A couple of people who read my blog have asked me about the relative proliferation of Yum Cha posts I've done. It is true, out of all the cuisines I've featured on this blog, Yum Cha does tend to crop up more than others, and I'll tell you why:
Every time I start editing the pictures for Yum Cha posts, I remember how good the food was and I start to get cravings for it again!
I think I'm so attracted to it compared to other types of food because I had absolutely zero exposure to it as a child. The only Chinese food we had came from a corner-store Chinese restaurant where the floors were covered with peeling lino and ten-year-old Christmas lights hung from the windows in a derelict fashion. Not only was this a depressing scene, but the food was simply terrible, all oily and soggy, and it put me off Chinese food for a very long time.
Luckily, the Phoenix chain of Yum Cha restaurants are nothing like the restaurants of my childhood. They opened up a new branch last year in Parramatta called Parramatta Phoenix, which is awesome because it's not too far away from where I live and work. True to the other restaurants, the decor is airy and modern, the service quick and snappy, and the food made with fresh, quality ingredients.
All our old steamed favourites were there - Prawn Dumplings, BBQ Pork Buns and Dim Sims, which were all executed perfectly and served to us hot and fresh.
Of course, all our favourite fried dumplings made an appearance as well, including Fried Noodles in Soy, crunchy and crispy Combination Dumplings, and Vegetarian Spring Rolls that were a little soggy but still full of flavour.
This was something new for me, a little tower of braised eggplant and minced prawn doused in some kind of sauce, I imagine made from seafood considering its overall flavour. The contrast between the slightly mushy texture of the eggplant and the firmer, meatier texture of the prawn mince was magic.
This was a dessert I'd never tried before. It was pretty simple - whipped cream (which I suspect may have been mock cream) and slices of fresh mango were enfolded within a light-as-air mango pancake. It wasn't very sweet in the way true to form for Chinese desserts, which made it all about the mango.
This was also new to me, but I wasn't a fan. I found it to be flavourless, and whilst the tofu was deliriously soft and silky, I definitely prefer it in a savoury dish.
The reliable mango pudding was served at the end, with delicious pieces of mango dotting the pudding and condensed milk in a thin layer over the top. Of course, this was demolished.
Level 4, Shop 4070
159 - 175 Church St
Parramatta NSW 2150.
Ph: (02) 9891 3338