July 12, 2011
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!
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.
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 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.
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
January 30, 2011
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
November 5, 2009
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