The Giants of the Silo Trail - Victoria

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.

Katoomba Revisited

The Blue Mountains in New South Wales, over a two hours drive one way west inland from the Sydney Harbour Bridge, has been a consistent tourist destination for both domestic and overseas visitors.  Its main hub, Katoomba, seem to have its buildings frozen in time, especially in the town centre.

I understand this clever native fauna comes to have fast food as lunch almost every day along Katoomba Street.

It is interesting to come across Malaysian street food in Katoomba.  Above is a serve of the Nasi Lemak, with coconut milk flavoured steamed rice, accompanied by yummy Rendang chicken curry, peanuts and other garnishings.  You can have your feed at the Unique Patisserie, formerly owned by Chinese from Malaysia but now run by a Vietnamese couple, Mr and Mrs Phan.   Do try their Bak Kut Teh but avoid their Char Koay Teow.  On the day of our visit, their Tamarind Laksa was over sourish and the pastry of their pies not encouraging on the bite.   

There was a crowd waiting in front of this cafe restaurant, which cleverly has only eight items on its hybrid menu which includes Chinese slider Baos, Bali fried rice and other offerings like a scene from a backpacker and hipster's shared memories.

 Over the railway bridge, Katoomba harks back to another era in its feel, architecture and size.   Not far away are the Three Sisters at Echo Point and the iconic view of primeval cliffs that epitomise our perception of the Blue Mountains in their natural glory.