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[title]There are few more enjoyable lunches in life than yum cha.
A Cantonese tradition originating from China’s Guangdong province, yum cha is traditionally served at brunch time. Think fluffy sweet pork buns, juicy prawn har gow and flaky custard tarts with Chinese tea or a refreshing lager. And if the city’s ever-growing stellar yum cha restaurants are anything to go by, Sydneysiders can’t seem to get enough of it.
It’s good news then that Bamboo Blossom, the Asian restaurant located in the Ryde Eastwood Leagues Club, has just announced their daily yum cha offering is back. Led by head chef David Chan, who has over a decade of cooking experience, Bamboo Blossom combines traditional Asian flavours with a modern touch.
Open from Tuesday through to Sunday, Bamboo Blossom’s yum cha features all your favourite morsels in bamboo steamers like scallop and prawn shumai, steamed chicken and chive dumplings and pork xiao long bao – all handcrafted – as well as prawn toast, crispy fish and calamari parcels and poached pork wontons with a Szechuan chilli dressing. Oh, and pork buns, of course.
As well as yum cha, Bamboo Blossom also offers a selection of entrées, seafood, meat, noodle and vegetables dishes with standouts like Hainanese chicken with ginger, garlic and shallot confit, Peking duck with pancakes, cucumber and hoisin sauce, and scallops with XO sauce and vermicelli noodles. For dessert, try the fried lava sesame balls with salted egg yolk. And to drink, opt for one of Bamboo Blossom’s rare signature teas sourced from specialist growers around the world.
Be sure to also keep an eye out for their mid-week specials with crowd favourites like stir-fried egg noodles with soy, bean sprouts and garlic chives and steamed claypot rice with marinated chicken, shiitake mushrooms and vegetables.
For a special occasion, Bamboo Blossom has two banquet menu options so you can forget about ordering and enjoy celebrating, eating and drinking with friends and family.