The Wang’s Treasure House, Morley
I couldn’t help but stand outside and have a quiet immature chuckle at the name of Wang’s Treasure during a round of Dim Sum with my extended family one Saturday morning. A host of dim sum places have opened up in the Morley vicinity, pleasing our whole family who enjoy indulging in the traditional Chinese lunch time staple. This no longer meant treks up to Northbridge, spending half our life savings on parking at CPP and waiting in half an hour lines for the likes of Dragon Palace and Chinese Seafood Restaurant. I hadn’t had a Hong Kong style Yum Cha for a while, so I was looking forward to it!
Our party of ten managed to secure a table towards the back at around 11.30am. The interior of Wang’s is pretty bland. White washed walls, devoid of any pictures. A few odd lamps hang from the ceiling. It certainly doesn’t have the fancy décor of my favoured Dim Sum restaurant, Regal on Roe in Northbridge. Despite this, we settle down for a few cups of Chinese tea whilst my brother ogles at the neon blue fish tank. The tank houses large numbers of silver fish, periodically bumping into each other at random intervals, all whom swim aimlessly into the glass walls of the tank.
It took a while for the piping hot carts to come around, but finally we managed to secure several baskets of minced pork and prawn siu mai ($6.30) and chicken feet with black bean sauce ($6.30). I have friends who are obstinately disgusted with chicken feet due to its wrinkled and gnarled appearance (and of course its origin), but I personally enjoy the delicacy. Its skin had been deep fried, boiled and then steamed to perfection tearing off the bone quickly. Our large party nibbled on the tendons, relishing in the sticky hoisin and soya sauce. Chicken feet are a bit of a mess to eat, with family members glancing sideways nervously as several tiny chicken feet bones were spit out self consciously into hidden napkins and bowls. People judge you when you eat chicken feet.
The siu mai were delicious, packed with large fleshy prawns. The bulging interior was contained by a thin golden wanton skin, scattered with gleaming orange cod eggs which added a crunch to the dim sum. Not being the most effective wielder of chopsticks, I used mine to stab into the siu mai centre, carrying it over to my bowl without dropping it onto the lazy susan (which happens embarrassingly more times that I would like to admit).
A necessity for the morning included the Shanghai steamed dumplings ($6.30). I love Shanghai dumplings, having only discovered them in the past two years. Wang’s Treasure’s Shanghai dumplings had a thicker than normal glutinous wrapper, which suited me just fine as I love anything with a bit of a chew. I popped one into my mouth and it exploded, flooding my mouth with a hot chicken broth. Sometimes the meat inside Shanghai Dumplings can become grisly and grey, but these Shanghai dumplings were loaded with tender, crumbling mince. Delicious.
No dim sum is complete without a whole batch of greasy deep fried numbers, so I speared my chopstick through a black and white sesame coated ball ($4.20) as it spun past. The outside was expectantly crisp, revealing a dense chewy glutinous orb. The core contained a smooth, nutty paste of black sesame which was wonderful to taste. It did, however, flood across my plate like lava, making a mess. Warning – eat these towards the end of your meal, or in a separate bowl if you don’t want an ink like substance staining the rest of your meal.
Second on the our-throats-are-bound-to-be-sore-tomorrow list was the deep fried prawn dumpings ($6.30) or prawn fritters, as we constantly call them. These were my sister’s favourite dish, due to its crunchy wanton exterior and the succulent prawns curled up inside. Wang’s had a double rendition, one encapsulating the fresh prawns in a thinner rectangular pastry parcel and the other as a more traditional version with pleated edges. Both came with a side dish of thick mayo, which was rich with a lemony taste. We ordered two batches of the fluted ones which had a bit more of an edgier crunch to it.
No dim sum is complete without traditional congee or porridge ($4.80), especially ones that has century egg and pork meat. Both my sister and her boyfriend don’t like the gelatinous egg, so I swept it into my bowl after they had drank the majority of their soup. I loved the smoky peppery flavour of the congee complete with daubs of pork bobbing amidst the pureed rice. Shards of crispy deep fried wanton skins and spring onion completed the mix, adding some texture to the slew. Best of all, the bowl was filled to the brim with porridge courtesy of our exceptionally generous waitress.
Upon arrival at the restaurant, my brother was chanting “JIA LONG! JIA LONG!” which essentially reflected his constant craving for deep fried chinese pastry in rice paper rolls ($6.30). He wouldn’t stop until my mother placed the order and we were thankfully granted peace from his arduous yelling. Both sets of rice paper rolls was silken and soft, swimming in its typical pool of soya sauce. I’ve never had bad rice paper rolls ever at Dim Sum especially with the “you tiao/jia long” version. A translucent glutinous wrapping encased the airy and crusty deep fried pastry. A favourite amongst the group.
No dim sum is ever complete without salt and pepper squid ($5.00). The long tentacles were battered up, with big hits of the said seasoning. The tentacles were chewy and required a lot of pulling effort from the teeth. A fire erupted from the smattering of red and green chillis, with a dose of spring onions for good measure. A never fail at dim sum joints. I didn’t actually have a fish ball, but the family thought it was pretty decent.
Rolling back onto another prawn dish lead us to glutinous rice paper wrapped prawn and chive dumplings ($6.30). These ones were crammed with juicy prawns which released a cloud of steam as the skin was torn apart. Good with some soya sauce on the side. This would probably the only time I would have a good number of chives voluntarily at one time…
I’ve had a recent obsession with custard egg tarts ($6.30). I remember a time when I worked at Harbour Town and our crew went to have a spot of dim sum at Regal on Roe, with my heavily pregnant friend ordering a round not only for dine in but several containers for take away. I can see the X-Factor in this particular dim sum dessert – the flan shaped pastry is baked golden, flaking away upon the first bite with a slight buttery touch towards the centre. I am a massive fan of the egg custard inside, which is predominantly made of egg yolks, providing its golden hue. The best part of the custard was that it was not excessively rich and was a beautifully melt in the mouth dessert. They crumbled a fair bit, creating a bit of a mess.
Hot chinese tea did well to wash down the oiliness of all the fried goodness we had indulged in. Trolleys toiled past, steam erupting from the towers of bamboo baskets. People squeezed by in doves, crashing into one another at periodic intervals. The service at Wang’s Teasure was pretty good – efficient, abrupt at times (plonking the baskets on the lazy susan, scribbling on the docket before marching away) but generous with serving sizes and the quantity of dim sums per basket. I loved the lovely old lady at the counter, who had the unfortunate task of managing a hoard of dining patrons in front of her, all of who were loud masses. Good service, but horrible fellow customers. More than five pushed in front of my mum at the counter as we stood there to pay, not caring in the least about common courtesy. Perhaps also a layout issue for the front counter?
We decided on a post dim sum walk (dubbed the dim sum waddle) after our feast reflecting on our dim sum experience in Morley. Good food, free parking, decent service and reasonably priced. Wang’s Treasure House’s prices, like any traditional dim sum, is ordered into large dishes ($6.30 per basket), medium dishes ($4.80) and small dishes ($4.20), as well as special to-order dishes. Altogether the bill was about $200, for a group of 10 people. Definitely worth it, as we were all stuffed by the end of it! Wang’s Treasure House is a good place to go those wanting their Cantonese food fix north of the river.
Rating: 7 out of 10.
Address: 4 Wellington Road, Morley 6062
- Open for lunch Monday, Wednesday to Friday from 10.30am – 3.00pm , and Saturday and Sunday from 10.00am to 3.00pm. Also open for dinner Monday, Wednesday to Friday from 4.30pm to 11.00pm (closed Tuesdays).
- Dim Sum only available for lunch only.
- An a la carte menu including noodles, rice and meat dishes can also be ordered for those feeling a bit more peckish!
- Reservations available (via phone on 9275 4020).