King Of Buns Takeaway - CAMPSIE

The prices are very affordable, and there are good options available. However, the overall quality of the food wasn’t great, as it was quite greasy.

I ordered the scallion pancakes for $5, and I was really disappointed. They were mostly just deep-fried dough with hardly anything inside. I feel like I could easily make something similar at home for much less. I wouldn't recommend buying them!

Dining here is a delightful experience. I particularly enjoyed the porridge, black xiao long bao, noodles, rice cakes, and everything else we tried. They offer a wide-ranging menu, though we couldn't sample the rolls as they were sold out. All the other dishes were exceptional. You can order takeaway at the counter or dine in. They provide tap water, but no ice water is available. I found the knab xiao long bao not to my taste and the ma la fried chicken wings were overcooked, but aside from that, everything was fantastic on our first visit. The house-made soy milk was delicious. The atmosphere is casual and the environment is clean; the restrooms are located on the second floor, which also has additional seating. The service was polite and friendly. Overall, if I lived nearby, this would definitely be my go-to spot for Shanghai cuisine. I loved it!

A great little restaurant that was formerly located near anzac park, moved to its new location in the beamish street with new ambiente and decor, they have a large banquet style option for two with a lot of directed, meat, vegetarian with suppen options. great value for money with a very friendly host/owner who really cares about the customers. good seating set as well as with stands for quiet eating, better than sitting in the middle of a loud restaurant:. their pigs are still delicious:

It’s a big statement and I couldn’t help but check out King of Buns when I passed it. Were they right royally the best? They’re cheap as chips, that’s for sure, at $1 for a small bun and $2 for a large bun. Got a couple of pork buns and a sesame ball to try. The ratio of filling to bread dough in the pork bun was out of kilter with way too little filling for my liking, but tasty nonetheless.