No prizes for guessing what the specialty is here, but the food at this jewel-like snack bar in the backstreets of Potts Point belies the simplicity of its name.

The space is small, and there’s stool perching only, but the one chef (co-owners, siblings Rose and Alex Ly’s aunt) turns out some stellar dumplings, spiced pork belly sliders (the Momofuku kind), pan-fried tofu with slow-roasted eggplant, black fungus and coriander in a Peking duck style wrap on an impressive snack menu. Soupy xiao long bao are a thicker, homemade pastry than we’ve come to expect thanks to the arrival of Din Tai Fung in Sydney, but it’s meaty and fragrant. The food is very, very good.

The beer is fine, and the selection is extensive. There’s a house special draft, and Lord Nelson Three Sheets, Kwak, Tsingtao, Duval, Konig Dunkel, Warsteiner Pilsner among others come in bottles. There’s BYO wine for $5 as well, but this food is made for something bubbly and cold.

There are now queues running out the black painted doors of this little dumpling bar most nights, yet it feels like something that’s still a secret. It’s the diminutive size of the place in a town where you often have to be big, with many tables, to survive. Here’s hoping this little dumpling of a place can stay as unassuming and perfectly delicious as it is right now.
Tel: 02 9380 4774

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