In a quiet section near the Willoughby Hotel, the dumplings at Willoughby Dumpling House and their little Taiwanese menu friends get along extremely well with a BYO bottle of wine.
|Taiwanese style shallot pancake from Willoughby Dumpling House, |
Penshurst Road, Willoughby
The shallot pancake is not your normal pan-fried, shallot-dotted flat dough – it’s deep fried and it’s better. Golden and crunchy, there’s still a soft, chewiness to the middle section and the plate is polished off hastily among the group.
|Taiwanese style pancake wrap with pork floss, fried egg and house sauce|
|Hand made steamed pork dumplings with garlic chives and shallots|
|Hand made pan fried pork dumplings with garlic chives and shallots|
|Hand made pan fried prawn dumplings with bamboo shoot and coriander|
|Granny's rice dumpling with pork and shitake mushroom, wrapped in bamboo leaf|
Expertly pyramid-shaped and wrapped in lotus leaves, the sticky rice package is filled with pork pieces and shitake mushrooms, and seemed to have a delightful, five spice flavour through the rice. The sweet sauce and crushed peanuts atop were essentially the icing and decoration on the cake.
|Steamed bun burger with pork belly, pickled mustard, coriander and peanut powder|
I thought the chopped pickled mustard greens really lifted the bun to enviable heights amid a city currently awash in pork buns.
|Steamed bun burger with roast duck, shallot, cucumber and hoi sin sauce|
|Taiwanese fried fish cake|
|Spicy beef noodle soup|
|Sung choi bao with roast duck, mushroom, onion and crispy wonton pastry|
We'd managed to completely clear a table covered in food: snack-sized plates, full-blown rice and noodle dishes, and of course, dear dumplings as the obsession continues.
Disclosure: Food, booze and shoes is acquainted with staff at Willoughby Dumpling House.