When New Shanghai at Charlestown first opened, it was great. Finally an authentic xiaolongbao restaurant in Newcastle.
Service was appalling from the start, but you can live with that if the food is good. Just keep reminding them about your dishes to make sure they don't forget too many of them.
However, things have gone downhill in the last year. Flavours have become more and more bland, and quality control has gone downhill. Pan-fried baozi are likely to be burned, the noodles are likely to have random amounts of sauce, and the xiaolongbao fillings are inconsistent.
More depressingly, one of the best cold dishes, the fried gluten with black mushrooms, has become unbelievably bland. When the restaurant first opened, it was a standout. It was served with a generous amount of spices - star anise and cinnamon bark covered the plate and their flavours permeated the dish. Now, it's just some bland, oily gluten with a couple of mushrooms and no whole spices.
That's really emblematic of how things have gone downhill. The dishes have become a pale shadow of their former selves, with the authentic flavours and attention to detail being replaced by bland flavours and a inconsistent quality.
It used to be a fantastic restaurant with poor service. Now it's an average restaurant with poor service. Sadly, it's still better than most Chinese restaurants in Newcastle... but it's a shadow of what it was when it first opened.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.