Vinh Phat used to be located in a tiny little space on Hughes Street (near the corner of Park Road) and was known for its famous red curtains. It has since moved across the road to a much bigger and spacious location (formerly Retra Vision). Despite the move and the quadruple increase in restaurant space, the lines continue to queue down the stair case and even out the doors during lunch peak hour.
It’s a Sunday mid morning and we take advantage of the fact that there is barely a queue and snub a table for 10 almost immediately.
We actually get one of the last bigger tables, and as we settle down, we notice the queue becoming longer and longer. Ha, perfect timing I’ll say.
The bill waiting to be stamped, and it doesn’t take long at all before it starts getting abused.
Har Cheong Fun
Sweet and plump prawns are hidden among the soft and slippery rice noodles, drenched in a diluted soy sauce (in a good way). This is one of the few yum cha places that do this dish so very well. It’s a favourite among us all that we end up ordering 5 plates of it =P
Steamed prawn and pork mince fill a won ton wrapper. It’s super tasty with chunky prawn bits – awesome.
I call these taro puffs – they’re deep fried balls of taro with minced pork. The outside isn’t too oily and is so delicate, light and somehow fluffy.
Yes, it’s not for everyone but if you enjoy chicken feet, Vinh Phat makes a pretty mean version. The black bean sauce that it is cooked in is really flavoursome and has a great depth of flavour. You can see the colour difference between Fortune8 and this one is much more rich.
Ngau Bak Yip (tripe) and Tendons
I don’t eat these 2 dishes but believe it or not my nephews do – they love these off bits!
A yum cha visit never forgets the popular prawn dumplings. I love the texture of the wrapper here – it’s glutinous, it’s sticky, but just melts away when eaten.
A must order for me is the steamed pork spare ribs. This had a fair bit of taro in it (even though you can’t even notice). So while it may seem you’re picking up a spare rib there was a 50% chance it was a piece of taro – a luck of the draw haha
A generous stack of steamed Chinese broccoli is glistening with oyster sauce.
Chai Tow Kway
Sorry for the blurry photo but this is a plate of fried ‘carrot’ cake or radish cake. It’s main ingredient is daikon and is wok fried with soy, egg, chives and dried radish pieces. I could eat this all day, every day.
We (really, I) start dessert with one of my weaknesses in life – custard egg tarts. The pastry is so buttery and flakey whilst the custard is cooked perfectly with a slight wobble. These are best eaten fresh and oh my word, it made my knees weak!
Yum Cha Desserts – Mango Pudding, Mango Pancakes & Jelly
As we are dining with 4 little ones, they of course can’t wait for dessert! You should have seen how happy they were with just the jelly haha!
Mango pancakes are a hit amongst us oldies. Love how light the pancake (crepe) is, and it is filled generously with cream and mango pieces. Mmmm perfect way to end a yum cha feast.
Overall it was a very decently priced feed, considering how much we ordered and how many dishes we had. I am now torn between this place and Fortune8 as to which place is my go to yum cha for a fix. I don’t see why I can’t go to both. It will just most likely depend on which has a shorter queue and a table ready first =)
I just had to finish off this post with a bit of a demonstration as to how my 20 month old nephew eats yum cha. Bless him.
Shop 8/7, 40 Park Road
Cabramatta, NSW 2166
Tel: +61 9726 2720