|HuTong Dumpling, Market Lane, Melbourne CBD|
|HuTong Dumpling crockery|
|Xiao long bao - pork soup dumplings|
I also noticed that the first dumpling didn’t burn my tongue with its soupy inners like those at Din Tai Fung – which means more time between steamer to my table, but also more active tastebuds. The soup is lovely, as too the pork filling, but neither as flavoursome as that of DTF where the filling also feels a bit firmer. While the HuTong XLB don’t have my preference, they had my full, undivided attention at the table.
|Pan fried pork dumplings|
The dumplings themselves have lightly pan-fried bottoms and minced pork filling similar to the XLB; however, I find the pastry too thick,a bit starchy and filling. Copious helpings of the dried chilli oil plus vinegar sauce help to a small extent.
|Noodles with eight delicacies in hot chilli sauce|
The sauce combined with the soup for a double hit of heat, tamed only slightly by my addition of vinegar sauce which went nicely with the savoury flavours of the sauce. I noted that midway through our bowl that the noodles were becoming slowly soggy, taking in the soup – so fast slurping or more mouths to share would be recommended for this bowl.
|Tables settings at the top floor|
|The top floor at HuTong Dumpling|
I wouldn’t have thought a few dumplings and noodles could fill me so, let alone a three-story laneway building filled to the brim with eager customers. This is no laneway dump – but a laneway dumpling treasure trove.