Today let us introduce you to our latest find in Munich – a humble spot where we had one of our best-value Chinese meals in a long time: Gyoza Bar.
Hidden in the center of this pricey city, Gyoza Bar is quietly serving up hearty, no-fuss Chinese food. This place doesn’t have novel-length menu, but offer generous portions, solid flavors, and even a surprise free dessert at the end.
The vibe is simple and cozy, with indoor tables and an outdoor area that’s perfect for warmer days.
Restaurant Profile
🏷️ Name of the Restaurant: Gyoza Bar (incl. menu)
📍 Adress: Augustenstraße 47, 80333 München
🍜 Style: Chinese Cuisine – dumplings, wanton soup, noodle soup, rice bowl, korean rice rolls etc.
💰 Price: around 10 – 15 EUR per Person (incl. Drinks and Tips)
生煎包 (Shēngjiānbāo) – pan-fried pork buns, available in small (4 pieces) or large (8 pieces) portions
These crispy-bottomed, juice-packed buns originated from Shanghai and have long been a popular street food across China.
They have a golden, crackly crust on the bottom and a soft, steamed top. The Gyoza Bar’s version has a lighter, thinner skin than traditional shēngjiānbāo, so you can enjoy the generous pork filling without doughy interference. Bite into the skin and the bun reveals lightly seasoned pork and a warm burst of meaty broth. The flavor leans into a natural savoriness rather than exciting spices – think umami-rich pork with a hint of ginger and scallion. It’s mild but not blend, a wholesome, easy-on-the-stomach kind of delicious.
Dip it in vinegar for an appetizing tang to balance the richness and bring out the full flavor.
饺子 (Jiaozi / Gyoza / Dumplings) – available in portions of 8 or 12 pieces
When a restaurant literally names itself “Dumpling Bar”, you know the dumplings are going to be good.
We went with their “Try-All” platter—a sampler of all their different fillings. Each comes wrapped in a thin, homemade skin that fry up to a golden, crispy, lace-like crust on the bottom while staying tender on top.
The Dumpling Lineup:
1. Thai-Curry Chicken – aromatic and savory. Juicy minced chicken is mixed with ginger, spring onions, earthy shiitake mushrooms, sweet carrots, crunchy cabbage and rounded out by a subtle Thai curry warmth.
2. Soy-Glazed Pork – rich, deeply umami. Fermented soybean paste coats the pork, balanced by fresh Napa cabbage, sharp ginger, and juicy shiitake. The filling is tender, with a slight bite from veggies.
3. Spiced Beef – a bold and warming filling that hints at five-spice or a similar blend. Broccoli, celery, mushrooms, and carrots add freshness, while the beef gives it a dense, pleasant chew.
4. Vegetarian Medley – a fantastic mix of soft and crunchy ingredients of wood ear mushrooms, glass noodles, and tofu. The cabbage and celery keep it light.
They serve it with peanut sauce and a sweet-spicy sauce, but we used just black vinegar, the authentic way to bring out the balanced, fresh, and layered flavor.
卤猪蹄盖浇饭 (Lu Zhuti Gaijiaofan) – Braised Pork Trotter Over Rice (with Soy-Marinated Egg & Greens)
The collagen-rich pork trotters (猪蹄) are traditionally praised in China, believed to beautify skin and strengthen joints. This dish combines those benefits with authentic, homestyle Chinese braising.
The Pork Trotter is slow-braised until fall-off-the-bone tender. It’s bathed in a rich, aromatic soy-based broth (卤汁) and served over steaming rice that’s drenched in the juicy savory-sweet braising liquid.
The pork is so well-braised that it practically dissolves. The collagen-rich skin turns jelly-soft yet bouncy—the kind that wobbles slightly when you poke it. Each piece oozes with a luxurious, lip-coating braising richness.
The portion is huge, the flavors savory with a hint of sweetness.
There’s a touch of gaminess in the trotter—a natural character of the cut—but it’s expertly handled, with no off-putting smells and not a single stray hair in sight.
There’re also a soy-marinated egg (卤蛋), infused with the same aromatic braising spices, and fresh, crisp pak choi that cuts through the richness.
Pro Tip: Add chili oil for a toasty, spicy kick.
卤五花肉盖浇饭 (Lu Wuhuarou Gaijiaofan) – Braised Pork Belly Over Rice (with Soy-Marinated Egg & Greens)
This dish comes in a huge portion—each slice of pork belly is thick-cut and generous, making every bite feel substantial.
The pork is braised until tender in a fragrant soy-based sauce (卤汁) that gives it areddish-brown gloss.
It’s deeply savory, lightly sweet, and laced with aromatic spices – rich but not greasy, and absolutely soaked in flavor.
The lean layers have a slight chew, while the fatty parts are soft and melty. It’s so succulent that it nearly falls apart when you bite into it.
The rice drinks up the braising sauce, turning into a savory, umami-packed base.
It’s also served with a soy-braised egg (卤蛋) and fresh pak choi, adding brightness and crunch.
Mango Pudding – A Sweet (and Free!)
Unlike overly sugary puddings, this silky, creamy mango puddingis just lightly sweet, with the focus on deep, authentic, fruity flavor of ripe mango – clean and refreshing.
Different from a typical jelly, the texture is smooth and custard-like, with a delicate wobble. It’s creamy yet light, luscious but not heavy— it melts effortlessly on the tongue, leaving behind a hint of mango bliss.
And it’s for free—a sweet little gift from the restaurant to send you off on a high note 🥭✨
So, there are no mind-blowing flavor explosion or fireworks here—just honest, satisfying food that hugs your stomach (and wallet) like a warm blanket. In addition to what we mentioned, their Dàpánjī (big plate chicken), Korean-style rice rolls, and noodle soups are also worth a try. Come hungry, and leave happy – think of it as your go-to for a quick, belly-filling meal without the frills or fuss.
