Bodhi, Sydney

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.

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 $$

Mamasan, Bondi

Prawn and Mint Spring Rolls

Thankfully, Bondi’s only venue for Yum Cha get it spot on, offering it day and night so that locals never have to leave. Sinking into the couch, surrounded by bottles of Sake on the walls and Godzilla’s on the bar, I am greeted by the vibrant host Gemma Lin who informs me I’m in for a modern day Yum Cha experience. I like to think of it as Asian Tapas with new flavours given to old recipes. Like the King Prawn and Mint Spring Rolls ($13) – lightly deep-fried and using the whole prawn. Traditional Yum Cha specialties are still there, such as the BBQ Pork Buns ($8) – doughy, chewy and oozing with flavour. Steamed Chinese Broccoli ($9.80) is leafy and covered in Oyster sauce goodness. The Beef and Chive Dumplings with Sichuan Sauce ($15) are a Taiwanese delight and so fresh you can smell the trail of sesame oil in the air from the kitchen. Their cocktail list is adventurous, with an Asian fusion flavour, I recommend the Lychee Sau Wau ($16), a lychee and sake based punch with hints of mint and lime. It’s served in a miniature carafe that screams of Alice in Wonderland – drink me? The whole experience has me saying: yes please.

Mamasan
57-59 Beach Road, Bondi
Ph: (02) 9130 5066 www.mamasan.com.au
$-$$ Yum Cha