Yum Cha style dining has traditionally been enjoyed as a relaxed weekend brunch, however Yum Cha Dragon offers delectable diminutive dishes for lunch or dinner seven days a week.
The traditional Yum Cha trolleys still maneuver between the tables on Sundays, but the assortment of Yum Cha dishes can be ordered off the menu any time, along with a full compliment of a la Carte offerings. The wine list won’t break the bank, yet still manages to feature some reputable local wineries. An ice cold Tsingtao beer works a treat with the fare on offer, although it’s hard to beat a simple pot of Jasmine tea. You could eat extremely well sticking to the myriad of petite Yum Cha dishes, ormix and match by exploring the a la carte menu too.
My dining companion and I started proceedings with the crispy tiger prawns served on a seaweed salad with wasabi sauce, and a deliciously tender salt and pepper calamari.
We then turned our attention to the substantial Yum Cha menu, which comprises over fifty dishes categorized into standard, deluxe and supreme. The Suimai pork dumplings were plump, and the seafood and chive dumplings were translucent and delicate. The standout dish was the Shanghai chicken dumplings which featured a crisp coating and flavourful filling.
A whole ‘live from the tank’ Barramundi was steamed with soy & spring onion then expertly de-boned at the table. The sautéed sliced beef with Szechuan sauce arrived spicy as requested, and the seafood and egg white fried rice proved to be the perfect accompaniment.
For dessert, we selected the Peking toffee apples and a classic fried ice cream. Both desserts included a divine homemade vanilla ice cream, but the Peking toffee apples were extraordinarily good and a fitting finale.
Review by: Nathaniel Stockley, 3008 Docklands Magazine
Yum Cha Dragon Ph: 9329 6868 Waterfront City, Docklands
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