About the restaurant
New Shanghai in Chatswood is responsible for the Xiao Long Bao following. The traditional technique to make those doughy parcels filled with pork and broth was brought by John Chen and his parents in the early 90s, and has made the cuisine a favourite of Sydney diners. The cues that lead from the door of the Ashfield eatery have lead to other eateries around the city. As well as the delicious Chinese menu, there is lunch time yum cha serving treasures aplenty.