Red Door Yum Cha Logo

Red Door Yum Cha

1 McIlwrick St, WINDSOR VIC 3181

no rating

8 Visits
  

Restaurants - Windsor, VIC

The food at Red Door is delicious and, even better, comes with a very friendly price tag. It’s one of those great places that can accommodate an intimate casual meal or a super good time with friends.

A DESTINATION

Few places have so seamlessly blended cafe and business as Red Door in Windsor.

The floor stock at this Chinese antiques and furniture shop are also the tables and chairs you will sit at to eat - all tagged and priced accordingly. Five times a week for lunch they serve yum cha in a space that is basically an old concrete-walled warehouse. Yet, filled with the red and black lacquered furniture, the ceiling festooned with lanterns that look like white cherries, it's a far cry from the usual suburban Chinese.

FOOD

The menu is short but sweet, and hits all the required notes. Dumplings are the main attraction at Red Door, and with a Guangdong master at the helm you’ll be likely to over-order. You’ve been duly warned.

PEOPLE

Ever found yourself at a loss for a good place to bring your own plonk and get stuck into a shared, laidback meal and some lively conversation with friends? If you’re in the Windsor hood, Red Door – that little hidden gem – is where you want to hang your hat.

It would just be a gimmick if the quality of the food on offer wasn't generally so good - despite the absence of a yum cha trolley.

There are simple lists of har gow, shumai of pork and beef, and Shanghai dumplings. These come filled with pork or chicken, their tops twisted and crimped. They are not the soupy kind, but delicious all the same, with a delicate pasta skin.

The prawn and crab har gow is even better. The thin, translucent cornstarch wrapping has just the right amount of cling to the roof of the mouth. It is filled with a heavily larded seafood mousse and the undulating backs of several prawns laid side by side. The lamb jiao-zi is also a popular hit.

You should also try the bean curd rolls, even if you usually avoid this wrapping with the texture of a well-tanned nonagenarian's skin. Here it comes soft and pliable, loosely wrapped around fillings such as pork, prawns and threads of cellophane noodles, all dressed with a spoon of the protein's cooking stock. We'd also praise a compact bullet of Shanghainese sticky rice which forms a chewy crust around pickled greens.

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