They set the bar high – this is yum cha fine dining style!  The usual pram jam and rampant children running dangerously around steaming hot trolleys might not be featured here – instead it’s likely to form a suit crowd. Verified by the waiter who said that it was packed out during the week. Well the proof is is in the dumpling – the prawn dumpling in fact. The yardstick by which all yum chas are measured!  The pricing here seems to be at a small premium for the upmarket experience, most are extra large at $9.50 a pop. but you do get 4 of each, unlike some cheeky yum chas who now give 3!    I loved the prawn dumpling.  The skin was correctly translucently but al dente. Not soggy at all, and the prawn filling had the appropriate texture and also this delicious seasoning that is usually simply pepper in other restaurants. Thumbs up!

The fancy sister of har gau is the scallop dumpling.  They look like little “cheeks” if you know what I mean! hehehe.  They were plump and nice.  But my only gripe is that a bit of cheap seafood extender is also in the filling.

Next, the other staple for comparison – the siu mai – or pork dim sum. Dotted with some roe on top.  The meat had some texture but my one didn’t have much prawn.

The lotus leaf wrapped sticky rice was good too. Also at the extra large price though.  The rice was gooey and perfect, but personally a bit more sauce would be excellent!

The scallop wontons were hot and crispy – served with mayo. I was a bit miffed that it too was $9.50 and also, had a bit of seafood extender in there.

This was my fave though – the vegetable dumpling. Vegos around the world cheer – because usually they have hardly any offerings at yum cha.  Chinese stick prawns inside vego things as that is perceived as being generous and more hearty.  But this triangular dumpling needed nothing of the sort. Finely chopped mushrooms, bamboo, water chestnut and carrot were taken to a new level with coriander and sesame oil.

And for dessert – some baked taro buns. Usually these sticky brown buns are filled with char siu.

So we ordered a steamed char siu bun to make up for it

And finally, some deep fried sesame balls filled with lotus seed paste.  I have to commend the really friendly staff. They were not pushy at all like some other yum chas. The lady really acted like a friend, saying “Try this, it’s only priced as a small, it’s really nice!”.  It was indeed a serious change from the frantic (but fun!) pace of other yum chas where they try to churn you out.  It’s absolutely worth paying a small premium for this service!  What else would you expect from this regal dim sum house in such a beautiful building as QVB!

Looks like the CBD yum cha scene is hotting up more – with Sky Phoenix having opened a few months ago in the Westfield Sydney, and the closure of beloved Regal Restaurant.  

It’s really annoying, because my cravings for food are not just triggered by smells or by sight. They are also triggered by SOUND!  The pfffssttt of a can of diet coke opening makes me run for the vending machine. The crackle of a chip packet… and today – my friend talking about eggplant made me change my dinner plans from fajitas to eggplant.  Here’s the way I make a healthy version of spicy sichuan eggplant.  It’s usually sitting in a pool of tasty yummy oil from the eggplant being deepfried.  But instead, what I do is steam the eggplant!  A medium sized eggplant – chopped.  While you steam it (it takes 15minutes-ish), you can prepare the aromatics:  2 cloves of finely chopped garlic, a knob of ginger, a sprig of spring onion sliced and a handful of chopped coriander.

You can use pork mince or chicken mince.  Heat a couple of tablespoons of oil in a hot wok. I say a couple of tablespoons because you do want to make it a bit more yummy since you saved on the deep frying , then saute the ginger and garlic.  Add the mince and cook the mince.  When the mince is almost cooked, add the spring onions and stir fry until cooked.  Add the now ready eggplant plus 1 tablespoon EACH of spicy bean paste sauce,  hoisin sauce, soy sauce.  In a small bowl, mix a teaspoon of cornflour in some chicken stock and pour into the wok and simmer until thickened.  Now you can put a dash of sesame oil and then stir in the coriander at the last minute.  Serve with steamed rice.  YUM!

On our recent trip to Hong Kong, one new yum cha dish that we tried and adored was XO sauce fried rice noodles. Soooo simple to make, especially since XO sauce is so readily available now – even at Coles! By no means a low fat dish, but it’s just 4 ingredients! Firstly, buy a packet of those rolled rice noodles from your local asian grocer. I actually even saw them at Harris Farm too. Cut them into chunks. Then, heat a tablespoon of oil in a wok, then add the noodles and toss around until crispy on the outside and gooey in the middle. Then, add one tablespoon of XO sauce, stir fry until fragrant, and then a splash of light soy sauce. If you have some, add some chopped shallots until wilted. Take off the heat, and sprinkle with toasted sesame seeds. Serve. Eat alone. Do not share! hehehe  Breakfast, lunch, snack, dinner – or all of them!

Chef’s Gallery just popped up next to KFC next to the Lumiere building in Sydney.  It seems to have offended an earlier Taiwanese dumpling place which apparently has put up a sign on its front door saying that they are not affiliated with any other restaurant in Sydney! Touche! Personally, I think it’s brilliant that in Sydney we now get many different interpretations of Chinese food, which was once just fried rice and sweet and sour pork.  Our palates have developed and we are becoming so open to trying new cuisines from other parts of China.   But anyway, back to Chef’s Gallery!   The service is quick, but you are not merely a number and not rushed out.  Even the busy staff who are run off their feet (note the long queues) always remember your requests and respond to them.  And did I mention clean?  Marvel at the open kitchen, where you can watch staff craft their wares.

Something healthy to start with – steamed pork and cabbage buns.  Perfectly round, with a moist pork filling.

Something substantial – the sweet and dark pork ribs – 5 lip smackingly delicious pieces of lean pork on the bone. It was a favourite of the group!

Green noodles – spinach noodles with calamari, prawns and straw mushrooms.  I loved the al dente texture, but in contrast to the flavoursome ribs, may do with a bit more salt.

Now this is something that I haven’t tried before – Chinese roti served with pork floss.  I loved the sweet pork, it had an interesting light as air texture, and it went really well with the roti that had crispy bits, and wasn’t oily like some of its asian relatives.  Yuummm.

These prawn dumplings were hands down the best har gaus I’ve ever had.  The prawns were really “meaty” and were not “fishy” at all.

However, its pan fried version was to die for!!! I had three of these  They too were meaty, with crispy bases that weren’t oily at all.  Sooo full of prawns.

Shallot cakes with ham – the pastry was light and flaky – look at the height of these things.  They can easily be oil logged in other places, but done very well here, served on a doily hehehe.

Lightly pan fried pork buns.  Dusted with black sesame and shallots, I believe these were the same as the steamed versions just lightly toasted on the bottom.  And again, without being oil logged like some other places.  How perfectly smooth and round are they!

The soy braised beef is a standard on Asian banquet entrees.  I didn’t try any as it’s not something that’s to my taste, but I’m told it was okay!

Same with the pickled cucumbers not being my cup of tea too. Sour stuff “shudder”! hehehe.

Pork belly is rolled around cucumber and served with a garlicky sauce.  I would prefer it warm myself, but very tender pork.

Here’s another thing I haven’t seen either – spinach egg tofu, topped with pickled veg, in a soy broth – Yummo!! Give me more of this!!

Silken egg tofu that’s in fact green inside still! It’s deep fried such that it’s crispy on the outside but still creamy and smooth on the inside. Yum- how do they do that!

My personal favourite. The prawn and pork wontons served with handmade noodles in a spicy sauce.  I loved the tangy spiciness of the sauce, and the al dente, thin and perfectly cooked hand made noodles.   Others found the heat a bit much, but I just think they need some chilli training because it could have done with even more in my opinion! hehehe

If you still have room for dessert at this stage, and let’s be realistic – I didn’t, try the piggy buns. They are devastatingly gorgeous – pink little snout, bow on one ear and black sesame seed eyes.  Too cute to eat!!!

And pumpking dumplings – how intricate are these as well!

A glutinous rice flour outside is wrapped around a lotus seed filling.  Perfect amount of sweetness too.

And finally, the red bean pancake.  Thin and not as oily as some, it was very delicate with a layer of redbean paste in the middle.

The owners have created such a nice decor.  The room is lined with glass boxes with artefact style pieces illuminated simply and stunningly.

What was also surprising to me was how the owner, Yardley, came and greeted me – knowing that rewas kinda in charge of ordering for my table of 14 (yes, there were 14 of us who devoured the lot!), and asking me if everything was to our liking.  She really seemed to care and loved hearing feedback as much as I loved talking to her about the concept – a new one that she has created, and how she carefully handpicks staff to suit her vision.  Note that as usual for Foodiechat, we paid for our meal and the above comments are all independent and honest  Sadly, I’m not famous enough to be invited to eat for free hehe

Located on the corner of the main drag of the pedestrian part of Chinatown (corner of Liverpool and Harbour streets), next to Mamak, it is famous for its taro pearls.  Syrupy bases of shaved ice are topped with all manner of asian specialiaties including Azuki beans, mung beans, lotus seeds, tapioca pearls – the combinations are endless, and you can also have silken tofu based desserts too.  And both can be served hot or cold.

The famous taro pearls are also served with sweet potato pearls.  Steamed taro/sweet potato is rolled with glutinous rice flour and served in syrup.  I don’t know if it was my serve, or because of the hot business on that day, but my pearls were slightly too chewy and not sweet enough.

Shaved ice, pearls, beans, and the taro/sweet potato pearls with azuki beans peaking at the back – a refreshing summer’s treat. And bowls so huge – don’t eat lunch first, as it is a meal in itself!

This is the signature herbal dessert.  Don’t be put off by the “herbal” description.  Have you ever had grass jelly? It’s like that.

A bed of very finely shaved ice – it’s so fine it’s like snow! It’s covered with grass jelly at the pearls.  Extra toppings are $0.60 each. And costs $5.50 itself.  I was ssooooooo full after eating this after my lunch.  I’ll know next time to share or go on an empty stomach!  can’t wait to see what’s next in Haymarket!

Bring on the summer!!!  http://www.meetfresh.net/

It is SO cold lately, that all I want to eat every night coming home from work is a hot bowl of noodle soup.  Usually that’s noodles (udon, egg noodles, rice noodles), with veges of some sort, meat of some sort and some fish balls.  Tonight, I had some leftovers from a steamboat meal so my trick was to poach all the ingredients for just long enough to cook them without turning them into a soggy mess.  Two bowls of water going at once.  One for the fish ball squares – they need to be boiled for 10minutes.  And whilst that is going, poach the other ingredients in order of delicateness - golden mushrooms, shitaki mushrooms, then the tripe and finally the seafood ever so slightly.  Rinse the rice noodles under hot water (if you boil them they will be too soggy). And make the soup base: boil 2 cups of chicken stock, and add a slurp of soy sauce, a sprinkle of white pepper, a few drops of sesame oil and some chopped spring onions.  Place refreshed noodles in a bowl, and arrange all the ingredients nicely on top.  Pour on the hot soup and serve steaming hot.  No need for heaters and woolly socks, you will be warmed to the core In 15 minutes flat too

Soups range up to $38 per serve that includes shark fins, fish maw and other specialties that may be new to the Australian palate.  But we’re here for the rice!  Delicious black pepper beef tenderloin rice is so tender, just the right amount of spice, and very saucy to mix through your rice.  At $7.50, you’d think yo ureally are eating in China!

Very popular is the chicken and mushroom rice ($7.80), it’s chicken thighs steamed with mushrooms and also chinese sausage.

I was slightly hesistant to order the hand made prawn balls with tofu, as I’ve experienced many a cheap and nasty seafood dish. But seeing that it was so popular amongst the diners, I tried it.  And was very happy that i did.  The balls were made of real chunks of prawn, sweet but spicy also. The tofu was slightly dry – I would have loved some more of that delicious XO sauce, but at $8.80 I was happy to just enjoy!

Personally I don’t eat it, but the eel with rice was apparently very nice, also served with mushrooms and chinese sausage in a sticky sauce.

And for the very brave… durian dessert soup ($4.50) is one of a handful of desserts on offer.

A great place to eat on a weeknight, it certainly won’t break the bank!

www.firsttaste.com.au

Char Siu Bau (or BBQ pork buns) are well known to the general population as fluffly steaming white dough buns filled with sweet pork. But have you tried the baked and glazed version – with a brown top, rounded and smooth?  Another favourite bun of mine is the polo or pineapple buns, filled with custard and topped with a sweet, crispy topping.

Essential but unhealthy – the mandatory spring rolls are crispy, deep fried asian sausage rolls – filled with mince of pork, mushrooms, and prawns if you’re lucky, as well as wood ear mushroom shreds and bamboo.  For the more health conscious, the steamed dumplings are a solid offering.  Prawn dumplings (har gau) are often chased by enthusiastic impatient diners (oh no, I would never do such a thing! ) and are often the first to go; and the most asked for.  Like a steam prawn wonton, wrapped in rice paper and steamed.

I’d say dim sims come a close second, going hand in hand with its prawn friend.  Balls of minced pork, prawn (and some pork fat shreds) are encased in a wonton wrapper, steamed and dotted with a yellow spot on top (dont’ ask me what it’s for!).  Another version is the snow pea shoot dumpling. Don’t be deceived though, it’s not vegetarian as it does have prawns in it too.  The sticky, see through rice wrapping is deliciously chewy.  Other favourites include calamari, steamed lotus seed buns, and steamed rice noodles.  Another day!  The best thing about Marigold is the parking station downstairs. $2.80 for one hour for diners! But beware, it’s $50 an hour for non-diners. D’oh!

www.marigold.com.au Level 4 and 5, 683-689 George Street, Sydney

This is my second trip to this restaurant in Sydney’s inner/north/west whatever. The first time was for my friend Bec’s hen’s night (same Bec who took me to the amazing Dadong Beijing Duck restaurant in China!), where we feasted on course after course of Shanghai specialties.   Tonight was just a quiet dinner for two; and we feasted on handmade noodles with pickled vegetables and shredded pork. A huge mound of slippery al dente noodles came to our table, stir fried with plenty of bean shoots, and shredded pork.  The pork was quite fatty, but the noodles were surprisingly not too oily at all! Could have done with a bit more salted vegetable – because I love them – but at $8.80 you can’t complain too much!  The noodles were brilliant with the chilli oil I asked for too.  Then came my favourite dumplings of all time – wartip – or pot stickers as they are also known. These are crescent shaped dumplings wrapped with pork mince (and sometimes some vegetables), and then pan fried and steamed until the meat and pastry is cooked, and the bottoms crunchy.  They’re served bottoms up so they remain crunchy. We got 10 for $8.80. Bargain.

Friend’s choice was more pork – in the form of pork and vegetable steamed buns. They cost $4 and came with 2. We had no idea what to expect, but when the steamer basket came with two plump buns in there, steamed on a bed of spinach, we grabbed and devoured.  There was also a pork ball in there, and the bun wrapping was slightly sweet.  I enjoyed it very much, and felt healthier than the wartips as they aren’t fried.  Sadly, alone for dessert, I ordered the mango pudding. Surprisingly, there was fresh mango at the bottom, and not the canned slimy variety that’s half dead and should have been destined for the bin. At $3.50, it brought our total bill to a whopping $25.10 for 2 people.  Gosh, better save up for this one   I’ll be SURE to come back to try everything else on the menu.  Shredded beef strips and salt and pepper calamari were droolworthy as the waiters brought them past.  Next time – my waistline says.

My friends Tracy and Chris got married on the weekend, and apart from being a long awaited marriage, it was also for me a long awaited feast hehehe. And I was not disappointed at all.  First cab off the rank- suckling pig entree platter with shredded cuttlefish.  The pig wasn’t overly fatty although the skin was quite thin so was slightly chewy.  Chewy the jellyfish was not – it was the perfect thickness and appropriately crunchy in texture.  Second course was deep fried seafood balls – minced seafood – predominantly prawns, rolled into balls and covered in almond flakes deep fried and served on a bed of shredded cabbage.

Palate cleansing vegetables came next – perfectly cooked and crisp broccoli and mushrooms covered in a sauce thick with dried scallops – a real chinese delicacy.  And then came the emperor of all soups – sharks fin soup. So expensive is this dish that waiters often use a bread plate to catch any drips off the ladle that dare escape on the way from the tureen to bowl. You can have it with shredded chicken or crab meat as well as dried fish stomach (don’t ask, just drink).

What a treat. Lobster cooked in classic ginger and shallot sauce.  One of my friends told me that when you have lobster at a wedding banquet, it adds an extra $300 per table of 12 (you do the sums!).  So I relished my huge tender chunk of lobster tail and made an attempt at the huge claw.  But didn’t try too hard as once my grandmother stabbed her finger with one of the sharp bits – ew!

Stomach reaching capacity, next came sliced abalone and mushroom in oyster sauce with lettuce, and then steamed live coral trout.  It must be so hard cooking 25 two kg fish to the point of just cooked, and then sending it out to the masses.  Nevertheless, this one was perfect, its meat sweet and succulent.

On the home stretch now.  The more expensive dishes are of course served first after the entrees, so that you can enjoy them before you get too full.  So the chicken that came next wasn’t eaten by all, and neither the rice nor noodles – which are served at the end in case you still have room and aren’t full.  Chinese tradition says that rice is not served at banquets because it looks as though you don’t have enough money – only poor people had to eat food.  So that’s why steamed rice is not offered during the meal, and the second last course is a rice dish – but never white.   This was sticky rice with prawns wrapped in lotus leaf. The lotus leaf infusing a gentle smokiness into the rice, which was definitely not pauper food – packed with prawns.

There are traditionall 8 courses at a chinese banquet, 8 being the number for fortune or rich.  That’s 8 courses excluding the noodles and rice that is – which as I mentioned are the fillers.. But that doesn’t stop me from having one of each. The noodles were delicious. Not too salty at all, and not overly soggy as they tend to be, and also had enough flavour.

And finally, dessert is usually provided at the end of dinner. Fresh fruit platter – generally oranges and melon; and some Chinese petits four (or petits two usually). These were deep fried sesame cookies – “smile mouth cookies” – because the crack looks like a laughing face. And then also some red bean pastries that looked like sausage rolls. The pastry was even thinner than filo, and packed more tightly.  Overlook the reality it’s made with lard.   All in all, the wedding banquet topped off a beautiful wedding, with brilliant speeches and entertainment. Congratulations Chris and Tracy! Look forward to coming to London to do more FoodieChat posts!