302 Flinders Lane
No website, but try this
Shrimp meat pot-stickers (6 pieces for $12) are a whole prawn inside a soft semi-transparent dumpling. Grab it by the sticking-out tail (a presentation I don't remember seeing elsewhere), dip it in the vinegar, chili oil or both that you have put into your serving bowl, and enjoy the soft juiciness. This was a great dish. Don't eat the tail. It's chewy.
Hot & sour soup ($3.50) - a bowl with bits of tofu, vegetables and pork in a rich and fiery broth, almost literally foaming at the rim. OGF diner Coljac, who was with us for this munch, described the dish as "nuclear hot", and given his travels in northern China we trust him on the issue. Actually, as in many of these soups, there is a film of chili oil (or Szechuan pepper oil) on the top, which Coljac took the brunt of. It gets gentler as you work through it, I promise.
Chicken and prawn dumplings (15 pieces for $11). Medium firm skins, enough to chew on without being tough, and mild flavours of chicken and prawn mince within. I like these with a little chili oil and vinegar.
Pork and pickled Chinese cabbage dumplings (15 pieces for $8.50). Clear pork flavour, didn't really pick up any pickle flavour from the cabbage, skins medium to thick. Not the most exciting dish they have but quite nice dumplings.
Sauteed shredded pork in sweet bean sauce. This is one of the dishes that keeps us coming back here, because we've never seen it anywhere else. Little shredded pork strips are cooked in a sweet bean (Hoisin or maybe yellow bean) sauce and then put on a bed of shredded leeks and served with pancakes, which are like Peking duck pancakes, maybe a little larger and thicker.
Ma Po Tofu ($12.50) is another fine dish. Slightly sweet pork in a mildly hot sauce, but what sets this apart is the balance between the tofu and the pork and the spices. I'm not a huge tofu fan, but I really like this dish here. And we love the firmness of the tofu.
Shrimp, leek and egg dumpling (15 pieces for $11.00 (fried, fried is $1 extra)). Again a pretty delicate dumpling with mild flavours within, you want to look to the vinegar or chili oil for some bang if you have a jaded palate like mine. And when you order fried dumplings they warn you they will take twenty minutes or more. A little crusty skin around the lower edge shows that they cook them from the start in the wok pot-sticker style, rather than taking pre-steamed dumplings and giving them a quick fry like some places do. A positive sign I think.
No xiao long bao here then, but plenty of good strong flavours, good quality and value for money (BYO! Why are only Asian restaurants BYO in the city these days?) and a unique dish. That's why we keep coming back.