Last week my wife and I went to
Kam Fook for Yum Cha. On Saturdays and Sundays
it's very difficult to get in. Either you wait for
ages or they'll tell you outright that it's best if
you come back another day. It's one of the few
Chinese restaurants in Sydney that has that level of
popularity.
Over 10 years ago I was already hearing amazing
things about its sister venues in Chatswood and
Chinatown . Most of my friends in the kitchen, and I
guess most chefs who work with Western Cuisine
always prefer Asian and other 'exotic' restaurants
when going out. And among our circle
Kam Fook is highly recommended as one of the
best Yum Cha restaurants in Sydney.
The food is great, and the variety of stuff that
they have on offer is astounding. The Bbq Pork,
which is one of my personal favorites, was very
tender and the taste is well balanced.
The Vegetable Dumpling was superb, and the Siomai
was very good. It lacks that garnish on top, usually
a slice of scallop or a salmon roe, but the clearly
defined pork and prawn flavor locked inside more
than makes up for it.
The Prawn Dumplings were superb! I always take note
of the grooves on the dumplings. How well defined
the grooves are can tell you how fresh a dumpling
is. And it was very fresh indeed. The Spinach and
Seafood Dumplings were equally good as well. The
flavor of the Spinach is quite easy to identify and
the texture of the Seafood was perfect.
After we finished Yum Cha at Kam Fook I was so full
that all I wanted to do was sit in one of those
comfty sofas all afternoon. Nice!
