Sunday, December 2, 2012

Marigold Restaurant @ Chinatown, Sydney

Here we are again and so soon. New colleagues loves the whole yum cha scene and quite honestly, in the last 4 months I've been in Sydney, I've only had one other time of yum cha. It was a restaurant in Rhodes that only allows patrons 2 hours at the table. After watching the ridiculous line building up when we left, I think I can understand why.

This time, we went to Marigold Restaurant along George Street in Chinatown. I furiously looked up reviewed prior to going there and noted they were quite famous. That is to say there aren't bad reviews thrown at them ranging from tasteless food to bad service, but overall, I was quite optimistic about what I was about to partake.

Let's start with the typical Har Gao. Well, it is typical. The prawns were fresh but I think the skin is a little thick. Otherwise good.

Scallop version of the Har Gao. I honestly couldn't taste much in terms of scallops here. Will be a miss in the future.

My favourite in pork spare ribs. I can't wax poetic enough about this. Juicy and well marinated, I whacked nearly all of it myself. Definitely will call for seconds next round.

Supposedly Lor Mai Kai, but looks like Hor Yip Fan instead,

Let's have a peek inside. Not too bad. Not exactly memorable though.

Nice lovely and juicy Siew Mai. Right mixture of pork and prawn. Lovely.

I haven't had Kai Lan with Oyster sauce in ages. This is a simple dish but it's one of those comfort food that reminds me of home. Lovely. Not to mention provides you with your daily dose of greens.

Char Leong. This was rather hard to make I feel because if not freshly made and served, the Yao Char Kwai will be soft and therefore totally disgusting. This was warm, with the Yao Char Kwai crispy to taste. Served with dipping sauce, it made for a satisfying crunch.

The egg tarts were were good, but a tad sweet. I like the smoothness of the egg and the crumbly texture of the pastry. Less sugar and it would have been a winner.

Ham Sui Kok. My colleagues loved the mochi texture of the 'skin' that had a slight touch of sweetness but not overpoweringly so. Coupled with the savoury filling, it made for a lovely dish.

This was the favourite of both my colleagues, the famed 'Durian Sou'. I expected something along the lines of Yik Kee Durian Bomb, so I was really disappointed when the result was a filling that was rather not creamy with it tasting barely like durian. 

Marigold Restaurant
683-689 George Street  Sydney NSW 2000

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