Food is often symbolic in Chinese culture: noodles represents longevity (don’t ever cut them, just slurp them up whole) and dumplings look like little coin purses to attract prosperity.
Add a splash of red chilli for good fortune and golden pan-fried deliciousness for power and you can eat your way to health, wealth and happiness. If you’re feeling adventurous, you can also try hand pulling your own Chinese noodles like a professional noodle chef. It’s much easier than it looks as you’ll see in the video below where my friend Fang shows me – and you – how. Here’s my round up of the best dumplings in Sydney alongside some of the finest noodles.
Fang Dumpling House Cremorne
Fang’s are the best pan-fried sheng jian bao and steamed xiao long bao in Sydney! She wraps these pork and hot soup dumplings in the finest dough, each one a work of art. Her wontons in chilli sauce and hand stretched noodles are also excellent (ask for the ‘Roberta special’ of wheat noodles with stir-fried cumin lamb. It’s casual, fun and great for groups.
Dumpling & Noodle House Potts Point
Join backpackers and locals at tiny tables on leafy Victoria Street for some of the best dumplings ever. The mixed pot-stickers held together by a lacy batter lattice is a delicious lucky dip. Deep-fried black sesame balls to finish are a must. No reservations and only BYO.
Xinjiang Handmade Noodle Restaurant Chatswood
Tucked away upstairs amid Chatswood’s many Chinese offerings is this restaurant featuring handmade noodles from Moslem-influenced north-western China. I can’t choose a favourite between the slightly sour boiled flat noodles with hot oil & veggies and cold noodles with beef & cucumber.
Mr Yip Neutral Bay
Ex-Golden Century dumpling master Kirk Yip is behind the kitchen of this unassuming Military Road restaurant. And it shows in the likes of chewy pan-fried black pepper pork cheek buns and delicate translucent mushroom & spinach dumplings. The Sichuan-style dan dan noodles are tasty too!
Chinatown Noodle Restaurant Haymarket (cnr Quay St) & Lemon Grove Chatswood
My go to dish at these northern Chinese restaurants is biang biang mian (oil spilled noodles), rustic flat noodles tossed with vinegar, chilli, soy, garlic and green onion with a flash of hot oil over the top. I love the gelatinous filling in the steamed eggplant dumplings too and the crisp eggplant in salted duck yolk.
Updated 14 Jan 2025
