish I did have a couple of the bok choy with mushroom as I can pass up the squeaky deliciousness. A very subtle soy flavour didn’t mask the bok choy freshness which was great.

The vegetarian dumplings had a nice flavour but were a little dry for my liking.

The pork belly was something that we’d been told to hang out for. It was fall apart tender with the gelatinous fat that only comes from a perfect slow cook. Gorgeously sticky sweet and fatty all in one delicious mouthful. I actually didn’t eat the duck egg coated calamari as I was still trying to work out if I liked the duck egg coated prawns.

http://diningwithastud.com/blog/2012/09/26/new-shanghai-ashfield/

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New Shanghai – Ashfield | Dining with a Stud

27/09/12 11:07 AM

Choosing our own desserts, we went for the deep fried ice-cream, red bean pancake, and sweet white fungus and papaya. Remembering back to my childhood, I would always order deep fried ice-cream. How is it not the most awesome sounding dessert ever?!?! New Shanghai’s was a little cakier than I have previous had and not actually as crispy on top but strangely enough, was crispy on the bottom. Good with the bad…

Eating the fungus at the fungus at the Chatswood restaurant, I did have a little more. Some of my fellow diners weren’t as adventurous. Lets be honest, it doesn’t sound the best. If you do go thought, give it a shot. You’ll be pleasantly surprised

Quite a few people at the table weren’t a fan of the red bean. I had never had it before and wanted to give it a shot. I’m glad I did. Its not as sweet as a normal dessert and the deep frying brings a wonderful savoury flavour which I loved. I’d order this again for sure! All in all, the food was plentiful and really tasty. There’s some dishes I would order again and some that I wouldn’t but I’m well up for the challenge of trying the whole menu each time I go back We were also in a private room at the back and I immediately thought it would be a great place for a family get together or catching up with a group of friends. You might also like:

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Miss Piggy on September 26, 2012 at 7:34 pm Wow – what a feast! I love garlic cucumber too (I have a recipe for it and we make it home all the time) & I love fried ice-cream too! I’m going to try the dough in dough number when I go here next month. YUM!

2. Christine @ Cooking Crusade on September 26, 2012 at 10:33 pm Woah an epic FEAST! So many good looking dishes in this post.. I’m impressed you tried the fungus – very adventurous… I need to be more like you and try cool new foods!

3. Nami | Just One Cookbook on September 27, 2012 at 6:56 am Did you eat this whole meal (most of it)? So jealous! I’m glad to hear you like red bean paste. It’s one of my favorite filling for Japanese sweets and I cannot live without them, just like nutella and chocolate.

4. Hotly Spiced on September 27, 2012 at 8:13 am That is so much food! What a feast. I love the sound of spring rolls, pork belly, chicken cashew and duck pancakes. That would have done me – and the deep fried ice cream of course! xx

5. Choc Chip Uru on September 27, 2012 at 9:53 am Haha with such a feast I don’t think anyone could resist not trying everything – it looks fantastic Cheers Choc Chip Uru

6. Iron Chef Shellie on September 27, 2012 at 10:53 am I want pan fried pork buns!! wahhhh to not having any that are good around my office x

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New Shanghai – Ashfield | Dining with a Stud

27/09/12 11:07 AM

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The New Shanghai Restaurant – Dumplings and a date with T...

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Home Breakfast Food Safari Subscribe EVE LOVES Food.Travel.Fashion Review

The New Shanghai Restaurant – Dumplings and a date with Takeshi Kaneshiro… by Eve on August 2, 2009 · 3 comments in Food Safari Days Just came back from my 2 hour date with Japanese/Taiwanese heart throb actor ‘ Takeshi Kaneshiro’ (金城 武)…..

Okay, so it wasn’t really a ‘date’ ….my hubby and family also came along….

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The New Shanghai Restaurant – Dumplings and a date with T...

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And it wasn’t exactly a ‘date’ date – as Takeshi didn’t pay for my dinner, but rather we went to watch his latest movie to arrive to the shores of Sydney, ‘Red Cliff’ also starring HK actor/ aging heart throb, Tony Leung. (Did anyone else thought he looked rather ‘rubbery’ in the movie or was it just me….Tony Leung that is…??) Prior to our ‘Red Cliff’ family movie night – we decided to go for some dumplings and Shanghai fare at our our local Shanghai restaurant, ‘ The New Shanghai’ in Chatswood tucked inside the ‘Lemon Grove’ arcade opposite to Westfield.

The Parents and Curtis ( brother) was gracious enough to arrive earlier at 6.30pm on a Saturday evening to get a ticket and wait for a table, so that by the time Hubby and I showed up at 7.00pm, the food was ready and table was set….even if it was a table set up near the entrance and right outside the ‘dumpling making station’ viewing window. ( I suggested that we better look like we are enjoying those dumplings as we were in full view of the ‘dumpling chefs’ or the courteous thing was to at least show that their dumpling making skills were not put to waste as should try slurp and gobble down our steamer of dumplings with a smiling face ( Cantonese pronounced: ‘War Tip’) in front of them.) The Parents ordered the ‘usual suspects’… the Steamed pork dumplings arrive first ( I was sad that they did not order the ‘Crab meat and pork mince dumplings, as they were my favourite from last visit) Following was the the Stir fried rice cakes with pork and veggies ( love this dish for it’s chewiness) and Fried Shanghai noodles with pork. These arrive just as Hubby and I arrive – awesome! ( I received a text from Curtis just seconds before we arrive, ‘Hurry up – food just arrived. Any later and the food will be gone…’) Just as well we showed up before Curtis cleans up the table!

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The remaining two of the steamed pork dumplings... I was too eager to eat them and only remembered to take a shot when there was only two left... oh well, better late than never! The Steam pork dumplings was consistent in their taste from previous visits (including their other branch store in Ashfield) . They looked good enough to eat as they sat waiting for us to pick them up with our chopsticks and spoon ( must use spoon to avoid ‘soup leakage’ ) We warn Dad to bite in these slowly and slurp the soup carefully from the top. I bite my ‘top’ of the dumpling off and enjoy the hot broth from the dumpling before trickling a few drops of the brown vinegar inside and take a second bite. This is the way I love to enjoy my Shanghai steam dumplings!

We sit right in front of the window with the dumpling chefs watching over us... What I found amusing was how they were 'wearing the face masks' to protect their chins...rather that the dumplings we were consuming. Yeah - dumplings could be a safety hazard to chins ...but only after they are cooked and are

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The New Shanghai Restaurant – Dumplings and a date with T...

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steaming hot. Nice one ladies! Mum mentioned the way they get the ‘soup’ inside these steamed dumplings was to make the soup mixture first, freeze it til it becomes ‘jelly like’ and mix it in with the pork mince mix. I observe the containers of mince and spot the ‘bits of soup’ mixed into the meat on the kitchen bench as the dumpling chefs work their ‘dumpling magic’ skills in their hands, pinching in the flour ball in the twist of their fingers as another dumpling is created and crimped into place and pop into the stack of bamboo steamers. My favourite dish ( well the ‘other favourite dish’ of mine) is the Shanghai stir fried rice cakes with vegies. I love this dish for the small oval shaped discs of rice cakes that is so delicious in flavour with the soya sauce and condiments as well as the chewiness texture that is somewhat ‘comforting’ on the palette and a fun sensation when chewing! It also works really well with the small bits of pork and green vegetables and compliments the rice cakes without over powering it.

Mmmm ~ tasty and chewy rice cakes goodness! The thick Shanghai stir fried noodles with the same pork bits as from the ‘rice cakes’ is also consistent – although not too exciting but that it is a tasty dish and it is shiny from the greasy sauce ( just as I always relate Shanghai food to be) I like to drizzle a bit of vinegar in my noodles to break up the greasiness but these are savored nicely while waiting for the other dishes to arrive… I am waiting on our ‘Fried bottom’s dumplings’ MMmmmm…

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The New Shanghai Restaurant – Dumplings and a date with T...

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In between, Dad suggests we order more food. He was really hungry and NOTHING should stop or get in the way of my Dad when hungry – so he persists to make sure we order a dish he was craving for… ‘WONTONS” ‘ We MUST get Wontons!’ was his bellowing request….and Wontons he got while Mum ordered the ‘Marinated Fish’ which was a cold dish, not favoured by the rest of us. ( I took a bite and gave the rest to my Hubby, who then passed it back to me… in which Mum just said ‘ I’ll have it!’ Gotta love Mums!)

'I want Won Tons!' - Dad Soon enough, Dad’s Won Tons arrive in a big steaming bowl of hot broth with generous silky balls of won tons swimming in with the most microscopic prawns I have ever seen ( eyes, tails and all) and a pinch of seaweed – and this tasted surprisely good and we all dive in with our spoons, fishing for wonton after wonton. Good choice Dad!

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The New Shanghai Restaurant – Dumplings and a date with T...

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Spot the microscopic prawns....they were actually quite tasty Sweet prawny flavour similar to the dried shrimp you get in cantonese food. Usually not a fan, but this worked with the broth. Next was the long awaited ‘golden bottom fried dumplings’ – didn’t get the actual name of these, but we have always refered them to ‘ Gon gin bow’ in Cantonese ( which means ‘ Dry fried dumplings’) and these were filled with the same pork mince with the soup as it was in the steamed version. I love these and so did Mum and Curtis as they tucked into them as soon as they arrived on the table. ‘They are VERY hot!’ Mum warns and we all look at Dad as we knew he would most likely not hear the warning and bite into these. Thankfully he heard and he refrains until they cool down. These dumplings should come with a warning note – as we have seen many a times, people getting scald by the hot soup that shoots out from these suckers and many nice shirts ruined – even the ones of your neighbours are not safe! heheh

Golden bottom fried dumplings. Mmmm.

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The New Shanghai Restaurant – Dumplings and a date with T...

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We all enjoy our golden bottom dumplings – and safely, no shirts were ruined or tongues burnt as we ate them carefully but with big smiles on our faces! By then, the desert came – and at first I wasn’t too sure about these as I was intended to just eat half and give the other half to Curtis – who looked at me waiting. At my first bite, I was already pleasantly surprised by the deliciously soft texture of the pumpkin dumpling, I take a second bite and this time the red bean paste inside oozes out and I am hooked. My third bite was followed by a fourth bite and by then, I had already consumed the entire dumpling and I give Curtis a smile to say that he better grab what was left on the plate, as the sharing deal was off…. Sorry bro!

Delicious pumpkin dumplings - sweet red paste bean center. Oozing goodness! In all, we have to say we loved the food – our stomachs were full and satisfied and even if the service is still notoriously bad, we are thankful that the food always comes through and we find ourselves always coming back for the dumplings ( and now for the wontons, rice cakes and the bright yellow pumpkin sweet dumplings…) If you over look the service ( or lack off) and the atmosphere of packed to the brim customers happily tucking into their dumplings – then you will love this place. I recommend it for a night out for a casual and fast feed with the family and friends that is both tasty and friendly to your wallet – just be sure the people you bring are patient enough to wait for a table and can sustain the ‘service culture’ you get here The New Shanghai Restaurant 427-441 Victoria Avenue Chatswood NSW 2067 Phone (02) 9415 3536 No bookings – just get there early and line up. Cash only. Parking tip: Park at Westfield for 3 hr free parking and it is a short stroll over. ATM’s outside of Lemon Grove ( Westpac and ANZ and Commonwealth just further up) You might also like:

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Figs & Brie | Sydney Food Blog: New Shanghai Chinese Restaurant, Chatswood Chase

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Figs & Brie | Sydney Food Blog: New Shanghai Chinese Restaurant, Chatswood Chase

4/09/12 10:58 AM

Events Festivals Food Trucks German Glebe Greek Grill Haymarket Holidays Inner West Instagram Italian Japanese Kiama Korean Live Below the Line Malaysian MONDAY, JULY 30, 2012

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NEW SHANGHAI CHINESE RESTAURANT, CHATSWOOD CHASE

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Growing up in Shanghai has rewarded me with many lovely food memories so Shanghainese cuisine will always hold a special place in my heart despite my general impartialness to Chinese food. I was invited to sample the wine and dumpling degustation dinner at New Shanghai so who better to bring along than my family? It was interesting for us to see this modern presentation of the familiar dishes I remember from my childhood.

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Mix Steamed Dumplings

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The mixed steamed dumplings are bundles of joy. The New Shanghai xiao long bao is a tender parcel of soft pork and soup, the steamed crab meat and pork is topped with a savoury bit of bright orange fish roe and there's also a mixed vegetable stamed dumpling. These are paired with an Angel Cove Marlborough Sauvignon Blanc 2010.

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Pan-fried Dumplings

Shepherd's Purse and Pork Wontons

When I was little I hated going to Chinese restaurants with my parents because there were never any main dishes that I liked, so I'd always end up ordering dumplings. The pan-fried dumplings also has a star-shaped fried shallot pancake and a pork potsticker. The golden snacks are matched with a Fifth Leg Crisp Chardonnay 2010.

The shepherd's purse and pork wontons were fantastic, tossed in a savoury nutty mix of sesame butter, red chilli oil and spices. Big fat bundles of filling wrapped in chewy skin and dressed with moreish sauce, yum. This is accompanied by a glass of Cape Schanck Mornington Penninsula Pinot Grigio 2010.

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34

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NEW NEW SHANGHAI COLD DISH BAR IN REFURB about experience than just filling up your stomachs.’’ One of the ways Mr Chen has tried to bring Shanghai to Ashfield is by including materials in the renovation that he had bought back from China as well as dishes that stick to the traditional Shanghai ‘‘street food’’ method. Mr Chen’s parents opened a restaurant in Chinatown in 1990 and moved to Ashfield in 1993. He took over in 2009, just after they opened two restaurants in Chatswood. His parents now operate a restaurant in Shanghai. Apart from popular dishes such as dumplings, dim sims and pork buns that have made the New Shanghai so popular, a new

WHERE: 273 Liverpool Rd, Ashfield CONTACT: 9797 7284

addition is the cold bar. ‘‘In China, people will buy these cold dishes, take them home and have dinner,’’ Mr Chen said. ‘‘People can pick up a dish when they finish work or grab a few and take them home.’’ Cold dishes include Drunken Chicken — cooked chicken marinated in Chinese rice wine. Do you know of a good place to eat and drink in the inner west? Email habibr@couriernews. com.au

Chefs prepare steamed mini pork buns at the New Shanghai restaurant. Pictures: CRAIG WILSON

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ASHFIELD’S New Shanghai is no secret — it is known across Sydney for its cheap, quality food. And now the restaurant has been refurbished. Having just reopened after a massive renovation, the popular restaurant has a range of new dishes on the menu and a takeaway cold dishes bar offering traditional Shanghai-style meals. Owner John Chen said the renovation was to make the experience not so much about eating and getting o ut, but ex p erienc in g Chinese culture. ‘‘The place has been here for more than 10 years and we hadn’t done much to it’’ he said. ‘‘We thought Ashfield needed a place like this and we wanted to give families and locals a nice place to go and eat. It’s more

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Sensational Shanghai-style cuisine Whether you're a pork lover, seafood fanatic or a passionate vegetarian, the recently renovated New Shanghai in Ashfield brings the best of Shanghai-style cuisine to Sydney and it's damn good tucker (I can still call it tucker even though it's Chinese food) away from the CBD. Pan fried pork dumplings Sydney's suburbs provide unusually rich pickings for intrepid foodies keen on traipsing away from the CBD and http://www.lunchmag.com/sensational-shanghai-style-cuisine/

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Sensational Shanghai-style cuisine | Lunch Magazine

22/10/12 12:12 PM

New Shanghai is no exception. The breadth of the menu can be a little daunting with a huge array of food to choose from so my companion and I asked the waiter to bring us a selection of dishes regular New Shanghai customers loved. He promised and certainly delivered as we were brought twelve dishes. For pork diehards, the panfried pork dumplings were pure pleasure – thick doughy batter and moist, tender pork suspended in a gorgeous consommé. What makes this dish is the way you eat it. Firstly take a little bite and suck out the consommé. Once you drain that, you ever so classily gobble the dumpling down in one go. If you're keen on seafood, a good bet is the crab wonton soup – a thick broth filled with a mixture of sweet and peppery flavours makes for a flavoursome combination. And for the vegetarians, you absolutely without question must try the stir-fried eggplant in garlic sauce.

Sticky rice balls This dish was sensational – the taste of it akin to a mixture of honey chicken and beef in black-bean sauce but obviously without the chicken or the beef. Sounds strange for vegetables I know but the flavours exploded on the palate and it was my favourite dish. http://www.lunchmag.com/sensational-shanghai-style-cuisine/

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Sensational Shanghai-style cuisine | Lunch Magazine

22/10/12 12:12 PM

And finally for the dessert lovers – mini sticky rice balls in Chinese dessert rice wine soup. A sweet, sticky consommÊ filled with delightfully gooey rice balls and goji berries makes for a delightfully sweet end to the meal. If you love good Chinese food, then New Shanghai is well worth the trek to Ashfield. For reservations and menus head to newshanghai.com.au or call (02) 9797 7284. (Branches also in Chatswood and Bondi Junction) Ally Burnie

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restaurant review: new shanghai, ashfield by FREYA DUMAS on 26 SEPTEMBER 2012

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Earlier this month, I was lucky enough to be invited to a sampling of the menu at New Shanghai’s Ashfield restaurant. My friend Courtney (known to most of you as Lip’s Film Editor) accompanied me, and when we made our way to the restaurant we were surprised at how pumping it was for a Tuesday night. We tethered on the edge between the door and the street as a busy waitress studied a long hand-written reservation list, and handed out slips of numbered paper to the groups of people in front of us. At a quick glance around the restaurant, every table was full. Thankfully Courtney and I were there to join a group in one of the restaurant’s private dining rooms, and were quickly ushered through the hustle. Lesson here is: Reserve a table, even if it’s just for two, so that you aren’t disappointed! Over two hours, Courtney and I enjoyed a feast that left us saying standard ohmihoshiamsofull lines such as ‘I don’t think I need to eat for the rest of the week’ and ‘I feel like I’ve eaten more than I eat at Christmas.’ There were far too many dishes to talk about individually so I’ll speak to you about a few of my favourites:

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Page 1 of 4


Restaurant Review: New Shanghai, Ashfield | Food | Lip Magazine

27/09/12 11:04 AM

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Peking Duck Pancakes – Even though no plates and sticky pancakes made these a little difficult to assemble, I don’t think there is ever a better crowd pleaser than Peking Duck Pancakes. The duck was perfectly cooked and full of flavour; the sauce was sweet and delightfully sticky; and the cucumber provided the perfect fresh accompaniment needed to cut through the richness. Another wonderful thing about having the components of the pancakes being brought out to you, is that it allows you to control the ratios of ingredients — and in my case it meant I could take it easy on the sauce.

Pork Belly – ‘Pork Belly’ is a phrase that tends to make most people salivate with just the mention of the name, and this dish was no exception. The marinated meat practically melted in my mouth, and I found myself wishing I could eat the entire bowl myself. The only thing that stopped me (as well as being polite to my table-mates!) was that the fat on the top of the pork is quite jelly-like, which I found a little difficult to get through. This, of course, is easily solved by cutting it off, but this might not make it a great option on a first date or business meeting.

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Fried ice-cream - This might be my favourite fried ice-cream ever, perhaps because it’s not incredibly true to its name. The coating is only lightly fried so it feels like you are eating ice-cream coated in cake, which is pretty amazing. The cake surroundings also have a citrus flavour, which provides a fresh and zesty taste to compliment the moorish vanilla ice-cream. Honourable mentions go to an amazing dish which was essentially dough deep fried in

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Page 2 of 4


Restaurant Review: New Shanghai, Ashfield | Food | Lip Magazine

27/09/12 11:04 AM

dough (Elvis would have approved), deep fried prawns in egg yolk (the prawns were amazing but the coating was a tad powdery), and the Chinese rice cakes which were like a Chinese Gnocchi (or little parcels of moorish yum). And of course, the dumplings!!! They were so good, they have evidently forced me to sacrifice correct grammar. Since we were located in one of the private back rooms and our feast was pre-ordered, I can’t speak much about the restaurant’s ambience or the service. But I can reiterate how packed the place was, and that’s generally a good indication that the restaurant ticks all the boxes. Or that the food is so amazing everything else doesn’t matter. Either way, your stomach isn’t going to lose — and that’s the most important thing, right?

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New Shanghai Ashfield 273 Liverpool Road, Ashfield (02) 9797 7284

(Image credit)

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Restaurant Review: New Shanghai, Ashfield | Food | Lip Magazine

27/09/12 11:04 AM

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