We were rather disappointed when the dumplings arrived. What happened to their golden, cripsy bottoms? And what was with the pointless (and slightly lame looking) salad garnish? At least we had a jug of chilli oil to help them along – although unfortunately the jug wasn’t suited to pouring chilli oil and we ended up with a very greasy red table.
But wait! Here comes the eggplant! The glistening slippery pieces were smoky, succulent and ever so slightly sweet, with just enough chilli to warm me up. The salt and pepper tofu was a perfect contrast to the rich hotpot, with a lightly crisped outside and smooth, plain innards. Mmm, innards.
My recommendation would be to change the name of Dumpling King. It just can’t sustain its credibility while serving poor, sad little offerings like we had. Hotpot King, perhaps?