In a city where we’re spoilt for choice when it comes to dumplings – the foundation of Chinatown and a rite of passage after a night out – one would be mad to open yet another dumplings joint in the heart of Melbourne. But Drumplings is a whole other kettle of hot morsels: it’s a new culinary fusion squeezing world-wide flavours into small parcels of bliss. Think chili con carne, cheeseburger, fish and chip and beef rendang dumplings – the list goes on. Of course, if you prefer to stick with classic Asian flavours, there are plenty to gorge on including prawn and chive har gow, xiao long bao, shitake mushroom dumplings and pork and ginger gyoza.
Drumplings have now taken it to the next level (one we didn’t even know existed) – dumplings for brunch. After all, breakfast is the most important meal of the day and what better way to celebrate the AM than to unashamedly dive into your favourite food. The BAE dumplings (bacon and egg) top our list as well as the shakshuka dumplings, bacon and cheese roti and (not) avocado smash – a great vego option.
Drumplings founder Deon St. Mor, from MOR Cosmetics and the Glamping Hotel at St Jerome’s, is no stranger to making a bold statement with colour and beautiful design. Mor’s vision of creating a complete sensory journey translates to Drumpling’s vibrant décor and ambience, washed in neon pink lights and lively prints.
On weekends you can treat yourself to their new Bottomless Brunch with a set menu featuring peppered pork sliders, chili Sichuan pepper calamari and French toast bao with chili chocolate ice-cream, poached pear and chai syrup (don’t knock it till you try it!). Wash it all down with an endless supply of Mimosa, Lychee Sangria, Apple Cider or Drumplings Draught.
As featured on Onya Magazine