Review: Bowl Bowl Dumpling

A good, authentic Chinese eatery in the northern suburbs isn't always easy to come by, but Bowl Bowl has tried to keep true to it's Sichuan roots while adding a modern flare. I was fortunate enough to be invited to sample their new sharing menu and it was fabulous!

Lamb Ribs
This dish truly reminds me of home. Crispy yet tender fried lamb ribs
coated in a salty and spicy sichuan pepper rub.
The spices and that smokey char tasted superb and the meat was
just falling off the bone. Definitely could've eaten a whole plate of this!
Be warned lamb ribs are naturally very fatty but also irresistible.

Candied walnuts 
Not sure if this is traditional, but it's nothing like any dish I've had before
and I loved it. Not usually one for sweet food, but I really enjoyed the nutty
and sweet contrast of the walnuts and the burst of freshness from the native
leaves (can't remember the name, let me know if you know!)
Great to snack on with a couple of drinks.

Spicy Cold Noodle Salad
I think this was my favourite dish of the night. The sauce was the highlight,
the perfect balance of salty, sweet, sour and spicy. I could just drink it
all up. The noodles were al dente, with a little bight and paired with a range of
fresh vegetables. Definitely a vegetarian pleaser.

Kung Fu Tofu
I vegetarian take on kung pao chicken. Again, the sauce in this dish was
lovely and the tofu was silky smooth and light. The little crunchy elements
on the top added another textural element to the dish. Would go nicely
with a steamy hot bowl of rice.

Crispy Quail
Well seasoned with a hint of sichuan pepper again. The quail was well
cooked and moist. Would've loved more!

Peanuts and Fungi
Can't quite recall all the ingredients in the dish but it was a mixture
of marinated peanuts and various Chinese roots and mushrooms.
Lovely salty, soy flavour, and again good as a snack.

The Signature Pork Dumplings
Really well made dumplings. Perfect thickness of the dumpling skin and
the pork filling was very tasty and juicy. Th sauce was again the highlight though.
It was a milder vinegar than what I normally use at home, and slightly sweeter. Mixed
with soy and chilli and it really made the dumplings sing.

Sichuan Blush
Pretty as a picture, but it can definitely pack a punch.
Made with wuliangye, one of the most expensive Chinese white spirits,
this cocktail is very strong, with a high alcohol content.
Personally the alcohol flavour was too strong for me.
It's definitely a slowly sipped cocktail and make sure to
mix the syrup in well to blend out the flavour.

Cheers to a great night Bowl Bowl and thank you
for the experience!

 

p.s. all views and opinions shared in this review are a true, unbiased reflection of my personal experience.