By day, in the heavenly surrounds of Hyde Park and St Mary’s Cathedral, you’re in for a unique vegan yum cha experience. Sheltered by Moreton Bay fig trees, with the tranquil sounds of church bells on the hour and wait staff who stroll leisurely by with trays of food, I felt a calmness that the hustle and bustle of yum cha has never brought before. And in the city, no less! Fresh Rice Noodle Folds with Vegetarian Prawns ($8.50) look very prawn-like but taste of tofu. Steamed English Spinach Gow Dumplings ($6.50/3)are fresh, tasty and leafy. Keep in mind that Buddhist vegans cannot eat onion, chives and garlic, ingredients found in most yum cha restaurants, so it’s a stripped back experience, which does call for condiments. However the Steamed Carrot Ginger Gow Dumplings ($6.50/3) impressed me thoroughly, as did the Spinach Spring Rolls ($7.50/4) served with a light orange and lemon sauce. The Steamed BBQ Chicken Bread Buns ($6.50/3) were a flavoursome faux-meat treat. With a pot of jasmine tea or better still, a bottle of organic Bodhi Semillon Sauvignon ($29), their house drop from the Hunter Valley, you’ll be zenned out in no time. Thankfully the church bells with help you keep track of time.
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| I can't believe they're not prawn! |
Bodhi
Lower Mezzanine Level, Cook & Philip Park, 2-4 College Street, Sydney
Ph: (02) 9360 2523 www.bodhi.id.au
Vegetarian/Yum Cha $$
Lower Mezzanine Level, Cook & Philip Park, 2-4 College Street, Sydney
Ph: (02) 9360 2523 www.bodhi.id.au
Vegetarian/Yum Cha $$
