We took advantage of the weekday lunch deals at Chefs Gallery during one of the rare occasions when we were at Macquarie Centre on a weekday.

Prawn and Pork Dumplings Noodle in Chicken Soup ($15.90, including a spring roll and cold drink; usually $18.90 + $4.00.96 for spring roll ($14.90/3 pieces) + $4.00 for a cold drink).

The chicken soup was clear and flavourful with a subtle hint of ginger, while the dumplings were delicious: thin-skinned and silky, plump and juicy, with the prawn and pork delivering great texture and flavour. The carrots were crisp, the spinach fresh, and the noodles al dente. All in all, it was a hearty and comforting bowl.

Prawn and Pork Dumplings in Chicken Soup (6pcs) ($13.90)

The dumplings were so tasty that we ordered them on their own during our next visit. The dumplings were equally delicious, and the broth was just as satisfying as the first time.

Prawn and Pork Dumplings Noodle with Spicy Sauce ($15.90, including a spring roll and cold drink; usually $13.90 + $4.00.96 for spring roll ($14.90/3 pieces) + $4.00 for a cold drink).

The spicy sauce delivered bold heat and coated the generous surface area of the noodles, resulting in an intense and cough-inducing burn. The sauce paired perfectly with the dumplings, offering a subtle fattiness to counterbalance the spiciness.

Spring Roll (usually $14.90 for 3 pieces).

The spring roll was vegetarian and well-seasoned but could have benefited from longer frying to achieve a crisper crunch.

Black Truffle Scallop Dumplings (4pcs) ($16.90).

The truffle added a deep earthy richness that complemented the sweetness of the scallop and king prawn filling, both of which were plump and juicy. The wrapper had a pleasant thickness, allowing the filling to shine.

Bak Kut Teh Soup Dumplings (4pcs) ($12.90). These were xiao long bao with the peppery twist of the Singapore bak kut teh, a pork rib dish cooked in a broth of herbs (including star anise, cinnamon, cloves, dong quai, fennel seeds and garlic).

We enjoyed the flavourful broth with the tender pork mince, although we did find the skins of these xiao long bao slightly thicker compared to those from Din Tai Fung.

Peking Duck Roti (6pcs) ($19.90)

The duck was juicy and paired well with the crispness of the cucumber and hoisin sauce. However, the roti was less airy and fluffy, more akin to the regular pancakes accompanying Peking duck, making it denser. Nevertheless, it provided a convenient and neat way of enjoying Peking duck.

13 Spices Crispy Pork Belly (180g) ($18.90)

The ‘crackling’ turned out to be a letdown here, being soft and chewy. The pork seemed as if it had been reheated in the microwave. Aside from the crackling, the meat was tender.

Mixed Mushroom Fried Spinach Noodles ($17.90)

This dish was a standout, with shiitake and king oyster mushrooms infusing deep umami into the dish. Their richness paired wonderfully with the al dente spinach noodles and the crisp julienned carrots and fresh choy sum. The effort to maintain consistency in size and shape across all components was noteworthy.

Chefs Signature Wok Fried Rice Rolls with Wagyu Beef ($21.90)

We anticipated something akin to char kway teow, but the rice rolls turned out to be thicker and doughier compared to the usual wide rice noodles. While the dish featured decent wok hei, the beef was slightly overcooked. The kale contributed freshness, yet we would have preferred a more flavourful and crunchy choy sum.

Walnut Bun (3pcs) ($9.90).

These proved to be a delightful surprise, standing alongside the pork and prawn dumplings. The bread was soft with a subtle molasses flavour, while the custard filling offered a deep nutty sweetness reminiscent of maple or walnut syrup, along with a gentle crunch from the crushed walnuts. The attractive pattern was an added bonus.

Chefs Gallery consistently delivers decent and enjoyable food. We’re keen to return and explore more items on their menu.

Chefs Gallery is located at 407 Herring Rd, Macquarie Park NSW 2113