Yum cha – literally "drinking tea" – is one of the world's great dining experiences. Originating in Guangzhou, this tradition of small dishes and flowing tea has been perfected by Sydney's Cantonese restaurants.

Understanding Yum Cha

Yum cha is traditionally a morning to early afternoon affair. Dishes arrive on trolleys or are ordered from picture menus. The pace is leisurely – this is social dining, meant to be enjoyed with family and conversation.

Timing Your Visit

Arrive early (before 11am) for the freshest selection and shortest waits. Weekends are busiest but offer the widest variety. The best restaurants start slowing trolley service after 2pm.

Essential Dishes

Har gow (蝦餃): Prawn dumplings in translucent wrappers. The benchmark dish – if a restaurant makes good har gow, the rest will follow.

Siu mai (燒賣): Open-topped pork and prawn dumplings. Look for visible prawn on top.

Char siu bao (叉燒包): Fluffy steamed buns filled with sweet BBQ pork. The filling should be glossy and slightly caramelised.

Cheung fun (腸粉): Silky rice noodle rolls with various fillings – prawn, beef, or char siu. Served with sweet soy.

Lo mai gai (糯米雞): Sticky rice with chicken wrapped in lotus leaf. Aromatic and satisfying.

Egg tarts (蛋撻): Flaky pastry with silky custard. Best eaten warm from the oven.

For the Adventurous

• Chicken feet: Braised in black bean sauce until tender
• Tripe: With ginger and scallion
• Beef tendon: Slow-cooked until gelatinous

Ordering Strategy

Start with steamed dishes (they arrive first and are lighter), progress to fried items, end with sweets. Order in rounds rather than all at once – you can always get more.

Tea Etiquette

Tea is integral to yum cha. Tap two fingers on the table to thank someone for pouring. Leave the teapot lid slightly open to signal you need a refill.

Where to Go

Chinatown remains strong, but some of the best yum cha has moved to the suburbs. Chatswood, Hurstville, and Eastwood all have excellent options. Follow the Chinese families – they know where the good food is.