Sunday, August 1, 2010

The Xiao-Long-Bao Queen

If you remember, I mentioned in one of my recent posts (Peko-Peko) about xiao-long-bao's. But for those of you who have no idea what xiao-long-bao's are, they are a type of steamed dumpling filled with pork and fragrant soup. They are usually served in bamboo baskets, just like the ones you see in dim sum places.

Being a snob when it comes to xiao-long-bao, I've tried them in quite a lot of places here in Melbourne and none meets the expectations that I have... Well, except for Hu-Tong.

HuTong is located on Market Lane, which is between Lt. Bourke and Bourke Street. And that's Jenna enjoying her cup of chinese tea after a tiring swimming session. :P

Nana's favourite fried turnip cake which was juicy and crunchy.

My favourite pumpkin cake. It wasn't too sweet; just right for us.

They also have really good pan-fried dumplings. Something really different from that of other restaurants. They first steam it then fry it. And that layer of crisps just taste so fantastic with the dumplings. ;D

But this is THE BOMB! I'm really particular about the skin being too thick especially at the head, but the chefs at HuTong mastered the skill really well. The translucent skin is smooth and not too thick, yet it doesn't break too easily. If it breaks, then your yummeh soup will flow all out. :(

What you have to do is to bite off the head, then yay, there's more than enough soup for you to sip out before you bite into the xiao-long-bao, which is what I love most. :D

I personally reckon that there are no other better xiao-long-bao's in Melbourne. So yes, in my opinion, HuTong serves the best.

Never mind the dusty corridors and cocky service, as long as I get awesome xiao-long-bao's! ;)

HuTong Dumpling Bar on Urbanspoon


Anonymous said...

Stumbled across this old post of yours by accident.

Just a few points.

1. It's just 'xiao long bao' - Same for singular or plural. Also, on a broader note, there is no apostrophe for plurals.
2. Xiao long bao - they are not dumplings, so if you like them and want to be a snob about them, I'd suggest you know what they are first. 'Bao' means bun. They are 'little steamer buns'.
3. Pan fried dumplings (wor tei) - they are all cooked like that. Steamed and pan fried in the same pan. If you've been eating pan fried dumplings cooked any other way, those other places have not been doing it correctly.

Good luck.

The Bakeanista said...

Hello Mr Anonymous!

1. Appreciate that lesson on apostrophe.

2. I do know that 'bao' means bun, but the similarities between the appearance of xiao long bao and jiao zi (dumpling) has meant that the xiaolongbao is sometimes classified as a dumpling outside of China. (Source: Wikipedia)

3. Unfortunately, I have not been to where ever this 'wor tei' originated from. So it is unfortunate that I've eaten the not so original one.

Thank you.

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