Happy Dumpling King

Oh dear. Happy Dumpling King have had a makeover with new booth seating and a new menu. Unfortunately the older lady chef who won us over with her beautiful dumplings doesn’t seem to work there anymore.
We revisited Happy Dumpling King to sample their new menu and were pleased to see our favourite dishes were still available. The new additions are a mixed bag including tempura and cashew nut chicken…
Unfortunately an old fave, the ‘Mapo Dofu’ had none of the wonderful fire tempered with silky brown beans that I had enjoyed so much. The new incarnation was a totally different beast, the flavours were pretty insipid and didn’t permeate through the now larger chunks of tofu. The brown beans were AWOL, there was also a mysterious unidentifiable meat and the final death-​nell… chuckwagon corn. Nothing says «I just don’t care anymore» like adding a frozen vege mix.
Our usual dumplings didn’t taste seasoned and were also pretty bland.
The new (?) owners seemed very eager to please, after I mentioned that the old tofu dish was better the host said «I’ll recognize you next time we will add more spice».
If you’re into the Kiwi Chinese takeaway faves like spring rolls and sweet and sour pork you won’t be disappointed. We used to visit this restaurant at least once a week so I’ll give them another chance but I fear it’s not the pearler it once was.

$ 9 for 10 pillow soft flavour-​filled pouches — was there ever a tastier, more affordable snack? I think not…
Happy Dumpling King, like most other dumpling houses, is pretty stark. Expect the usual wooden tables and chairs, plastic water jugs and fluorescent lights with the added bonus of a t.v. — some light entertainment for those dining solo.
As far as the menu goes, it’s actually pretty extensive. There’s a ton of noodles dishes, soups and stirfrys but we were here for one reason and one reason only — to sample the dumplings. Feeling adventurous we ordered egg & chives to go with our usual pork & coriander. Of course, we splashed out and paid the extra $ 1 to have them pan-​fried too (thanks Lisa).
The pork & coriander was definitely the favourite. Tender pork and fragrant coriander is a fail-​proof combo in my book. As for the egg and chive, I am undecided. They we good but I think the ratio was a little chive heavy. Next time I might just go wild out and try their chicken ones…

This businesses has changed ownership: now it’s co-​owned by the previous owner and someone new, and it operates under the name Healthy Kitchen. They still have dumplings, but from what I’ve sampled so far – the pork fennel dumplings – the quality has dropped to a kind of Hong Kong styled sweetness that doesn’t mix with expectations developed from other venues, like Barilla. I couldn’t even taste the fennel, I should note; and I didn’t request steaming, but that’s how they came. I wasn’t asked how I wanted then prepared. The ma po tofu on rice was decent but also bland compared to other tried and trusted venues like the little place near Countdown in Mt. Eden (that’s oddly been closed for awhile and may not reopen). The new owner’s assistant is very nice, but I fear kiwi-​status quo flavors are going to become the norm here now. Here’s to hoping otherwise. Old review: For affordable, good food, this is the place in Birkenhead. Boiled chicken Shanghai veggie dumplings, dipped in chili and vinegar, are as good as some of those from Barilla in the famed Balmoral Chinese restaurant haven (which, despite their reputation, are of variable quality). I can’t vouch for other dumplings yet, here, but the wonton soup is good. I was less impressed with their spicy sour chicken soup, even if the portion was impressive. A similar soup at Dumpling Ace in Northcote, with hand pulled noodles, is vastly superior – and it’s so simple! I’ve been told the preserved egg/​pork jo (Chinese porridge) is decent, too – one of my faves (at, say, Pearl Garden in Newmarket). So try it out. They’ll let you get a half order of dumplings if you get another main, too, fyi, so if you’re not hungry enough for a full plate o’ dumplings, you can still get your fix.