Wang’s Crispy Pancake in the CBD has nailed its signature dish.
This pint-sized spot has its signature dish down to a science. Known as guokui, the filled pancake is native to northern China but comes in many regional variations. At Wang’s, a ball of dough is filled, stretched paper-thin, then baked in a drum oven – a cooking method introduced to China via the Silk Road. Spicy beef is a highlight, though lamb, chicken curry or red bean are also among the eight filling choices. Add cheese to mellow the heat, or brush on chilli oil to amp it up.
Is it crispy? You bet. But this frisbee-like Shaanxi pancake, is no one-dimensional snack. There’s the pull and chew of the dough pockets, the cracker-like crunch around the edges, and the ultra-thin filling, all coming in under $10.
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