Table of Dang

Table of Dang Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Table of Dang, Food & Drink, Sydney.

16/05/2026

Would you eat this? Mushroom pate.

This one’s quite easy to make.

Link to recipe in bio.

06/05/2026

The Wontonnoli. Share this with someone that loves cannoli.

I made cannoli using pastry cream and wontons.

I’m nervous that the cannoli police will be coming after me, but that crunch is the only thing I wanted.

If you’re looking for your newest dessert obsession, this is it. Using wonton wrappers is a massive shortcut to that perfect shatter. Getting them to blister like the real thing requires a good fry and a proper cool-down on a wire rack. I’ve filled these with a pandan and coconut custard.

I also think I ate a few too many in one sitting filming this.

Wontonnoli (Pandan & Coconut)
Time: 2h 30m (75m active) | Makes: 12
Pandan Coconut Custard
• 250g milk & 100g coconut cream
• 4 egg yolks
• 70g caster sugar
• 30g cornflour & 1/4 tsp salt
• 1 tsp pandan flavouring & 30g cold butter

Wonton Shells & Crumb
• 12 square wonton wrappers
• 1 egg white (lightly whisked)
• 40g toasted coconut & 35g roasted peanuts (chopped)
• 10g icing sugar (for dusting)

Method
1. Custard: Whisk yolks, sugar, cornflour, and salt.
2. Heat milk and coconut cream until steaming; temper into the yolk mixture.
3. Return to pan; whisk constantly over medium heat until bubbling, then cook for 60 seconds.
4. Stir in pandan and butter. Strain, cover surface with wrap, and chill for 2 hours.
5. Shells: Heat oil to 175°C.
6. Lay a wonton diamond down and place a cannoli mould across the centre.
7. Roll the wrapper around the mould.
8. Dab a small amount of egg white on the final corner and press to seal wrapper to wrapper.
9. Fry for 2 to 3 minutes until deeply golden and blistered.
10. Drain on a wire rack; slide off moulds after 2 minutes.
11. Assembly: Whisk chilled custard until smooth and pipe into cooled shells.
12. Sprinkle the combined coconut and peanuts on the ends. Dust with icing sugar.

02/05/2026

Are you still using plain water for your dipping sauce?

The secret to the ultimate sauce is using the liquid gold from your pork belly prep instead. It adds a depth of flavour you just can’t get any other way. Combined with crunchy peanut butter, it’s the only recipe you’ll ever need for your rolls.

Peanut Sauce:
• 180g crunchy peanut butter
• 90g hoisin sauce
• 100g reserved pork broth (reduced and strained)
• 10g fish sauce
• 15g neutral oil
• 15g garlic, finely chopped
• 15g shallots, finely chopped
• 30g hot water

The Method:
• Simmer the reserved broth for 8 to 10 minutes until reduced to 120g, then strain and set aside.
• Heat the oil in a small saucepan over medium low heat.
• Add the chopped shallots and garlic and cook for 30 to 45 seconds until fragrant but not coloured.
• Add the hoisin and fish sauce, and saute for 30 seconds.
• Add the peanut butter and reduced pork broth. Stir until smooth.
• Add the hot water a little at a time until the sauce is thick but spoonable. It should cling to the roll, not pour like a dressing.

Save this for the next time you’re making the sauce and follow for more refined Vietnamese cooking.

I built the recipe site I kept wishing existed.A place for Vietnamese home cooking, refined pastry, and the occasional k...
28/04/2026

I built the recipe site I kept wishing existed.

A place for Vietnamese home cooking, refined pastry, and the occasional kitchen fail.

Recipes shaped by the things I wish I knew before I started: the method, the why, and the little details that only make sense after you’ve tried it.

Everything is made, written, photographed, and built by me.

The site launches soon.

Join the list at the following link and I’ll let you know when it goes live:
https://tableofdang.com/?utm_source=facebook&utm_medium=social&utm_campaign=launch

27/04/2026

Are your rice paper rolls always falling apart after the first bite?

Most people think it’s their rolling technique, but the real secret is all in the structure. If you want that tight, restaurant-quality finish, every layer needs to have a purpose.

• The Water: Use lukewarm water only. Too hot and the paper over-hydrates and tears; too cold and it stays brittle.
• The Shield: Layer your bone dry leaves on the outside first. This acts as a protective sleeve to stop the paper from splitting.
• The Spine: Use sturdy vegetables like cucumber to give the roll a solid internal structure-like a spine.
• The Balance: Don’t overdo the noodles. Too much filling and it’ll burst open after the first bite. Too little, and your fillings will spill out.

Save this for the next time you’re rolling and follow for more.

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