REVIEW: EAST OCEAN – YUM CHA
Yum cha is one of those things I like to do on weekends when I have nothing else to do. Friends who are better travelled that I am attest that yum cha in Sydney is the best that you can get outside of Asia – many of them say it is even better.
Having spent Saturday in the Blue Mountains abseiling, I woke late on Sunday morning to an SMS from One Princess, “we can go 2 yum cha if you like”. I rushed through a morning coffee, shower and shave then headed off to East Ocean in Chinatown. I hurried for one reason, and novices to yum cha in Sydney take note: if you arrive at any of the Chinatown yum cha places (and some in Chatswood and Hurstville) after about 11.30 on a weekend, expect to wait anywhere between 15 minutes to an hour for a table (I do not know of anywhere that takes weekend lunch bookings).
Last Sunday, a table for two at 11.30 earned OP and me an eight minute wait. Once seated, however, there is never a wait for food. Steamed this, fried that, plates of fresh vegetables, and noodles fried on the spot. My personal favourites are the har gow (steamed prawn dumplings – which were a little shrivelled and not as plump as I am used to), siew mai (steamed prawn and pork dumplings – good bite which equals good produce), steamed pork buns and the egg tarts – we missed these last 2 and instead went for sin jook goon (tofu skin spring rolls, steamed then lightly fried – quickly becoming a one of my favourites) and, mango pancakes (which I very much doubt is authentic Chinese, but because they taste so good I won’t complain).
I had to let the chickens feet pass as I was only with OP, and I cannot finish four of those tasty little tootsies all on my own. Unless you know what all the Cantonese names for the different dishes are, chances are you will have to do what I do, and ask to see under the bamboo containers at what is being offered.
East Ocean has one of the better dining rooms for yum cha. The main room is one long space, with tables lined purposely. Unlike other places, you can see the trolleys coming along, even though at East Ocean they have a tendency to fly past you if you are not quick or decisive enough.
Above the loud Cantonese conversations, the diners and staff can be seen moving between the tables, trying not to get in the way of a moving trolley. The furnishings at East Ocean are about as lavish as you are going to find in Chinatown and the service among the friendliest.
My only gripe was that our tea pot was removed after we asked for the bill. Probably a very effective way of getting diners to leave as it deprives you of the meaning of yum cha, which is to drink tea. I remember when you could sit and chat long after you have eaten nursing a cup of tea.
As OP and I left, each of us blaming the other for being too slow and being the cause of the 8 minute wait when we first arrived, we walked passed the long line of queuing diners, some of whom may still be waiting for a table. We smiled and pondered how we would spend the rest of the weekend with nothing to do.
Details:
The Place: East Ocean
Where: There are 2 entrances, one on 86-88 Dixon St and the other at 421-429 Sussex St. (Ph: 9212 4198)
Food: Chinese
Tip: Be adventurous and go with at least 4 people.
Butcher’s Bill: $46 for two (about 7 selections and tea)
Who should go: anyone who likes seafood, Chinese dumplings, the hustle and bustle of city life and good conversation.
