Review: Bugda Uyghur Restaurant (Melbourne, VIC)

19 Railway Parade North
Glen Waverley VIC 3150
+61 3 9886 5395

In my teenage years, Glen Waverley was a suburb full of cheap and cheerful Cantonese restaurants, a place where my friends and I would trek to when we got a tad over the Box Hill or Doncaster Shoppingtown scene. These days, I don’t go to ‘Glenny’ very often but when I do, I’m often amazed at how different the suburb looks compared to my last visit. It’s an area that seems to be exponentially growing at ridiculous rates – and with a rising population growth comes an increase in the variety of eateries this leafy eastern suburb has to offer.

These days, I’m really loving Uyghur food, the cuisine of the Turkic ethnic group in China’s Xinjiang region. When it comes to regional Chinese cuisine, Cantonese food will always be my top pick but sometimes I feel like something with a bit more heat and something more robust and down-to-earth. My friends Cathy and Aaron are also fans of Uyghur food so when they suggested we go to Bugda Uyghur in Glen Waverley, I eagerly said ‘sure!’

Bugda Uyghur was not around in my teenage years – but then again, neither was modern Hispanic eatery The Black Toro or burger joint YOMG. In fact, Bugda Uyghur is a bit out of the way; it’s more towards the railway station end than the bustling Kingsway precinct which means it doesn’t get as much foot traffic but it does attract its loyal customers each night.

One does not go to an Uyghur restaurant without ordering some sort of meat on skewer – so we ordered a handful of marinated lamb shish kebabs. The meat was juicy, with the balanced combination of chilli, cumin and the remnants of smoke from the charcoal grill making this thing the best $2 you’ll probably spend this month.

Gosh kawab, $2 each
Gosh kawab, $2 each

We then enjoyed a serving of barangga laghman, handmade noodles with stir-fried shredded potatoes and lamb. While noodles in Cantonese dishes tend to be more refined, these ones were heartier and thus would probably be more effective if you happen to be carb loading or struggling to fit in some macros for the day. I probably would have been okay without all the shredded potatoes on top, though Cathy loved them for the added crunch they brought to the dish.

Barangga laghman ($12)
Barangga laghman ($12)

If you’re still short of macros after those noodles, then the Anjan polu (pilaf rice) would definitely do it for you. I’d say that most of the dishes on an Uyghur restaurant menu are cooked with some sort of cumin/oil/chilli/lamb combination so if you want a dish that’s milder, this would be it. Yes, there’s braised lamb and yes, there’s perhaps a little bit of heat – but it’s pretty tame… and insanely delicious. I also liked the way the currants added a lovely dimension of sweetness to the dish.

Anjan polu, $15
Anjan polu, $15

I find it hard to go to any sort of Chinese restaurants without ordering a plate of dumplings. Thus, some steamed lamb dumplings were ordered – no pork because Uyghurs are predominantly Muslim so you’ll hardly ever see pork on the menu at an Uyghur restaurant. Hearty and generously sized, the dumplings were tasty though I think my preference for dumplings is still pork. This is because the other lamb dishes we ordered were seasoned with a lot of flavours, thus masking that distinctive lamb smell that many people find unpleasant including myself sometimes. With these dumplings though, there was nothing to mask the smell which somewhat affected my enjoyment of them.

Tugire, 15 pieces for $12
Tugire, 15 pieces for $12

Bugda Uyghur is definitely a most welcome addition to the Glen Waverley dining scene; I can see myself returning if I’m in the area and am craving lamb skewers or handmade Uyghur-style noodles (though I’d probably order ones without potatoes on them). Shoot me if you ever see me queuing for burgers at YOMG, though.

I eat too much.

2 Comments

  1. Harshit
    November 8, 2016

    Hey! Great to see options for lesser known ethnic Chinese food. Did you have a dipping sauce to go with the dumplings? They remind me of Tibetian Momos which are predominantly beef based and tend to have this pink-meaty flavour but with a good chilli oil they work quite well. I’m craving gosh kebab now :s

    Reply
    1. libishski
      November 8, 2016

      We didn’t get any sauce with the dumplings though I’m sure they would have happily obliged if we asked for some – a good chilli oil would have been great actually. And yes, you’re right – they did remind me of Tibetian momos! I love them and it’s been a while since I’ve had them…

      Reply

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