Yes… it’s another yum cha post. I even deliberately delayed writing this post so that I didn’t give the impression that I ate yum cha every week. But hey, when the har gow craving calls, I answer.
Firstly, I’d like to say the Eastwood area is wonderful. Similar cultural vibes to Cabramatta or Ashfield and lots of food I’m dying to return to try.
The yum cha at King’s Seafood was great. We had to wait about half hour to get a table at peak hour at Sunday lunchtime but that was well worth it. The whole time we were there, my partner kept proclaiming how great the service was, particularly relative to other yum cha places. The staff were attentive, they brought out our tea and chilli sauce straight away without us asking, and if we asked for help to track down a dish that we hadn’t seen on a trolley, they were extremely responsive in waving down the right trolley for us. The real highlight of the meal was when we flagged down a dish of the pipis in xo sauce – the staff promptly brought out wet napkins and then frequently cleared our plate of the empty shells. The dish itself was phenomenal – the pipis were probably the largest pipis I’ve ever eaten, they were juicy and had thoroughly soaked the flavours of the sauce. The sauce was thick, slightly spicy and just beautiful (mouth watering to recall, really)
Other dishes were also good, and potentially almost as good as at Vinh Phat in Cabramatta (see my review).
My other favourite dish was the sweet tofu – most other yum cha places just serve you the tofu with the sweet syrup already poured on top, but at King’s Seafood, they give you the syrup on the side so you can choose your own sweet adventure. The dish was nice and gingery and the tofu was silky smooth.
Overall, I had a great yum cha experience at King’s Seafood – great service, great food. King’s has definitely made it into my list of go-to yum cha restaurants.
Details: King’s Seafood Restaurant, 140 Rowe St, Eastwood NSW 2122
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