Venue: Mr. Wong
Address: 3 Bridge St, Sydney NSW 2000
Phone: (02) 9240 3000
Venue: Mr. Wong
Address: 3 Bridge St, Sydney NSW 2000
Phone: (02) 9240 3000
When our usual Chinese roast meat eatery in Dickson was closed, my friend and I found ourselves venturing to other establishments that offer a similar menu. We went upstairs to what used to be the Family Food Court, which was now the spacious restaurant of Empire BBQ cafe.When we were seated, we were given menus and hot tea. While my friend and I were deliberating what to order, she couldn’t find the dishes I was talking about and it turns out we were given different menus. Make sure when you go to look at both of them before deciding what to order.Combination chow mein ($14.80). A rather large serving of chow mein, which had my favourite crispy egg noodle underneath absorbing all that delicious sauce.Roast pork with noodles ($12.80). My friend didn’t know exactly what to expect when she ordered this dish, but she didn’t think that the noodles would be served separately to the roast pork. The noodles might seem a bit bland to some but they are a big staple in the Hong Kong cuisine served with a little bit of oyster sauce and sesame oil topped off with some greens. The pork was nice as it wasn’t really fatty and it had the quintessential crunchy crackling. I do prefer my roast meats with rice, so I will order that next time.The roast pork had a good fat to meat ratio, all topped off with that perfect crackling.The food is reasonably priced and the dishes came out rather quickly.
I liked how the menu has a bit of everything from the western Chinese food like chicken and cashew nuts and honey prawns to Chinese offal (beef tripe, pig stomach etc) and also foods you don’t usually see on a menu like congee. I would like go back to try their congee and eat more of their roast meats range.
Venue: Empire BBQ cafe
Address: 28 Woolley St, Dickson ACT 2602
Phone: (02) 6247 2477
When you mention ‘all you can eat’, most people would think of the the dodgy looking Family Food Court upstairs in Dickson (which is now closed) or the Star Buffet down in Kambah, but there is more that Canberra can offer.
See below for more all you can eat options.
Monday Madness 5pm – 9pm ( $24.00 pp). Choose one of the platters or better still go with someone else to get a chance to eat a bit of everything, just finish your platter before ordering more. Monday Madness is served with unlimited papaya salad, rice and soft drink.
Grilled platter grilled pork belly marinated with sweet BBQ sauce + grilled chicken marinated lemongrass, ginger, garlic, soy
Park Hyatt Canberra Afternoon Tea ($59.00pp)
The Promenade Cafe
This is one I’ve haven’t tried yet but they have a breakfast buffet, seafood buffet and a BBQ and roast buffet! This is the information I found on their website.
Daily Full Buffet ($39.00pp)
Saturday Full Seafood Buffet with antipasto, hot and grand desserts ($75.00pp)
Sunday BBQ and Roast Buffet with bountiful seafood, soup of the day with fresh bread, live cooking stations, gourmet salads and selections of antipasto, hot buffet dishes, farmhouse cheeses and decadent desserts ($85.00pp for cuisine only or $115.00pp inclusive of unlimited beverages for 2 hours that includes Australian sparkling, white and red wine, draught beer & soft drink).
Wednesday – Sunday Full Seafood Buffet with antipasto, hot and grand dessert ($75.00pp)
Up 2 U ($25.00pp)
During the cold winter nights, you can warm up with a personal steam boat with your friends at Up 2 U in Belconnen. There is a large range of meat, noodles, vegetables, seafood options and condiments.
If ‘all you can eat’ hot pot isn’t for you, you can also order their delicious claypot rice or BBQed skewers.
That’s right, you can get all you can eat at a fancy pants trendy restaurant. Apparently no disclaimers, just let them know you’re ordering the all you can eat menu, order until your heart/stomach’s content and try and be out before the next seating (usually two hours). We greedily ordered all their desserts because we could!
Their pasta range is A-MA-ZING! Read my latest visit here.
There is a huge variety in the ‘all you can eat’ sector from sweets to Asian to modern Australian, all with a varying price tag. Which one will you be trying?
I recently met up with a few fellow food bloggers (check out some of their awesome blogs here and here) for dinner at Yat Bun Tong (see my first post here). It is so nice to meet up with such like minded people and laugh about the same things we go through like- forever questioning ourselves of who is actually really ever reading our blog other than our number one fan (thanks for your support YummyLummy).
Serina from MsFrugralEars with her awesome mandarin skills took charge with ordering and conversing with the staff. It was refreshing not having to look at the menu or having the responsibility on deciding the whole table’s meal, which is the default mode that my friends usually put me in.
Shanghai steamed bun (10 pieces $13.80). It is still no Din Tai Fung, but I guess it is unfair to compare. The dumpling wrapper is the Goldilocks of thickness, not too thin and not too thick, it was just right. I’m still not completely sold on the soup interior but am still happy to have it there. They don’t always remember to give you a spoon but please do request one for easier eating. Shallot pancake ($7.80). The pancake was crispy and flaky which reminded me of roti with flecks of shallot. I really enjoyed the texture but I think I would have liked more shallots and more salt throughout the pancake.Hot and sour soup ($5.80 per serve). My eyes widened when they lowered this bowl on the table. It was enormous! I asked Serina ‘I thought you only ordered two serves?’, she responded with ‘I did’. The waitress explained that the chef wanted to give us more but would only charge for two serves. I loved that the soup was full of lots of ingredients and most of us easily had two bowls. If it was a tad (chilli) hotter and you added a few drops of chinese vinegar like you’re supposed to, it would have been perfect.I took a photo of the serving bowl next to my bowl so you could see how big it was.Shanghai pan fried pork buns (10 pieces $14.80). This was the one dish I was determined to order after seeing photos from Michelle’s instagram who in turn saw it from Wita (#contagiousfood). The buns were light and fluffy with a good meat filling and a little bit of soup inside. It reminded me very much of Sydney food, which says a lot. I would happily return just to eat these.The filling inside the buns.BBQ duck spring rolls (2 pieces $6.80). We were told that this was a popular menu item and I can see why. A crispy hot spring roll filled exclusively with delicious duck meat complimented by the hoisin dipping sauce. These would make a good starter, maybe I’ll order these next time before I sit down and even look at the menu.Fried handmade noodles with black pepper beef ($15.80). People were starting to get full but insearchofgoldenpudding and I wanted to try their handmade noodles. I really like black pepper beef but usually with rice, it felt odd eating them with noodles especially when I’m used to eating my noodles with pork and vegetables. Some people might not like the fact that it came with no vegetables.
I really liked their handmade noodles, it wasn’t overly oily although it was a tad softer than I would usually have it. I really like black pepper but even I thought it was borderline overwhelming, next time I might try their handmade noodle with seafood in X.O sauce.I had a much better experience at Yat Bun Tong this time around because of the selection of food. I will definitely be back to eat more pork buns and eat more noodles.
I haven’t been back to Yummy Chinese BBQ since it just opened but with the cooler weather setting in, my friends and I wanted to warm ourselves with hot food over some hot coals. See my first post here.
Things have changed slightly since my last visit; there is no more steam boat, the small hot plates that sat in the charcoal chamber have been replaced with big gas hot plates which means more room to cook chicken wings and there is no more confusing iPad to order things from.
Yummy Chinese BBQ offers you ‘all you can eat’ from a range of skewers and raw meat that you cook yourselves and a buffet of hot Chinese food for those who can’t wait for the food to be cooked.
$36.00 per person all you can eat and $3.00 for unlimited orange juice and Coca Cola.
Skewers on offer include prawns, smoky lamb, beef and caramelised pork. We were not constrained with a time limit which was good because the coals took a while to arrive and we didn’t mind sitting outside because it meant it was less smoky. The food choice might seem a little odd to some because it is more ‘traditional’ Chinese food (that night’s buffet selection included pipis, fish in a chilli sauce, chicken feet and sesame balls filled with red bean) but it is a fun and different way to dine with friends.
We were driving home from Sydney when I realise there was nothing but carrots, eggs and butter in my fridge, so I made plans to meet my friends in Braddon to try out the new dumpling restaurant Yat Bun Tong for dinner.
On a Sunday night without a booking at 7pm, we were very lucky to get a table for four without a reservation. The menus are huge (and heavy) because of the diverse range of dishes and the accompanying photos. I had to be careful not to over order and there were a few dietary restrictions within the group.I was torn between ordering the Shanghai pan fried pork bun (10 for $14.80) or the Shanghai steamed bun (10 for $13.80) but because I know the pan fried pork buns can be filling, I went with the steamed dumplings so I could order more dishes instead.
I expected them to come out in a particular order but instead they came as they were ready and the gap between waiting times wasn’t that long. It was a struggle to fit everything on the table though as the plates are rather big.
Garlic chicken fried rice ($12.80). I wanted a more garlic flavour but it was nice enough as an accompaniment to the other dishes.Fried beef onion dumplings (15 for $12.80). These weren’t fabulous but still rather tasty and I preferred these over the steamed ones.Pan fried chive cakes (2 for $8.80). Not very flavoursome and definitely not worth ordering again.Shanghai steamed bun (10 for $13.80). There is a little soup inside each dumpling which stayed inside as the dumpling wrapper wasn’t too delicate. I didn’t love the taste of the dumpling though.Deep fried soft shell crab with spicy peppery salt ($19.80). I was surprised to see that this was a rather large serve. The batter was a tad too thick but there was plenty of delicious fried garlic, chilli and shallots.Chinese broccoli with garlic ($14.80). A simple tasty dish to break up the oily and heaviness from the other dishes.Someone told me that Yat Bun Tong have the same owners as Chinese Kitchen Dumpling House in Woden. It’s no Din Tai Fung but it is better than other dumpling places I have tried around town. I would like to come back and try the other dumplings like the Shanghai pan fried pork bun and also try their noodles which I hear is quite nice.
Venue: Yat Bun Tong
Address: 61/10-12 Lonsdale street, Braddon, ACT 2612
The lovely Canberra foodie and I caught up at her local shops to explore the new eatery that was Orient Kitchen. Weston Creek is already a hive of different eateries but it was handy to have a ‘Chinese roast meats’ place closer to home.Homemade pan fried dumplings chicken and garlic chive dumplings (12 pieces $13.80). These were pretty tasty although I prefer my dumplings a little more cooked to have that crunchy exterior. I like how they served this with Chinese vinegar and ginger.Mixed BBQ platter (2 choices) roast pork and roast duck ($18.80). I thought the pork had an extremely crunchy crackling and slightly over salted but I did preferred it over the roast duck. I found the roast duck pieces to be too thick (breast pieces) and the meat felt a little gritty and dry; the bony pieces that had a good meat to skin ratio were fabulous though.Shantang chicken boneless crispy chicken in spicy tangy vinegar sauce ($16.80). I really enjoyed this dish as there was plenty of chicken with crispy skin, lots of sauce and it wasn’t too salty. I think if there was more cucumber it would be more refreshing on the palette.They were a bit busy but food and service were very prompt. It felt like more of a take-away or quick meal atmosphere as Canberra foodie and I quickly found ourselves to be the only people left in the restaurant and we felt obliged to leave when they were packing up around us.
There are many menu items that sound tasty at a reasonable price, I’d be keen to go again.
Venue: Orient Kitchen
Address: 19 Brierly Street, Weston, ACT
Four foodies met up a month ago to have dinner; Michelle the foodie from HerCanberra, The Food Avenue, Food Porn Journal and myself. Where others would talk about world events, pointless gossip and the weather, it was no surprise that we just talked about food. Even after we ate dinner where we ordered so much that all the dishes took up every inch of the table and everyone but me said they were super full, we were still talking about food, especially what we were going to eat next.
Michelle had been to 2 Yummy twice before to do a suckling pig banquet. Yes you read that right, a suckling pig made into 6 courses that can have to share with at least 9 other friends. That was definitely the next place we were going to go. Fast forward a month, lots of messages and keen friends later, we had booked a table for 14 people, one suckling pig pre-ordered with a $50 deposit paid and a karaoke room booked next door to continue the fun all night long.
This is the menu of all the dishes that one suckling pig turns into. Some of us made a face of doubt when we were presented with the suckling pig, how will this small pig feed all fourteen of us?First up were suckling pig pancakes. This is usually served with duck but the crispiness of the skin provided a perfect candidate for substitution. I would have preferred more meat underneath the skin but I assumed it was being used in another dish.
There were two servings on either side of the table and there were enough for two pancakes per person. Yum!Start with a pancake, smear on some hoisin sauce, choose a nice piece of meat and a slice of cucumber and you’re ready to roll.Next up was suckling pig with jelly fish. This is how Chinese people usually have suckling pig so my eyes lit up. For those who haven’t eaten jelly fish before, it is cold, chewy with a texture unlike anything else; it usually also has a bit of spice to it. Add a bit more of hoisin sauce and you’ve got an awesome mouthful between the chilli of the jelly fish, the crunch and fat from the pig and some sweetness from the sauce. There’s a bit of meat under the skin and this would have been ideal for the pancakes. Deep fried suckling pig meat with lemon grass flavour. The courses had been staggered until now, once the two ‘entree’ portions were served, the rest of the banquet just flowed out from the kitchen and I found it very hard to keep up because I am a slow eater/was taking photos. This was deep fried but not oily, the lettuce served underneath it paired perfectly well to give a refreshing watery crunchy with the deep fried meat. It reminded me of peking steak with subtle hints of lemongrass.Stir fried suckling pig meat with house special sauce. The odd thing about this dish was the broccoli was stone cold and obviously pre-prepared around the plate while the meat was extremely hot (in both senses). I didn’t expect that the dish would be so chilli hot and it took me by surprise when I ate some and then I shoveled a lot more rice into my mouth. It was still tasty I just wish I had some warning.Suckling pig meat cooked with bean curd in a hot pot. It didn’t exactly come out in a hot pot but everything retained its heat really well still. Despite being a huge meat eater, I really enjoy bean curd and I found this particularly delicious because it soaked up all the sauce from this dish. I ate more of this than the suckling pig meat (but I guess I am also having pig in every other dish). Stir fried suckling pig with handmade noodle in OX sauce. This was one of the dishes that I was looking forward to the most. I love handmade noodles and I love suckling pig so this was a winning combination, but I found it one of the most oddest dishes I have ever eaten. The texture and the taste of the noodles reminded me more of pasta than noodles. OX sauce has a strong and distinctive taste that I didn’t feel that this dish had. Overall it was more bland in comparison to other dishes, so I ended up piling other dishes and sauces on top and mixed it through to help it a little.With 14 people at the table, I was the last one eating. I wasn’t crazy full like everyone else when I stopped eating, I just got bored eating the few dishes were left. So basically if you’re anyone else you’ll leave being very satisfied and regretting your last two mouth fulls because it pushed you over the edge.
Despite having four more people that we needed for the banquet minimum, there was plenty of food to go around and it was all delicious and diverse. I would easily grab another 9 people and do it all over again very soon.
Venue: 2 Yummy BBQ noodle house
Address: 3/114 Emu bank, Belconnen ACT 2617
Suckling pig banquet: $40.00 pp, you need to order a head and pay a $50 deposit and a minimum of 10 people to participate
When Michelle from HerCanberra told me that she had heard there was an all you can eat buffet in Kambah out of all places, we were keen to go ASAP. The Star Buffet is a new addition to the Burns Club which seats around 650 patrons, I didn’t believe it until I saw it, but the area is massive!
They were a bit funny about us taking photos so I only took a few (before we were confronted) and then the rest of the photos were of our plates at the table. I don’t know if this includes the frozen Coke machine that they have but it is pretty good value if you drink soft drinks. The selection of sushi isn’t so great but I was amused that they had a sushi train here. I’m not saying that all the food here is fabulous, because it would be hard to deliver this amount of variety and for everything to be good, but there is an extensive amount of things to choose from and we were quite surprised with some of the food quality.
The selection includes roast meats (the pork has really crunchy crackling!), roast vegetables, different types of gravy, grilled meats (steaks were nice when they were just cooked), Asian BBQ, Asian stir fries, the cutest bamboo steamers with dim sims and BBQ pork buns, cold seafood and salads, sushi train, lamb shanks (which were surprisingly decent), fish, American pork ribs, the usual deep-fried foods, deep friend BBQ pork bun (yes you heard me right), pastas, pizza, waffles from a waffle iron, a cheese platter, chocolate fountain, fresh fruit, a large cake selection, creme brulees (yum!), panna cotta (I wouldn’t bother), tarts, profiteroles, Portuguese tarts (they were good), jelly, pudding and last but not least a soft serve machine.
I think the good thing about this buffet is the casual environment, the all you can eat aspect if your friends and family can really eat and the crazy amount of variety they have, I’ve never seen anything like it.The tables were getting cleared pretty consistently throughout our meal, they did close promptly at the end of the lunch sitting though so just keep that in mind if you come in for a late seating. The food was being replenished so variety of choice was always there, but I think if lots of people went you would have the added advantage of high turn over and more freshly cooked food.
You might have heard of Star Buffet because they are in a lot of clubs across NSW.
Venue: Star Buffet
Address: 8 Kett Street, Kambah ACT 2902
Phone: (02) 6296 3045
Opening times and prices:
During my last fleeting visit to Sydney, Mum and her friends were sweet enough take me to Tim Ho Wan in Chatswood, the first of three locations in Sydney. I had just arrived in the CBD when my Mum’s friends had just started to line up, it was an estimated 40 minutes wait but the deal breaker was that all parties must be present to be seated in the world’s cheapest Michelin star restaurant. Conveniently for us, the restaurant is located right near the Chatswood train station and we joined the line long enough to quickly jot a few dishes on the menu before quickly getting seated.I could start to see why the line was so long besides the fact that it is new and the buzz around the brand name, the restaurant seating area itself wasn’t that big.I should have ordered that steamed egg cake! #foodregretsThe menu is limited to 25 menu items not including drinks. You write the quantity you want next to the item and hand in the order form like you would have Din Tai Fung.Vermicelli roll with shrimp ($7.80). I grabbed the top roll and thought they had forgotten to put anything inside if it wasn’t for the sad single prawn stuck somewhere in the lower half like a small rock trapped in a sock.Vermicelli roll with sesame sauce ($5.80). The sauce was really delicious and much better than the roll with shrimp.Pork dumpling with shrimp ($7.20). Not my preferred style of dumpling but it went really well with chilli sauce.Prawn dumpling ($7.80). These were nice, they didn’t stick to the paper, the wrapper was a good thickness and the prawn filling was delicious.Pork rib with black bean sauce ($6.80). The pork pieces were very small but that didn’t stop me from eating almost the whole thing to myself.Bean curd skin roll with pork and shrimp ($6.20). One of my favourite things to eat during yum cha, this version was a little on the skinny side but the sauce was really nice.Wasabi salad prawn dumpling ($7.80). I didn’t think I would like the deep fried dumpling but the wasabi and roe was subtle and complimented the prawn filling.Rice with beef and fried egg ($8.80). I was looking forward to this, albeit it wouldn’t be my first flavour choice out of the rice toppings. I found the beef cake layer too chewy and tough while the egg was cooked in an egg ring and didn’t look too appetising.Glutinous rice in lotus leaf ($8.80 one serve). It had lots of ingredients inside and the rice was really nice.Baked bun with BBQ pork ($6.80 for three). This was the star of the evening. It wasn’t as pretty and golden brown as the ones in HK, which made me sceptical but they had a wonderful crunch on the top like a pineapple bun. The pork and bun have a perfect balance of salty and sweetness.I had dragged TimmyC to one of the Tim Ho Wan locations scattered around Hong Kong and we had had our fill for around $12 AUD, although then we were eating 4-5 meals a day so it couldn’t be too big. The Sydney store is much more pricey comparatively but roughly consistent with neighbouring yum cha places.
The yum cha here is very mediocre and I prefer to go to Fook Yuen when I’m in the area but the baked buns with BBQ pork are a signature dish for Tim Ho Wan and it is worth lining up for (maybe not 2+ hours long but 15-20 minutes) if you have a craving.
There is a way to skip the queue but you need 8+ friends to do so like NQN did.
Venue: Tim Ho Wan
Address: The District, 436 Victoria Ave Chatswood, NSW 2067
Phone: 02 9898 9888
There are three types of Chinese restaurants: 1) the Westernised Chinese restaurant that can be found in most suburbia shops 2) the more traditional Chinese restaurants with Asian delicacies and then there is Wonder Meals.
I have always found Wonder Meals very bizarre; everything from the name, the strange decor down to the menu, which had changed since I had last been. I can’t fully describe it. Menu items include poached tripe with duck blood curd, cold dressed pigs ears and pungent and chilli chicken gizzards just to name a few. I was trying to warn my food companion that things on the menu are a bit strange but we will stick to the ‘safe’ side of things which may or may not be to our detriment.
Set up with chair covers, linen napkins that you will never get to use and surrounded by fake flowers, just another day at Wonder Meals.Steamed and fried bread ($10.80). This was the first thing to arrive within minutes of ordering and I was pleasantly surprised to see it served with condensed milk but it meant that we were eating sweet first. Obviously the fried version tasted better than the steamed but the steamed buns make for good sauce moppers, so we left them for when the main dishes arrived.Fried beef fillets with abalone mushrooms ($20.80). This was very garlic-ky and salty which was balanced out by the boiled rice. It was a fairly big serve because it felt like we kept eating the same thing over and over again; I got a bit bored of it towards the end.Fried garlic shoots with shredded pork ($15.80). I had ordered this previously and it wasn’t as nice this time around. I thought the garlic shoots weren’t at their best which made the whole dish very mediocre.Pan fried dumplings (guotie) ($12.80). After getting fairly full from the previous dishes and being over an hour after we had initially ordered, I just assumed that they had forgotten about these but apparently they didn’t. I tasted the first one and it was very (temperature) hot but left a bitter vegetable taste in my mouth, I then asked for soy sauce and it made it much more tolerable.I was surprised that the restaurant was so busy on Friday night but I did sense the feeling that a lot of tables started to get frustrated with the service after being ignored several times and having to wait a long time between dishes. You really have to come here yourself and order some ‘out of the box’ items to decide if you like it or not. Maybe I’ll be more adventurous next time.
See my first post about Wonder meals here.
I was excited when Shanghai Dumpling King was setting up shop because that meant there was another place south side to eat dumplings until I learnt that they are a sister restaurant of Shanghai Dumpling Cafe in Civic, but an opportunity arose where I was there more for the company rather than the food so fellow foodie Food Porn Journal and I went together.
It was lucky that we had similar tastes so ordering wasn’t an issue; we wanted to try the xiao long bao, pan fried dumplings and some noodles, and that is exactly what we got! Oh and we also squeezed in a dessert (or two).
Steamed mini pork buns also known as Xiao Long Bao, a specialty from Shanghai. Buns are filled with broth so be careful when eating it (8 pieces $11.50). I was pleasantly surprised that the wrapper didn’t break as I picked it up gently and placed it on my spoon. Each dumpling did have a ‘soup’ inside as promised and although it wasn’t terrible; the wrapper was too thick and threw out all the proportions. Not the worst that I’ve had (the bad ones bubble out a thick brown liquid, have not much of a soup inside and the wrappers break easily) but it wasn’t particularly good either.I could see that the wrapper was too thick when they put down the bamboo steamer but I was still willing to give them a go.Seafood pan fried dumplings (15 pieces $13.00). The filling reminded me of a fish paste which I didn’t mind so much (Asian taste buds!) and each of them had a crispy side.Shanghai fried noodles traditional Shanghai style fried noodles stir fried with pak choy and sliced chicken in a soya sauce flavour ($12.50). I love a good noodle and this was by far the best dish of the night. The chicken was moist, the pak choy was fresh and everything was coated in a soy sauce without being overly salty.Dessert~
Pancake filled with red bean paste ($9.50). I was really surprised to see this on the menu as it is not very common (you can also get them at Dumpling Inn). I thought the crispy outer layer in addition with the red bean filling made the pancake overall very dry. I’m used to a more deep fried and oily pancake.A cross section of the red bean pancake. It might appear to be a thin filling but you don’t need that much red bean for the taste.We were deep in conversation so I don’t remember what the wait time was like but it wasn’t particularly long. We didn’t have any waitressing issues or long waiting times like a lot of people seem to be experiencing, but we did go on a Monday night which meant it wasn’t too busy. I wouldn’t go out of my way to say that this place is a ‘dumpling king’ but I would come back and order noodles and maybe try their other main dishes.
Venue: Shanghai Dumpling King
Address: 1/33 Gartside Street, Wanniassa, ACT
Whenever I’m in the Jamison area, I always check on the status of Dumpling Inn and when I checked this week I was pleasantly surprised to find the roller shutters up and they were open again for business. They have been opened since the 10th February and everyone must have missed them because they have been very busy ever since.
Welcome back Dumpling Inn, I’ve missed you.
It is very rare that I get a chance to meet up with TimmyC for lunch during the work week but we made a date and I suggested dumplings (outside of a Tuesday!), I used this opportunity to meet him at the Chinese Kitchen Dumpling House as we have not been since their renovation.
I was running a little late as every man and his dog decided to also go to Woden Westfield and circulate around the car park during Friday lunch time. TimmyC chose a table on the outside which I preferred for photo lighting reasons, the inside decor looked very ‘old world Chinese’ but a little dark, crowded and noisy.The wait for service didn’t take long (it probably took longer to decide what to order) and after we ordered, drinks promptly followed. The first serving timing was super fast! Our rice with two BBQed meats was the first to arrive. It would have been annoying if two people who weren’t sharing the meal received their meals with such a time difference (we had almost finished the rice before the first set of dumplings came out), but we did request that whatever food was ready for it to come out ASAP. Two mixed BBQ plate with rice (Roast Pork and BBQ duck). I like this combination as it allows you to pick your favourite two BBQed meats accompanied with rice and some vegetables. I love eating the rice with the sweet soy sauce that usually comes with BBQed meats. I really liked their BBQed duck, after all Chinese Kitchen has been doing this for years so I knew they had their skills down pat, it was just a bit disappointing that the roast pork pieces are chopped so small, I don’t know if it is to give the illusion to make it look like more.Pan fried pork and chives dumplings (15 pieces $13.80). I knew the dumplings would be small so I had no qualms that we couldn’t finish it between the both of us. They came out super hot which was not great for my over enthusiastic mouth. I really liked their crispy pan-fried bottoms but I think I prefer my dumplings to be bigger.Shang Hai steamed pork bun (10 pieces $14.80). The steamed pork buns were not perfect but definitely in the top few that I’ve had in Canberra. It also came out very hot but because there is a little ‘soup’ that develops inside it, it probably burns you even more. The meat filling tasted okay although I think you could never go wrong with pork. I had to ask for soy sauce and vinegar which confused me a little as it is essential to dumpling eating, although I was disappointed when the vinegar had the colour of Apple cider vinegar when it should look red, so I stuck with the soy sauce for my dipping. I also would have preferred a Chinese spoon to eat these properly.The trick is to nibble an air hole to allow the dumpling to cool a little before consumption but all without losing the essential ‘soup’ inside, hence why a Chinese spoon would have been handy.I didn’t get to try much from the menu but I tried the essentials: bbqed meats which was always their specialty before the refurbishment and also their dumplings which is something new to them and they have concentrated more on after finding the demand was high in Canberra. I thought the service was fast and attentive before we received all our food, but if you wanted anything else after that (like sauce or spoons), you really had to wave your arm off before someone would come and attend to you.
Venue: Chinese Kitchen Dumpling House
Address: Corinna St Woden, ACT 2606
Phone: 02 6260 4888
So I found this sitting in my drafts folder and I can’t believe I’ve waited so long to finish this post, here it is!
I love it when friends find new places to eat, I just get to go along for the ride with very few details about the food. The new place we were headed to this time was called Yummy Chinese BBQ, based on the name I assumed we were going somewhere where ducks and bbq pork hung from the windows.
My friend sent me a message before we met to wear something that I wouldn’t mind smelling like BBQ smoke, luckily he did because I had a whole new outfit picked out, now I was going to wear any ol’ thing.
It is an ‘all you can eat’ situation with ‘cook it yourself’ elements from the BBQ and hotpot whilst also being able to choose some pre-made hot food from the buffet ($35.00 pp with a two-hour time limit).
The Uni Lodge Precinct is forever growing and is catering towards the increasing Asian student population in the area. After snapping photos of the surrounding area, I met my friends at the table and a look of confusion took over my face, if it’s a charcoal BBQ place, why is there a hot pot? I was further confused when I was also told there was an all you could eat buffet inside. With so much variety, where do I start?
Well the coals weren’t in the BBQ yet so that could take the back burner. My Asian friend was in charge of the tablet where you could order drinks and skewered meats for the BBQ, so I left her to deal with that as I went to venture inside to check out what was happening. At first, I didn’t know if I liked the thought of sitting outside until I went inside… Although there were exhaust fans above each grill, the feeling of smoke was irritating to the eyes.
Broths are continually refilled by the wait staff and there is one hot pot between two people. It does take up valuable table real estate though because there isn’t much space left after a BBQ is fitted into the table. I’ve never seen portable hot pots like this and I thought the pattern was gorgeous!The tablet luckily had some English translation or I’d be very lost. Inside there is a cold open fridge with unlabeled marinated meats for the BBQ, an assortment of Asian salads, a limited range of sweets and fruit, a buffet of noodles, luncheon meat, greens for the hot pot and the last three trays were filled with hot ready to eat food (fish, pippies and crab).
The unidentified meat fridge is constantly being restocked. I particularly liked the chicken wings and garlic bread on the BBQ.A weird combination of sauce/condiments and dessert area. Not too many to choose from, just some sesame balls and fruit (not refilled yet).A variety of salads that I didn’t try at all, I was too busy om nom noming other things.Next up: an assortment of luncheon meat, vegetables and noodles for the hot pot as well as some pre-made hot food.I went to town on the pippies, the crab looked like it was too much effort for little return. I grabbed a few things for our hot pots.The coals finally arrive!It’s time to BBQ!The BBQs are fitted with genius moving racks that have slots to connect with your skewer and constantly rotate them for even cooking.It’s all starting to happen on the table, BBQ, hot pot and om nom noms. It is a good way to dine as it provides some instant food as well as a fun way to eat with friends, it also allows everyone to eat what they like while still sharing an experience together.I must admit it was a fun way to dine with friends once you figure out all the food options and what was happening. There is a combination of ready to eat foods as well as novelty ‘cook it yourself’ options and once all the food starts cooking, you could be eating for a non stop 2 hour duration.
Unfortunate traits are: figuring out what all the unlabeled meats were (I’m pretty sure I ate tongue somewhere), some of the meats were too fatty and not worth cooking, going to trek for the toilets which were deceivingly far away and getting the smell of BBQ smoke from your hair and clothes.
Venue: Yummy Chinese BBQ
Address: 1 Childers St Canberra, ACT 2601
Phone: 02 6248 9154