Next time, you're hungry in the city and need something delicious to eat, go to New Shanghai. It's hard to walk past the dumpling makers in the front window without drooling. I think it's always fun to watch how food is prepared and this has become a feature of the QueensPlaza restaurant. They roll each little parcel into a work of edible art and they taste like heaven too.
We sat at a long wooden bench, surrounded by old world Chinese doors and 1920's Shanghai paintings. The place was busy with a mixed lunchtime crowd, but still a welcome contrast to the shopping frenzy outside. The scent of our Jasmine tea alone brought refreshment enough, but then the dumplings arrived.
We started our lunch feast with a tray of eight freshly steamed New Shanghai Xiao Long Bao (soupy dumplings). If you ask me, these were possibly Brisbane's best soupy dumplings. These were followed by a "new" edition to the menu, twelve chicken and celery dumplings, which were also pretty amazing. You can add as much of your own soy sauce and vinegar as you like.
Our neighbours ate two enormous plates of yummy looking noodles and of course, some Xiao Long Bao. For dessert, there were some interesting looking menu items, so we tried the Sesame Balls in Rice Wine soup. These were gooey and tasted kind of like peanut butter, which was a pleasant surprise. Next time, I'll try the Red Bean dessert.
After only one visit, New Shanghai has become my favourite inner city eatery and I'm looking forward to going back to try some different dumplings soon. They also have branches in Sydney, Singapore and Shanghai which might be well worth a try.