LOCATIONOn the Pacific Highway, a five-minute walk from St Leonards train station.
PROFILED BY DE GROOTS MEDIAAlthough it appears quite modest, Shanghai Sunshine Restaurant actually has the capacity to land your jaw on the ground and keep it there for some time. The country-style wooden tables, unceremoniously buzzing fridge and simple decorations don’t prepare you for the menu. Which is big. Very big. 200 dishes big. So, before you start, you may want to decide on drinks. This menu is very short – a few soft drinks, a handful of wines (one red and one white by the glass) some beer, a few spirits and tea. Of course there is also a friendly BYO policy and a bottle shop across the road at the Forum, so you may already have it covered.
The food menu poses more of a challenge. For entrees you’ll find Chinese favourites like buns and dumplings, spring rolls, soups and cold dishes like Shanghai drunken chicken alongside more palate-challenging selections like pork ear with coriander, black Chinese fungus with wasabi or salty Shanghai smoked fish. Don’t exhaust your decisive powers here; the mains selection is where the action really happens. With a dip into the tanks, the restaurant comes into its own with live crab dishes like Shanghai hot chilli crab or crab with salted duck egg yolk. If you’re more of a fish fan, “live fish” choices like braised barramundi with glutinous rice balls in glutinous rice wine or steamed barramundi with ginger and shallots may appeal. Other meals recommended by the chef (and there are 70 of these) include garlic Mongolian lamb, salt and pepper calamari as well as “No 1 Dish of the World” (rice crackers topped with prawns in sweet and sour sauce) and various Szechuan-style stir-fries. The menu also boasts hotpots, sizzling, beef, chicken, seafood and vegetable dishes, omlettes, soups, noodles and rice. Happy picking!
Agnes Gajewska