Best Dim Sum in Sydney

Phoenix in Rhodes is arguably the best dim sum yum cha place in Sydney. In terms of price and quality of food, it beats many of the big names in the CBD hands down. Long queues are the best indicator of its success. But the efficient service ensures that customers in the line do not have to wait more than 30 minutes to get seated and tea and food are served almost immediately. However, other restaurants under the same management do not seem to have lived up to the standards showcased here.

Wu Kok : mashed taro with minced meat and prawn stuffing and deep fried till fluffy and crispy. The translucent wheat starch pastry mixture helps the the morsels to puff up when fried.

The ever popular char siew pao (BBQ pork buns) must be eaten when it's steaming hot. Do you know that small amounts of ammonia powder and acid create the snow white, soft and fluffy texture?

Seaweed roll wrapped around seafood stick, prawn, pickeld cucumber and carrot. Inspired by Japanese sushi but tastier and crunchier because it is deep fried.

Shrimp toast enveloped in a thin layer of wanton pastry skin and deep fried. Not one of my favourites as the bread tends to soak up oil and it is heavy going despite its deceptively small serving.

Chives dumplings (gau choy gow) is light and flavoursome. The second best to settle for when Chiu Chow fun gor (Teochew Dumpling) was not on the menu of the day.

Deep fried pork rib double cooked in vinegar, sweet and spicy sauce. If you are concerned with health issues, this is not something you would pick because the cut includes a layer of fat.

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