Fang Dumpling House — Restaurant in Sydney

I have ordered from this place a few times because I work in the area but on Monday that’s when everything went bad. for lunch around one in the afternoon I ordered beef fried noodles, my usual order. The lady greeted me and said it won’t take long. when it was ready She gave me the food I went to eat it at my work, mind you I didn’t anything that thing besides kiwi in the morning and some tea. I didn’t drink or eat anything else so the beef fried noodles were the first thing I ate, a real proper meal. when I finished work I started feeling very sick. extremely sick I struggled to keep my eyes open on the bus. when I got home, I had zero appetite. It felt like I had a meal for 20 people. I felt very full. I was very bloated although I only ate around one and by the time I got home it was close to 8 PM. I went to bed early cause I was feeling sick and at 10 PM was when I started vomiting uncontrollably. I vomited from 10 PM to 4 AM the next day, which is today, and I’ve been vomiting everywhere. I have never ever been sick like this before I was vomiting, beef noodles, and the vegetables and inside, and when I went to the hospital Turns out I got food poisoning. I have no idea what went wrong but Monday night and today has been hell. As people that work in a restaurant, this is absolutely not OK and I’m extremely sick now I have a very high fever and I have to miss a day of work tomorrow, which is not something...

I agree with Robbert’s comment about quality. Been a customer for a while and very much enjoyed your food until now. The dumpling skin was quite thick especially on the Xiaolongbao, the pan fried pork & garlic chive dumplings were not beautifully crimped parcels but folded rectangles fried on one side. The chewy pastry corners not very palatable.

However, the most inexcusable finding in my opinion was the quality of the pork, it was flavourless and poorly processed with stringy bits of sinew which got stuck between my teeth and several pieces of hard cartilage or bone which I had to spit out. This is why you deserve only one star.

Finally I observed that the dark haired young waitress was in the dumpling kitchen being shown how to make the product, had she been wearing a hairnet I may not have noticed but she wasn’t and I did.

I think the issues I raised above are easily remedied if you want to address them, but the product you are producing now in my opinion is worlds apart from what it once...

Don’t let the bare walls, the nauseatingly cliched dishes designed to please the locals (sweet and sour pork, Mongolian lamb, etc al), or the lack of any other Asians in this establishment (bar the staff) fool you: this place is the real deal.

This place is fashioned after the street diners of Shanghai, Hong Kong, and Taiwan (there are dishes from all three). It’s meant to be rough. Unpretentious. It is not meant to be fine dining. All the reviewers clutching at their pearls about poor service need to get a hold of themselves.

Importantly, the dumplings at this place are absolutely top-notch; as good as the motherland itself. The skin has just the right thickness, firmness, and bounce… the soup inside is steaming hot… the meat is fresh (you can see them making it on the premises)…

The Szechuan chilli in the mapo tofu is also a masterclass in spice and numbing chilli.

The people who live here have no idea how lucky they are to have a place this good.

I am definitely...