Shop 323, Level 3
287 Lonsdale Street
Melbourne VIC 3000
+61 9994 9386
After many months of delays and quasi-openings, Emporium Melbourne FINALLY opened with a Baz Luhrmann extravaganza, lots of champagne and lots of sexy Melburnians wearing black last week. I might have seen some of you on the night – I was the girl in a strapless purple Zimmermann dress who said a lot of dumb things such as ‘Did you want my last name or surname?’
Before the official opening though, a lot of the Emporium eateries had already started trading. One of them was New Shanghai, a dumpling restaurant that originated in Sydney but has since branched out to Brisbane and now Melbourne.
Being a dumpling fanatic, I had wanted to go to the Sydney restaurant for quite some time now. However, the thought of going all the way to Ashfield just for dumplings seemed tedious. Let’s face it, going to Newtown is already a task for me – but then again, I’m lazy these days. So when I heard they were opening up shop in Melbourne, I was a happy little dumpling.
I went here one lunchtime with ex-colleague Amy, her husband Brandon and their beautiful few-months-old daughter, Keira. Having rocked up just after 2PM on a Friday afternoon, there wasn’t a lot of people at the restaurant so we were seated immediately and our dumplings didn’t take too long to arrive.
Oh yes, all the dumplings. OURS OURS OURS!
New Shanghai’s signature dumplings are the soup-filled xiaolongbaos. They weren’t the prettiest-looking xiaolongbaos but like the sassy girl you ignored in geography class, they were full of personality and tasted delicious (ooh, dirty!). The broth had the slightest hint of sweetness and the skins achieved the perfect balance of delicate yet firm.
The pork and chive dumplings were also well done. They were both tasty and refined – a far cry from the nasty oily masses of WTFness that you sometimes get at restaurants a few blocks down.
The beef and coriander dumplings look almost the same as the pork ones so I don’t know why I bothered to post a photo of them up (for the sake of completeness, duh, Libby). Here, the filling was accentuated by five spice powder and coriander, making them more pleasing to the nose; they also gave the dumplings a lovely sweet taste. At the end of the day though, I will always prefer pork dumplings over beef, chicken or lamb ones.
Finally, we enjoyed some pan-fried Shanghai buns. They tied with the xiaolongbaos as the dishes of the afternoon – they were juicy and packed full of flavour. Best of all, they had firm butts. Oooh yeah. My only gripe would be that the skins were perhaps a little TOO doughy but whatever, a good shengjianbao in Melbourne is hard to find and these did hit the spot.
For a city dumpling restaurant that attempts to be quasi-upmarket (think Din Tai Fung, Hu Tong et al), New Shanghai excels in terms of quality and price. We were all very happy with our dishes and just as surprised to find that everything was inexpensive. I’m actually quite sceptical of a lot of the Emporium restaurants (food court dining? bah!) but New Shanghai is a place that I can definitely see myself returning to on a regular basis.