Vinh Phat Restaurant, Cantonese Yum Cha, Cabramatta NSW

Preceding my recent visit to Vinh Phat, I had my imagination and expectations already fired up for a few months  by now.


The restaurant, located in the heart of Cabramatta, south-west of Sydney CBD, had been recommended and occupies an upper floor, not far from the traditional Chinese gates of the nearby mall.  I had seen queues of more than hundred individuals line up patiently at lunch time on weekends, the eager customers spilling out definitely on to the outside 
pavement and then up the stairs.


So what was it that created this demand for the cooking here?


At this stage I have not had a dinner at this venue, but at one lunch time, I did flip through the menu, which emphasised on lots of seafood cooked Southern Chinese style and on duck, all icons of a sumptuous dinner.  Here I offer my reflections of this Yum Cha session with two mates, one who only restricts his consumption of exotic East Asian to prawns and chicken, while the other friend has a more eclectic taste.

The two types of dumplings served for us were of generous size.  They were freshly made and the quality showed when we bit into them, they had excellent texture and the skin was thin enough.  They reminded me of the Siew Mai at Sunny Harbour, Restaurant, Hurstville NSW.


The fried rice had aromas of sufficient wok heat, but to me lacked the eggy over lay that I prefer and find at Sha Kee Restaurant, Cronnula Sharks Club, Woollaware NSW.

 The Har Cheong or steamed prawn rolls showed finesse, was tasty and provided a slurping satisfaction.  Asian uncles and aunties would of approved.


Interesting enough, Vinh Phat oferred chicken spring rolls  - I prefer those from veg or pork.     The chicken was snugly packed within the deep fried rolls and turned out to be all right after all.


Best of all was the serving of mango pancake, two on the small plate  - the egg white mixture enveloped the mango in a sophisticated style and was the fitting end to a session of Dim Sum, a touch of the heart.  This may possibly be the best mango pancakes I have tasted in the greater Sydney region.

This was a Yum Cha or drink tea session as well  - and we had chosen the well smoked but still smooth Pu'Er blend, which was a good change from what you get in most Chinese lunch time gatherings.   The venue was almost full house by 1pm, with a solid Asian demographic, emphasised by elderly couples, family groups and Millennials.   People were walking up the stairs seemingly every minute.


As expected, the tables were placed tightly against each other in such an establishment.  The washrooms were clean and the lighting just right.  The audio level of chatter corresponded with the size of the lunching crowd.   The trolley ladies were friendly, spoke both Cantonese and English and moved about their offerings with a purpose.


For those customers not willing to venture outside their Aussified tastes, the selections can be limited, but there was enough variety if you are keen on braised chicken feet, fish maw, steamed yam cakes and the like.   What was disappointing to me and a fellow luncher was the absence of roast pork cuts.   There was a belly pork dish at dinner time, but this may echo the lack of varied meats at Vinh Phat when compared with seafood.


Would I return for the dinner menu?  Most probably yes.  
My impressions of lunch here are as follows.

Ambiance  7 out of 10
Taste  8 out of 10
Staff Engagement  8 out of 10
Culinary Variety  7 out of 10
X Factor  7 out of 10
OVERALL    7.5 out of 10


Vin Phat Restaurant is at level One of 10-12 Hughes Street,
Cabramatta NSW.   Best to go there by train on weekends, vehicle parking can be a challenge nearby.