As I’m making my way to Shanghai Night (confusingly, the dumpling / noodle house next door), a woman fiercely slides open the door of New Shanghai and beckons us to sit down.
The menu was practically identical to its rival except this place was cleaner, brighter and dare I say better?
Replacing the torn fluoro menu posters were LCD TV’s… and the corner table and chair was transformed into a modern open kitchen. Throughout the night, I watched as the cook effortlessly kneaded the dough and wrapped trays after trays of dumplings and buns.
These are my absolute favourite. They’re steamed mini pork buns, which are also known as ‘xiao long bao’. I love how they’re steamed to perfection… the first bite always lets out a squirt of steam and soup which is ofcourse full in pork, ginger and soy flavour. They were delish!
Soon after, these uber crispy dumplings arrive. They’re exactly what we wanted. Piping hot pastry with tender juicy morsels of pork mince and coriander inside.
pan-fried pork and coriander dumplings
The Shanghai-style spicy noodle soup with bamboo, pork and beancurd was good too. Although I still preferred the handmade noodles at Northern Noodle House in Haymarket.