China Red

Shop 6, 206 Bourke St, Melbourne CBD

Having been enticed by waiters on our way out of Jalan Alor, we decided to give this place a try. China Red seemed to emulate the whole Hu Tong feel, from the chefs on display out the front displaying their prowess at speed-dumpling-making down to the crockery. Except that China Red boasts touchscreen menus! One touch ordering, no waiting to catch the every-busy waiter’s attention. Perfect for the i-generation, and for the process analysts like me who looooove automation and hate all things manual with a passion. So, is this all a gimmick, or do their dumplings pass the taste test? (yes, I know, someone’s been watching too much Masterchef!)

We were there at lunchtime’s peak hour, and found it surprisingly quiet. The place looked quite small from the outside, but there is a larger dining space downstairs in the basement. They even boast a private dining room, if you so prefer. I liked the fact that the restaurant had just the right noise level, unlike most Chinese restaurants. We were seated very promptly and left to our own devices.

Here’s how it works. You simply pick a language, browse through the interactive menu, select your dish, and confirm. And you can check your bill total at any time, at your convenience. If you need assistance, there is even an option to call a waiter! There is a catch though, once you’ve ordered, you can not cancel your order. The food came surprisingly quick, within minutes of us ordering.

Xiao Long Bao

Despite being under the same management as Hu Tong (or so I’ve been told), these dumplings don’t do much justice to Hu Tong. Presentation and taste were similar to Hu Tong, but the skin is thicker, and therefore, much more chewy. They really make you work hard to get to the broth! Once you get to the broth though, it isn’t as tasty. I’d expected the XLB to be at least comparable to Hu Tong, if they were really keen on riding on the Hu Tong brand.

Steamed Peking Dumplings

I liked these ones better than Hu Tong. The dumpling skins were very similar to those at North East China Family, albeit slightly thicker. What I enjoyed about these dumplings compared to Hu Tong or North East China Family, was that they were much juicier. I don’t know if they were made with extra broth in the dumplings themselves (similar to how Xiao Long Baos are made) or the chef making these was skilled enough to somehow retain some juiciness in the dumplings after steaming.

Personally I don’t fancy the thicker skin that much, but I’ll make an exception for the Steamed Peking Dumplings. However China Red is much more expensive (6.80 for 6 steamed dumplings), so if you’re up for good dumplings, I’d recommend Hu Tong instead.

Taste: 8/10

Value: 7/10