It wasn’t part of my master plan to make this week’s posts an homage to Morley, though that seems to be how it’s worked out…
The Wang’s Treasure House is a relatively new addition to the Morley Chinese restaurant “strip” on Wellington Road. It’s housed in a former Christian bookshop, and draws the crowds on Saturday and Sunday mornings.
The popularity of this place is a blessing and a curse. I felt like we’d picked a winner with so many people in line, saying to J – ‘it must be good… look at the line!’
But waiting for a table with a rumbling belly isn’t so fun. So I recommend planning accordingly – either with a reservation, or by planning your meal at a ‘shoulder’ time, either at opening (10.00am), or after the lunchtime rush (after 1.30pm).
After sampling a range of their dim sum offerings earlier this month with J’s family, I can see why the crowds are flocking.
The Char Siu Pau (pictured above) are one of my favourites at any dim sum restaurant – and in my opinion, a good indicator of good vs. average (or bad!) dim sum. These certainly passed the test, with a light, fluffy exterior and generous filling with chunks of tender char siu. The sauce wasn’t overly thick or starchy (i.e. not extended with too much corn flour or other binder), which in my book is a definite win.
I was smitten with the Shanghai Dumplings (or Xiao Long Bao) – the pork soup dumplings – made famous by Taiwanese chain Din Tai Fung.
These were top notch – hand made, as evidenced by the somewhat imperfect pleats, unlike the machine-made perfect dumplings you’ll find in most other Perth dim sum restaurants.
The salt and pepper squid was fresh from the deep fryer – lightly battered and liberally sprinkled with a salty-spicy mix (with more than a hint of MSG).
These seafood and mushroom dumplings were good – with a chunky filling atop plump shiitake mushrooms.
The steamed black bean pork ribs (pai gwut) surprised us all – they were very flavoursome and tender. So good that they were snaffled up in moments.
These baked char siu puffs, wrapped in flaky and light lard-based pastry, were fantastic. It’s impossible not to enjoy sinking your teeth into golden puffs like these.
After reading Mei’s post about Wang’s Treasure House, I absolutely had to try the Salted Egg Yolk Buns (Lau Sar Pau ). A firm favourite of mine, these lived up to my expectations, with oozing, molten centres that were the perfect balance of sweet and salty.
The dim sum here is worth checking out – particularly if you’ve never ventured beyond Northbridge.
Be aware of the queues – despite their best efforts, the ‘raffle ticket’ system can be pretty chaotic at lunch hour. Service can be somewhat abrupt – which isn’t unusual at many of Perth’s dim sum restaurants, due to the sheer volume and appetite of patrons.
Don’t let my ‘warnings’ deter you though. I don’t go to dim sum restaurants for the service. I’m there for the food.
Open for dim sum on Saturdays and Sundays from 10.00am – 3.30pm