|Tsing Tao Beer|
|Deep Fried Crispy Fish Fillet $9.80|
I know Mr. Foodie’s English but really, he doesn’t order fried fish everywhere he goes. Honestly! This breaded crispy fried fish fillet was actually really nice. Well seasoned, extremely crispy on the outside but the fish was still moist and cooked perfectly. Next the waitress brought out a dish we didn’t actually order but she said the chef wanted us to try it as it was one of their most popular. Well, I’m glad he did. Despite sending us into a food coma at the end of it all, it turned out to be in my top three favourites for the night.
|Spicy Wonton with Pork and Chinese Dried Mushroom (12 pcs) $9.80|
We both love spicy so the chilli oil sauce didn’t bother us at all. The pork and mushroom wantons were flavoursome. Combined with a little crunch from the fried shallots and crushed peanuts, fragrance from chopped coriander and drenched in a soy chilli sauce, it was one tasty bite after another.
|James’ Pan Fried Pork Mini Buns (6pcs) $10.80|
|Too much of a feast at James Buns|
|James’ Steamed Juicy Buns with Pork Fillings (6pcs) $8.80|
I can’t read Chinese so initially I wasn’t sure which was the Xiao Long Bao. I usually look for something that says steamed soup dumplings but here it’s worded as a bun which really isn’t entirely wrong because the Chinese word Bao is bun. Xiao Long means small steaming basket so this dish is traditionally served in a bamboo steaming basket. It really is more of a dumpling because the pastry is not the same as a bao but it’s also different from Gyoza or Chinese jiaozi dumplings. This dish originated from Shanghai, my grandparents are Shanghainese so we are almost always on the hunt for good Xiao Long Bao. Unfortunately I have to say, as soon as the lid was opened I already knew exactly what it would be like. The skin is thick, not translucent thin, the knot is too dense and doughy. I passed the feedback onto the kitchen and they have told me they will look at improving the skin pastry so it could be better now. The filling however was fine. With eating Xiao Long Bao you almost always burn your tongue, it’s filled with beautiful stock that explodes as soon as you take a bite so never never never put the whole thing in your mouth. I recommend placing the dumpling on your spoon, take a small bite, drink some of the soup then eat the dumpling. It’s all juicy pork mince inside. Yums!
|Cold Noodles in Chefs Secret Chilli Sauce $8.50|
|Stir Fried Vegetables with Garlic Sauce $6.50|