A London Lunch: New Loon Fung, China Town

On Saturday, Bridget and I joined my parents for a dim sum lunch at New Loon Fung, Gerrard Street in London's Chinatown.

It's the first time we've eaten there, and we were impressed. 

We had a combination if dishes, starting with Seafood Crispy Noodles, which were the perfect mix of crispy round the edges, and soft in the centre where the saucy seafood had sat atop. The seafood in question was a generous portion of scallops, prawns and squid plus a combination of vegetables - all cooked to perfection, delicious. 

Seafood Crispy Noodles

We also had roast duck on rice, usually a favourite, but this was the one, slightly disappointing dish, as the duck was overdone and had taken on that liver-esque taste and texture. A shame.

Roast Duck on rice

Dim sum dishes at New Loon Fung were all pleasing though, sui mai and har gau plus prawn cheung fun, as the cornerstones of every dim sum meal we have, were all good. 

Other dishes though that impressed included a scallop and spring onion dumpling, sesame paper wrapped prawns which were deep-friend and delicious, Shanghai style dumplings - Xia Long Bao, with pork and a soupy broth inside - two beautiful mouthfuls, and some gorgeous crispy vegetable spring rolls. The squid cakes were also good despite being devoid of my favourite coriander. 

Paper Wrapped Prawns

Spring Rolls

Squid Cakes

Shanghai Dumplings

Char Sui Bao, the soft doughy steamed bun filled with barbecue pork, were on top form, which is just as well as my little toddler foodie, Bridget, loves them. She has recently become much more adept at using a spoon and fork and it was lovely to see her feeding herself noodles, rice and the like all on her own. 

Char Sui Bao

Bridget enjoying her dim sum

As a sweet treat, we had egg custard tarts to complete the meal which were excellent; sweet, flaky pastry containing a light, bright yellow-hued baked custard, just delicious. Bridget had her first try too and, as usual loved them. 

Custard Tarts

The meal for the four of us (three adults plus a toddler) came in at £70 including service which was good considering we over-ordered and took away a couple of boxes of leftovers. Service at New Loon Fung was excellent and the staff here were extra attentive to Bridget, which really makes a difference when eating out with a toddler. I'll definitely return to New Loon Fung for more.

We rounded off the day by visiting Trafalgar Square to join into the St George’s Day festivities, which included a bit of a street party atmosphere, lots of food and drink stalls, a few fairground attractions, people in medieval dress and a Chef’s area where I watched a short demo from Masterchef winner, Natalie Coleman – so plenty going on. A great family day.

The Cheung Family

Bridget having fun in Leicester Square

Kung Hei Fat Choy: Pork Potsticker Dumplings

Last week I attempted to make my first ever Chinese dumplings and just have to share the recipe. I used shop-bought wonton wrappers to trial the process and was thoroughly enamoured with the result, although I am told that making the wrappers by hand yields a better dumpling - will try that next time.

These were delicious with some homemade chilli oil but you could make a delicious quick dipping sauce with a 1:1:1 of soy sauce, sesame oil and minced ginger too.

Be sure to buy pork mince that still has some fat as the leaner kinds dry out too quickly.

These dumplings or 'potstickers' are so called due to the cooking process, of frying on one side then adding hot water and allowing them to steam through.

If you're celebrating Chinese New Year then Kung Hei Fat Choy or Happy New Year to you all. 

Pork Potsticker Dumplings

Here's how:

• 1 pack wonton or dumpling wrappers (can buy in any Asian supermarket) 
• 200g minced pork (not the leanest kind) 
• Bunch spring onions
• Bunch chives
• Handful coriander
• 1 large garlic clove
• 1 thunbnail of fresh ginger
• 1 tbsp soy sauce (light) 
• 1 tbsp Shaohsing wine
• 1 tbsp sesame oil
• 1 red chilli 
• 1 tsp Chinese Five Spice 
• 125ml hot water

Firstly in a bowl place the pork.

Now finely slice the spring onions, chives, chilli and coriander and add to the mix.

Mince the garlic and grate the ginger and add both to the pork mixture along with the soy, sesame oil, Shaohsing and five spice and mix well with a spoon or your hands.

Now place each of the wrappers onto a plate and place a heaped teaspoon full of the pork mixture onto each.

Get a cup with some cold water and use a pastry brush to dab each edge and then press down firmly with finger and thumb to close the dumpling.

Once all are prepared add a tbsp more sesame oil to a large pan and place on a medium heat till hot then place each dumpling inside, flat side down and allow to sizzle for two minutes. 

Pork Potsticker Dumplings

Now pour in the water ( 125ml) and place a lid on the pan (if you don't have a lid a plate or baking sheet with do) and allow to steam for 8 minutes. Enjoy!