A cosy nook in trendy Britomart, Xuxu Dumpling Bar has added new delectable dishes along with a summery cocktail to its much loved menu.
The new dumpling flavours created by Chef Eliza Wee include roast duck and leek with hoisin dipping sauce, juicy and flavoursome beef and pickled mustard, Singapore-inspired steamed fish, sambal and coconut, and steamed tofu, shitake and Chinese chives.
Another delicious addition to the menu a side of pickled cucumber salad with sesame, chilli and garlic, a refreshing crunch to pair with any dumpling.
You can now also enjoy a new elegant dessert in the form of sticky rice with mango, coconut and coriander with a myriad of flavours and textures.
Don't worry, some old favourites will remain on the menu. These include classics such as the prawn and ginger har gao, steamed pork buns, pork and shrimp shao mai and the famous banoffee dumpling.
Xuxu Dumpling Bar’s seasonal cocktail is designed by bar manager Nicolai Gaudriller-Becker: Blood Bagarre with house-made blood orange and kaffir cordial, NY Distilling ‘Dorothy Parker’ Gin, Gentiane De Lure, Cocchi Rosa and Burlesque Bitters.