A new food collaboration has landed at The Social Quarter, with global sauce giant Lee Kum Kee joining forces with Melbourne favourite Louis Dumpling Bar for a month-long dining takeover curated alongside MasterChef Australia’s Mimi Wong.
Running until 9 June, the limited-edition collaboration blends Louis Dumpling Bar’s modern Shanghai-inspired dishes with Lee Kum Kee’s signature sauces and seasonings, bringing a fresh spin to contemporary Chinese dining in Melbourne.
The special menu features a lineup of playful and elevated dishes including crispy barramundi fillet with plum sauce glaze and pine nuts, hand shredded free-range chicken with pickled shallots and condiments, and king prawns wrapped in rice paper with shichimi sea salt.
Other standout dishes include steamed wonton cigars filled with free-range chicken and king prawn mince, finished with XO butter and Typhoon Shelter flavours.
The collaboration also highlights several of Lee Kum Kee’s hero products including premium soy sauce, seasoned soy sauce for seafood, pure sesame oil, XO sauce, Panda Brand oyster sauce and plum sauce.
Known for its contemporary approach to Chinese street food, Louis Dumpling Bar continues to expand its reputation as one of Melbourne’s more creative casual dining spots, while the partnership reflects Lee Kum Kee’s growing focus on culture-driven dining experiences and chef collaborations globally.
For Melbourne diners, it’s a limited-time chance to experience a menu built around some of the most recognisable flavours in Chinese cooking, reworked through a modern local lens.
