Overseas Seafood Restaurant is a Chinese restaurant located along Springvale Road in Forest Hill serving your typical Chinese main dishes but also serving Yum Cha for lunch. For Yum Cha, they offer a wide selection of Yum Cha dishes like Siu Mai (Pork Dumplings) and Congee.
We found the service to be a bit average, which I guess is the norm in Chinese restaurants and especially so when it gets busy for Yum Cha. Food-wise, the Siu Mai had decent flavour but the congee lacked that slight saltiness.
Their Prawn filling wrapped in Beancurd skins was quite tasty. Having a bit of bite with the filling and the slightly sweet fried beancurd skin making a nice combination.
The Yam Cake and Lo Bak Go (Steamed Radish Cake) were tasty. The Lo Bak Go just needed to be a bit more crispy, but flavour-wise it was good. It had good radish flavour.
The Salted Egg Custard steamed buns were sadly overdone. Inside was not runny as it was supposed to be. A disappointment.
The Har Gow (Prawn dumpling) lacked flavour, and required the chilli sauce to add the saltiness to it. Bland.
The dumplings here had a decently tasting filling.
Overseas Seafood Restaurant does decent Yum Cha, and honestly around the eastern suburbs it’s difficult to find great Yum Cha so luckily Overseas Seafood Restaurant is above average at the very least.
Overseas Seafood Restaurant
482 Springvale Road
Forest Hill VIC 3131
Shanghai Street is famously known for their Xiao Long Bao. It’s one of the very popular eateries in Chinatown. While Shanghai Street is known for their Xiao Long Bao, their menu is extensive with a variety of Dim Sum offerings, dumplings, wontons, noodles, rice dishes and soups as well.
Their Xiao Long Bao has an incredibly tasty filling. It’s similar to that off a traditional Chinese dumpling, with the subtle taste of ginger. However, the bun is likened to that of a BBQ Pork Bun, which is light and fluffy. The combination is great, juicy pork filling with the fluffy exterior. Winner.
Shanghai Street’s fried rice is also very good. It has this very salty taste to but it’s very flavourful.
The Pork & Prawn Dumplings with a peanut and sesame sauce is quite interesting. A different combination that I’m used to and not entirely sure I like the mix of peanut sauce with dumplings. To be honest, I’d just have the dumplings with the standard vinegar/chilli oil instead. The filling was pretty good though, as it usually is with pork and prawns.
Shanghai Street excel in dumplings and they’ll have me as a returning customer.
146 Little Bourke Street
Melbourne VIC 3000
Want a deliciously, warm and sweet treat for the cold weather? These Chinese dumplings or Tang Yuan are perfect for a cold day. The ginger sugar syrup has a lovely subtle ginger flavour, not too overpowering and the oozy black sesame is always a winner in my book. These dumplings can be made with fillings or without, and that’s really the fun of it all. Well, apart from eating it!
Black Sesame Dumplings (Tang Yuan) (Adapted from Rasa Malaysia)
Serves: 4-6 people
Cooking Time: 45 minutes
Preparation Time: 15 minutes
Black Sesame Dough
230g glutinous rice flour
1-2tsp black sesame powder (optional)
200g glutinous rice flour
1/2 tbsp sugar
Black Sesame Filling
60g black sesame seeds
45g caster sugar
45g unsalted butter
1200ml water (reduced to 4 cups after boiling)
180g rock sugar
4 slices ginger
2 pandan leaves (tied in a knot)
Black Sesame Filling
1. Lightly toast the black sesame seeds over medium heat until it’s aromatic. Take off the heat and let it cool.
2. Use a mini food processor to grind the black sesame seeds until it becomes a fine powder.
3. Place the cooled ground black sesame into a saucepan and heat over low-medium heat, and add sugar and butter and stir well to form a thick paste. If it’s too dry, add more butter. Place the paste into a bowl and let cool in the fridge so it’s easier to fill the dumplings later on.
Black Sesame Dough
4. In a big bowl, mix the glutinous rice flour with water (adding the optional black sesame powder too) until it forms a smooth paste and no longer sticks to your hands. Divide it equally into 16-20 balls (the bigger the balls, the easier it is to fill) Note: The coloured dumplings follow similar steps, just add the sugar when adding the water.
5. Flatten each ball in your palm, and then spoon in the black sesame paste and lay it in the middle of the flatten ball. Fold the edge to seal the dumpling. Lightly roll it into a ball shape using both palms, very gently and delicately. Set aside.
6. Boil the water on medium-high heat.
7. Add the ginger, pandan leaves and rock sugar into the water and boil for 10-15 minutes with medium heat. Lower heat to simmer and reduce to about 4 cups of water. Add more sugar if it’s not sweet enough.
8. Heat up another pot of boiling water. Drop the dumplings into the hot boiling water. As soon as they float to the top, transfer them out and into a bowl of the ginger syrup. Turn off heat and serve the black sesame dumplings immediately.
From the outside, Shanghai 1930‘s appearance can be a bit deceiving. However, once you enter its doors you’ll find that it has a lovely contemporary yet traditional aesthetic. Shanghai 1930 offers traditional Chinese cuisine, with Shanghai influences on the menu as well. Their menu has a variety of dumplings to choose from, and many chicken, beef, seafood and vegetarian options as well.
Their Crispy Noodles with Beef was actually quite tasty with tender beef. The sauce that it comes with, however, is quite strong, and leans on the salty side but nonetheless the combination of crispy noodles and beef and vegetables, is a winning combination.
Shanghai 1930 offer what they call “Grandma’s Secret Fried Rice”, and it’s apparent that it isn’t your typical fried rice. The use of chives and I believe spinach adds to the flavour of the fried rice, and it’s cooked with the traditionally used Chinese sausage.
If you ever walk past this restaurant, you may notice the image of these dumplings. These are the Steamed Shanghai Dumplings that are fried on the bottom with sesame seeds. The pastry (or dough) reminds me of the dough used in Pork Buns, but a bit thinner. The crispy bottom with the traditional pork and ginger filling is an amazingly tasty combination and I’m so glad I tried it.
Their soups you can order as one serve or for sharing. The Hot & Sour soup is what you’d expect, and has that lovely balance of heat and sourness, and just enough sweetness that nothing overwhelms the other. Yum.
While, Shanghai 1930 may not be one of the “cheap eats” in Box Hill, it certainly makes up for it with its delicious dishes on offer.
959 Whitehorse Road
Box Hill VIC 3128
RaRamen is probably my favourite dumpling place in Box Hill. I have tried the popular ones like DC Dumpling, David & Camy and Luyang but RaRamen trumps them all. Their other dishes aren’t too bad too actually, and RaRamen in Box Hill Central also offer free slushies if you so fancy.
Their Shanghai Fried Noodles, like most other restaurants, are on the oilier side of things but flavour-wise it’s pretty tasty.
RaRamen’s Mixed Pork & Vegetable Fried Dumplings were on this occasion fried very crispy but the filling is the one to beat. The Pork Dumplings have that lovely pork flavour and the hint of ginger that complements the pork. The Vegetarian option has become my favourite dumpling (of all time), it has this incredible combination of glass noodles, egg and I believe, chives.
Luckily, you don’t have to dine there to get your dumplings fix. You can also buy frozen dumplings and fry or steam them at home at your own convenience!
RaRamen Box Hill
Box Hill Central
1 Main Street
Box Hill VIC 3128