You walk into a laid-back South Bay brewery expecting a drink, but end up learning to build little pockets of flavour from scratch. Chef Darren keeps things fun and simple enough that you don’t overthink a single fold.

You start with the filling: ground pork, cabbage, garlic, ginger, soya sauce, sesame oil, and spring onion, mixed until it already smells like you know what you’re doing. Then you move into assembly, spooning filling into gyoza wrappers and learning the pleat-and-seal technique. It’s easier than it looks, addictive, and you get better with every dumpling.

Next, you pan-fry your gyoza until the bottoms turn crispy and golden, then splash in water to steam them until tender inside. While they cook, you whisk a dipping sauce of soya, rice vinegar, and chilli oil that pulls everything into a sharp, addictive bite.

It’s relaxed, social, and a little messy in the best way. You’re in a brewery, folding dumplings, thinking… yeah, store-bought gyoza is officially on notice.