Ricky and Pinky has began serving yum cha from Friday through to Sunday.
Taking inspiration from her Hong Kong heritage, head chef Archan Chan is putting a contemporary twist on traditional dim sum.
The menu features Peking duck spring rolls (made with duck that’s been dry-roasted on the restaurant’s outdoor rotisserie); Chinese doughnuts wrapped in rice noodles and topped with pork floss; shiitake and spinach dumplings; and custard buns for dessert.
Dishes for more intrepid yum cha fans, such as honeycomb tripe and chicken feet, are also on offer.
Service is slightly different with the new menu in place, with staff roaming around with the yum cha dishes on trays, ready to help diners and explain how to tackle the more adventurous options.
Ricky & Pinky’s Yum Cha menu is available from Friday to Sunday, from midday to 4pm.
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