Logo for Spring Harbour Shanghai Cuisine & Dumplings featuring a stylized red dumpling face within a circular yellow frame and Chinese characters underneath.

Our Story

Spring Harbour Shanghai Cuisine & Dumplings brings Shanghai’s lane-house cooking to Neutral Bay — dumplings and buns folded each morning, clear broths, scallion oil, and gentle red-braises.
It’s food with balance and care; the kind you can eat midweek and feel good afterward.

Close-up of a deep-fried fish with crispy batter served with a spicy red sauce in a patterned bowl on a wooden surface.

The Fold

We fold daily.
Xiao long bao with thin skin and clear stock.
Shengjian with a crisp lace.
Cold dishes that set the pace.

Learn: “How we get that shengjian lace”

A bowl of stir-fried beef with green onions and dark sauce, and a bamboo steamer with tortillas, on a textured surface.

Jiangnan Lightness

Jiangnan cooking is clean and composed.
Flavours are built with light soy, Shaoxing wine, young ginger and scallion oil.
Never heavy. Never shouty. Always precise.

Read: “What ‘light’ means in Jiangnan cuisine”

Steamed dumplings in a round bamboo steamer with soy sauce and chili sauce in small bowls beside it.

Lane-House Roots

Edited choices. Calm service. A place you can rely on twice a week.