The Marigold Revisited - Haymarket NSW

Panda Yum Cha, North Ryde NSW

 

I was given a real treat in joining friends for a Cantonese Yum Cha (drink tea) or Dian Xin (Touch of the Heart)
at my old stomping ground of the Macquarie Shopping Centre, near Macquarie University.

Panda Yum Cha, North Ryde NSW

Steamed choices can be more healthy.  The Siew Mai or Prawn-Pork dumplings on the right stood in a class of its own here. Forefront of photo are bundles of glutinous rice, with shrimp and pork bits, wrapped in lotus leaves before they are steamed in their bamboo cradles.

Fong Chau or Phoenix Claws - they are really braised chicken feet cooked with chili black beans and a Char Siew sauce, amongst other things. An item of a definite acquired taste, but this dish boosts immunity, restores our own skin regeneration, strengthens our bodily joints and moderates blood pressure.

The success of a Yum Cha dish is in its texture of bite, flavour and choice of fresh ingredients.

My top preferred dishes, all small serve, at yum cha sessions generally are:

1. Siew Mai (steamed prawn pork dainty dumplings).

2. Char Siew So (Baked pork buns with lovely pastry).

3.  Stir fried flat noodles with caramelised wok heat with tender meat slices of your choice.

4.   Roast duck slices served with thin bread sliders and 

garnished with sauce and veg.

5.  Fish maw steamed in wrapped soy bean rolls.

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.

BBQ King Restaurant Haymarket NSW

The competition for southern Chinese barbequed meat shops can be intense.   Almost every self-respecting suburb with sizeable Asian populations in the metropolitan areas of Sydney, Brisbane and Melbourne these days boast of  such a butcher and BBQ outlet.

 The meats - duck, pork or chicken - provide for an easy take away especially for busy families.   It is not just in the marinades utilised, but also in the cut of the meats, the critical drying of the skins and the presentation, that distinguishes quality from the ordinary.

Char Siew Yoke -- lean cuts of pork with the well known sauce.

After 33 years sited at Goulburn Street, BBQ King began a new chapter moving to Liverpool Street in mid 2016.   Owner Philip Chau has transformed the self-owned restaurant from retro comfort to a spanking three level facility that is more in tune with contemporary customers, of which he can seat around 200 in one go.   If you get a table at a higher level, you can even view the goings-on below.   Kitchens are more transparent, even if the de rigour practice of hanging those marinated roasted meaty birds continue. 

Despite a good move to an upgrade of premises, the food menu still has your ever green favourites.   Reliable are their version of fried rice, suckling pig, steamed chicken, marinated boneless trotter and if you dare, chicken feet bathed in vinegar and soy sauce.

Little touches of brewed pork bone soup offered at the start of communal tables, the freshness and bite of greens spewed with oyster sauce and the use of fresh ingredients help to continue BBQ King's reputation.   Service is fast, requests are not turned down and hot soups predominate.  

The old school, echoed by the veteran chefs in the kitchen, seem to blend with a renewed sense of staff engagement and interior vibes that appeal to to the younger  generation.    One has to be careful of the stairs, but they are short ones.   The high ceilings that form the main portion of the revamped restaurant is a definitely good idea - it breaks down any feelings of being caved in, even if the audio levels can be so stereotyped Chinatown at times.

Yummy and compulsory must have roast pork cuts with crispy crackle and tender juicy meat.

Are prices higher than most at this BBQ King?   Look at what is asked for Beijing duck.    BBQ King also holds yum cha sessions.   Servings are reportedly smaller than what regular customers are used to from the old days at the old place at Goulburn Street.   Is BBQ King transitioning to a new world and business model?    The restaurant ambiance has improved and staff are attentive.   What can we say.....

The bite and experience of roast pork here is inevitably compared to those at Tawandang  Thai along lower George Street and that of the Laotian Green Peppercorn at the Civic Hotel.

Cantonese styled roast duck on a plate.

The duck roasted Guangzhou style seem more oily, are more chunky in serve and yet provide more yumminess in the meat than in the skin.   Five spice powder, both ground and fresh ginger plus vinegar are essential components utilised when preparing such Guangzhou ducks.    BBQ King is an institution in the history of Chinese-Australians and their recipe is a treasure to behold.


A quick question from a child - why must Chinese food have such a reddish glaze for its meats?   We know the colour red is culturally auspicious.   Hmmn, even the staff at BBQ King here have a bright red coloured uniform.   That colour does capture attention.    Another explanation is the use of the seasonings and flavourings, like maltose, red fermented bean curd, honey and Sherry.  


Next I aim to try the noodle dishes and the Beijing duck, served with wraps, Hoisin sauce and all....

Scallops, mushrooms, prawns, squid and Tofu slabs - life is good.

The test of any self-respecting Chinese restaurant is in the uplifting flavours from a quick wok stirring of bite sized veg and seafood ingredients.    Simplicity and good taste is the best outcome from such tests and I reckon BBQ King passes on such parameters.   

The kids at my table wanted omelette, and so they did, filled with glad tidings.    Our group of more than a dozen persons were given a huge table on the uppermost level, from which we could see the street below, with lights and all.   

Bitter gourd slices are stir fried  - one of my fav dishes!

My impressions from my visit to BBQ King in Sydney Chinatown are:

Ambiance:  3  out of 5
Staff Engagement:  3.5 out of 5
Culinary Delight:  3.5 out of 5
X Factor:  3 out of 5
Overall Score:  13/4  out of 5

BBQ King Restaurant visited is located at 76-78Liverpool Street, Haymarket, Sydney NSW, near the junction with Sussex Street, across the junction from Hawker and a short walk from Darling Harbour's Darling Quarter.
Opening hours are from  10am to midnight every day.
Contact + 612  9267 2568

Mr Happy Chef Noodle House Homebush NSW

The classic tomato flavoured rice that comes with pork chops, or as above, with deep fried chicken.

The crowds this time were not just lining up at Toan Thang, much celebrated in social media, but also two doors away at Mr. Happy Chef.   So our group of six persons decided to give this corner restaurant a try.  It was a public holiday and so many people were out and about, we just being lucky to have found vehicle parking spaces not too far away.   There is a relatively spacious walk area outside this restaurant - another plus in so called Asian suburbs!

Subtle but flavourful stock in soup served with Wanton dumplings and egg noodles.

As in such so called ethnic places, service can be devastatingly fast.   The soups do come piping hot, and my best dish experienced that day was the tomato flavoured rice with the deep fried chicken.    The chicken skin was crispy, the rice had sufficient oomph in flavour and the meat was happily good on the bite.   The prawn noodle in contrast lacked the required level of taste but the accompanying ingredients were all right.    The wanton dumpling soup was above average to my fellow lunchers who love Cantonese styled food.

Tender on the bite pork slices garnish a spicy soup brewed with ground shrimp, enhanced by shallots, bean sprouts and boiled eggs  -  the Mee Yoke or Prawn Noodles.

So there you go, one has to be selective in having dishes anywhere.   The buzz at Mr. Happy Chef is turnover, tight seating and friendly service.  One of my meal companions went for a quick drop by to get Western Australian nougat and another got the chopped barbecue meats next door.    There are, as expected, many items in the food and drinks menu at Mr. Happy Chef.

My Impressions on this visit to Mr. Happy Chef at Homebush West:

Ambiance:  2.5 out of 5

Staff Engagement: 3.5 out of 5

Culinary Delight: 3 out of 5

X Factor: 3 out of 5

Overall Score: 3 out of 5

The butcher is central to the social and business life in Flemington NSW.   This  is K.W. BBQ located between Happy Chef and Toan Thang.

Mr. Happy Chef Noodle House visited is located at Shop 11/90 The Crescent,  Homebush West, NSW next door to K.W. BBQ and Toan Thang Vietnamese Restaurant.
Opening hours are from 930am to 900pm every day.
Contact   +61 2  9746 8999

Ginger & Shallots Chinese Cuisine Eastwood NSW

The steamed Barramundi was what stole my heart and palate.    The medium sized serving exuded freshness, had wholesome bites of tender insides and was daintily decorated with green broccoli and thin slices of ginger.    Instinctively we look at the eyes of the fish for the quality of the fish.  The sauce was not over whelming but just at the right note.  Our appetites were enhanced further by this classic prepared seafood.   It played with smell, taste and vision.   I placed some fish slices on to the fluffy steamed white rice and  it opened my senses further.

Wok stirred veg can come to the table in various forms, some under in taste and others over done by strong ingredients mixed with them.    Personally I prefer the so called plain versions without chilli, salt fish or other flavours, so that I could go straight to the quality of the chosen veg and savour their natural character.   Chinese cooking uses garlic to bring up the taste of the main ingredients, wok heat to lock the released flavours in  and emphasise on texture to help the bite.    The veg is often sliced or cut finely to ensure quick cooking and still retain the taste of the veg.    The dish served by Ginger & Shallots above was very well executed, allowing us to still appreciate the originality of the veg, even if accompanied by all the wok tricks from a thousand years of tradition.

The test of a Chinese styled restaurant is how it handles the Tofu, or soft soya bean cakes, for it is in how the chef creates taste from just using a primary ingredient which is basically tasteless.    We chose the combination of salted fish and chicken bites with the Tofu to see if the chef passed the test that evening.    We were more than happy with the results in a dish served on a clay pot.


We have not visited other than at dinner time.   Pricing is practical and good value.    The place can get crowded fast, as it seems to be a gathering hub for youngsters and family groups.   Located in a bustling suburb with not a good reputation for easy vehicle parking, the restaurant can serve to be one of the many stops in a place with many food, drink and marketing opportunities.     There are stalls at the Rowe Street pedestrian mall near the railway station on Saturday evenings;    a daily dedicated food fair with mainly Taiwan street food;  Korean cafes and food outlets on one side of Rowe Street; and a buzz in the suburb that can beat the atmosphere even in Sydney's Chinatown.






Ginger & Shallots Chinese Cuisine visited is located at Shop 25, 1 Lakeside Road, Eastwood NSW on a site occupied by KFC umpteen years ago.
Opening hours are from 11am to 1am every week day and from 9am to 1am on weekends.
Contact   +61 2 9874 8066








 

Super BBQ, Level 3 Food Court, Market City, Chinatown Sydney NSW

I had been tipped off by a family from the north-western corner of the greater Sydney area to try this outlet.


They always go for the roast duck.  Now this can be a tricky bird, as it naturally has lots of oily portions to keep the cold out.   I had eyed this Aussie guy smilingly collecting his noodles with the duck...it did look captivating.   So I had a test with the traditional mix - soy sauce stirred egg noodles, dumplings and roast duck.


I loved it and would return!   It also made me get takeaway boxes of the Char Siew and roast pork.   The former has a juicy tenderness and the latter has a crispy top over the succulent meat.    I can only compare with the barbequed meats at the Eight Modern Chinese Restaurant at market City Sydney Chinatown and with some of similar servings at Hawker. 


The roast duck has an oomph at this Super Chef BBQ.   Its outer skin is not dry and the meat inside has flavour.   Now there is no fancy orange and cherry stuffed inside here, it is just how the skin is hung so dry to capture the honey and other coatings done Cantonese style.





Super Chef BBQ visited is located at the Food Court, level 3, Market City, Haymarket Sydney NSW.


Opening hours are from 930am to 830am every day.
Contact +612  9211 3118

My impressions of the Super Chef BBQ are  focused on one thing - the luscious and tasty roast duck.   No Hong Kong styled goose though.....but prices charged charged are practical and service is fast at this takeaway.   The meats are not overly oily as found in other competitors.

Hong Kong Delight Barbecued Meats Hurstville NSW

Haha, I do not mean to frighten any one at all with a close up shot of well marinated chicken feet, prepared ala Cantonese style.   Most of the Australian population would associate this with a yumcha offering on a trolley at lunch time, although they are often now covered up under bamboo basket covers.  

Well I did get my bright looking and savoury cooked chicken feet as in a snack box for take away.    Ah, the delights of the food court after you get out of your railway platforms from the train.  The place is often lively, even after working hours and on weekends, as a kind of Asian diaspora gather for no cooking time and so much choice in East Asian culinary - often with their Aussie mates and partners.   Hurstville, I am told,  has the highest concentration of people with a China background for suburbs in Australia.   

Back to my chicken feet - it lived up to my expectations.   Preparation is a three step journey, first they are marinated after clipping the claws. (ahem....)  The second stage is to deep fry the feet, plain.  If one likes a puffed up look of the feet when served, after deep frying, immediately place them in a bowl of ice cubes.

Shaoxing wine,  Char siew sauce and star anise are used to flavour, massage and marinade the feet, for at least over night.    The thus prepared feet are then stir fried with shallots, black bean sauce, abalone sauce, garlic cloves and chillies.  Season with pepper and sugar at your own discretion.

The chicken feet from Hong Kong Delight are not rubbery.  They exude yummy flavour, good texture and are not over powering.   If one cannot go for chicken feet, the same recipe can be used for chicken fillets or pork cubes.   It brought me back to what retro Hong Kong food tasted like.

With bad cholesterol fears thrown out the window by the medical community and the media, after decades of frightening us about its dangers to human health,  I reckon we are back in safe territory to hark back and consume some of the so called old fashioned comfort foods.  In southern Chinese culture and tradition, that means anything tasty to do with the pig.   Okay, at least do just eat in moderation and never in excess.


The range of barbecued meats hanging in front of the glass casing at the Hong Kong Delight caught my eye.    Their colours - Char siew, roast duck, soy sauced chicken, spare ribs and roast pork -  were not over the top.   The texture spoke of technique and skills.  There was no extra oiliness.   The meat under the crisp was juicy tender, just as in my Siew Yoke or roast pork serve in the photo above.   You can have a whole meal with steamed rice or noodles at communal seating around Hong Kong Delight.


My fraternity in Chatswood may want to faint at the amount of fat content in the photo.   This has always been an on gong debate.   The significant move to more lean meat and reduced fat share has resulted in a rather new cut of such Chinese barbecued meats for more than two decades now.   However it all shows in the taste.   I reckon the choice of more fat or less fat as you ask the Uncle to chop up your purchase depends on what you intend to use the meat for - eat them by themselves,  stir fry with noodles or braise them in stew or cook further. 


My serve of roast pork as shown above had this rewarding bite of crunchiness for its top, followed by a mellow agreeable swallow of yummy meat underneath.   It was perfect for a snack, freshly consumed or even with a salad.





Hong Kong Delight is located above the railway station at Hurstville NSW.

Opening hours are from 9am to 530pm from Mondays to Wednesdays; from 9am to 9pm on Thursdays; from 9am to 6pm on Fridays; and from 10am to 4pm on weekends.



My impressions of Hong Kong Delight at Hurstville NSW:
Ambiance:  2.5 out of 5

Customer Engagement:  3.5 out of 5
Culinary Delight:  3.5 out of 5
X Factor:  3 out of 5
Overall:   12.5 / 4 out of 5

 

King Dynasty Chinese Restaurant Chatswood NSW

I was shocked to find a long length of human hair as I wen deeper into my Tau FuFa (soy bean curd) dessert.

The King Dynasty says they are meat and steak specialists.  Located at the former site of Kam Fook, it may be a good stop by before or after a Hoyts cinema show and in between shopping.  The morning we were at this restaurant, all fourteen of us, we had a corner table, as big as Chinese as they come, with a strategic view of the early yum cha crowd.

Taro deep fried as in Woo Kok  ( or yam puffs)  芋角   stood out crunchy and not over salty.  The barbecue pork buns were my next favourite, with fluffy dough and appetising char siew inside.   I enjoyed the smooth and yummy veg lightly sauteed in oyster sauce.  The mango pudding in a plastic cup was a tad dry, much a disappointment to my preferred bouncy texture as you scoop in.  

The baked Char Siew So was a winner, a fav amongst my non-Chinese mates.   Chinese favoured congee was there, the ubiquitous version with century old egg and minute bits of chicken - and it was served rather delightfully warm despite a cold morning outside.
Our table had the compulsory steamed bamboo offerings of Siew Mai and Har Gou, both in bite sized cups packed tightly with stuff like pork and prawns.  They were above average on my palate. 

I would not recommend the so called Singapore noodles, looking limpid and lacking taste.

The dining hall is huge for Sydney, maybe this was amplified by the height of the ceiling.  There seems to be a higher level of private dining upstairs, on one side.  The traditional wedding mural is placed permanently on another side for dinners.  The hall can seat 500 people.   When we were there, by 1pm and when we were leaving, the whole place looked packed in and it could have been challenging even to try to find our way out.

Next, may be to try their dinner?







The King Dynasty Chinese Restaurant is located at Shop 600 on Level 6 of the old wing at Westfield Chatswood, best accessible from Anderson Street in Chatswood NSW.   
Opening hours are from 11am to 3pm every week day for lunch; from 10am to 3pm on weekends; and from 530pm to 1030pm every night.
Contact + 61 2 9412 9388
Fully licensed, yum cha for lunch times.




My impressions of the King Dynasty Chinese Restaurant in Chatswood NSW:
Ambiance: 2.5 out of 5

Customer Engagement: 3 out of 5
Culinary Delight: 3 out of 5
X Factor:  2.5 out of 5
Overall:   11/4  out of 5

Crystal Seafood Restaurant Carlingford NSW

The stand out was the steamed fish.  The soft juicy bite combined well with the gentle but flavourful light gravy, gracefully with aromatic sensations of the ginger, shallots and succulent seafood.  I must say it was a master piece, more than what I have experienced in most other Cantonese restaurants in Australia.   Steamed fish is the outcome of technique, the quality of the fish itself and knowing when to serve and stop steaming.   There are choices in Morwong, Barramundi, Parrot fish or Silver Perch.   My fellow diners had the Red Morwong this time around.

The much favoured claypot of vermicelli for southern Chinese dinners perhaps is a significant  test for Cantonese cuisine.  Usually cooked with seafood like prawns, lobster or Mud crab, the texture of the noodles combines with the flavours of the ocean  to produce an exquisite yet wholesome experience for the palate.    XO sauce is utilised but the freshness of the sea produce is also on test.

I did find the vermicelli  smoky flavoured from the clay pot but the Mud Crab meat was without question yummy.  I was told the version with lobster for this dish was not as good at a previous dinner.

Another interesting option to consider is having King Crab in two courses - first served as deep fried and then in another dish as stir fry of the crab roe with yummy E-Fu noodles.   The seafood is often just swimming around in the restaurant's aquarium tanks not  more than a few minutes before being served.   Freshness and liveliness of the sea produce is associated highly with taste  and nutrition in the mindsets of the Cantonese.

I saw Menu Item 168, roast pigeon!

When faced with a selection of braised, steamed, deep fried, marinated or honeyed, I definitely prefer the first two options.  The overall satisfaction of the sensations and the more healthy the cooking style, is when they preserve better the inherent flavour and freshness of the produce.

I liked the braised seafood with a variety like prawns, scallops and calamari, cooked with the sweet snow beans.   We also had the always popular crispy-on-the-bite deep fried squid marinated with salt and pepper.  Also good with many non-Chinese diners are the braised beef in oyster sauce, the beef already cut into bite sized serves.  Most Asian diners would order the seafood bean curd in a hot pot.

Lobster galore, served Cantonese style.

What looked aesthetically pleasing was snow like really snow white crab meat laden over fresh looking green broccoli.   The steamed rice that evening also stood out in quality - young Marissa loved it just by itself.

I have yet to try the yum cha sessions under the new chefs and ownership.  Again I observed this peculiar habit of Chinese restaurants to pack and rearrange dining tables to smaller lunch ones even when diners were present and it was not even eight o'clock.haha, this seems to be my pet irritant when we are all making conversation at our table and the staff are working like in a godown.

That evening when nine of us were there, we did not go upstairs but were content with the ground floor seating, given a spacious round table and we did not have to put up with the noise that is compulsory at Chinese dining places.   Interesting fish formations were used to decorate the lower dining area wall.  I was amused that the waiters used a variety of languages - Mandarin, Cantonese and English - to communicate with us.  Vehicle parking was easy at the shopping centre car park on a relatively quiet night for Carlingford - perhaps many diners were at nearby Eastwood?

The interiors at Crystal here have been redesigned by the HC Group.   There is an ambiance of being surrounded by dynastic symbols, simple but meaningful lines and a sense of contemporary chic as well.

Australian diners must be reminded of the complimentary welcome soup and dessert platter (usually red bean soup, biscuits and cut slices of fresh oranges) if you are having a course dinner meal.  This is de rigour practice in southern Chinese restaurants, especially those with a Hong Kong background. 







The Crystal Seafood Restaurant in Carlingford is located at on the ground floor, Carlingford Court, at the corner of Carlingford Road and Pennant Hills Road in Carlingford NSW.
Opening hours are from 11am to 10pm every day.  Yum cha available at lunch time.
Contact + 61 2 8845 8200
Crystal Seafood also operates restaurants in Blacktown and Strathfield NSW.




My impressions of the Crystal Seafood Restaurant in Carlingford:
Ambiance: 3.5 out of 5

Customer Engagement: 3 out of 5
Culinary Delight: 3.75 out of 5
X Factor:  3 out of 5
Overall:   13.25 /4 out of 5



Recommended Menu choices:
Crabmeat over stir fried broccoli
Steamed fish of your choice with clear light garnish
Mud Crab with vermicelli in claypot
Hainan steamed chicken with ginger condiments
Royal Peking Duck served in two courses, with entree wraps and Hoisin sauce and then as a stir fry or Sang Choy Bow.