Couple of weeks ago, we were invited to the newly opened New Shanghai Legend in Publika for a little tasting session. Some of you might know of their other outlet in Pavilion KL which serves exclusively Dim Sum. The new outlet has a slightly more extensive menu, with main course dishes.
Situated in the E.A.T. village at Publika (which dons thematic Chinese art decor with beautiful antique-looking paintings and calligraphy), New Shanghai Legend fits right in with the theme. The interior is decked out mainly with wood structures, with a hint of Victorian inspired by the French Concession. Reminiscent of the elegant and vibrant Shanghai in the 1930s. This outlet has a seating capacity of 50. Suitable for family dining, business meetings, even a romantic date.
We started our dinner with this refreshing appetiser: Radish Roll (with Carrot filling). The vegetables were pickled, so they are crunchy with a lovely balance of tartness and sweetness. Well executed and elegantly presented.
Another cold dish, and I enjoyed the texture of the Jelly fish. A little spicy kick helps too. The Chicken was tender enough, but a bit on the bland side.
Here comes the hot appetisers. First the Deep fried White Bait with Salted Egg. Salted egg always adds that little “something something” to the batter. It pretty much makes anything taste good. This was no exception. Deliciously umami.
A little crispy, a little chewy with plenty of spiciness. This dish was very popular with the ladies (and the lone guy). A flavour explosion.
I love Enoki Mushrooms in any form. When deep fried, they taste a little nutty with a slight piquancy. The crunchy stalks had me going back for more.
Coincidentally, I cooked Watercress soup the day before this review. This version is so much more decadent with the addition of Salted and Century Eggs, infusing the soup with their own unique flavours. I like how the Watercress is still bright green. Crunch seems to be the theme of the night. Not that I’m complaining.
The dinner took a different direction with this presentation of assorted Dim Sums. It felt a little weird having these at night, but New Shanghai do serve all day Dim Sum (both outlets) so you know where to go if you have sudden cravings! There were Prawn/Chicken dumplings with ‘special sauce’ (right at the front), Prawn and Vegetables dumpling top with ‘caviar’ (middle), Prawn and Pumpkin dumplings (the triangular ones), and Chicken BBQ Puffs (all the way in the back). All contain very generous amount of fillings. Although I’d prefer the skins to be more delicate and thinner. I didn’t like the Chicken BBQ Puffs though, the pastry was a little bland and the filling lacks flavour.
Kampong chicken is used for this dish, so you would expect firmer and leaner meat. The sauce is thick with a distinctive pungent aroma of ginger, but also slightly sweet. This would be quite lovely with rice.
Simply fried with dark soy sauce with some eggs and vegetables, I would happily chow down a large portion of this without all the other fancy dishes. Good amount of “wok hei”, springy noodles. Perfect.
It’s hard to pick a favourite out of the desserts. The Osmanthus Jelly paired Osmanthus flower with wolfberries, said to have many health benefits including promoting beautiful skin, aiding digestion and detoxification, and relieving fatigue. Not only it’s good for you, it has a wonderful aroma with just right amount of sweetness. The Soft Cotton Cake is basically that: soft and cottony. Very airy texture yet a little mousse like which intrigues me. I also enjoyed the Green Tea Cake with a strong Matcha flavour. They are all good!
Very satisfying meal loaded with calories. The night was still young, so we dropped by Rootz for some beer lifting exercise after that. Hehe.
Thank you Jacqueline for the hospitality!
All photos taken by Tim Chew.
New Shanghai Legend
FC3A, LEVEL UG
Publika, Kuala Lumpur
Tel: +603-6211 6183
Lot 1.02.00 Pavilion KL
168, Jalan Bukit Bintang
Tel: +603-2142 2833
New Shanghai is Pork Free.