Wednesday, July 29, 2009

DUMPLING @ SHANGHAI VILLAGE, 112 LT. BOURKE ST., MELBOURNE


You gauge the popularity of an eatery by
the crowd of its customers, right? What about if the bulk of the customers are Ang Mohs compared to Chings in a Chinese restaurant? You would definitely dismiss it as those Guailows as having no taste-see. But then they might be onto something most of us take for granted, and it's not sweet and sour pork, mind you.

Its specialties are dumplings among other things. And the Ang Mohs are not here for the sweet and sour. Most of them are repeat customers by the way they know their way around getting the utensils, condiments and tea. - better than me a first-timer. So what's the lure of this place besides dumplings? Being cheap! It may not win you any girlfriends, but it sure brings in the dough for them.


The wonton's skin is hand rolled, and its filling is the same as Hu Tong. Its thickness may be a few nanometers thicker, but hardly noticeable.

For the price one pays for it, who cares. A dollar saved here and there, in no time you'll have enough to order some Xiao Lung Bao, which is only $6.50 for six. Or $5 for takeaway for the unsteamed ones.





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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!

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