Tucked in next to Reverends Fine Coffee, Fat Dumpling sees the original brick walls of the long skinny space revived, meeting dark wooden floors and dim Edison bulbs overhead. Owner David can be found in the kitchen along with his sisters, hand-cutting dumpling cases and filling them with the freshest of ingredients. Dumplings come poached, steamed or pan-fried, with each mouthwatering bite delivering a succulent burst of flavour. The family-run restaurant is the first for the Wang family; the lovely staff work quickly and expertly, folding dumplings like they do in their own kitchens at home and using authentic recipes from northern China.

Splash your plate in a plentiful supply of soy sauce before turning your chubby parcel of pork and Chinese cabbage or chicken and asparagus through the dark liquid, adding a drop of Chinese vinegar and Sriracha hot sauce here and there. Along with the plump dumplings, there are main dishes like salt and pepper prawns and squid and braised pork belly in sweet soy to tempt ravenous bellies, while smaller dishes like sliced braised beef, crystal cucumber salad and Chinese broccoli salad round out a meal. The lunch and dinner venue offers a selection of Australian wines, Chinese Tsingtao, Japanese Sapporo and Little Creatures beers and green and jasmine teas to accompany your meals, while a peach spring roll with vanilla ice-cream will sate dessert-lovers.

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