Australian Chinese food

First trip to dim sum (or yum cha as they call it here) in Sydney not a disappointment! Denise and Dave introduced us to Marigold in Chinatown - they still have ladies pushing trollies, something you rarely see even in Hong Kong nowadays, I was most excited.

Here is my dish by dish dissection:

• Har Gau (prawn dumplings) - skin a little too thick, prawns not big enough, but nice bamboo shoots
• Siu Long Bao (pork 'soup' dumplings) - not bad at all, very juicy
• Cheung fun - they do the traditional dai pai dong plain ones with sesame and sweet sauce - my dad would be pleased
• Taro croquettes - very light, not greasy, very good
• Turnip paste cake - cooked by the most bored looking waitress ever, and not fried enough to form the crunchy 'skin'
• Jelly - not exactly a dim sum staple, but surprisingly addictive

Downside to trolley service though, of course, is lack of choice for your personal favourites. So no tripe for me yesterday :(