Cantonese tea-house eating: dim sum taken with pots of tea and brought round in steam-heated carts or ordered at the table, in Sydney most often at lunch.

In Cantonese, "let's go yum cha" means going to a restaurant for dim sum, and the tea is as important as the food. Sydney's Chinatown was in The Rocks by 1861 and had consolidated in Haymarket by the 1920s; Dixon Street was pedestrianised in the 1980s. Marigold, a yum cha restaurant in Haymarket, closed for good on 5 December 2021. Mr Wong on Bridge Lane serves a lunchtime dim sum menu by Michael Luo.

Where to eat Sydney Yum Cha in Sydney

1 editor pick for Sydney Yum Cha in Sydney, ranked by editorial score. All Sydney signature dishes · Sydney Yum Cha across every city.

  • Mr Wong

    • ★ 4.8
    • Cantonese
    • CBD

    Mr Wong is a Cantonese restaurant at 3 Bridge Lane in Sydney that seats 240 people over two levels and serves a selection of up to 80 dishes.

    DetailsReserveDirections

Book food experiences in Sydney

See all 1673 food experiences in Sydney

More places near Mr Wong

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves 241 hr 30 minAdvanced

Ingredients

  • Wrapper: 1 cup wheat starch (do not substitute)
  • 0.25 cup tapioca starch
  • 0.5 tsp salt
  • 0.75 cup boiling water
  • 1 tbsp neutral oil
  • Filling: 300g raw peeled prawns roughly chopped
  • 100g bamboo shoots finely diced
  • 1 tsp toasted sesame oil
  • 1 tsp Shaoxing wine
  • 1 tsp cornflour
  • 0.5 tsp salt
  • 0.25 tsp white pepper
  • 1 tsp sugar
  • For steaming: bamboo steamer lined with baking paper
  • To serve: chilli oil, soy sauce, Chinese black vinegar

Method

  1. Combine the wheat starch, tapioca starch and salt in a bowl.
  2. Pour in the boiling water all at once, stirring with chopsticks until a shaggy dough forms.
  3. Add the oil, knead in the bowl for 2 minutes, then turn out and knead for 5 minutes until smooth. Wrap and rest for 20 minutes.
  4. Combine all filling ingredients in a bowl and mix in one direction for 1 minute until slightly sticky.
  5. Divide the dough into 24 equal balls. Press each between two pieces of baking paper with a flat-bottomed plate to a 7cm circle.
  6. Place a teaspoon of filling on each wrapper, pleat the front edge 7 times while pressing against the smooth back edge to form a crescent.
  7. Set the dumplings on baking paper in a bamboo steamer 2cm apart.
  8. Steam over rapidly boiling water for 8 minutes until the wrapper is translucent and the filling pink.
  9. Serve immediately with chilli oil, soy and black vinegar on the side.

Editor tip. Wheat starch (not wheat flour) is essential for the translucent har gow wrapper. Asian groceries sell it as 'wheat starch' or 'tang mian fen'.

Common allergens: Gluten, Shellfish, Soy, Egg, Sesame.