Angie's Dumpling Bar-The Glen — Restaurant in Melbourne

Angie's Dumpling Bar Review on 25/6/2025

I have visited this restaurant for meals a couple of times, yet I never ventured into their dumpling — until today. Each time I pass by Angie’s Dumpling Bar at The Glen, I find myself entranced by a culinary ballet visible through its "street-facing" windows. One staff member, a maestro of dough, performs her craft with mechanical precision and human finesse.

From a long serpentine roll of dough, she divides small segments with surgical focus, weighing each piece on a compact electronic scale. If the dough tips over the limit, a pinch is subtracted; if it falls shy, a dab is added. Her eyes, unwavering. Her movements, methodical.

When the dough has been portioned, she rolls each piece tenderly, transforming them into smooth discs with a circular cutter. Then, with an almost meditative rhythm, she crowns each wrapper with a marble-sized mound of filling, folds it into a crescent moon, and pleats the edge with her thumb — an elegant seal that balances practicality and aesthetics.

It is mesmerising. It is theatre. It is craftsmanship.

Today, curiosity wins. I order a serve of their pan-fried dumplings, eager to experience the final act of this culinary performance. Regrettably, the spectacle outside does not translate to a symphony on the plate.

The filling, a minced meat blend, is overwhelmed by artificial sweetness — a clear sign of flavour enhancer excess, masking rather than enhancing natural taste. It is a betrayal of substance beneath the surface.

Even the pan-frying falls short. The base of the dumplings, expected to deliver golden crispness and smoky allure, is limp and pallid. No crunch. No char. No depth.

Though the dumpling-making process is a marvel to witness, the final product is a letdown. What dazzles at the window disappoints at the table. This eatery used to be packed, but COVID pandemic has a very negative impact in the patronage.

I love to watch the staff making dumplings in full view of the passers-by. It does give me confidence to trust the eatery's hygiene standard since the workspace is as transparent as can be.

My favourite dish is Fish Head broth, plus additional rice noodles / vermicelli. Unlike other eateries that I go for my Fish Head dish which normally comes with noodles in a selection of broth base, Angie's Dumpling Bar does not give any option.

The Fish Head Broth comes in a big bowl, and has a lot of different vegetables, and tomato. The milky white broth is very tasty.

Besides dumplings, it also serves common dishes for...

We first visited Angie’s Dumplings and ordered the pipis , braised beef brisket with tofu sheets and fish noodles .These 3 standout dishes had left our taste buds singing. They were an absolute delight. First the beef brisket dish, the meat was tender and succulent, slow-cooked to perfection with a rich, savory flavor that melted in our mouths. Paired with the bean curd sheet, which soaked up all that delicious broth, it added a silky texture that balanced the dish beautifully. Every bite was a comforting harmony of hearty and delicate, making it a must-try for anyone who loves soul-warming food. Secondly the pipis dish — a tinge of stickiness , fresh explosion of flavor. The pipis were cooked just right, plump and juicy, with umami. Then, the fish noodle - it’s made of fish . Light, clear and yummy. We had this with the dishes and this trio was a perfect match. Angie’s dumplings had certainly gave us a good impression so we went back again the following week and tried their special fried rice and Shanghainese noodles . All in all, the food there is generally very delicious and price is very reasonable . Service is fast and staff is friendly. Will go again next time to try other dishes . Btw, they do have an extensive menu . And they offer freshly squeezed juices too which was a hit...

Been here several times, including with my parents, who make their own dumplings. Even my dad was impressed. The dumplings are larger than most other places, and not because of the thick dough. They're meaty. Service is usually fairly quick, as is the tempo of customers - in and out quickly for more turnaround. Prices are very reasonable for dumplings. Around $10 for a plate of 12 steamed pork dumplings, and wide selection of meats. Can't remember if they serve chicken-meat dumplings, but the usual beef, prawn, and vegetable dumplings are available. Good portion sizes as well. Spring onion pancakes are good, slightly too oily for my liking. Pretty sure they haver pumpkin cake as well. You can order expressly without MSG. Order at the front, so don't wait for someone to take your order. 50 cent surcharge for EFTPOS, slightly more for credit cards, including PayPass, which is a downer. Shanghai steamed dumplings are really good here. Apart from that, pretty standard fare for a Chinese place. Not the biggest selection of soft drinks and juices. A very good dumpling place. Always crowded with Asians - always...