5. Grill Dumplings: Parcels of Pleasure

Mid-afternoon and the place is almost full. On the way to the bathroom I spy one of the chefs having his staffies. Pork belly with rice and a side of kimchi. Perhaps from his secret kimchi stash - kimchi is not on the menu. He seems to be enjoying it. It's probably about the only chance he's had to sit down all day. The KC chefs must be some of the most hardworking in the business and that is really saying something! I order dumplings at the counter and am given the choice of steamed or panfried. Panfried of course, gotta have that slightly crispy strip of golden brown along the bottom. The Maillard Reaction in action. I think the KC dumplings are made in-house. They certainly taste that way: no hint of freezer burn in their offerings. I have sampled KC dumplings at various hours, in varying states of sobriety and inebriation. They are consistently delightful. KC is consistent. Very important in a restaurant, and one of the major factors accounted for in the awarding of Michelin stars.

The dumplings cost $8.50 (my banner is a tad out of date) and you get six. As far as dumplings go they are massive! The generous pork filling is juicy and succulent and the fresh sharpness of spring onion contrasts nicely. They come with a generous vial of dark dipping sauce, salty and savoury. It contains soy sauce of the dark variety. There is also the tart tang of vinegar. Six dumplings later and I am stuffed. The gargantuan dumpling dimensions make it practically a meal within itself.

My first KC meal of the year and it is a good one. Here's to resolutions I can actually keep!