Dumplings and cocktails – in the words of a wise little Mexican girl “porque no los dos?!” (cue a cheering family and a celebratory mariachi band). That’s why the clever folk at The Drunk Dumpling, Newtown’s newest dumpling joint, have made sure that if you feel like one, or the other, or both (always both) your options are on point.
In the moody, low lit space previously occupied by Luyu & Yum Yum, upstairs and away from the bustle of King St (cruise past Clem’s in the direction of Newtown Hotel), a holographic dancing panda greets you at the top of the stairs (because why not?). The fit out of the restaurant’s predecessor remains, but we don’t wonder why, it’s a gorgeous spot perfect for date nights or catching up with your crew.
Chef Wong Ka Lok, new to Sydney after stints in multi-Michelin-starred Hong Kong venues is at the helm and here to have a bit of fun Through the glassed-off open kitchen he peers out over the steam baskets to make sure the diners have smiles on their dials. And we’re certainly smiling. We pick a selection from the dumpling menu to start, all named after star signs of the zodiac. Highlights are the Sagittarius – the cutest and most delicious little hedgehog vegetarian bun we ever did see, and the Pisces – an ‘XXXL sized’ seafood xiao long bao accompanied by a straw to slurp away until it’s ready to be tackled by chopsticks.
Also on offer are generously sized entree, mains and a banquet menu so your group can enjoy the sparkly private dining area. Our mouths are still tingling from the fresh and firey Singapore chilli prawns. We regret not trying more mains, like the Mapo Tofu Hot Pot or the Pork Ribs, but we just got too dumpling-happy.
On the cocktail front it’s quite simple fare. This time it’s the Chinese Zodiac that gets naming rights – we try a Goat (a refreshing citrus-y gin number) and a Pig (a pink vodka concoction which brings us back to our glorious uni days). Both honest cocktails with a very fair price tag to match. There’s also a good selection of beer and wine if fruity cocktails ain’t yo thang.
Certainly a more upmarket dumpling experience than your average, the prices for both food and drink are reasonable and we hope it stays that way. Chef Wong Ka Lok is keen to offer menu items with a difference, so don’t be surprised to experience something new each time you pop by. The Drunk Dumpling wants to be known for dumplings and dishes with a difference, something only a chef with such experience can bring to the Sydney scene.
Case in point: our meal was topped off by an off-menu pillowy pink berry and marshmallow panna cotta-style sweet treat, served with the explanation “chef will make occasional secret desserts based on what he likes the look of, the fresh ingredients of the season.” Our mind boggles: how many chefs out there are making dishes off-menu just because you ask and because they felt like it?
So don’t forget to ask if there’s a secret dessert. If there’s anything we love more than a Sagittarius matched with a Goat, it’s a dessert no one knows about.
The Drunk Dumpling
Level 1, 196 King St Newtown
Open daily: 1-11pm
https://www.facebook.com/thedrunkdumpling
Steak restaurant and cauliflower schnitzel are not two things you’d usually find in the same sentence. And yet, at the brand new Chophouse Parramatta, a cauliflower schnitzel is wooing over meat eaters one juicy schnitty at a time.
Also on the menu is a Dry Aged beef burger served with hot raclette cheese that’s served right at the table and gets a few envious glances. The Jacks Creek MB 4+ Dry Aged Sirloin on the bone is a real winner, sneak a peek at the drying meat above the open kitchen if you really want to be tempted. Steaks are served with small pots of fries, a nice touch when you’re usually forced to order sides, but we highly recommend adding on the roast heirloom carrots or the mashed champ potatoes.



The Christmas lights are up, DJs window displays are out, and the holiday drinks invites are pouring in. The silly season is officially here and if you’re partial to an office party, festive season frivolity and a few Christmas champers, it can be tough to stay on the straight and healthy. The holidays are about having fun, but don’t let your December and your January turn into one big cheat day. Here’s how to stay healthy too:
9. Pick your venues





Who doesn’t salivate at the mention of French wine? Add in Burgundy and we’re practically drooling.











