Set on the water above Sydney Fish Market, the restaurant overlooks the Anzac Bridge arching over Blackwattle Bay and it's probably one of the few yum cha restaurants in Sydney with great window views.
Good ambience and classy decor. Friendly service but the waitress has brought the wrong tea after refilling our teapot. It happened to the patrons at the next table as well, the waitress left their teapot on our table after refilling thinking it's ours.
We started off with a basket of pipping hot steamed dumplings or siew mai. I don't usually fancy siew mai but I like the siew mai here with prawn fillings. The wanton skins were thin and the meat juicy.
The pork and century egg congee there is good! We were raving about the congee the whole week and it tops our dim sum order list. The congee was thick and flavourful, and had lots of shredded pork in it.
The steamed BBQ pork buns (char siew paos) were nicely done, every mouthful was a satisfying bite. I dread buns with overcooked meat.
Another favourite - zha leong or deep fried fritters/crullers wrapped with thin sheets of rice noodle served with soy sauce. We first tried this in HK and fell in love with the crunchy dough and silky smooth rice noodles combinations. It's a must-have whenever we go yum cha. Just looking at the picture makes me drool.
Tender chicken feet (fung jao) in sweet chili and black bean sauce. The chicken feet were first deep fried to puff them up, then marinated and steamed in the rich sauce.
Deep-fried fritters/crullers (yau cha kuai) with prawn fillings coated with sesame seeds. Crispy and yummy!
Another deep-fried treat. It's not the conventional dish you will find at the teahouses. The deep-fried fish balls came with a special dipping sauce. No, not the chili sauce you see on the pic, it's a green clear watery sauce that tasted Thai to me.
I was so looking forward to the egg tarts because we didn't order them last week as we were too full. The first bite was wonderful, it's so tenderly soft but it turned out to be too sweet, way too sweet for my liking.
Ordered another dessert to make up for the disappointed egg tarts we had. Silky tofu (tou fu fa) served with a sweet ginger-flavored syrup. It's not too sweet and we both enjoyed it. Great one to wrap up the yum cha session.
There's only so much you can order for 2 person, both of us were very full towards the last few dishes.
We sampled a lot more dishes last week but we were too hungry to bother taking any pics then. I am particularly impressed with the ham sui gok (pork & vegetables in chewy rice pastry), po chai fan (claypot rice), har gau (shrimp dumplings) and gow choi gau (garlic chive dumplings). Also tried this durian pastry that's really unique.
Total damage came up to $47.50 ($23.75/pax), which is more expensive that our last yum cha for four at $66.80 ($16.70/pax). So always go in fours or more for better value and food choices.
Fisherman's Wharf Seafood Restaurant
Sydney Fish Market
Level 1, Bank St
Pyrmont NSW 2009
Phone (02) 9660 9888
Fax (02) 9660 8886
Lunch:
Mon-Fri 11am-3pm
Sat-Sun 10am-3:30pm
Dinner:
Daily 5-11pm
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