XuXu Introduce Five New Exotic Dumplings
Eclectic bundles of joy.
Since transforming into a dumpling bar, Britomart's XuXu has been a go-to destination for the bite-sized morsels. With new executive chef Jase van Dorsten taking the place of longstanding chef Xuyen Do Thi, the eatery has moved to expand their already impressive dumpling menu two-fold with five new and exotic bundles of joy.
The new variants veer away from your average potstickers, featuring modern takes from across far east. The striking pumpkin and fondant dumplings are a twist on the classic Chinese sticky dessert Nian dou bao, appearing in the image of the robust vegetable and filled with chocolate fondant and walnut praline, instead of the traditional red bean paste.
Other new menu offerings include: beef and lemongrass with ground beef short rib; tofu, edamame and garlic inspired by the flavours of Korea; grilled fish, chilli and kaffir lime - a variety tipping its hat to an Indonesian-Malaysian dish called Otak-otak where the filling is wrapped in small pieces of banana leaf; and the classic shrimp and pork shao mai with a point of difference coming from the inclusion of mint, Thai basil and Vietnamese mint.
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