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Reviews of Da Wan Lai

  • dandybell
    dandybell   19 reviews
    My family has been making northern style Chinese dumplings (both the dough and the dumplings) from scratch since I was a child, so it is one of the only dishes I am not willing to pay for in Sydney.

    I tried a plate out of curiosity today at the Top Ryde branch of this restaurant, and not only were they obviously fresh and authentic, but they were generously sized and slightly under the price I expected. The most memorable thing of all about my meal today was that each dumpling's inside was moist and had 'xiao long bao' type 'juice' within them, which I know is a difficult feat to achieve. The skins were thin, yet not a single dumpling on my plate had any leakage.

    Very impressive!

    1 year ago

  • bmfanatic
    bmfanatic  Local Star   37 reviews
    One of the best Northern Chinese restaurant around sydney! serving is very generous, taste sooooooooooooooooooooo goooooooood... make sure you try the im not sure what its called but its got "chinese cabbage" and see through noodle and pork in it.. its quite spicy but its sooooo nice...

    1 year ago

Restaurants

Dining Options

Eat-in

Cuisine

Chinese

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Editorial Reviews

  • Da Wan Lai Restaurant - North China Seafood

    smhRestaurants

    Thursday, April 30, 2009

    The food at this family-friendly Shandong-style restaurant will knock your socks off.

    To take on an established player you need a different - and very good - kettle of fish. IT'S either brave or foolhardy to open a Chinese restaurant facing a long-established Chinese restaurant. You're inviting comparisons, even if your baby venture specialises in northern cuisine while the old-timer opposite is Cantonese. The new kid on the mall at Eastwood is Da Wan Lai Restaurant North China Seafood. It's an offshoot of a family business that owns a restaurant in the Chinese city of Qingdao, which is famous for Tsing Tao beer. The newcomers certainly have a point of difference with their Shandong seafood and soups, braising and frying and the cuisine's chilli, garlic and cabbage.

    Source: Sydney Morning Herald

    Full review on Sydney Morning Herald

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