House of Dumplings are cutting a popular dumpling ingredient from their menu as a result of heavy antibiotic use in the seafood industry.
Prawns will no longer be on the menu due to the antibiotics used in farming prawns; something that is obviously not welcome at this handmade dumpling house.
Renowned Queen of Dumplings, Vicky Ha, is calling dumplings the “sausages of Asian cuisine” and is calling out companies that use cheap fillers, flavour enhancers and low-quality meat and seafood.
“We’re not saying all sausages are bad, and neither are all dumplings, but you can usually gauge the contents on price.”
“We love our prawn dumplings and so do our customers” comments Vicky, who says it wasn’t a tough decision to cut prawns from the menu.
“It’s actually given us an opportunity to go through a full re-brand for House of Dumplings with the aim to better educate people on what exactly is hiding inside these bite-sized morsels. When it comes down to it, this is about our health, our human rights and our environment”.
Reports have surfaced recently around the treatment of workers in the international seafood industry, yet another reason behind Vicky’s decision.
“We eat with eyes, and we also eat with our wallets. Too often people are lured in by quantity rather than quality”. “We’re highlighting the real processes in food manufacturing so consumers can know exactly where their food comes from – life’s too short to eat low quality food.”