Mietta's Review
For dumpling addicts this is a wonderland, if a little hard to find. A doorway off one of the many China town lane ways, Camy Shanghai serves steamed or deep fried dumplings, spring onion cakes and noodles at dirt cheap prices. It's quick, cheap and casual, and much loved by Asian students, office workers, and well informed city shoppers. It is a hit with children as well.

Other published opinions

The Age Larissa Dubecki, 3-11-2009 Score: 13/20 "Brisc is the first restaurant of Michael Slade, previously head chef at Adrian Richardson's La Luna ... And it would be no slight on Slade to say he's opened what aims to be North Melbourne's answer to La Luna. ... He and co-owner Dean Boccia have taken over the site formerly known as Acquum. They've decorated with a mix of modern trends; along with recycled light fittings, there are preserves in large glass jars, an open wall of wine, as well as large straw baskets of indeterminate purpose that I'm assuming are intended to serve as a kind of semaphore about produce and origins."

Herald Sun 27-06-09 "No-frills dining is at its finest at Chinatown stalwart Shanghai Dumpling"

Herald Sun Top 20, 23-05-09 "NO-FRILLS dining is at its finest at Chinatown stalwart Shanghai Dumpling. Judging by the almost permanent line out the front door, which can form as early as 5"

Age A2 John Weldon 14/8/04 "The faded decor, vinyl chairs and wellworn formica tables speak of a wellloved restaurant. But the small prices and the huge serves are the first things that definitely strike newcomers. Plates arrive loaded with fried or steamed pastries, the Peking pork dumplings ($5.80), for example, usually number well into double figures."

The Foodies' Guide 2004,Allan Campion & Michele Curtis,'If we find ourselves in the city and feel peckish we drop in here for excellent Peking pork dumplings and a plate of Shanghai noodles.Satisfaction has a price and it's around $12-bargain.'

The Age, 22.05.01 "This must surely be Chinatown's best-kept secret...enjoy an enormous plateful of crisp, fried pork dumplings loaded with fresh spring onions and chives."