Food Review: New Shanghai, Ashfield

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Allow me to introduce one of my favourite eats in Sydney.

Amidst rows upon rows of eastern Chinese restaurants along Liverpool St. is this little gem where people flock to partake of some of the best steamed buns (xiao long bao) this side of the Pacific.

These little guys are filled with minced pork and crab swimming in a piping hot savoury broth that spills onto your spoon after a little nip.

We decided to experiment this time around and order some of their hand-rolled noodles.

They were tasty, but weren’t worth writing home about. I have another favourite hole in the wall I head to for the best hand-rolled noodles in Sydney, but will probably have to be bribed to disclose its location.

If you haven’t noticed by now, I’m a big fan of condiments. Chilli being one of my all time favourites.

This one had just the right amount of punch that I will still able to taste some vinegary/ smoky flavour.

While many come to New Shanghai for the soup dumplings, which are definitely worthy of the journey. I come for another delectable dish that I have had dreams about in the past. Are you ready?

The deep fried crab with yolk of salt egg.

Succulent crab parts are deep fried then rolled into a sweet salty egg yolk batter that makes you want to nibble every last inch of the shell before even remembering that you have juicy morsels of meat hiding inside. It’s pure buttery, salted egg yolk goodness.

Look what we found underneath a shell, crab fat coated in salty egg yolk in crab fat. *dies*

The awesome Helen of Grab Your Fork was the one responsible for guiding me to this dish when I read her post on it last year. For that I will be forever grateful.