Taste of Canton

Yum cha regulars will be familiar with cheung fun: delicately steamed rolls of rice noodle filled with prawn, pork or beef, and doused with plenty of sweet soy sauce. The Cantonese dish is the headliner at Zetland’s Taste of Canton, and it’s attracting weekend queues.

Unlike the cloche-covered cheung fun found at yum cha, the ones at Taste of Canton are made to order. Thin noodle sheets are made using a runny batter of rice flour, tapioca starch and wheat starch, which is poured into a shelf in a steam cabinet and cooked for 90 seconds. Owner Lingqi Yang, who grew up in China’s Guangdong province, trialled the recipe 40 times to perfect it.

Yang’s personal preference is to eat the noodles as-is. But you can also order yours with minced pork or beef, egg, prawn or Chinese barbeque pork, plus toppings of spring onions, lettuce or corn. After choosing a filling, make your way to the self-serve station and ladle sweet soy sauce or Shenzhen-style garlic and mushroom soy sauce over your silky noodles.

Along with cheung fun, there’s a small selection of other Cantonese dishes, including steamed siu mai, lotus-leaf-wrapped sticky rice with chicken, black bean spare ribs, pork and preserved egg congee, and a range of fluffy white sweet and savoury steamed buns.