Hu Tong Dumpling Bar

14-16 Market Lane, Melbourne CBD
Phone: 9650 8128

So at the risk of becoming more of a dumpling blogger than a foodblogger, here is my long-overdue post about the dumpling munching that occurred for Mr E’s birthday. There was a massive table of twelve, hence an epic amount of food was ordered – for future reference, there are both positives and negatives for letting one person order for twelve. On this occasion, the positives were that the person in question knew her way around the Hu Tong menu, and clearly knew what she was doing; the negative being that we all ate until we could barely move. Oh wait, that’s just another positive! Anyway, on to the food. We started out with some snow pea sprouts with garlic.


Always a winner. Did leave me open to the trap of eating rice, however. My mother labels people like me ‘rice buckets’ (faan toong). I love my rice. A word to the wise: don’t waste your time with rice at Hu Tong.

Next came the state dumplings with brisket. This dish was my request, as I had tried it before, on my last visit to Hu Tong. If you’re in a small group, I think it’s a great dish to order, because you get dumplings, but also beef brisket in the one dish. WIN! The brisket is tender, well flavoured, and the dumplings get the chance to soak up some of the flavour from the brisket sauce/soup.

Some sort of vegetarian noodle dish. I didn’t bother trying that one, because by this stage, I had been made aware of what was to come. It didn’t look particularly exciting, anyway. Are you ready? We’re about to take off.

First up, wontons with chilli oil. Probably the dish of the night. I couldn’t stop going back for more, which was fine, because aforementioned person-in-charge-of-ordering (PICOO) had ordered SEVEN dishes of this. The wontons themselves were perfectly cooked, and plump with flavour, and chilli oil was probably the perfect accompaniment. Well played PICOO, well played.

The pan-fried dumplings arrived at our table, and people started digging in, before PICOO said, “hey, I didn’t order those!” “Oh well, too late.” They’re one of the stand-outs on the Hu Tong menu anyway, in my opinion. I love how they’re all joined by that slightly burnt pan-crust, like a bit dumpling crepe.

I believe these were spinach or vegetable dumplings. I don’t believe they’re vegetarian, but I could be wrong. I only had one of these – as you can see though, there were quite a few at the table:

Things had to be shuffled and removed from the lazy susan not long after, for the arrival of the king of Hu Tong specialties, the xiao long bao. A steamed pork dumpling with soup inside, this is probably the dish that sets Hu Tong apart from the rest of its dumpling competitors. I’m fairly sure you won’t find a better example of it in a Melbourne restaurant, though I would be somewhat ecstatic to be proven wrong.

Again, PICOO ordered SEVEN serves. Which in hindsight, wasn’t such a smart thing, as they started getting cold before we could skarf them all. And a good xiao long bao is a hot xiao long bao.

Now while dumplings are the main reason you go to Hu Tong, there are other gems on the menu. Though I’m fairly sure it’s more Sichuan than Shanghainese, this chilli chicken was awesome, regardless of its geographical cultural origins.


Unlike my first encounter with this style of chilli chicken many years ago at the original Dainty Sichuan in Smith St Collingwood, there was a generous amount of chicken on the plate – Dainty Sichuan’s version used to be about two thirds dried chilli – and was beautifully spiced. This would be up there as a perfect beer snack. Well, beer meal. It was a mammoth plate of chicken.

Ma po doufu. A classic dish – I defy anyone who doesn’t like tofu to try this dish and still refuse to eat tofu. Hu Tong’s version was good, but probably not the best version I’ve ever had, though I am partial to my mother’s. That sort of goes without saying.

Just another shot of the ensemble of food, so you get an idea of how much there truly was.

Finally, out came the Sichuan chilli fish soup.


Yes, they’re all dried chillies floating in that soup. It’s also full of Sichuan pepper, which has that wonderful eucalypt-meets-sour tang to it, and starts numbing your tongue after a couple of mouthfuls. I couldn’t handle too much of this soup – apart from already being full by the time it arrived at the table – but luckily there were some true chilli fiends at the table.

All in all, a fantastic night, despite having to wait for about fifteen minutes for a table, even though we had booked ahead. Definitely going back for more!

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