DI NING This particular Shanghainese adventure begins at the door. Located on the underground level of Queens Plaza, drenched in the clinical light of David Jones, one reaches the dimly lit entrance of New Shanghai. It’s a stark contrast to the illumination of Coles next door, and surrounded by brands and polished windows, it gives the impression of having been thrust into its mall-erific location. But as the waitress ushers diners through, one pauses to watch what’s happening in the kitchen, whose glass walls put its inner action on show. Inside, six Chinese chefs quickly mould pork mince and gossip. In a moment of joy, the elder female chef, a rare sight in today’s commercial kitchens, throws her head back in laughter, and the younger join. There is something very familial about it. This isn’t so surprising given that New Shanghai, which has seven venues across three states, is based on authentic, generations-old family recipes. The restaurant centres on share dining, making it ideal for extended family feasts or after-work catch-ups, best enjoyed with a cold one. Chinese custom in the pulse of Brisbane. That’s exciting. Inside is very black and red. Passing teams of low, cedar wood-like tables and stools, canopied by red flags and backdropped by black brick, the large dining room transforms into a bustling 108 Pindara Magazine 2015
Pindara Private Hospital Magazine - Issue Five
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