The contents of this blog are matters of opinion formed over one more visits. There has been some artistry applied and metaphors and similes should not necessarily be taken literally. All meals are independently paid for - the author has no conflicts of interest to disclose.
We had a really busy Wednesday recently. We kept trying to get lunch but unfortunately factors outside of our control meant that we weren’t able to, and our first meal of the day was at 5PM.
I had previously had Like Noodle at Wolli Creek, and enjoyed it. There’s a post somewhere on Zomato (which may get transferred here) where I made specific note of the gymnasium style interior design.
The Spicy Diced Pork Noodles ($13.80) was well priced and well portioned. The taste was good, but I put too much of the chilli in the noodle and wasn’t able to drink the soup. We also had this around the time when the break room was full of nursing colleagues and I felt pressured to eat quickly.
The pan fried pork buns (sheng jian bao – $11.80 for 6) were an abject disappointment. Not crispy at all, and the dough was not the right consistency. I only ate 2 of the 3 allocated to me. We didn’t finish this dish.
I think overall Like Noodle Hurstville is well priced, and a safe option for a cheap noodle lunch. I wouldn’t stray too far from the noodles however.
Wang’s Dumpling is a small eatery on George St situated near the theatre complex. It offers simple, cost-effective fare.
We were their last customers on a Wednesday night, and got six steamed pork and chive dumplings ($8.80). The dumplings were freshly steamed, the service was fast, the price was reasonable, and the taste was just right.
An absolute recommendation from me.
Wang’s Dumpling (老王生煎) 501 George St, Sydney NSW 2000
Emperor’s Garden Cream Puffs. A Chinatown institution. The lines are long and the service is abrupt, but these hot, custard filled little balls are worth it.
Last night during our wait in the queue we were treated to a kid trying to master the kickflip, while his friends rated him on his form. His friend, no matter what, wouldn’t give him a 9/10 – a score reserved for the greats. At one stage he told him “you’re no Tony Hawk,” which is true.
I’ve wanted to eat at Flour Drum for some time, but had avoided it in view of the terrifying parking situation in Newtown. I was finally able to bundle up the spoons to brave the King St parking situation this weekend, only to find that parking isn’t so bad on a Sunday morning. We had a dish from their regular menu, and a dish from their Spring inspired menu. Allow me to discuss.
The handmade pappardelle with 8-hours slow braised South Australian Lamb Shank Ragu shallot and chili infused olive oil and Cyprian volcanic black sea salt ($26.50) is a very long name, but one which adequately describes the components of this dish. This was a safe choice, and a very delicious one. The pasta was cooked softer than al dentre, which was good for me, because I’m basic. I really enjoyed the flavours, and the fresh chopped chilli gave the ragu the perfect amount of spice. I couldn’t identify the volcanic black sea salt, but have no doubt it was present. I don’t know what this really added to the dish over and beyond what normal salt would have added.
I’m going to be honest, I was highly skeptical of the Handmade Pork and Prawns Dumplings with Egg Noodles in a Chicken Broth, Chinese Bok Choy, Japanese Roasted Seaweed and Parsley. I am often wary of Asian food in a predominantly Caucasian restaurant, as more often than not it is more expensive, and less good. Flour drum’s pork and prawn dumplings were the exception to the rule. The dumplings were bursting with umami flavour, and could compete with any other dumpling and wonton in wide circulation. They were really the star of the show, with the fresh bok choy a close second. I thought that the noodles and soup were a bit too plain and mild-flavoured, an opinion my partner originally held but subsequently changed her mind on. I would recommend this dish for the taste of dumplings alone, however the price ($22-25 from memory) is far too much, and a dish of similar quality and construction would not surpass $12 at your local Chinese restaurant (I’m aware one of the co-owners of Flour Drum (Victor Li) is of Asian descent)
This giant M&M cookie was like $7. It was fine. Its structural rigidity was poor but I don’t know how they could have done better with such a large surface area.
Overall I think Flour Drum is just fine. The food is good, and I’m impressed by how they are able to create both Eastern and Western dishes quite competently. My big criticism has to be the price however, especially for strictly Chinese dishes that have an obvious and equally high quality counterpart in your local Chinese restaurant for half the price.
Got the eponymous Little Cha and the Lychee Luscious. Both with 25% sugar, and both were still too sweet. I enjoyed the toppings (strawberry and passionfruit popping pearls in the Little Cha and lychee jelly in the Lychee Luscious) but not the drinks themselves.
I probably wouldn’t order from Little Cha again.
A Little Cha 152 Bunnerong Rd, Eastgardens NSW 2036 0450 636 940
