Shanghai Dumpling King (Kingsway)

For the longest time, I've been trying to pay Shanghai Dumpling King on Kingsway a visit.  But every time I've been foiled by either a long lineup or lack of parking available in the tight parking lot and/or on the street.  Also, with all of the other places I can eat at, I just lost interest.  However, Ophilia insisted I go and we made plans to have dinner there on a weekday night in hopes of avoiding all the aforementioned challenges.  So we were able to find a parking space and actually snag the last small table in the place.  Finally, mission accomplished!

Getting right to the point, the one dumpling that you must order here is the Potstickers.  These are so on point with a medium-thick skin that is pliable and also has nice elasticity.  The bottom is crisped up beautifully while the pork & cabbage filling is tender and juicy.  In fact, it is beyond juicy because there is actually soup inside.  In terms of taste, they are well-seasoned and I could taste the natural sweetness of the pork.  If you order one of their combos, a Tea Egg is included.  They are bound to be overcooked because they sit in the warm braising liquid before it is served, yet as you can see in the picture, they are not that overcooked.  Flavours do penetrate nicely into the egg.

The next must order dish here is the Dry Noodles mixed with scallion oil.  This is even better with the Pork Chop braised in soy.  So aromatic and bright, the chewy noodles have just the right amount of oil that is infused with the flavour of scallions.  It is also well-seasoned where the balance between savoury and sweet is just right.  That pork chop is braised to the point it is falling apart.  It is glazed with a sweet and savoury sauce that has a bit of smokiness as well.  If you want it all, then you must order The Meeting of Three that includes Spicy Pork and also Pickled Vegetable with Sliced Pork.  Of the 2, I think the pickled veg & pork would be my choice.  Too bad it is cold, would like it hot.  However, this normally goes into a soup noodle which warms it up.

They have 2 wontons on the menu in the Secret Stuffing Large Wonton as well as the Tiger Prawn Small Wonton.  Both feature medium-thick wonton skins that are delicate with a bit of bounce texture.  I find that the large wontons are the shepherd purses with leafy greens and pork.  They are fairly dense and definitely eat like a meal.  These go well with the supplied chili oil at the table.  For me, the shrimp wonton are the right size and light texture that I enjoy.  I think the seasoning can be more aggressive, but at the same time, it allows us to use the smoky and mildly spicy chili oil condiment once again.  As for the soup, it is super light, yet comforting during these cold months.  In general, the menu at Shanghai Dumpling King is limited and the food is pretty straight forward.  Yet, that is what makes the place appealing.  They offer only a few things and they do it well for a reasonable price.

 

The Good:

- Those scallion noodles and pork chop

- The potstickers

- Reasonable pricing

 

The Bad:

- Not a lot of seats and it is tight in there

- Wontons are not bad, but not as good at the other dishes

Dumpling King (City Square)

For one reason or another, I've had my fair share of food from the City Square food court over the years.  There isn't a huge selection of eats, but most of the usual assortment of stalls are represented including a Bubble Waffle Cafe and A&W.  I've tried most of the spots and they are more or less acceptable.  This time around, I decided to deviate from the regular and test out Dumpling King.  This is one of the least busy stalls in the food court despite being one of the best values.  Everything is under $8.00, with the Xiao Long Bao coming in at $6.00.  I went for all 3 of their menu items to see whether they were good or not.

I started with the Xiao Long Bao (Steamed Soup Dumplings) and they were gigantic.  Easily 1/2 size bigger or more than the typical version. Unfortunately, these were not made-to-order, rather, already in a takeout container ready to go.  This might've had some effect on the top twirl of the dumpling skin as it was rather chewy and dense.  The rest was fairly thin and pliable.  Inside, the fatty pork was tender and juicy.  There was a considerable amount of soup, but it was greasy.  I could taste some sweetness and a touch of shaoxing wine.  It needed a bit more ginger in my opinion.  I really wished these were made-fresh and that the filling wasn't so fatty.

The Steamed Pork Dumplings had the same fatty pork filling and a considerable amount of soup too.  Predictably, it was equally greasy.  I guess using the same filling would be easier than making a different one for each dumpling.  As for the dumpling skin, it was decently thin and elastic for the centre portion of the dumpling.  Yet the pleats were hard and chewy.  This was possibly due to the fact that these were not made-to-order as well.

Lastly, I gave their Wonton Soup a shot as well.  The soup itself was quite pleasant being lightly salty and sweet.  There was some background seaweed flavour going on.  I wasn't a fan of the wontons as the pork filling was gritty and chewy.  This made each wonton dense and not pleasant in my opinion.  In general, the stuff at Dumpling King was so-so and not something I would go back for.  Maybe it has something to do with them not being made-to-order.  Considering the lack of staff, I can understand why they don't do this.  But I feel it compromises the quality of the product so negatively, it makes Dumpling King not relevant compared to some of the better food court XLB spots like R&H and Shanghai Dim Sum House.  Until they figure out a way to do that, it just can't compete.

The Good:
- Large dumplings with lots of soup
- Cheap
- It is ready right away (which is also a negative)

The Bad:
- Not made-to-order
- Parts of the XLBs and Steamed Dumplings are dense and chewy

 

Dough Zone

After returning from Vegas, I spent all of one day back home before heading down to Portland once again.  Yep, I was just there in November, but was so happy with the eats we had, I was itching to return.  So I took the fam this time and had some eats along the way that I didn't even take pictures of!  I know, the horror!  But once in Portland, I was staying in Downtown near the river.  Since I was pretty tired from driving, we ended up just walking 2 blocks to the nearby Dough Zone.  If this name seems familiar, yes, it is the same chain that started in Bellevue, WA!

One things for sure is that this location is nicest of bunch, being the former high-end location of Lucier.  We did endure a short wait as it was a Friday night.  Since the portions aren't big here, we went ahead and ordered many items including the Five Spice Beef Shank.  Sliced razor-thin, the meat was easy to eat and really tender.  Loved the gelatinous quality of the meat and also the impactful braising liquid that had a nice star anise hit.  The same sliced beef shank appeared in the Beef Pancake Roll, which made it good in that respect.  As for the green onion pancake portion, it was quite flaky and light despite looking thick.  Not sure if I enjoyed all that lettuce in the roll though.

We got the Sweet & Sour Cucumber just so we had some veggies (I know that is a stretch).  They were crunchy and marinated enough so there was a tang without being too acidic.  The spice was actually quite mild. up the ante with the veggies, we got the Kale with Sesame Dressing just for good measure.  This was actually the biggest portion of anything we had ordered.  A bit ironic, but welcomed nonetheless because it not only gave us more leafy greens, it was pretty delicious too.  In addition to the nuttiness of the sesame and the sweetness added to the dressing, we also got hits of garlic and the crunch from the peanuts.  Since the kale was lightly blanched, it was still crisp, but wilted enough so it was tender.

Off to the Xiao Long Bao, we had both the Berkshire-Duroc Pork Soup Dumplings as well as the Pork & Crab Soup Dumplings.  We universally liked the pork dumplings more than the one with crab.  We felt that the crab gave the dumplings too much brininess that obscured the natural sweetness of the fatty pork.  The pork filling was moist and tender while the soup was sweet.  I found the top twirl of the dumpling skin to be fairly firm, but the rest was thin and delicate.

We also got the Pan-Fried Berkshire-Duroc Pork Buns which were really good.  Often, the layer of bun can be overly thick and doughy, but this one had a thin bun that was fluffy and light.  The airiness of the bun allowed for the pork filling to be front and center.  Not unlike the XLBs, the filling was moist and juicy.  In fact, there was soup to be found, just like the XLBs.  To get all of the menu, we got the Pan-Fried Dumplings (Potstickers) for good measure.  These featured a medium-thick skin while the pork filling was pretty much on par with the other dumplings.  The bottom was fried up crispy with a noticeable skirt.

For our noodle selection, we ordered both the Dan Dan Mein and the Spicy Beef Noodle.  These bowls were quite small and not enough to share.  However, I really didn't want to share the dan dan noodles because they were really good.  The noodles were al dente and dressed with a nutty and spicy sauce.  As for the beef noodles, the soup was quite mild.  The noodles were chewy and the beef was tender, albeit in small pieces.

For myself, I wanted to try the Berkshire-Duroc Pork Wontons in Chili Sauce.  Well these were decent with tender wontons that were soaked in a mildly-spicy sauce that was smoky with elements of saltiness and vinegariness.  Overall, the food at Dough Zone was as expected (I've been to various locations many times).  Most dishes were decent and some were quite good.  However, the portions were rather small.  Loved the waterfront location for this one in Portland.

The Good:

- Decent eats

- Swank location

- Good XLBs

The Bad:

- Small portions