Dim Sum on Sundays has always been one of my family traditions ever since we lived in Hong Kong and it was one of the rare activities which I would eagerly get out of bed for! Now that I live in Sydney, going for Dim Sum remains one of my favourite activities.
There is a pretty decent Dim Sum restaurant in nearby Maroubra, but this time round I decided to try out Hung Cheung in Marrickville as I've heard good things about the place.
|Siu Mai - Pork and shrimp dumplings|
|Har Gow - Shrimp dumplings|
As the place is packed, the wait staff walk around with trays, rather than wheeling around the usual carts. But this way, they come around easily to every table and they make their rounds pretty often.
|Pai Guat - Black bean pork ribs|
The usual is ordered first, Siu Mai, Har Gow, Pai Guat...all were up to standard and delicious although the ribs could've used more black beans in it.
|Fried Cheung Fan - Rice noodle roll|
The fried rice rolls and chicken feet were my favourite here. The rice rolls come with a sweet peanut dipping sauce that's just perfect (I don't usually like the dipping sauce in other places) and the chicken feet are juicy and tender...most excellent!
|Fong Zhao - Phoenix claws|
|Gao Choi Gao - Chive dumplings|
The chive dumplings were also to my liking as the filling is mostly chives (I don't like it when too many prawns and other things are added). The Char Siew Sou and Char Siew Bau were pretty good too, but didn't blow me away.
|Char Siew Sou|
|Char Siew Bau|
|Mong Guo Bou Din - Mango Pudding|
The mango pudding was rather pleasant, but I've had better. In Hong Kong, they leave chunks of mango in the pudding, which would have put this pudding right up there...but sadly this was missing. The mango pancakes were the only dish which was a disappointment as the cream used inside was that horrible stuff from the can and there was just too much of it. Also, I'm used to the cream being mango flavoured.
|Polo Pau - Pineapple bun|
The pineapple bun on the other hand actually made me remark out loud that it had brought me back to Hong Kong ...all on my very first bite! The bun has a sweet crispy crumbly topping and is filled with a custard full of pineapple chunks. Wow, to say the least, I was impressed!
|Daan Taat - Egg tarts|
The egg tarts were pretty good too, but the Dou Fu Fa was the one that got the whole table oohing and ahhing. It was soft, silky and there was plenty of the ginger syrup to go with every mouthful!
|Dou Fu Fa - Silky tofu with ginger syrup|
This has become my new dim sum place...it's a longer drive for me, but totally worth it. We had six fully stuffed adults and a kid there, and it cost us about $125. It looks like I'm going there again this Sunday!