Shanghai Night, Ashfield

Busy restaurateurs have been recently capitalizing on the recent craze over dumplinga, what with Din Tai Fung opening it's multiple franchises and the newly opened Mr Wong that's drawing in droves. For me, however, it's the forgotten street down Liverpool Road in Ashfield that needs the attention; all the Xiao Long Bao without the premium prices. Every third store (slight exaggeration) are Shanghainese Xiao Long Bao specialists. No foodie can possibly resist that treasure trove of goodness now there.

Tofu with Chicken Mince on Rice 7.8

We started with something filling. Sort of reminds me of home food, nothing remarkable but so satisfying. Any dish alone with fill you up.

Xiao Long Bao 6.8

You can see the chefs across just sitting with a whole tub of mix just expertly making the little parcels. Meaty and delicious, very consistently done with none of them having popped their soup when they arrive to us. 

Steamed Xiao Long Bao with Crab 9.8

Crab Xiao Long Bao was similarly successful. I've since given up expecting a Xiao Long Bao fully made of crab and instead relish the little strands of crab meat hidden within.

Pan Fried Pork Bun with Shallots 7.8

8 dollars- 10 Shen Jian Bao. Wow. Just wow. That is insanely good. They're a mix between your Xiao Long Bao with soup and the fluffier char sui bao with pan fried bottom. Deceptively unremarkable, the bottoms are super crispy but hard to eat with just the soup flying everywhere. 

Earlier in the week I met up with another hibernating blogger L and we were both keen on trying Shanghai Night. You can walk in and out with 10 dollars and still have change. We ordered a lot but I could have eaten a mature bear that day. Suffice to say, it didn't disappoint. Not at the prices they were charging and the goodness they were offering. And it's an opportunity to practice my mandarin. I was pretty decent as well, see L, I didn't embarrass us. Next on the list: New Shanghai.


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Posted in: ashfield, dumplings, pork, shen jian bao, Xiao Long Bao