This is saturday, and we did not have breakfast. At all. So when we walk to Chinatown, it seems like a never ever ending stroll. But you know what? We. Made. It. And damn am I happy!
We start off by looking at the menu, already knowing what we absolutely want. That is Barbecue Pork and Barbecue Pork bun for Monsieur, and chicken wings and egg tart for me. We wisely decide to leave some room should the trolley come by… and we’re absolutely right. Soon after our order is taken, we end up with a plate of peking duck pancake each.
Had we known of the hefty price tag of just one pancake… I still think we would have taken one each. It was that good. Reminded me of the good old times when my father would go to Paris’ Chinatown to get us a big peking duck, and how we would fight over the best way to cut the skin. I think we ate 10 pancakes each and then carve the meat out. I’m sure the Flintstones had better table manners…
The Barbecue pork arrives first, and is as good as I recall. The price hasn’t change… as for the menu. I shall mention that we haven’t been to East Ocean for about 1 year (or more!) from Yum Cha overdose but also because we were served lukewarm chicken wings last time (that was a one-off though)
Underneath the charsiu, we find the usual peanuts! Loved the BBQ pork (though Monsieur loved it even more it seems!)
I loved the egg tart. It’s definitely among my must have. These are only 3.8 AUD for both, a steal for the quality and the taste. Now that I’m at home, rematching the prices with the dishes, I wish I had had one more plate (unreasonable, but they were extremely good. My fav!) Monsieur thought I was mad as I absolutely wanted to order the egg tart right away ‘But it’s 11 am, you really think they will run out of it by noon? ‘ He looks at me and I can see he’s questioning my sanity. But what can he do when I smile a supplicating smile? (Plus I’m always the one who orders and ticks the boxes anyway!)
That Pork Dumpling with crab roe, we once had it in HK and Monsieur thought it was grand. But ever since we’ve ordered it in Australia… it isn’t the same. I’m not a hugh siu mai fan, and we both find this one is probably a wee bit heavy. The taste is nice, but it was the extra dish we probably didn’t need to order I guess!
The chicken wings are pipping hot and as delicious as I recall. They’re cooked to perfection with the skin crackling under my teeth, and the moist meat falling off the bones. It’s lovely in flavour, and I really wonder what the recipe behind these goodies is…
Monsieur’s BBQ pork finally arrive and he’s impressively happy with the ratio. Apparently, there’s more meat, less bun than before. I can’t tell… as I frankly do not remember… but the meat to bun ratio works out perfectly fine for me as it is now! The bun is fluffy and light, the barbecue meat is flavoursome.
I love Shanghai dumplings, and though East Ocean is undeniably the best Yum Cha place in Sydney, I have to say that this is an overall appreciation, as I much prefer Din Tai Fung’s Shanghai dumplings. East Ocean’s version has thicker skin this time… A noticeable detail I didn’t pick up the previous time we visited. Is it just that one batch or has the Dim Sum Sifu changed??? The soup that’s trapped inside is gingery, delicate and tasteful.
Monsieur wants his Dou Fu Fa, the French equivalent of caillebotte, so we’re getting it from the trolley… We do not automatically get the cane sugar on top, so Monsieur asks for it! Though the ginger taste is there, it isn’t as prominent as I recall. It might be because the Dou Fu wasn’t properly “drained” and the sugar syrup couldn’t fill the bowl (?) Monsieur is highly satisfied with the Dou fu fa… I could have used some more sugar, but we’re keeping it healthy eh!