A write up in the Age put a positive spin on the Health & Safety inspections that faced Camy Shanghai Dumpling in early 2002. Luckily all as been forgiven as the proprietor Jiang Winston attended a Department of Human Services food smart program. He is now “very passionate” about operating clean premises. And it’s a good thing as Jiang’s restaurant serves up inexpensive, delicious dumplings and soups. The Age review said that the restaurant was constantly packed with financially challenged international students in cramped confides because of the quality, cheap fare.
It was this claim that I was keen to investigate. Free DIY tea was a good start, although the waiting staff were curt and dissatisfied with the indecision at my table. Muttering and spluttering they hustled back and forth every minute to see if we were ready. Fried Dumplings, Noodles and Chinese Broccoli in Oyster Sauce for under $20 seemed like a pretty good deal.
Return visits have confirmed the reliability of the eating establishment; there is plenty of spark on the menu. While the food is not outstanding, it provides a valuable commodity if your interest is abdominal satisfaction rather than taste sensation. For two people to consistently stumble out pleasurably full for less than $20 ($10 a head) is good going anywhere.
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