I was devastated when this place closed for a few months. Where was I to go for my fix of dumplings and what on earth could replace the pleasures of their hand-torn chicken topped with that scrumptious garlic-spring onion sauce? So when I discovered that they had reopened after a refurbishment, I was deeply relieved. My regular dumpling joint was back, all was well in the world once again.

I’m particularly fond of their pork and courgette dumplings, as the courgettes seem to impart a delicate sweetness. (The courgettes used here are a chinese version, sometimes called jade. They are less watery than English courgettes (or zucchinis if you’re wondering what a courgette is) and turn a lovely jade-green when cooked) If you want a stronger flavour, try their pork and leek dumplings and ask for them to be panfried (at an extra cost of $10). The hand-torn chicken is a must, especially for the garlic freaks out there.