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Dumpling King offers original Beijing, Shanghai and Szechuan cooking Style. These are among the eight major culinary regions of China. These three styles, each with its own unique flavours, features and variations are all prepared with freshest of ingredients. Naturally, we observe traditional methods to maintain the highest degree of originality. All our foods are free of monosodium glutamate (MSG).
Since opening our Box Hill branch in June 1996, we have been awarded several honours such as winning of one the best reviews and ratings of the year from the Sunday Age, one of the Five Chinese Restaurants in Victoria recommended by Gourmet Traveller Magazine, listed as one of the Five-Best Yum Cha restaurants in Melbourne by Herald Sun, listed in the Age Cheap Eats Guide in 1998, 1999 & 2000. We have also been awarded and listed in The Age Good Food Guide in 1998 – 2005, awarded as one of the top 50 restaurants in Melbourne by Weekend Australian, listed in Mietta’s Eating Drinking Guide. Moreover, Chef-owner Kwok Keung Sze, has won the 1995 Asian Food Competition Award of Distinction in the Yum Cha Category. He has also won the 1996 Asian Food Competition Award of Distinction for the poultry category and this is followed by three out of six awards in 1997 competition. In the 1999 Asian food Competition, Chef Sze has collected the Award of Excellence for the Yum Cha category and Awards of Distinction for poultry and seafood categories. From 2000-2010, he won a series of Gold and Sliver Awards in The Asian Food Festival.
We welcome your valued comments and thank you for dining with us.
A Journey of Genuine Chinese Fine Food At Dumpling King
CHEF OWNER
Winner of Asian Food Competition 1995. 1996, 1997, 1999. Gold/Silver Award of Asian Food Festival 2000 – 2010.
