Located along Magill Road, Bei-Fang Restaurant boasts that they serve the "Best Dumplings in Adelaide". One of the main appeals of the restaurant is certainly their range of dumplings, which can be either ordered fried or boiled. They also sell them frozen and provide instructions on how to cook them. Apart from dumplings, Bei-Fang also serves Northern Chinese cuisine. During our visit, we ordered several varieties of their dumplings and their Braised Pork with Pickled Cabbage.
Their Ginger Fish & Shallot Dumplings is notable for using fish, an ingredient that we have not come across being used in the dumplings at other restaurants. The fish filling complemented the wrapper well with the distinctive taste coming from the shallots. We ended up ordering both the fried and boiled versions of the dumplings but found the boiled version to be tastier.
Ginger Fish & Shallot Dumplings (Photographed by Jonathan Phoon)
Bei-Fang have two types of chicken dumplings, one with a spicy filling and another one with shiitake mushrooms. Both of the fillings were juicy with the Spicy Chicken Dumplings having a bit of bite to it from the chilli and the shiitake mushrooms helping to bring out the flavour in the Chicken with Shiitake Mushrooms Dumplings. While they are listed separately, you can ordered a "mixed platter" if you want to try both of them.
Spicy Cicken & Chicken with Shiitake Mushroom Dumplings (Photographed by Jonathan Phoon)
Their Vegetarian Dumplings had a noticeable different texture from the chopped up vegetables used in the filling, the various vegetables all complementing each other well. All of their dumplings come with a lemon wedge to squeeze over the dumplings and a dipping sauce to dip them in to make them more delicious
Vegetarian Dumplings (Photographed by Jonathan Phoon)
The Braised Pork and Pickled Cabbage had a subtler flavour then what the name suggests, with the pork cooked to perfection and the pickled cabbage providing a delightful sour tang. It also had a bit of heat from the chillies used in the dish.
Braised Pork and Pickled Cabbage (Photographed by Jonathan Phoon)
The restaurant is quite popular with the locals, with many of them choosing to order food to take-away. Ambience of the restaurant was very good despite only having enough room for about 30 people. The tables were spaced a good distance apart from each other. A decent amount of off-street parking is also available in the small car park behind the restaurant.