Picture a perfect Sydney weekend. Would it involve a morning feast of some of the city’s best dim sum? If so, you’re in luck, as Merivale restaurant Mr. Wong is set to launch yum cha this Saturday October 4, offering another dimension to its popular dining experience.
On Saturdays and Sundays between 10.30am and midday dumpling devotees can enjoy a selection of dim sum chef Eric Koh’s finest work.
Koh has been in charge of dim sum since the restaurant opened in 2012, with Dan Hong as head chef. He came armed with an impressive portfolio of experience including almost five years at London’s Michelin-starred Hakkasan.
In one sense, by opening up before lunchtime, Mr. Wong is realigning the art of yum cha to its traditional position in Cantonese cuisine: morning tea. But for Koh the definition is fluid. “The concept of yum cha in Sydney is dependent on the restaurant itself,” he explains. Mr. Wong is offering an alternative experience to one you might expect from restaurants in China Town and Cabramatta. Rather than a traditional trolley system, diners order à la carte and are served their dishes once they’ve been made fresh in the kitchen.
Koh prepares authentic dim sum with a modern edge and an emphasis on seafood. When certain quality ingredients not available in Australia are called for, they are imported. “We have a lovely scallop from Japan,” he says of the tobiko, scallop and prawn shumai, and the crab in the katafi pastry, king crab and lobster roll comes all the way from Alaska.
Many restaurants in Hong Kong and Guangdong province start serving dim sum from 5am but Koh’s offering is slightly more weekend friendly. “10.30 is a good time for people to have a relaxing yum cha for an hour or two,” he says.
Yum cha at Mr. Wong runs from 10:30am – 12pm every Saturday and Sunday from October 4. Call (02) 9240 3000 for bookings.