CBD Cantonese restaurant Duck & Rice has introduced an unlimited yum cha menu to its weekend service.
Between 11am and 3pm on Saturdays and Sundays, the good-looking rooftop eatery – which is styled on Shanghai in the 1920s – will have waiters pushing around trolleys with dishes that might include barbeque pork, salt-and-pepper chicken ribs, Szechuan cuttlefish, Yangzhou fried rice and garlic gai lan (Chinese broccoli). It’s $50 per person ($30 for children under 12) and diners are restricted to one-hour sessions. The à la carte menu will also be available.
You might also be able to sample the restaurant’s signature dish, the Cantonese roast duck. Head chef Kago Fong told us in June that it takes four days to prepare. The process begins by simmering the bird in a pot of water seasoned with spices, as opposed to dry-stuffing it before roasting. “The duck meat is like a sponge; when it’s in the water it can absorb all the flavour, and after that we roast it,” he says. “It means the meat stays juicy with flavour from the water.”
Make sure you look out for the dim sum, which will also be making the rounds. Qing Hua Pi runs the dim sum team and learned her craft at Tim Ho Wan in Melbourne and Golden Century, where she was the principal dim sum chef.
All-you-can-eat yum cha is available at Duck & Rice on Saturdays and Sundays between 11am and 3pm. It’s $50 per person ($30 for children under 12).