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Lifestyle : Focus on China 2012
1HERSA1 0016 Trading Hours: 11am-9 .30pm 7 days Shop 44/1 Dixon Street, Sydney NSW 2000 T 9267 2327 W www.twistednoodlebar.com.au Yum Cha Daily & Chinese Cuisine Yum Cha Daily & Chinese Cuisine St George Leagues Club 124 Princes Highway, Cnr Jubilee Avenue, Kogarah NSW 2217 Tel: 9553 8199 Fax: 9553 8299 FREEPARKING LIVE SEAFOOD IN TANK OPEN 7 DAYS LUNCH & DINNER BANQUETS AVAILABLE Welcome for birthday, wedding, graduation or other special occasions (Cater for all Functions – 10% off Take Away) The Dynasty Chinese Cuisine www.thedynasty.com.au Trading Hours: Lunch:Mon-Fri 11am-3pmSat-Sun 10am-3pm Dinner: Sun - Thur 5.30 - 10pm Fri & Sat 5.30pm - 11pm Fully Licensed (No BYO) “Yum Cha” Daily 1000 Parking Spaces 26 Bridge Road Belmore NSW 2192 (Canterbury League Club) | 9704 7704 or 9740 6633 ರᚉज੦ 0$5,*2/'ሀ FKLQHVH FXLVLQH Open daily Lunch 10am-3pm Dinner from 5.30pm Levels 4 & 5, 683 George Street Sydney 9281 3388 www.marigold.com.au email@example.com Watch this space to be part of our celebrations! Our is coming up! 30th BIRTHDAY YUM CHA DAILY PRIVATE ROOMS VALET PARKING FUNCTIONS AG5095499AA-150512 special report Taste of China Tales behind the trolleys Sydney’s yum cha kitchens prepare an amazing array of treats to satisfy every taste, writes John Newton. I f you add up all the seats at all the major yum cha restaurants in Chinatown, you get 2900. Double that for two sittings on Sunday – that’s 5800 people tackling the trolleys. That’s an awful lot of prawn gow gee. And a lot of work in the kitchen. ‘‘Everything we serve here is made by hand in our kitchen, as opposed to Western food, a lot of which is pre-prepared,’’ says Henry Tang, owner of Chinatown yum cha palace The Eight. ‘‘In a Western menu there’s nowhere near the variety – even with a large degustation, maybe 13 dishes. We serve over 100 different dishes seven days a week.’’ It’s a similar story at popular yum cha restaurants around Sydney. How do they go about the daunting task of delivering so much to so many? Hung Cheung in Marrickville has a long track record. Owner Tom Lu Tao took over eight years ago but the restaurant had already been serving yum cha for 15 years. Customers come from all over Sydney. ‘‘Because the restaurant has been here for so long, we have many regulars, so even if people move away, they come back,’’ Tao says The dining room seats 180 and is too small for trolleys so the dishes are carried around on trays. On Sunday – the biggest day generally for all yum cha restaurants, with spikes on Mother’s Day and Chinese NewYear–upto18traysdothe rounds and about 15 on weekdays. Everything comes from the kitchen, except the barbecue pork, duck and chicken, which Tao says is made to order in Campsie. The kitchen is divided into yum cha and a la carte, with the yum cha chef beginning work at 6am to be ready for a 9am start, overseeing a team that can vary in size from five to 15 people to prepare the menu. The kitchen has a repertoire of about 100 different dishes, 70 per cent of which are always served. ‘‘Every two weeks we rotate and put something new on the menu,’’ Tao says. Hung Cheung’s most popular dishes are prawn rice noodles, garlic chive dumplings and char siu pau (pork buns). Tao estimates customers eat 150 pork buns every Sunday. The restaurant serves the basic yum cha menu items from Guangdong, a southern province of China known as the home of yum cha, which literally means ‘‘drink tea’’. The tradition is believed to have started along the Silk Road in north-western China, when roadside tea houses offered travellers snacks, known as dim sum or dim sim with tea. But it was developed and refined over the centuries in Guangdong and especially Hong Kong. Kenny Li is the manager of Fook Yuen in Chatswood, which seats between 280 and 300 and can turn over tables three times on a Sunday. Fifteen trolleys trundle around on the weekend and 13 during the week. The kitchen has a repertoire
Energy Efficiency 2012
Home Comforts 2012