New Shanghai, Sydney

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SYDNEY | Located below the ground floor of Westfield Sydney is an unexpectedly spacious dining room with sugar, spice and all things nice. The CBD branch of New Shanghai boasts a delicious Chinese street eats menu with a few surprise cameos from the likes of gelato legends Messina and the cocktail and soda connoisseurs at PS40.

New Shanghai has demonstrated a considered effort with the creation of their cocktail list. Far from the sugary blue “Piña colada” types typically on offer on Chinatown menus, their list, co-created with Michael Chiem (PS40), offers Asian inspired signatures and twists on some classics. Amongst these are the Messina coconut & pandan Aviation and a light, refreshing yuzu sake “fizz” (that pairs very nicely with their seriously juicy pork dumplings). A warning though, they are dangerously drinkable!

Whether in need of an office lunch a mid shopping spree break, or simply something reliably delicious in a buzzing, and at times overwhelming, CBD; New Shanghai’s generous dishes will definitely curb your hunger. Be sure to try the prawn wontons with chilli oil, peanut and sesame sauce; and the crispy, sweet and sour rainbow beef.

New Shanghai Sydney

Westfield Sydney
188 Pitt Street
Sydney
New South Wales 2000
Australia

Telephone: (02) 8386 8368
E-mail: [email protected]
Website: http://www.newshanghai.com.au/

Open
Mon – Sun: 11:00am to 9:00pm

New Shanghai Menu, Reviews, Photos, Location and Info - Zomato

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Anita
Anita
Anita is an enthusiast of music, art, food and drink who is most at home when she is not. She is fascinated by the way culture is communicated by what's on the plate, on the walls, in the streets and through the stories of people. Throughout her travels she was most inspired by the Spanish sense of hospitality, where it is simply about making good food for good people. As a long-time member of Sydney's bar industry, she seeks to support and celebrate the nuances and creative efforts that go into opening new venues and keeping old ones exciting. Above all else, she believes that the key to any great experience with food and drink can only be furthered by the talent behind it and the people who serve it.

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