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.
Pegfeeds adherents know that this blog originally started as an idea to catalogue all different types of Asian groceries and snacks so that I could remember what I liked and what I didn’t like. That never really took off, and to this day I still keep buying the same snacks having forgotten that I don’t actually like them.
That said, I have done one previous frozen dumpling review from the yet-unparalleled Big John. Are these frozen dumplings from Orange Supermarket from Wentworth Point NSW going to cut the mustard? Find out more literally in the next sentence.
I boiled these Pork and Chives Dumplings (15 for $12.50) in the usual way. While they were not bad, and definitely better than 90% of the other frozen dumplings on the market, they weren’t quite as good as Big John’s. There was a good quantity of chive, with a good filling to wrapper ratio, but at the end of the day I didn’t feel like the texture of the meat was as good. It kind of faded away into nothing, where I prefer a bit more of a coarser grind to the pork to give it a bit of bite.
Having said that, they’re not bad, right. The flavour was OK, and they certainly slide into the premium tier of frozen grocery store dumplings. They just don’t beat the reigning champ.
麒麟 手工韭菜猪肉水饺 – UPC 0793420734661
UPDATE. I had more of their frozen dumplings/wontons and didn’t feel like it really warranted a separate post, especially as this one’s already been published. Who knows, maybe one day I’ll have an entire meal at Chi Lin and this will become a restaurant review instead of a review of only frozen dumpers.
The Chi Lin Pork and Vegetable Wontons were actually quite good. They were better, in my opinion, than the Pork and Chives Dumplings.
I preferred the thinner wrappers of these wontons, as well as the filling, which had a more complex umami flavour. These wontons even came with soup flavouring for a bit of a hot and sour soup, which was tasty even if not elevated. At $11.50 for 12 from Orange Supermarket in Wentworth Point, I wouldn’t hesitate to buy these again.
Chi Lin Pork and Vegetable Wontons – 0793420734630
After waiting in line in the rain for 45 minutes outside Lune, I decided to better use what limited time I have on this Earth and eat somewhere else instead. Agathé Pâtisserie, at the South Melbourne Markets (at the time of writing only open Wednesday, Friday, Saturday, and Sunday), is a French bakery at least equal to Lune, without the ridiculous social media hype and resultant line.
I really enjoyed this Pandan Croissant ($8). It was sweet, but not too sweet, with a pandan flavour that did not overpower. The pastry was as perfect as any croissant I’ve ever had, fluffy and pillowy on the inside with a good crunchy crust on the outside. Even the physical act of tearing this croissant apart in my hands was pleasurable, with crinkling of crust an almost ASMR like experience. This was instantly one of the best croissants I’ve ever had.
My partner chose this mushroom puff ($7), a savoury pastry of mushroom, onion, bechamel and thyme. It was not bad, again demonstrating good puff pastry qualities, but I did feel that the temperature was not right for what it was. The addition of a bit more heat to soften the toppings would’ve been ideal.
This peach perfect tart was in fact quite perfect. I don’t even know what the words “fresh peach and compote on a breton biscuit topped by lemon myrtle and vanilla chantilly” but I can tell you that it was delicious, and importantly not too sweet. It even came in a nice little cake box, which was wasted on us as we promptly sat down next to the store (in front of a guy selling roasted nuts, who gave us some free nuts to try) and scoffed it down. Yum.
So after we left Agathe and did half a round of the South Melbourne Markets I went back and got this Kougin-Amann ($7), a sweet and extremely buttery croissant-like cake that by tradition is 30% butter and 30% sugar. Delicious but perhaps still secondary to their croissants.
OVERALL: I really think that Agathe takes the cake when it comes to French patisserie in Melbourne. Lune diehards are welcome to wait in line for an hour in the pouring rain while cultured Agathé fans munch on a deliciously buttery croissant, Tuesday to Friday at their CBD store and Wednesday, Friday, Saturday, and Sunday at the South Melbourne Markets.
Agathé Pâtisserie South Melbourne Markets – 322 Coventry St, South Melbourne VIC 3205 0403 222 573
I originally wrote the following two paragraphs as the opening to my review for Agathé Pâtisserie, in my opinion an at least equal French bakery, but on looking back I felt that the level of upset that I was at my attempt to go back to Lune in 2022 deserved its own post.
The first time I went to Lune in 2017 I enjoyed myself. I went to their warehouse in Fitzroy with my then-girlfriend now-fiancée, marvelled at the little pastries in glass cases, enjoyed the interior design of glass and concrete, waited a little bit and had my croissants. It was a nice and yummy time.
The pastries at Lune were the best I’d ever tasted at the time (2017), and as my tastes and experience developed over the next five years I was keen to go back and relive it their well-recognised croissants.
The second time I tried to go to Lune I lined up for 45 minutes in the rain outside their Melbourne CBD spot before I gave up. Not even the novelty of lining up in front of a guy with the same yellow Blunt umbrella as me could keep me going.
There was a lot of sunk-cost thinking involved, but ultimately I do not regret my decision. No croissant is worth that much time and to be completely honest, Agathé Pâtisserie in South Melbourne Markets is just as good, but without the wait.
I watched Lucas Sin’s cha chaan teng video for VICE at least three times over the last few months of lockdown here in Sydney, and have had a hankering for some Hong Kong Cafe style food ever since. Luckily the Instagram algorithm saw it fit to serve me photos of Hong Kong Bing Sutt’s delicious looking beef noodle soup over the same period of time, and while I was unable to order takeaway via the app (as I am illiterate) I took myself and my Cantonese-speaking girlfriend over there the first chance I could.
Hong Kong Bing Sutt’s milk tea ($5.30) is extremely rich and dark, likely owing to the traditional method of brewing Hong Kong milk tea which undergoes multiple prolonged steeps through a silk stocking filter to ensure deep extraction. While this is only imagined (the brewing of the tea was not witnessed by me), the rich and smooth flavour of the tea was directly confirmed. While the hot version served at the restaurant comes unsweetened with some sugar on the side, HKBS also sells bottled versions of its chilled pre-sweetened milk tea for $7 a bottle, which are also pretty good, if pricey.
The Mixed Beef Noodle ($15.80) was what drew me in initially, and was actually pretty great in reality. It comes default with thin egg noodles, stewed beef brisket, beef tripe, beef tendon, and beef tendon balls, though many of these elements can be customised to taste. The beef brisket was represented by both fatty and less fatty pieces, all of which were rich tasting and cooked to an extreme degree of tenderness. There was no skimping on any of the other components, including the deep soy marinated tendon and tripe, and even shared between the two of us we felt like we each had enough. The soup was flavoured with chu hou paste, which is a traditional sauce for Cantonese style beef brisket, and nice and warming. The noodles were not extraordinary, rather acting as a mere vehicle for the rest of the very good bowl.
I wasn’t such a huge fan of the BBQ Pork and Over Easy Eggs with Rice ($16.80), but my partner loved it. I felt that the big slabs of char siu were actually not as flavoured as I am used to, which was fine, but didn’t help to carry the bulk of the rice underneath as well as I would have liked. The over easy egg was very well done, extremely soft and runny in the centre. It was only at the bottom of the rice that we found some soy sauce. I think ultimately this was a dish that would have been more suited to being served in a claypot with a bit of thick soy sauce on top, and the bowl format just didn’t work as well.
This rice noodle roll was fine, but too vegetarian for me. The rice noodles themselves were soft and not too oily, coated in a sauce of sesame seeds, hoisin, and probably peanut butter. The sauce wasn’t overpowering, but I just like my chang fen with a bit of prawn or meat in it.
The scrambled eggs and beef satay sandwich was pretty yum. This, the rice noodle roll, and the hot signature milk tea came to a combo total of $13.80, which is pretty decent. The satay beef was good, as was the very light and soft scrambled eggs. The bread was mostly de-crusted, although some edges still had a bit of unfortunate crust.
SECOND VISIT
These are the chicken wings in house made Swiss sauce ($8.80). I’ve recently been trying to lower my carb intake, so sadly many of the items on the menu at HKBS were mildly off limits to me on my second visit. The Swiss sauce in this dish is similar to the Swiss made stamp on my Chinese-made “Rolex” “Submariner”. More of an abstract vibe than a statement of origin, Swiss sauces are a purely Chinese based invention, a mixture of sugar, dark soy sauce, and shaoxing cooking wine. Classically boiled and shocked in an ice bath, these wings exhibited a good tender texture with a firm skin, however I must admit that after a couple of wings the strong shaoxing cooking wine flavour put me off having any more.
The beef brisket with special curry sauce and rice ($14.80) was a really good value, large meal of a classic Hong Kong style curry, big chunks of beef brisket, and potato served alongside a ball of rice. I appreciated that the curry and rice were served separately, minimising mess and also the desire to eat all of the rice. The beef brisket was tasty, though in my opinion could have been cooked to a higher degree of tenderness. The flavour of the curry was good overall, with the sauce highly compatible with the supplied rice.
The crispy pork belly with red beancurd sauce ($13.80) was really quite nice. The exterior batter is extremely crispy and made with fermented red bean curd (jiang dou fu 酱豆腐), which imparts a slightly salty, slightly sweet, and quite funky taste to the pork, almost similar to marmite pork ribs. The meat encased in the super crispy batter was moist, tender and fatty pork which tasted great on first eating, especially with the red sauce that neither my partner nor I could pinpoint as sweet-and-sour or sweet-chilli. Unfortunately as with many deep fried dishes this dish was a victim of entropy, and as our meal progressed on the loss of heat to the environment dulled its shine.
VERDICT Overall I enjoyed, though I think charging $7 for a small bottle of milk tea is a bit absurd.
Though our address doesn’t end in Five Dock, we consider ourselves to be somewhat Five Dock locals (the suburb housing the closest and most accessible Coles to us) even if the moderators of the Five Dock Families Facebook group disagree. After several months of walking past huge lines on the way to the grocery store, my partner and I both found ourselves hungry and free during a weekday before 10AM, and caught ourselves a couple of sandwiches without much of a wait at all.
As someone not particularly experienced with the art of the Italian sandwich, these were phenomenal. We had two different sandwiches ($15 each, pictured is half of each), one with ingredients picked out by my partner (stracciatella, mortadella, artichoke, capsicum, amongst other things), and another by the owner (sun dried tomatoes, prosciutto, fior di latte) between toasted focaccia. The number of possible combinations and permutations of ingredients at the counter was extreme, and I’m glad we were able to get an omakase panini, as it were.
The sandwiches were large, the price quite good, and overall very delicious. The ratio of cured meats to stracciatella was perfect so as to make the overall flavour balanced and not too salty, though this balance was somewhat lost in the panino with the fior di latte and prosciutto. This, as well as the comfortable wetness of the stracciatella would definitely make it my choice for the choice of cheese.
Apart from this, I don’t have any particular menu recommendations. I think any combination of antipasti, cheese, and meats is going to be a winner – the only challenge is getting your sandwich without waiting two hours in line.
Verdict: Quality local option. Will come back. Please petition the admins of Five Dock Families to open it up to nearby Five Dock refugees so that I have a place to understand the common thought surrounding the escalator up from the Coles parking lot.
Raineri’s Continental Delicatessen 97 Great N Rd, Five Dock NSW 2046
