A combination of loud music, an eclectic drinks list and a dazzling daily dose of Asian-inspired dishes on small plates has made Little Dumpling King a firm foodie favourite in Stoke-on-Trent. Set up by entrepreneur and head chef Rob McIntyre in 2022, Little Dumpling King celebrated its third birthday in July, and what a three years it has been with rave reviews from the likes of Jay Rayner in The Guardian and a firm place in the Good Food Guide.
How it all began
After starting out working in hotels as a teenager, Rob McIntyre’s appetite for a career in food flourished while working under Rob Lamont at Artichoke in Chester. An old school bistro with a small team and 200 covers per night, it was here that Rob’s desire for the kitchen came to the boil and where he immersed himself in classical cookery techniques. From there Rob joined Laura Lautrete, aka ‘The Toastie Queen’, at the popular Chester haunt Meltdown.
“Artichoke gave me a fantastic foundation in cookery but after five years I needed to test myself,” explains Rob. “Meltdown offered me the chance to grow, push my creativity and learn new skills as it was just the two of us doing everything. Laura was and still is a great mentor as she helped me discover what it takes to run a business, not just a kitchen, and gave me the confidence to go it alone.”
The Rise of The Little Dumpling King
“When Covid hit and we had to close the doors, Laura encouraged me to start a takeaway offering. I began with Asian-inspired dumplings and I had soon found a niche – the rest grew from there. A restaurant was closing nearby so I literally knocked on the door and asked about taking the space over. Not long after that The Little Dumpling King was up and running.”
The Thought and Inspiration Behind the Menu
With a carefully curated menu that changes daily, Rob uses locally sourced produce alongside key Asian ingredients and a few Country Range store cupboard basics to create flavour combinations with a Bruce Lee karate kick.
“We combine old school cookery techniques with seasonal produce, specific Asian ingredients and a big dose of imagination to provide our unique interpretation of big Asian flavours. We make everything from scratch, right down to our very own crispy chilli oil so I like to think our food has its own distinctive personality.”
While the array of steamed dumplings has helped Rob garner a loyal local following and are worth the visit alone, Rob’s not a one-dish-wonder. His creative takes on bao buns, gnarly rice bowls, steak tartare, battered chicken wings and Tom yum mussels are all huge favourites.
“I’m delighted with how things are going at present, especially considering the tough economic conditions within hospitality. Maybe in the future it would be nice to have another place where I could perhaps do small tasting menus, but my key focus for the next 12 months is to maintain what we currently have.”