Reviews
April 2005 – Epicure, The Age
"The interior is a whimsical design by Wayne Finschi that at once expresses informality, but also suggests some of the Victorian era grandeur of Old Shanghai. There are massive Chinese red pillars and apothecary-style tea storage drawers alongside red plastic tubing suggestive of fat glossy noodles… Some of it is very traditional: dumplings of all sorts, chicken feet, steamed barbecue pork buns, most of the favourites. Then there are dishes that are beyond expectations: ‘soyed duck’ for example. Slices of excellent duck breast, skin on, which have been steeped in a glorious soy and star anise master stock. They're draped over slices of pan-fried bean curd in a moat of the wondrous dark, sweet liquid with a contrasting garnish of fresh coriander. Under ‘cold dishes’ you'll find the chicken salad at $6.50. This bald listing hardly does justice to this sublime combination of breast meat, various funguses and seaweeds, sesame and different julienned vegetables, all washed in a dressing of dark Chinese vinegar laced with fresh chilli. It's an absolute gem."
- John Lethlean, Epicure- Restaurants - The Age (Melbourne) April 5, 2005
April 2005 - Herald Sun
"An array of dips, from a simple soy and conventional red chilli to a pale house-made XO, appeared with the first of our dumplings - a basket of three-cornered baby peas leaf parcels packed with delicate pork mixture. These were superior to most Melbourne Yum Cha offerings - freshly made, creatively flavoured and composed, and impeccably steamed. This was also true of subsequent dishes."
- Bob Hart, Eat - Herald Sun (Melbourne) April 9th, 2005
June 2005 - Cuisine Talk Melbourne
"The Yum Cha offered here is of uniformly good quality, and while there are no surprises, there are some beautiful looking and lively tasting little morsels. Baby pea leaf dumplings are pretty to look at, with the green shoots showing through the translucent casing. They are similarly refined to eat, with their mix of delicate prawn mince. A dish of pork ribs with black beans was particularly good, the meat was tender and juicy, the sauce restrained and clear. Sitting back with a brandy balloon filled with iced chrysanthemum tea, snacking on delicate dumplings and watching people drift around the colourful space seems like it might become one of those must-do Chapel Street experiences. David Zhou has hit on something unique again."
- Michael Harden - Cuisine Talk Melbourne Weekly Magazine - (2005)
July 2005 - Vogue Entertaining
"Stylish Surrounds and Yum Cha usually make strange bedfellows. So imagine a place for Yum Cha that is light and airy, has polished floorboards, designer light fittings, retail therapy... and great Yum Cha. The place is the Oriental Tea House - another of restaurateur and tea master David Zhou's empire of shops and eateries. The difference here is that Yum Cha is served day and night - as opposed to being confined to the traditional midmorning/lunchtime slot... The Yum Cha comes directly from the kitchen in baskets borne by black clad, tray-bearing staff and is steaming hot, a good sign of how fresh the food is. And it is delicious - morsels of steamed snow pea dumplings, silken tofu with XO sauce and salt and pepper calamari are all excellent. Shop for beautifully packaged teas or have a tea consultation while waiting for the full feeling to subside before having more Yum Cha.
- Food Editor's Choice - (Australian) Vogue Entertaining June/July 2005 |
