Sadly, Ti Xiang Dumpling House has closed, but we’ve kept the review for posterity. Try Barilla on Dominion Road instead.
Service is terse, at times rude. The ambience? Grey tiles, retina-searing fluorescent bulbs and blaring Chinese sitcoms. There’s no licence either. But it matters not when you’re presented with a steaming, heaping plateful of freshly made dumplings ($7.80 for 20). In fact, they’re so freshly made that the women at the counter right next to you prepares them throughout the day, flanked by piles of fresh coriander.
The menu is small. There are dumplings in 10 variations – coriander and pork, pork and Chinese cabbage, egg and chives. There are wontons, in a hot, soupy stock ($8). There are buns (barbecue pork, beef). The dumplings and buns come steamed, or pan fried.
So. Arrive hungry. We had change from $30 between three, and had to take half our haul home. Make no bones about it, this is heavy food. But it is delicious, fresh and flavoursome – all made on premises, full of herbs and garlic. The inquisitive will delve into the noodle selection – hand stretched by a man in a singlet each morning. NS
HOURS Tuesday to Sunday, midday until late (midnight at times, but, like the service it’s a little unpredictable).
ADDRESS 8/30 Upper Queen Street, City. No Phone.
IMPORTANT DETAILS Service is idiosyncratic: hold your tongue and eat up.