Handmade dumplings, no shortcuts.

02 · Our kitchen

Watch every fold.

The kitchen is the dining room. A long counter runs the length of the restaurant and the folding station sits right behind it. You can watch Wei and Mei Lin wrap 400 dumplings an hour — each one pinched shut in under four seconds.

We make our own wrappers from a flour-and-water dough rolled to order. The filling is prepared that morning from ingredients delivered before 7am: Kurobuta pork from Harmony, Canterbury lamb from Silver Fern Farms, Hauraki Gulf prawns from Lee Fish, and organic tofu from Bean Supreme in East Tamaki.

The team: Chef Wei Chen (head dumpling master, 22 years in professional kitchens, formerly Chengdu and Melbourne), Mei Lin (sous chef, wrapper specialist), Tom Rata (floor manager, sommelier).

03 · Catering

Dumplings for the whole office.

We cater corporate lunches, birthday parties, weddings and events. Everything arrives folded and ready to steam or pan-fry — we provide bamboo steamers, dipping sauces, chopsticks and napkins.

Popular corporate orders: 80-piece mixed steamed platter ($280), 120-piece pan-fried assortment ($420), and the full banquet with sides ($38/head, minimum 30).

Delivery: Free within Auckland CBD for orders over $200. Ponsonby, Parnell, Newmarket $15. Grey Lynn, Mt Eden, Epsom $20.

05 · Hours & location

Find the fold.