Xiao Long Bao’s larger cousin, the Khinkali originated from the mountainous regions of Georgia and are dumplings traditionally filled with a meat broth made from lamb, beef and/or pork mince.

The skin of the dumpling is about three times as thick as a xiao long bao’s, and at first we were wondering why the pleated top was tough and undercooked, but later learnt it is not to be eaten but discarded and used as a counter for the number of dumplings consumed.

We got all four types on the menu – traditional, meat with herbs, cheese and lamb. I found the meat dumplings to be sparingly seasoned and for that reason, much preferred the richer flavour of the cheesy dumpling, whose filling had a texture and taste somewhat similar to mozzarella.

Taste: 3/5