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It doesn’t take long after talking to Dumpling Republic’s Head Chef Master Sim Kim Kwee to see why he is so passionate about the art of dumpling making. With a career spanning over 45 years, working under some of the most esteemed Iron chefs, he is dedicated to the meticulousness of his profession.

“Dumpling making isn’t so much about talent, it requires great precision… If you are precise and practice many times, you can create the perfect dumpling,” Sim explains.

Reminiscing on the experience of making his first dumpling, Master Sim remembers, “It was very very difficult.”

“I started with around 7 pinches, but have built my skills up to put over 20 precise pinches in each dumpling,” he says.

The most famous dumpling restaurants in the world tend to aim for around 18 pinches, but Master Sim trains his Dumpling Republic staff to do more than 20, resulting in what he describes as “a piece of art”.

When asked what his favourite dumpling is, Master Sim explains that the Pork Xai Long Bao is preferred for both eating and creating.

“It takes over 10 hours to make in total and is a true art. The taste, texture and flavour for the finished product greatly depends on the precise measurements and technique used,” he adds.

Dumpling Republic serves both traditional Pork Xai Long Bao as well as contemporary twists on dumplings including the popular Wagyu beef and onion. We also host an extensive menu including stir-fries, soups, noodles, and hot and cold snacks.

As the place to be for traditional and specialty dumplings, Dumpling Republic is located in both Brisbane’s CBD in the Wintergarden, and the Gold Coast’s Robina Town Centre. Both locations are open seven days and bookings can be made online by clicking here.

As one of the most important events on the Chinese calendar, there’s no wonder we’re looking forward to celebrating Chinese New Year next month. On Thursday the 19^th of February we will join the Chinese community in saying goodbye to the year of the horse, and hello to the year of the goat.

Celebrated annually, the occasion is all about gathering your close ones for the annual reunion dinner. This year, why not dine with us to celebrate the first day of the lunar year and enjoy a feast with family or friends? Our Head Chef Master Sim Kim Kwee comments on the event saying “We are looking forward to celebrating Chinese New Year very much at Dumpling Republic”.

The menu comprises of dishes such as the traditional Pork Xai Long Bao as well as contemporary twists on dumplings including the popular Wagyu beef and onion. We also host an extensive selection of other options including stir-fries, soups, noodles, and hot and cold snacks.

In addition, the Brisbane restaurant, located on Level One of Wintergarden, will be offering some unique menu items in the spirit of the New Year. Specials include delicious new dishes such as golden crispy prawn cakes, and fresh scallops with broccoli.

“I wanted to offer some unique choices for our customers, and to give them a special taste of China,” adds Master Sim.

With a variety of seating options including booths, both restaurants have the ability to host large groups, as well as the more intimate family dinners.

As the place to be for traditional and specialty dumplings, we’re located in both Brisbane’s CBD in the Wintergarden, and the Gold Coast’s Robina Town Centre. Both locations are open until late on the 19^th of February, and bookings can be made online by clicking here.

As any vegetarian (or friend, relative or partner) can attest, finding a restaurant that is vegetarian friendly while also satisfying meat-eating friends can be easier said than done.

While many venues may limit their vegetarian menu to salads and a single special, at Dumpling Republic we happily offer a wide variety of vegetarian options, whether you’re meat-free for ethics or preference.

Our signature dumpling menu includes a number of vegetarian varieties, both steamed and pan-fried – our favourite steamed pockets of sweet pumpkin and zesty ginger are good enough to tempt even the most dedicated of beef-lovers. If you’re feeling a bit spoiled for choice (often a rare occasion for vegetarians!), opt for the vegetarian mixed basket to sample each.

The veggie-goodness continues throughout our other selections, from crisp vegetarian springrolls to marinated tofu and vegetables. Gone are the days of picking the prawns and bacon pieces from your rice – our egg fried rice is vegetarian-friendly!

Finish your meal with the favourite course that everyone can always enjoy– dessert! From our chefs signature apple with caramel to classic deep-fried ice cream, our dessert menus can be shared among friends – no matter their dietary persuasion.

Pescetarian, pollotarian, flexitarian or otherwise prone to dabble? We also have an extensive array of seafood and chicken dishes, from fresh prawn and scallop dumplings to chicken stir-fries.

The delightful dumpling – whether it’s steamed, boiled, fried or baked, this little pocket of Asian wonder has brought happiness to people for centuries. Made with meat, vegetables, fish or sweets there are a lot of reasons to love these little bundles. But it brings one question to mind. Who came up with the idea for the ingenious dumpling?

It all started with a man called Zhang Zhongjing, nicknamed the ‘Medical Saint.’ Legend goes that he returned to his hometown in winter to find a case of frostbite around the ears of the villagers. To cure the frostbite, he wrapped mutton and medicinal herbs in dough skin and fed them to the sick. The recipe was supposed to warm the skin and promote blood flow. Another bonus? They were really tasty.

These little morsels of good health were named Jiaozi, and are now a well-known tradition for Chinese families from the period of Winter Solstice up until New Year’s Eve.

Jiaozi were the original inspiration for the combinations of dumplings we know and love today. No longer will you see just a simple combination of mutton and chilli, but a whole range of meats ranging from pork to crab, and fresh vegetables and aromatic spices.

Dumpling Republic has a diverse range of dumplings, steamed to pan-fried, meat-filled to vegetarian. Check out the menu here.