Dumplings

Our spin on the traditional Cantonese siu mai, with sticky rice for added texture, and scallops to up the luxe factor.

Lamb dumplings spiced with cumin and coriander and cooked in a spicy sauce. What more could you want?

Strictly traditional, these are not. Delicious? You bet.

Rich, comforting and plenty warming.

Don't underestimate that dressing – it's a smoky, sweet, sour, spicy and salty hit that works wonder with the dumplings.

The Shanghai dumpling receives an upgrade. We've stuffed ours with picked crabmeat, but the traditional, slurpable stock still remains.