Chilli Chicken Dumpling | For Food's Sake – A Sydney Food Blog

The Majors Bay Road restaurant strip, for the most part has ticked every general cuisine one could desire. Thai, Lebanese, Italian, French but the one thing we didn’t have for the longest time was Chinese. Until now… Wok Chow opened up almost one month ago in a space occupied by a former deli and a revolving door of failed restaurants, here’s hoping the script is a little different this time around. Wok Chow is a collaboration between Red Lantern’s Mark Jensen and head chef, Lee from Da Lin in North East China. One thing for sure, Wok Chow is not your local Chinese. There’s no sign of a honey chicken or Mongolian Lamb, instead there is an emphasis on clean flavours without the stodgy over powering sauces. Madre and I stopped by for a quick bite to eat on a Friday for lunch. Whenever we eat together we tend to be quite restrained so this will be a short and sweet one. We started with the ‘Chilli Chicken Dumplings’ – w/ red vinegar and ginger sauce (4 …