Freelance writer and blogger from Sydney (ex-Melbourne). Avid foodie and traveller. Loves dogs.
Published June 21st 2018
It's no secret that I'm a massive fan of the New Shanghai franchise. I fell in love with the popular group of restaurants when I used to live in Melbourne. There, I would visit the Emporium restaurant every month and enjoy its cheap and cheerful menu featuring Shanghainese favourites such as soup-filled xiao long bao dumplings and plates of wok-fried Shanghai noodles. And when I moved to Gold Coast for work, I would do the hour-long commute to Brisbane for my fix when the cravings for crispy pan-fried pork buns hit – more often than not.
Naturally, I was thrilled to find that there was a branch in Sydney – at the Westfield shopping centre on Pitt Street mall, nonetheless. I've since been there a handful of times and I always order the same two dishes. Predictably, there'll be lots of carbs involved when eating at New Shanghai. It's best to leave the clean eating regime for another day. First, start off with a plate of sheng jian bao – these are the pan-fried pork buns I mentioned earlier. If you've never had one before, think of it as a xiaolongbao but with thick bready doughy instead of the silky thin dumpling skin. The bottoms are fried while the tops remain pillowy; inside, there's piping hot soup and pork mince.
The New Shanghai menu is extensive and there are certainly plenty of dishes to choose from, however I always seem to order the above two dishes because I know they will always be fantastic. One tip: if you're planning to visit the Westfield CBD restaurant, my one advice would be to arrive before 12:30pm. Once it gets busy, service tends to be a bit disorganised and you might have to spend quite some time waiting in line for a table.