“Viva las vegan
Even the most committed carnivore will have to tip their hat to Bodhi once they have sampled the punchy flavours of this vegan yum cha menu, and the park-side location makes for a real feel-good experience. Sitting with a crisp glass of white and a serving of pumpkin and snow pea dumplings while the sun dapples through the trees is heaven.”
Check out the article here: http://www.bbc.com/travel/feature/20110823-sip-quietly-a-guide-to-sydneys-dining-secrets
Yum Cha is believed to have originated in during the 8th century in Guangzhou, south China, when tea house proprietors offered small snacks of dim sum to patrons. As yum cha spread to the cities, and across the world, it moved from tea houses to restaurants. Sydney having taken the concept to its heart, has myriad versions, from vegetarian spreads to yum cha for dinner. Leigh Whong established Bodhi, the city’s first vegan yum cha, in Haymarket 23 years ago. Ten years ago Whong’s daughter, Heaven Leigh, opened a second outpost, Bodhi on the Park, at Cook and Phillip Park. “Mum started Bodhi as a Buddhist vegan restaurant and we have maintained the vegan ethos.” Leigh says, “We still offer traditional dim sum, but have planned our menu to ensure we take advantage of local, organic ingredients.” Bodhi’s Hong Kong trained chef, “Kitty” Xiao Hong Huang, is one of Sydney’s few female yum cha chefs. “It’s a field dominated by male chefs trained in Hong Kong.” Leigh says.
Read the full article here:
“NESTLED between St Mary’s Cathedral and the Cook And Phillip Park Pool is an outdoor restaurant/bar that is home to food in inverted commas. They serve “prawns”, “Peking duck” and “dumplings” among other Asian delights. Why the inverted commas? Because nothing is what it seems at this fresh-air delight.
It’s Buddhist vegan food, largely tofu and soy, crafted by the chefs to resemble the look and taste of the usual meat and seafood offerings. We went there for yum cha where the waiters bring around trays of food which look the same as you would find throughout Chinatown. Everything apart from the meat in the middle is exactly as you would find it elsewhere. We ordered seven dishes ranging from dumplings to noodles and wontons that had a wonderful fresh and light taste.
There’s a choice of local and international beers and a limited selection of wines. We had Crown Lager ($7.95) and a bright semillon chardonnay ($7.50 per glass). The list is limited because even the wine is organic and preservative-free.
The setting itself, at tables under huge Moreton Bay fig trees, is a retreat from the bustling city. There is indoor seating but on a sunny summer’s day the outdoors is the way to go.
Verdict: A refreshing change of pace.”
Check out the full article here: Telegraph Review 19_02_11
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