This place makes a mean bowl of beef noodles, the broth especially was savoury and flavourful.

We ordered 2 bowls standard beef noodles which were fantastic + a side of hongyou chaoshou, which was a miss.

First of all, chaoshous, a Sichuanese type of dumplings do not use dumpling skins like these, which are made of eggs, commonly used for Hong Kong/Cantonese wontons & dumplings. The skin should be the white types that do not use any egg. Using egg wonton wrappers like this alters the whole flavour profile of the dish

Second, the filling was really good, and they are v generous with the chicken but the shape of the dumpling (饺子) (again, in a Hong Kong/Cantonese style) makes the bite too firm and the dumpling too big which doesn’t quite fit the dainty chaoshous that it should be.

Because of these two, it makes this dish a jiaozi, not a chaoshou and also not a wonton (wonton and chaoshous are the same just that one is from Sichuan and one is from Canton and.. i think the filling might slightly differ also).

The hot and sour taste also does not come through very well. It was very spicy, and a good kind of spice but the vinegar taste of it was muted down a lot... which was very disappointing. Hongyou chaoshou is supposed to be hot, sour, savoury and dainty. One missing component and it’s not a passable dish at all.

This dish only managed to be hot/spicy and savoury. Maybe it is to cater to a halal audience, but I think this rendition could have been more authentic just like its beef noodles.