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By Lisa Omagari
March 31, 2015

The Eight Best Dumplings in Sydney

There's no denying Sydney loves its dumplings. But which ones do we love the most?
By Lisa Omagari
March 31, 2015


There's no denying Sydney loves its dumplings. But which ones do we love the most?

With the hyperventilation-inducing arrival of Tim Ho Wan, the world's cheapest Michelin-starred restaurant, the Sydney dumpling landscape has been turned on its head. What now takes the top spot among the city's silky gow gee, soupy xiao long bao and whatever that pan-fried magnificence at New Shanghai is? Count down with us.

  • 8
    East Ocean Restaurant

    East Ocean, one of our favourite late-night dining spots, is a total dumpling rock star. Try the prawn, pork, vegetable and peanut butter dumplings ($4.80 for three) for an all-in-one taste sensation. Open until late every night, East Ocean’s the perfect place for your midnight dumpling binge.

  • 7
    Palace Chinese Restaurant

    Palace is popular among CBD business folk as a trusty place for Cantonese favourites. There’s more than 60 yum cha classics on Palace’s menu, which features steamed duck meat dumplings ($11.80) and seafood sang choy bao ($22.80 for four). You’ll pay a little more than the bargain hunter’s dollar, but the above average prices are justified by eyebrow-raising offerings.

  • 6
    Sea Bay Restaurant

    Sometimes, dumplings are all about the maestros behind them. Such is the case with Sea Bay Restaurant. Chinese owner Robert Guan has perfected his craft, dishing up tasty north-western classics and some of the gooiest dumplings around town. The traditional steamed pork and vegetable dumplings ($10.80 for 12) are some of the best we’ve had, and the spring pancakes ($10.80 for four) will satisfy your porky cravings. Alternatively, the dumpling beef soup ($10.80) will do you nicely.

  • 5
    Mr Wong yum cha

    Before Tim Ho Wan requested his services for the new Sydney branch, Eric Koh was the man behind the behind the dumplings at this ever-popular Merivale establishment. Order contemporary dim sum a la carte daily or come in for weekend yum cha. Among the colonial, bamboo-focused furnishings of the ’30s Shanghai-inspired eatery, feast on tobiko, scallop and prawn shumai; abalone, snow crab and white rice bamboo rolls; and poached pork, prawn and black truffle dumplings.

  • 4
    Chinese Noodle Restaurant

    This is one of the most recognisable dumpling haunts in Haymarket. Many would attribute this to the plastic grapes drooling from the ceiling, but we reckon it’s got something to do with this place’s authenticity. As classic as you’ll get, Chinese Noodle Restaurant serves up fast and almost unchallengeable pork and cabbage dumplings ($8.80 for 12), while the miniature maitre d’ flits around giving commands to her staff. The handmade Xinjiang stir-fried noodles with beef ($9.50) are a definite must, too; the product of the noodle aficionado on display behind a glass window who slaps and wraps the fresh dough for your viewing pleasure.

  • 3
    New Shanghai

    New Shanghai’s genre-busting soupy and crispy pan fried pork buns have achieved a certain level of fame. No one else in these parts does their dumplings quite like it. The crystal prawn dumplings and crab xiao long bao are also not to sniffed at. The striking interiors of their restaurants aim to take you back to the 1930s Shanghai streets, with a live dumpling making theatre where diners can watch the chefs in action.

  • 2
    Din Tai Fung

    Sydney loves Din Tai Fung — to the tune of seven NSW stores and counting. There will be lines, and you’re almost certainly in for a get-in, get-out dining experience, but it’s well worth it. A must-have are the xiao long bao pork dumplings ($10.80 for six, $12.80 for eight), filled with hot broth and meaty filling. Take a small bite from the top, drink the broth from within, then chow down on what’s left.

  • 1
    Tim Ho Wan - CLOSED

    Dim sum powerhouse Tim Ho Wan, the cheapest Michelin-starred restaurant in the world, has picked Australia as its first ever venture outside South-East Asia. The original Tim Ho Wan eatery in Hong Kong, led by ex-Four Seasons Hong Kong dim sum chef Mak Kwai Pui, has been attracting hordes of local and international visitors ever since it opened in 2009. There’s a big wait l Their freshly made-to-order dumplings are a world away from the greasy, pre-prepared dumplings that are served everywhere else.

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