I was in Gold Coast for the weekend and on Sunday, i went to a Yum Cha Place called Ming Palace Chinese Seafood Restaurant (shop 21, Victoria Square, Victoria Avenue, Broadbeach). It was one in the afternoon and the place was literally packed with people and with dim sum trolleys coming and going. So whenever we got a chance, we would just stock the whole table with steamed dim sums like har gaw (prawn dumplings), chee cheong fun, siu mai (pork and prawn dumplings), pork ribs, steamed beef meatballs, etc...I think i was so hungry that my dim sum photos didn't turn out good (thus no photo of dim sums)...but hey, the photo of a stack bamboo steamers didn't turn out blur.
On top of the all the dim sums that we had, we also ordered Gong Chow Ngau Hor (aka Beef Hor Fun or Beef Kway Teow) and Ying Yang Fried Rice. I think i enjoyed these dishes a lot more because they had wok hei (镬气) that i love in Chinese food, something that most chinese restaurants in Canberra lack. For those who don't know what i am going on about, i did a little search on wikipedia and here is their explanation for wok hei:
'Wok hei is the flavour, tastes, and the 'essence' imparted by a hot wok on food during stir-frying. To impart wok hei, the food must be cooked in a wok over high flame while being stirred and tossed quickly. It is particularly important for Chinese dishes requiring high heat for fragrance such as the Beef Hor Fun.'
Gong Chaw Ngao Hor
Ying Yang Fried Rice (craving for more now!)
1 snowdrop meringues:
I miss my ying yang fried rice .... *drools*
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