I’m not really one for fried items at yum cha, but I liked the fried squid here. The squid’s nicely cooked and not too rubbery, and the coating is crisp and more-ish.
The cousin to the har gow is this little baby: prawns wrapped in rice noodle sheets (don’t know what the Cantonese name is, if someone would care to enlighten me). It’s a slipperly thing, frequently posing a chopstick challenge, but the slipperiness is part of its charm as the it goes down oh so nicely.
Haven’t been to yum cha in ages, so I was quite excited to go to Zilver for my fix. Yum cha, the Cantonese art of taking tea and assorted morsels, has really been embraced by Sydneysiders of all backgrounds. I was really surprised by the variety of clientele – Western and Asian families, couples, girly catch-ups, even what looked like the beginnings of an Aussie boys bucks day out.
This dish, har gow, is a staple. It’s a steamed dumpling of prawn wrapped in rice paper. Simplicity itself.
It was my cousin’s engagement party on the weekend. The happy couple celebrated at Golden Century, in Chinatown. I’ve never been there before but from the quality of the 10 dish banquet I can say that it’s a good place to go if you want good Cantonese food. The pipis were very good, and so were the lamb and the scallops.