Cantonese small-plate breakfast and lunch tradition: steamed dumplings, baked buns, rice noodle rolls and dessert plates served from rolling trolleys.

Cantonese yum cha arrived in Sydney with the 1850s gold rush Chinese community and the post-1970s Hong Kong diaspora. Marigold Restaurant on Sussex Street and East Ocean on Dixon Street ran the canonical large-room trolley yum cha through the 1980s and 1990s. The format remains the weekend ritual for Sydney families across Cantonese, Hong Kong and Vietnamese-Chinese communities; modern rooms (Mr Wong, Spice Temple, Yellow's vegan yum cha) extend the canon.

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