Tag Archives: dumplings

So’s Kitchen, Woking

I’m very slowly working my way around Woking, trying to find tasty independents to get fed and wondered if there was a decent Chinese in the area. I’d seen a Chinese restaurant called So’s Kitchen near Woking train station and after a little research that was wholly positive I suggested going for lunch. Stepping inside it was kinda refreshing not seeing the traditional red and gold interiors and was quite modest in comparison. The menu had classic dim sum, a lunch menu with both rice and noodle dishes then an a la carte menu, no surprises to catch you out and all pretty standard stuff.

Lunch started really well with dumplings – tasty pot stickers filled with pork and prawn, nicely charred on the bottom and polished off in a couple of minutes. The ha gau dumplings were juicy, lovely and translucent, however I’ve had plumper ones with more filling.

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Off the lunch menu there was a pork and rice dish that my husband fancied, the pork was of the char sui variety and tasty, however the rice was very very dry, I may be wrong but it’s like the rice was precooked, left to go cold so it loses moisture then used for the dish. I know this is often a method used to keep the grains separate but it did seem overly dry. I was, as always completely predictable with my choice – beef ho fun noodles! If I’m honest unless it’s a full on dim sum affair, being a creature of habit it’s what I ALWAYS order; they were ok, no more than that.  For me, a great beef ho fun has a delicate balancing act between soy and oiliness – too much oil makes it messy, too little makes it bland and dry. Finally the beef should be tender and soft. I love the oiliness of the dish, but these rice noodles didn’t have the glossiness, were a touch dryer and not as moreish.  It wasn’t saved by the seasoning either as it was lacking, the beef was bland and had lost tenderness.

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Overall it was ok, saved by the dumplings which was the highlight and I couldn’t fault the friendly and efficient staff. It was a bit of a shame, especially after reading lots of positive stuff on the web, I should probably revisit at some point, probably for the dim sum.

So’s Kitchen

1 White Rose Lane

Woking

Surrey

GU22 7AA

https://www.facebook.com/pages/Sos-Kitchen/127966857252270

Dumpling Making Workshop!

Dumplings!!! Dumplings feature in so many different cuisines around the world and certainly take up a prominent place in Chinese food. Made in virtually every household, as a child I was taught by my mother to make them and it’s something I still do as it’s pretty straight forward and within a short space of time a tasty snack (or meal if you’re hungry) can be prepared, cooked and eaten!     

So when my friend mentioned a dumpling making workshop to coincide with Chinese New Year at Leeds University, I booked my place and turned up on Wednesday evening with lots of other dumpling fans. Organised by The Business Confucius Institute a non-profit public institution, the event was fully booked and a fun way of meeting new people with a common interest. 

We were there to make Jiaozi, the classic dumpling, which common dim sum staple and definitely eaten during Chinese New Year. 2015 is the Year of the Sheep, beginning on the 19th February, the first day of the Lunar calendar and ending with the Lantern festival on the 15th day.

I’d never made my own wrappers using flour and water for Jiaozi before, the dumplings we made at home were more like ha gau, the steamed translucent dumplings using wheat starch. After a quick tutorial and a few tips and hints we were given the task of making our dumplings by either rolling out fresh wrappers or using pre-made gyoza wrappers.

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I thought I’d have a go at rolling some fresh ones, out, my mother would probably have chuckled watching me have a go at it. The rolling and folding was so skilful, but they made it look so easy. I was definitely out of practise and my first few attempts looked shocking! 

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I kept at it, and slowly improved with help from the assistants, and with the whole class getting to work we quickly made enough for the first few batches to be cooked up, and then came the best bit; we could try out the fruits of our labour. Cooked two ways; steamed fried (pot sticker style) or boiled. My favourite were probably the fried ones, but they were both pretty tasty.

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We’d made so many we were able to leave with takeaway! It was such a great way of meeting new people, all with the same love of dumplings! With Chinese New Year starting on the 19th, I have no excuse not to make dumplings now!

A San Francisco Food Odyssey photoblog

When my friend and I decided to go to San Francisco at the start of the school summer holidays, apart from all the things I wanted to see and do, it was all about the things I wanted to eat. I knew that the place was well known for the quality of it’s food, whether it be Michelin starred or street food so I had done plenty of research on how we could fill our faces, time dependent obviously!!! I’d done literally weeks of reading up on blogs/reviews/menus, even annotating our map so we could hopefully find them on our way round. We had seven days to eat/see/do as much as we could. For each district there are too many wonderful places to try out, I so wish I could’ve stayed there for a lot longer. 

Here’s a selection of photos from my food diary, you’ll see tasty wun tun soup and dim sum in Chinatown, empanada and a proper mahoosive Mission burrito in the Mission district, delicious street food ices at Golden Gate Park, beautiful seafood in Sausolito and yummy pasta from a cutsie bar/counter service restaurant Sweet Woodruff (Hayes Valley/Tenderloin).

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This is just a small selection of the foodie delights we encountered during our week in San Francisco, so expect more to come in the form of street food, coffee, sweet treats, Sunday brunch, food markets and Michelin-starred eats.

Have you been to San Francisco, what did you make of the food scene there? Any notable favourites?