“Dim sum, roast meats and big plates” promises Yum Cha’s website and the restaurant awning fluttering on Lark Lane alike – but there are small plates too, perfect for group sharing, and loads to tempt the veggies and vegans of the party: this menu is sizeable without being scary.
Let’s begin at the beginning, with dim sum, dumplings and baos. Those fluffy white buns are stuffed with honey-barbecued pork, chicken or mixed veg; other delicacies served in their bamboo steamers include cheung fun veo rice rolls, seasoned with soya sauce and filled with a choice of char siu pork, chicken, king prawn, duck or mushroom, and Cantonese har gau, with prawn and bamboo shoots in a translucent pastry. Pickupable bite-sized pork ribs can be steamed in a black bean and chilli sauce, or fried crispy and tossed in either a rich bbq sauce or Yum Cha’s signature salt and pepper seasoning with onions and mixed peppers. Everyone’s favourite salt and pepper treatment is also applied to jiu yim – choose from crispy chicken strips or king prawn, or the plant-based tofu triangle option. Seafood small plates include blackened sesame seed xia qiu prawn balls, crunchy squid with chilli dip and cuttlefish cakes. Big plates include chicken katsu curry, beef teriyaki and char siu chow mein; veg options here are plentiful, with the likes of vegetable Singapore vermicelli, Thai basil tofu and breaded aubergine satay. Freshly roasted meats are teamed with pak choi and your choice of sauce and either rice or noodles; the noodle soups also involve a list of three components, each with more options: duck, pork, chicken or tofu; ramen, udon, rice; pork and prawn, chicken or veggie wonton.
If you still have space, the sweet custard nai wong bao buns are a must-try: deep fried or steamed. Wash down with oolong, jasmine, ginger or ginseng tea – or a house cocktail or imported beer.
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