Sydney’s latest yum cha-centric venue has opened in the heart of Sydney, but don’t expect to see any trolleys on the floor.
Yum Cha Project is the work of Howin Chui (Kowloon Cafe, Ni Hao Bar) and partners Waiwing Lau, Jacky Huang, and Colin Ho, who noticed a gap in the market for dim sum to-go.
“Our mission for the Yum Cha Project is to make yum cha more accessible, affordable, and convenient, all while allowing diners to customise their experience via an on-the-go solution,” says Chui.
“Through the Yum Cha Project, we share our culture and memories for delicious, convenient dining with the community, one dim sum at a time.”
The Grosvenor Place venue on George Street has been designed by Darren Kong from Kong Studios, with the space revolving around bright yellow accents, neon signage, marble counters, a 50-seat dining room, and an open kitchen.
Guests can now get their hands on the freshly made dim sum they’d usually find at their favourite Chinese restaurants including siu mai, vegetarian dumplings, and prawn and spinach dumplings as well as fried rice, spring rolls, and shallot pancakes.
There’s also some non-traditional options on the menu including cheeseburger spring rolls, Peking duck pizza, and chicken and shallot pizza.
Sweet options cover a milky custard bun, fried milky buns with condensed milk, and a black sesame custard bun.
The drinks menu is vast, listing a selection of signature iced teas as well as different toppings (egg pudding, lychee coconut jelly) that can be added on for an extra $1 each, while hot drink options span a red date and longan drink as well as a soothing lemongrass and ginger number.
Orion is on tap at the venue, which joins house wines and a selection of beers for those wanting a Tsingtao with their meal.
Yum Cha project is open Monday to Wednesday from 8am until 4pm and from 8am until 8pm Thursday to Friday.
