MELBOURNE | I was invited to try some of the signature dishes at one of Melbourne’s newest dumpling spots, Yulongfu Steamed Buns Restaurant, earlier this year, but realised I hadn’t written a website post about it. Husband-and-wife team Yong and Emily Liu’s dumplings are made using recipes that have been in the family since 1904, and form the backbone of an extensive menu.
There’s are three signature dumplings here. Pan fried pork buns, steamed black truffle and pork xiao long bao, and chicken and prawn wonton soup. I’m a big fan of all three. The pork buns are wonderfully fluffy with a flavoursome and intense (in a good way) porky filling. The xiao long bao are really good too, with a skin that’s thin yet dense, and a flavoursome soupy interior.
I couldn’t really taste the black truffle, but it doesn’t matter, they’re delicious and some of the best xiao long bao I’ve had in Melbourne. To finish, the wontons are light with a really nice chicken soup like broth, perfect for the winter.
There’s a lot more on the menu that looks delicious beyond the signature dumplings, including more dumplings and other tasty sounding dishes. Based on my first experience, I was keen on heading back to Yulongfu to try more, and I’ve been back a few times since.
Yulongfu Steamed Buns Restaurant
136 Bourke Street
Mon – Sun: 11:30am to 3:00pm; 5:00pm to 2:00am