July 20th, 2009

Does My Bomb Look Big In This?

Review - Dumpling and Noodle House

Little more than a hole in the wall, this grungy and atmospheric northern Chinese dumpling and noodle house serves up authentic (and excellent) offerings very efficiently.

With barely five tables to their name (three on the sidewalk) and absolutely no concessions toward comfort or decor, you probably won’t be here for much longer than it takes to slurp down a bowl of Chicken Short Soup ($11.80).

With a danger hot liquid warning in your mind, make sure you also order a crisp, lacy fan of Fried Dumplings ($11.50) in pork, beef, vegetable, chicken or lamb. The somewhat taciturn owner will bring you glasses for your wine (corkage is $2/head), will keep your tumblers of water full and deliver inexpensive plates of superb house-made dumplings.

A bamboo steamer with six toothsome Shrimp Dumplings ($12.50) bursting with large prawns and bamboo shoots won my heart.

Crunchy triangles of Prawn Toast ($2.50) were definitely a highlight too.

Perhaps the only hiccup was sloppy pork mince Sheng Cai Bao ($12.50) that we struggled to contain in iceberg lettuce leaves.

We rounded out our meal with a compelling plate of Boiled Green Vegetables ($9.50) in hot oil and black soy; then stuffed to the gills we paid an obscenely small amount for the pleasure.

Dumpling and Noodle House

Shop 1/165-167 Victoria Street, Potts Point
Ph: (02) 9326 9639

Dumpling and Noodle House on Urbanspoon
Does My Bomb Look Big In This?

Dinner with Emmy

Emmy came over for dinner so the chef went in the direction of sweeter Asian style pork. I threw in the idea of pancakes and we had chillis, shallots and coriander left over from the soup the day before. Pork Belly Pancakes with house-made Asian Barbecue Sauce, Coriander, Shallots, and Chilli was an excellent entree!

For our main we went with a slice of a new Lamb Moussaka with a Fennel, Apple and Walnut Salad. The ox-tail version was indeed better, but this one is less challenging. The salad is made from apple and fennel, sliced on a mandolin, with diced walnuts and a caremelised balsamic dressing.