I don’t post every time I eat at Dumpling Inn, otherwise you would know how much I come here. So let’s pretend this is only the second time I’ve come here recently
My friends and I have now become slightly addicted to this, we would even drive past and get a takeaway order of just shallot cakes even if we were already running late to somewhere. Luckily now there is a shopfront of ready to go shallot cakes @ the Belconnen Westfield upper foodcourt, but it’s nicer when it’s fresh.
Shallot cakes- hot delicious pastry encasing a salty shallot goodness. Quality varies from day to day but usually it’s delicious.
Four Season beans (this time without minced pork)- I told you I order this no matter who I dine with! Delicious and counts as a serve of greens! Win win!
Sizzling bean curd– Even the biggest of meat eaters love this dish where tofu puffs are left sizzling away in a thick sweet-ish sauce. Watch out, it often retains it’s heat even after a few minutes and I always burn my tongue.
Peking shredded beef aka rusty nails in some other restaurants. Crunchy, sweet and sticky with thin sweet potato chips
Scallops with garlic
What’s a ‘dumpling inn’ without some dumplings? My favourite is the pan fried pork dumplings with chinese vinegar- YUM! Plates of 10 so you have to find someone to share it with or you won’t be able to fit much more in.
Shan tung chicken– Not the best in Canberra but it still has the crispy skin and often finished quickly.
Hot rock salt bean curd– crispy outer shell encasing soft tofu in the middle and who doesn’t love anything in hot rock salt anyway?
There are few people who get to dessert after eating at Dumpling Inn (usually waaaay to full to get anything else) but there are a few things you must try!
Toffee banana– comes out in a hot sticky toffee then dipped into iced water at your table (and this was when bananas were expensive!). I have also tried toffee apple and strawberries, all very nice.
Egg custard pancake- there is also a red bean version which I love. SOOOOOOOOO delicious. Comes deep fried and hot to your table with a crispy coating with an amazing egg custard centre.
They also now have ‘live mud crab‘ (from another sitting). Mud crab with ginger and shallots with a noodle base (different noodles to what I’m used to but still very nice).
This still remains as a good ol’ favourite restaurant between my friends and I. Although we’ve had some ‘miss’ dishes, we’ve been enough to know what we want now and we even get cravings for specific things!
Can get very busy for dinner, so try and book to avoid disappointment!
TALES OF A CONFECTIONIST 