Wednesday, April 18, 2012

Dumpling King, Box Hill

We visited Dumpling King for the second time last weekend. We had visited with some more conservative eaters and had ended up eating more Chinese type meals than dumplings on our last visit, so went back to gorge on their beautiful dumpling range! Luckily enough we were able to get their yum cha set and try lots of smaller serves of dumpling goodness!

The spicy salt calamari was firm but tender, with a crispy coating of yummy spices- however I would not call it 'spicy', and I think I do still prefer the Vietnamese style of squid that comes with chili and onion.

The Bejing pork dumplings were plump little pockets of pork mince. Yum. This seems to be the most popular type of dumplings where-ever we go, and is a good place to start for beginners.

These lantern seafood dumplings were quite unusual but very enjoyable. They contained a seafood filling with sweet corn pieces.

Anyone who has read my Malaysia post will know how attached I became to pork buns whilst over there. These were good but I don't think anything will compare to the huge, juicy 80 cent pork buns we had in Kota Kinabalu!

The Siu Mai dim sims were beautiful- the bottom of them were filled with a gorgeous plump prawn!

I would argue that Dumpling King is just as enjoyable as our favourite, Shanghai Dumplings in China-town, and almost as good value. Just another little part of the Asian cuisine I just adore.

L x

Dumpling King on Urbanspoon

1 comment:

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