UPDATE: Mr Stonebowl had renovations done in 2023, expanding to a new bigger location down the road in Burwood. We last dined here in September 2023 and January 2024 and found the quality has dropped drastically, especially for our latest visit.
They’ve changed a lot of the dishes, going for a more “creative approach”. However with any expansion and demand to keep up, they’ve lost focus on their food. The only dish that was still delicious was the stone pot Singapore-style barramundi. We will not return.
They’ve changed a lot of the dishes, going for a more “creative approach”. However with any expansion and demand to keep up, they’ve lost focus on their food. The only dish that was still delicious was the stone pot Singapore-style barramundi. We will not return.
Mr Stonebowl is a Chinese restaurant in Burwood, Sydney with an extensive menu of dumplings and salted-duck egg flavouring! We love coming back to this restaurant for the crab. There is always a queue but don’t fret, the staff are very efficient in bringing in new diners and feeding the current patrons.
food
This was a delicious snow pea sprout in XO sauce. We always order this vegetable with our dumplings. It had a very fresh and crunchy mouthfeel with an earthy taste. The XO sauce (and MSG) adds an addicting element, making it so delicious. It was a great palate cleanser for the richness in our pork.
You can never go wrong with xiao long bao!
These were steamed pork dumplings. They had a creamy texture, with minced pork and savoury soup inside. Be careful when eating these bad boys because the soup and steam will scald the tongue 🥵 To eat these, we broke an opening to let the initial steam out, and one-bite-shot these flavourful balls of deliciousness.
The dough was very soft and maintained its perfect ring. A good XLB will have at least 10 crumples in the top ring. This helps keep the meat and soup inside while making it easier for eaters to pick up with their chopsticks. The art of hand-making dumplings is a traditional method requiring practice and technique – something the chefs at Mr Stonebowl have mastered.
These were steamed pork dumplings. They had a creamy texture, with minced pork and savoury soup inside. Be careful when eating these bad boys because the soup and steam will scald the tongue 🥵 To eat these, we broke an opening to let the initial steam out, and one-bite-shot these flavourful balls of deliciousness.
The dough was very soft and maintained its perfect ring. A good XLB will have at least 10 crumples in the top ring. This helps keep the meat and soup inside while making it easier for eaters to pick up with their chopsticks. The art of hand-making dumplings is a traditional method requiring practice and technique – something the chefs at Mr Stonebowl have mastered.
These pretty things were pan fried pork buns. They have a similar concept to the XLB except the dough is thicker and fluffier, like a bánh bao. The minced pork filling was rich, savoury and slightly soupy too, although not as much compared to the XLB so we didn’t have to worry about our tongues falling off.
These buns were soft and light, with a crispy fried bottom. The contrasting textures heightened the tenderness of the pork, making it a very delicious and filling bite.
These buns were soft and light, with a crispy fried bottom. The contrasting textures heightened the tenderness of the pork, making it a very delicious and filling bite.
This is a luxury dish known as Peking duck wraps. It is usually an expensive cuisine because the ducks are overfed and the method of cooking the duck requires air to be pumped under the skin. It sounds off-putting but it tastes so good…
At Mr Stonebowl, the duck meat was well braised and full of flavour and when we bit into it, the juices soaked out into the wraps 🤤 The duck skin was thin and finely crispy, making it delectable to bite into. The wraps tasted freshly made and were very soft. The hoisin sauce elevated the sweetness of the duck.
Another good thing about this dish was the serving; each piece was very thick, making a mouthful of one of these wraps juicy AF.
At Mr Stonebowl, the duck meat was well braised and full of flavour and when we bit into it, the juices soaked out into the wraps 🤤 The duck skin was thin and finely crispy, making it delectable to bite into. The wraps tasted freshly made and were very soft. The hoisin sauce elevated the sweetness of the duck.
Another good thing about this dish was the serving; each piece was very thick, making a mouthful of one of these wraps juicy AF.
Look at the salted duck eggs! 😍 This mud crab with salted egg yolk was sooo delicious to suck on. There was not much flesh in the crab itself as it had been dried out by the cooking process, but the damn salted duck eggs made it worth ordering. It tasted very fatty and rich.
P.S. We’re kinda craving this as we write this post out LOL Not many places in Sydney make this dish and do it well. If you plan to go, eat when crab is in season because the price of this dish is dependent on market value. This guy was $50.
P.S. We’re kinda craving this as we write this post out LOL Not many places in Sydney make this dish and do it well. If you plan to go, eat when crab is in season because the price of this dish is dependent on market value. This guy was $50.
This was the Singaporean style crab with buns and tasted equally as good as the crab above. It was flavourful, with a spicy kick that my basic tolerance could handle. The flesh was fresh and juicy. It was so good to dip their sweet buns into the sauce and suck out the meat from the shell. Again, we recommend eating when crab is in season because market value can be a bitch to the wallet. This baby was $50 too.
review
Mr Stonebowl has been consistently delicious with high-quality food and drinks. The service is always quick and efficient. If you’re looking for an authentic Chinese meal, we highly recommend Mr Stonebowl for all your cravings.
Thanks for reading. Happy eating! 😄
Thanks for reading. Happy eating! 😄
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