Wang Fu – do you dumpling?

7 Feb

outside of Wang FuDumplings. Big fan. And apparently they don’t come much better in Hong Kong than at Wang Fu’s.

This tiny hole-in-the-wall café-style dumpling diner has been serving up Ms Wang’s delectable Beijing-style potstickers for years now and has even been mentioned in the Michelin guide. It would have been rude not to give it a try on my first weekend in the big city.

Normally I’d choose the lighter, altogether more sophisticated wanton over the Beijing dumpling, but after a few early evening happy hour liveners, the latter actually come into their own. Insanely cheap, filling and quick. Wang Fu’s are among the best I’ve tasted – the skin not too thick, the filling rich and packed with flavour, and plenty of choice too.

The décor won’t win any awards, ditto the solitary toilet, which is basically located in the kitchen, but the lovely friendly staff and low prices will. Seeing as a huge bowl of dumpling noodles will barely set you back HK$32, we elected to forgo the extraneous stuff and get 3×10 lots of the little beauties sans broth.

Pork and chive ($HK39) were moist and wonderful while pork, scallop, shrimp and yellow chive (HK$49) were a little lacking in the allium kick I was hoping for but delicate and moreish with a wonderful depth of flavour.

However, my tip for the top that particular night were the mutton and green onion (HK$45). Bit of a novelty having sheep and not the usual pig or seafood in a Chinese dumpling and the earthy richness of the meat combined nicely with the onion.

Add in a slug of chilli sauce, or some soy and vinegar dipping sauce and you have a perfect lunchtime snack or mid-evening pit stop. Just remember those breath mints afterwards.

Wang Fu; 102 Wellington St, Hong Kong

About HK$75 per head w/drink, depending on how much you love the dumpling

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