Archive for ‘Dumplings’

July 12, 2011

Tea House @ White Rabbit Gallery

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White Rabbit Gallery

I love getting absorbed and lost in art galleries around town and White Rabbit is one of my absolute favourites. It always brings controversial and thought provoking pieces of contemporary Chinese art to the scene, and recently introduced dumplings to their tea house. Before every wander around, a pot of warm, beautiful tea and sunshine by the window is a definite must!

White Rabbit Gallery

The tea house is on the right of the entrance, and it’s gorgeous. White sky high ceilings hang the mismatching bronze and wooden bird cages, while sunshine floods through the large floor to roof windows. The wooden tables are all dressed elegantly with oriental red drapes and china teapots to match.

White Rabbit Gallery

The tea collection is quite extensive from the usual blends to some amazingly pretty choices. Teas slowly blossom as the afternoon progresses, pretty rose petals and chrysanthemum flowers. And all the fun is in smelling the selection before choosing.

White Rabbit Gallery

White Rabbit recently introduced homemade dumplings to nibble on in the tea house, and they’re deliciously soft and juicy. There are also selections of asian snacks from rice crackers, dried fruits and nuts.

White Rabbit Gallery

But hurry! The Decade of the Rabbit is currently on until July 31st and the gallery re-opens on August 25th with a new exhibit.

White Rabbit Gallery
30 Balfour St
Chippendale, Sydney

White Rabbit Teahouse on Urbanspoon

January 30, 2011

Mandoo Korean Dumplings, Adelaide

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Panfried mandoo dumplings

After a day or two of wandering in Adelaide, I have discovered the secret of living here: Don’t work 9-5. During my lunch break, the mall poured with the hustle and bustle of people. I wandered past a little Korean shop filled to the brim. I order a dish of dumplings from a old smiling man at the counter who hand makes each one. Mandoo dumplings come from Korea, with a slightly tougher dumpling shell than gyoza and filled with meat and/or vegetables. There’s plenty of fillings to choose from like a chocolate box of all sorts. And they’re fresh and delicious. I would have liked to enjoy a mix of steamed and fried and give the kimchi filled ones a go, so maybe next time.

Shop 3, 23 Bank St

Mandoo Korean Dumplings on Urbanspoon

September 11, 2010

Gingerboy, Melbourne

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There’s something great about tapas-styled dinners and the concept of sharing food. Food really brings people together, and more and more Melbourian restaurants are embracing this. Gingerboy focuses on South East Asian “hawker” foods, meaning the foods may not look spectacularly stunning but are jam packed with spices and flavours. Greeted by a neon pink sign in the alleyway, we hide away in the corners of their upstairs bar filled with cushions, tapas and cocktails.

We indulge in their signature cocktails, a Pear to Remember, a nice refreshing cocktail with some fizz, but its polar opposite is the Thai Moon – a serious kick, tingle down your throat with explosions of chili and ginger. Not for the faint hearted.

So the chitter chatter begin and before we knew it, we were transported back downstairs to the restaurant. Walk into cosy room of bamboo lined walls, Asian influenced wallpaper, bright perspex chairs, oversized red hanging lanterns and  gorgeous pops of lights resembling as glowing stars in the sky.

Salt & pepper oysters with shredded iceberg, prik nam pla

Son in law eggs, chili jam and asian herbs

Bangalow pork belly, salted prawn and fennel salad, spicy oyster sauce

Within minutes of holding the menu, we throw our suggestions into the table and order! For starters, we dive into salt & pepper oysters, lightly battered and fried doused with a thai fish sauce, and an array of dumplings, with wagyu beef and scallop and smoked trout dumplings. Delicious, but unfortunately very small portions. By the time our shared main rolls out, we’re actually bursting at the seams, but there is always room for pork belly! Tender and juicy with a great crunchy salad of fennel on top.

The highlight dishes of the night are the son in law eggs, which are definitely a must have with any virgin visit to Gingerboy. I love eggs and when the waitress told us the method of eating these, I admit I was a little anxious. But I’ll leave this egg methodology as a surprise… My other hot favourite which we devoured without taking a photo is the coconut chicken salad with bursts of chili, mango, peanuts and beans. Great bursts of flavours and great companion to the dumplings. If you love Asian styled salads, this is a salad you should be friends with.

Pandanus poached pear with coconut tapioca, peanut praline

Gingerboy shared dessert platter

I don’t know where to begin with the dessert platter but think; sticky red date pudding severed with rhubarb, banana & palm sugar ice cream, a pandanus poached pear, orange & tonka bean splice, dark chocolate tofu cheesecake with chili cherry jelly and finishing off a steamed apple & vanilla buns with coconut custard.

Being greedy we had ordered the larger version of the pandanus poached pear, which turned out to be my favourite dessert – a light simple Asian influenced dessert with lots of tapioca and poached fruit. Another favourite that deserves an honorable mention is the dark chocolate tofu cheesecake with chili cherry jelly, an absolutely unusual description but there is something that kept me going back for seconds. It’s so textually intriguing and the flavours just somehow work…

Great atmosphere, informative staff but it is a bit on the pricer end, but if you’re after gourmet dumplings and Asian food with a twist, this is the place to go.

27-29 Crossley St

Gingerboy on Urbanspoon

July 21, 2010

Hutong Dumpling Bar, Melbourne

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Szechuan dumplings

Shao Long Bao

Having missed this place time after time, we were finally made an reservation for a late lunch. Our reservation for a banquet table on the second floor, which is beautifully decorated with a mix of Beijing and Shanghai accents. Gorgeous wooden furniture with deep red curtains providing privacy for each table. On the dumpling side of things, having tasted the Sydney leader in “soup” dumplings, Din Tai Fung, these ones are on par. The dumplings are a little thinner in texture and the broth is less sweeter, but still a very good shao long bao!

Hutong Dumpling Bar
14-16 Market Lane

HuTong Dumpling Bar on Urbanspoon

November 5, 2009

Din Tai Fung

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I’ve heard about the buzz and hype of this worldwide dumpling chain and now I finally understand why. We didn’t beat the lunchtime queues, but it was well worth the wait. We were greeted and seated – and to my surprise, they stored our handbags in a little laundry basket next to our seats – a very nice addition to the service. The wide windows gave us the opportunity to take a peek inside the kitchen where the chefs wear mouth masks, gloves and aprons – which highly entertained my clean conscious work colleagues.

Xia Long Bao (pork “soup” dumplings)

The food wait was thankfully short, and we dived into our dumplings. I have never tasted “soup” dumplings as good! Many restaurants try to replicate this dish but typically the dumpling is too thick and tough or worst, break before they leave the steamer. Being a shameful chopstick holder, my gut instinct was telling me that I was going to break the dumpling during transportation from the steamer to the bowl – but the structure of the dumpling made it possible to enjoy the dumpling to its full potential. The dumplings are soft and the balance of soup and dumpling meat is just perfect – they have truly perfected their signature dish. Impressed.

Black sesame ice cream

The only complaint about dumplings is the fact that you can only have so many – so we happily move onto dessert, for lunch! Jumping with excitement, I choose the black sesame ice cream to share with the girls. Absolutely delicious. The scoops are served on a base of very finely grounded black sesame which add a little texture and crunch to the softness of the ice cream. The ice cream is lighter in flavour than usual to compliment the true flavours of black sesame base.

Din Tai Fung
Level 1, Shop 11.04, 644 George St
World Square, Sydney

Din Tai Fung on Urbanspoon