Flavour Experts

We believe it’s the complex combination of salty, sweet, fragrant and spicy flavours that makes Asian food uniquely delicious. At Mr Chen’s we combine generational knowledge and an experimental approach to create flavourful Asian eating experiences.

Our food philosophy

Flavour First

We proudly pursue flavour perfection, quality and innovation. We seek inspiration far and wide to put a tasty twist on our classic family recipes.

Food is for sharing

Our love of food brings us together as a family. And we believe that every meal is another chance to create memorable moments between you and your favourite people.

Mr-Chens-Food-Philosophy-Nature-Abundance

Harness nature’s abundance

Only the freshest and authentic ingredients will do when it comes to making quality Asian cuisine that nourishes the body and soul.

8 different dumpling experiences. Yes 8.

Delicate, light and aromatic outside. Soft, yielding and flavourful within. It’s no wonder dumplings are everyone’s favourite. Here are eight ways to love them a little differently.

Dumplings

Bite-sized pockets of delicate dough wrapped artfully around an aromatic filling of meat & vegetables. Cook them in 5 different ways from silky steamed to crispy, golden fried.

Hargow

This traditional Cantonese dumpling features a delicate, translucent crystal rice wrapper draped around a sweet and fragrant prawn centre.

Gyoza

A Japanese twist on the original Chinese jiaozi, these stuffed parcels of sculpted dough filled with minced meat and vegetables are commonly pan-fried to be crisp and golden.

Bao Buns

Traditionally known as mantou, these delicious split buns are served warm - light and fluffy as a cloud - ready to fill with your favourite meats, vegetables and drizzle with hoisin sauce.

Wontons

Wrapped with specially thin wheat skins and packed full of delicious vegetables, meat or seafood – you’ll often find them sitting pretty amongst some tasty soup.

Xiao Long Bao

These small rounded dumplings are commonly filled with succulent pork and a small amount of delicious rich broth. Eat and slurp with care.

Shumai

An open dumpling in a cylindrical shape, generally filled with ground pork, shrimp and mushroom and topped with fish egg, shredded carrots or peas.

Baozi

Commonly known as Filled Buns, they’re made of the same soft and fluffy dough as Bao Buns but are usually filled with sweet and savoury filling - most commonly BBQ Pork. Yum!

Yum Cha 101

Yum cha’s history is filled with rich and spicy details worthy of the food itself. The term literally translates to ‘drink tea’ and it was this practice – of sipping tea while sharing petite handmade delicacies with family and friends – that started the yum cha revolution we know and love today.

The bite-sized treats themselves are called ‘dim sum’, which translates to “touch the heart.” One bite of a Mr Chen’s dim sum and you’ll know exactly why it got its name!

No authentic yum cha would be complete without tea – popular varieties include Jasmine, Dragon Well and Chrysanthemum. A teapot lid resting on its side beside an empty teapot signifies that you’d like a refill.

The tradition of yum cha began centuries ago in China, with tea houses on the Silk Road providing refreshment to weary travellers, farmers and labourers.

Thankfully, today you no longer have to travel as far as the Silk Road to enjoy authentic yum cha. Just head to your refrigerator or local supermarket to enjoy Mr Chen’s Asian delicacies in the comfort of your own home.

Top tips to cooking like a Pro

Replicating your favourite Chinese takeaway can feel a bit daunting, but fear not. With these simple tips, the right ingredients and a little bit of practice, you’ll soon be an Asian flavour expert too.

Boil your dumplings

For the juiciest dumplings, cook them like pasta. Just drop the dumplings into boiling water for about 8 minutes, drain, then drizzle with your favourite sauce

Test your oil with a chopstick

When deep frying, dip a chopstick in the oil. If bubbles slowly appear on the tip of the chopstick, the temp is about 160°C. The more bubbles… the hotter it is.

Go nuts on your oil

To get that authentic Asian taste, use peanut oil instead of vegetable when frying. Then mix in soybean and sesame oils later to add even more flavour.

Dumplings are for dipping

Dumplings are a delicious base for dipping sauces. Try a savoury combo of soy, ginger and black vinegar, or a mix of yuzu and ponzu for a citrusy zingy hit.

Don’t overcrowd your wok

Ensure even heat distribution with room to move food around for fast frying. Overcrowding will make your meal steam rather than frying up nice and crispy!

You can’t break a stir-fry

Grab some noodles, stir in some protein, chuck in some veggies and add sauces till it tastes great. There aren’t any rules ‘cause you can’t really break a stir-fry!

Keep it fresh & fragrant

The holy trinity of ingredients in Chinese cooking is fresh ginger, garlic and spring onions. Get these right and your meal is always sure to be a winner.

Keep your pantry saucey

You only need a few pantry staples for that authentic Asian flavour. Soy for salt, oyster for umami, and rice wine vinegar to add a little zest.