Yum Cha comes to Rinky & Pinky
The Chinese food scene in Sydney is hotting up, which is great news for anyone into Chinese cuisine.
For a start, we have Chef Neil Perry’s latest project, a Cantonese restaurant called Jade Temple that opened early this month.
Jade Temple will be providing top Chinese food in competition with that other pillar of the scene Mr Wong.
And now chef/restaurateur Andrew McConnell is getting into it with his Chinese restaurant Ricky & Pinky.
For those who don’t know it, the place is named after the Hong Kong parlour where McConnell was once tattoed with a dragon. McConnell spent five years cooking at that eatery and in Shanghai. So he knows the scene.
Chef ArChan Chan will be offering the Yum Cha with Peking duck spring rolls, custard buns, prawn toasts, honeycomb tripe with fermented chilli and spicy beef bao.
Diners will also find a barbecue section in the Builders backyard grill.
They can expect to get pork ribs with black bean sauce and char siu pork neck. Siu mai and pork and prawn dumplings, lazy susans and zhaliang – Chinese doughnuts wrapped in rice noodles will also be on offer.
And consistent with the yum cha culture, there will be no trolleys.
It will be tick-a-box yum cha from Friday to Sundays for lunch only from August 5.
And for those wanting something ahead of the official launch date, they can always find a sampler of a few dishes in the front bar during the Gertrude Street Projection Festival.
Followers of Andrew McConnell will also note that he and and ex-Peter Bouchier butcher Troy Wheeler are opening a second incarnation of their boutique butcher, Meatsmith down in St Kilda.
It will be located in the in the old Gruner's site. Gruner’s was a much-loved butchery on Barkly Street and it had been operating for 60 years. Now it’s in new hands.
by Leon Gettler, July 14th 2017
