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.
One intrepid Google Maps reviewer proclaimed Pho Mom the best pho restaurant in all of Canterbury, if only by virtue of it being the only pho restaurant in Canterbury. While I don’t personally know this Johnny Wong gentleman after paying Pho Mom a visit this past week I can certainly echo his sentiments.
The beef special pho ($18.50) came with the standard assortment of rare beef beef balls, and beef tripe, but to be honest apart from this I did not find it to be very special. The ingredients are all fresh and of good quality, but I found the soup to be somewhat one-dimensional, watery and generally lacking in depth of flavour. Perhaps it is merely personal preference, and you can browse the rest of blog to find what kinds of pho I do enjoy, but this bowl just didn’t do it for me.
Though I was let down by the pho, the fried wonton ($13) were a surprise hit. These were incredibly meaty and juicy inside, with good flavour as well as a good sweet and sour sauce for dipping on the side. This was pretty much just a random order, without big expectations, but they truly did impress.
The rice paper rolls ($13) were of good quality with soft rice paper and fresh ingredients inside, but what was really stand-out about these was the great peanut sauce. I’m also happy that we weren’t locked into choosing 4 of the same roll as the menu might suggest, and they were able to give us 2 of 2 different fillings. We had the prawn as well as the pork.
OVERALL I don’t think Pho Mom really lived up to the name of being the mother of all pho. I found their pho to be their weakest offering, but thought that they exhibited unexpected strength in other areas. Given that they’re just down the road from me, I wouldn’t hesitate to go back and try some of the other options on their menu, but given also our proximity to other high quality Vietnamese restaurants I don’t think I will go back just for pho.
This is a review of 1919 Lanzhou Beef Noodle in Burwood NSW, and certainly not a review of the similarly named 1915 Lanzhou Beef Noodles, around 100 metres up the road.
There always seems to be a line outside 1919 Lanzhou Beef Noodle, and on our visit last weekend the waiting time happened to be around 15 minutes for a seat. I wonder if the bulk of the waiting time is due to patrons only deciding on what they want once they get into the restaurant, which is a bit silly as they have a very limited and focused menu, easily visible from the outside.
Forever a fan of the classics, I chose the Lanzhou Beef Noodles ($12.80 in small) with the thinner noodle option. I really enjoyed this bowl, and I can see how this simple noodle dish has become a staple not just in Lanzhou, but across China and Chinese diasporas. The clear noodle soup, flavoured with radish, coriander, and a little bit of chilli sauce just felt so clean and wholesome, not weighed down by any soy or fattiness. The lean beef had a light but aromatic flavour to them. The noodles were hand pulled in the store window, but to be honest were not more than a caloric vehicle for the rest of the bowl. I regret only getting a small size, as it seems that the extra $1 for the large gives you a lot more soup, which is truly the star of the show.
My dining partner and also romantic partner, forever the non-classic fool, ordered the Special Dry Beef Noodle ($13.80 in small) with wide noodles. This was probably just fine but didn’t live up to the standards set by their soup noodles. It had a bit of tomato flavour to it and a bit of stewed beef flavour as well. What ultimately brought it down was the fact that the sauce did not quite coat the noodles as a pasta sauce should, even though it kind of ate more as a pasta than a Chinese noodle dish. This meant that at a certain point you were kind of just eating really wide unflavoured pasta.
These pork and cabbage steamed dumplings (4 for $4.80) were alright.
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
Before I die of dementia afraid and alone I need to tell you guys about these amazing frozen dumplings that my parents bought me. These are plump, with a real filling of meat and chives and a wrapper that far exceeds even the best of your standard Asian supermarket frozen dumplings. My partner grew up in a household without handmade dumplings. For the first 21 years of her life she thought that dumplings were these tiny, poorly filled machine-made things with more dough than taste. Her first encounter of having handmade dumplings with my family is probably what led her to stick with me for this long, and I’m honestly afraid that now that we have found such good frozen dumplings that she may leave me as there is nothing else that I can offer her that she can’t get herself.
They’re actually better than the ones I make myself at home. A pork, prawn and chive variation would be absolutely killer.
Our family has been a big fan of the Taste of Shanghai chain of restaurants since the mid 2000s, frequenting the Eastwood store back when we had family living in Epping. My mother has in fact been a VIP member of Taste of Shanghai for around the last decade, and I have in turn enjoyed dining at Taste of Shanghai with my partner and her family (who have been also going independently for a long time).
I was surprised, therefore, to be disappointed by the delivery service (via UberEats) from Lilong by Taste of Shanghai. I found the xiaolongbao, the shenjiang bao, and the pan-fried dumplings to be universally disappointing. At least part of it has to be due to the travel time (approx 10 minutes from Hurstville to Kogarah), but I do think that if a food is unable to be satisfactorily delivered then it shouldn’t be delivered at all.
Thumbs down. Possibly thumbs up if eaten in person, but until then we will not know.
UPDATE – November 2020
Despite my negative review above, and despite my strong preference to the contrary, my partner decided that she wanted to go to Lilong to eat in person. What we found was better – but not much better.
Unfortunately the first complaint needs to go to the cleanliness of the operation. Pictured above is the state of the booth seat that the diners sit on. It doesn’t look like it’s been cleaned in recent memory. The crockery we received was also dirty – the cups had a black sediment in them, as well as stains that could easily be rubbed off by hand. This is absolutely not good enough.
We started with the braised duck in special soy sauce ($12.80). This is some of the worst duck we’ve had in a while. The flesh was very tough, seemingly overcooked. The flavour was straight soy sauce flavour, with no interesting components. The salad that they served on the side looked like they came straight out of a Woolworths bag – mostly baby spinach, some shredded carrot, and other basic greenery.
spicy beef brisket noodle soup
The spicy beef brisket noodle soup ($12.80) was not special. I thought that the soup was very watery and in fact had a bit of a tap water taste. We ended up only finishing the toppings, leaving a lot of the boring noodles to spare. Not a specialty of theirs at all.
Shanghai Turnip Croissant
The Shanghai Turnip Croissant ($10.89) was actually the reason we came to Lilong by Taste of Shanghai at all. My partner had a big craving for these, but was disappointed. I personally didn’t mind – I thought the pastry was light and fluffy, and the ham filling inside was tasty, but not enough to justify the 30 minute drive.
Pan-fried pork buns / Sheng jian bao 生煎包
The pan-fried pork buns (sheng jian bao) (生煎包 – $12) is one of Taste of Shanghai’s top specialties. The shengjianbao today were mostly bald and naked – I wonder if there is some kind of global black sesame seed shortage going on. At the very least the bao were still excellent. The filling is still the same, with plenty of fresh hot soup bursting out with each bite. The bottoms were perfectly fried to a crisp. Overall, eating the sheng jian bao at the restaurant was much, much better than getting them delivered.
Wontons in Red Chilli Oil Sauce
If the sheng jian bao was one of the stars of the meal, the other would be the Wontons in Red Chilli Oil Sauce ($12.80). This is something that we almost always get when we eat at Taste of Shanghai, and one of the dishes I remember loving from my childhood. The filling is housemade pork and chive. The wonton skins are quite springy but not too undercooked. The red chilli oil sauce is, as always, delicious. I personally like to eat the wontons with a spoon in order to get a good amount of red sauce with every mouthful. This is an oft-imitated dish (for example by Dumpling Queen in Eastgardens), but only Taste of Shanghai seems to be able to execute it perfectly.
Overall I would say that dining at Lilong by Taste of Shanghai was better in person, however there are still a lot of misses on the menu. Stick with what they do best, however, and you will not go wrong – unless you are disgusted by the environment and general uncleanliness.
