Friday, November 2, 2012

New Shanghai Legend & Melbourne Peking Duck

Visiting two Chinese eateries cultivating a strong reputation, starting with New Shanghai Legend in Publika, an upscale spin-off from Pavilion's New Shanghai.

A vast variety of dim sum, served through nightfall, forms the bedrock of the menu here; we love the abalone-topped siew mai, a juicy, flavorsome treat.

Pumpkin-&-prawn dumplings. Not bad, but the tiny morsels of pumpkin have scant impact.

Whitebait coated with salted egg, a crispy-creamy addiction, heaped high for a mere RM15.

Our favorite: the Shanghai Dandan noodles. Might not look remarkable but tastes terrific, thanks to a nuttiness that nicely complements its spiciness.

New Shanghai Legend serves wine, but only by the bottle. Reasonable prices though.


Next up, Melbourne Peking Duck, an excellent addition to Bangsar's Telawi neighborhood.


You're one dead duck, mister! A RM78 set (which comes closer to RM88 after taxes) avails customers of an entire duck.


Chop, chop: service here is fast & friendly, while the fowl itself is fleshy & flavorsome.


No complaints; two of us gobbled up more than 16 of these bundles of joy, filled with as much meat as skin, within a half-hour.


Drumsticks & thighs are served whole, while the remainder of the duck is tossed with taugeh in one of the tastiest preparations of this that we've ever tried.


Also extremely enjoyable: duck soup with salted veggies, tofu & tomatoes. Perfect, really.

New Shanghai Legend @ EAT Food Village, Publika, Kuala Lumpur.


Melbourne Peking Duck @ 24-1, Jalan Telawi 3, Bangsar, Kuala Lumpur.

New Shanghai Legend @ EAT Food Village, Publika, Kuala Lumpur.

This restaurant is available for bookings under TABLEAPP, which enables customers to make instant reservations at Malaysia's top restaurants, while saving time and money in the process. Reserve your table at this restaurant by clicking here.
Check out EAT DRINK, a new F&B website jointly run by The Expat Group (TEG) & Eat Drink KL. This website features all of our up-to-date reviews, plus exclusive weekly articles & a searchable database on restaurants in KL & Selangor: EatDrink.my

22 comments:

  1. Now tats wat I call a Salted Egg Whitebait dish...so sinful looking...hehe =)

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    1. Ulric: the salted egg whitebait's a guilty pleasure for sure! :D

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    2. Wane: i guess i am =)

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  2. hmmm... I wonder why it's called Melbourne peking duck?? hehe I like to have a smear of Hoisin sauce and a generous squeeze of Kewpie mayo on my omelette toast :P tastes like "peking duck" on "okonomiyaki"!! HAHAHA

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    1. Vien: oops, i forgot to mention that the chef here (a malaysian) used to work in melbourne for many years. so yeah, that's the reason =) anyways, wow, that sounds like an interesting recipe. what a flavorful breakfast that would be! :D

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  3. Never mind the Aussie Beiking Duck !!!! The Abalone topped Siew Mai is a luxury !

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    1. Wong: the slices of abalone definitely added a nice flavor and extra texture to the siew mai =)

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  4. i have heard about the melbourne roast duck, gaining its popularity quite quickly i think..

    Latest: Menu of the Day: PEBBLES

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    1. Fish: oooh, it's best to book your duck in advance now, they say, though when we were here on a weekday evening several weeks ago, the place was still fairly quiet, with only about two or three occupied tables =)

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  5. You said the duck is fleshy? Aren't Peking ducks supposed to be all skin? I love it thin and crispy!!! Yummmmmm!!!!!

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    1. Suituapui: oh yeah, the preparation is interestingly a bit different here. quite a fair bit of meat is sliced along with the skin to be tucked into the pancakes. it gives every mouthful a meatier bite, i think :D

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  6. the abalone topped siew mai looks delicate...and definitely yummy.

    and duck and taugeh...that is one interesting dish. never had the in such preparation though can just imagine how delish it is...

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    1. Missyblurkit: yeah, it makes me wonder what else we can use to top siew mai and make it even more delicious =) oooh, for the duck set, if you add an extra rm10 here, they'll fry it with kuey teow if u prefer to have more carbs :D

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  7. Hooray! It came together! *phew* that was a process… It came out even more beautiful than I imagined, and I bet it was delicious.

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    1. Cquek: thank goodness for delicious flavors :D

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  8. I wonder how much was that abalone topped siew mai?!! I like Melbourne Peking Duck and waiting for an opportunity to go back there again to gobble up the duck.

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    1. Eiling: ooh, i can't quite remember the price for the siew mai. errmm, maybe RM20-something, i think :D heheh, ya, i've been daydreaming about the duck. maybe i'll head back there next year =)

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  9. I miss the real Shanghai Dandan noodles. Its spicy and savory! yummm

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    1. Melissa: what a great recipe, ya! :D

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  10. New Shanghai at Pavilion soso only... but the 1 at Publika looks so much different...

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    1. Burnett: I agree with you. I'd recommend the publika branch over the pavilion one =)

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