Shanghai stories 1938 (Shop 4 & 6 The Concourse, 409 Victoria Ave, Chatswood, New South Wales 2068 Australia) a restaurant that rewinds back the elegance and romanticism of Chinese food. It’s another restaurant to get your chopsticks on steamed dumplings and fried rice and noodles.
Their menu is quite fascinating as it is presented like a magazine that offers a selection of starters, mains and desserts, but also a history of Shanghai.
Can’t go past a traditional entree of Xiao Long Bao ($9.80) hot steamy soup-filled dumpling that taste delicious. This is one of my favourite Shanghaiese starters!
The Drunken Chicken Shanghai Style ($10.80) comes in a small soup bowl with smooth chopped chicken pieces bathed in shaoxing rice wine, served cold. It’s very moist and succulent. It’s such a great way to cook chicken. Very delightful to eat when the season is warm.
Give Stir Fried Vegetarian Brown Rice a try ($14.80) it’s definitely amazing. Big burst of flavours particularly the corn and pine nuts. Goes well with appetizers or main dishes.
Crazy delicious House Special Prawn Toast ($9.80) really a delight dish you can add. Crispy mouthfuls of crunch best soaked quickly in the mayo sauce and devoured before it becomes cold.
The dessert section offers a wide range of yummy sweets and the most popular with good reason is Sesame Rice Balls in Fermented Rice Soup ($6.80) serves two people. Using the finest black sesame to make it into a tang yuan. Let the creamy fillings explode in your mouth as you chew the sticky dough and sip the sweet tasty rice soup with dried peddled crumbled Osmanthus flowers.
The Osmanthus Rice Jelly ($6.80) is not as traditionally presented nor the ingredient but the drizzle dried Osmanthus syrup is quite sweet and tasty. Which let me rediscover a love of Osmanthus once again.
Photos by Vanny Tang