What we call "yum cha" in NZ, I grew up calling "dim sum" in Malaysia.
"Yum cha" in Cantonese translates to "drink tea", whereas "dim sum" translates into "touch the heart", which to me is a much more beautiful way to describe this cuisine.
Whatever you call it, this style of cuisine is thought to have originated in tea houses along the Silk Road as far back as 2500 years ago.
Dim sum was where light meals were served as an accompaniment to appetite-stimulating teas, as travellers stopped to rest during their long journeys.
The way I describe yum cha to friends who have never had them before is that they are Asian tapas accompanied by Chinese tea.
These days, yum cha is a weekend brunch-like affair, best shared with more people, as more dishes can be ordered.
My usual favourites at yum cha are steamed dumplings (shumai, hargow etc), egg tarts, deep-fried squid, roasted meats (duck and pork), steamed buns, pork/beef ribs, puddings (mango!), mochi ice creams and sweet pancakes to name a few.
We are extremely fortunate in Auckland as we have several restaurants that serve top-notch yum cha meals. These are my go-to spots:
GRAND PARK CHINESE SEAFOOD RESTAURANT
I am based in Central Auckland, so I often frequent Grand Park Chinese Seafood Restaurant.
If you are coming on a weekend, I recommend arriving at 10:30am as Grand Park gets very popular.
This is one of the few yumcha places that still have carts rolled around the restaurant for you to point and pick your dish.
I quite enjoy ordering based on aesthetic inspiration as I cannot read Chinese, and it gives me the opportunity to try new dishes that I would not usually think to try.
The quality of food at Grand Park has always been consistent.
I like their roast meats here and they have a great selection of dumplings and buns. I also quite like their baked BBQ pork buns.
The ice cream mochis and the durian pancakes (or mango if you prefer) are a great way to finish the meal. Although at yum cha, there is no structure as to when you eat which dish. You can eat sweet and savoury as you like.
MR LOBSTER PRIVATE KITCHEN
Yumcha here is very instagrammable and worth the trip out west! They do not bring carts around, but you can order via a QR Code and the menu has photos.
My favourites here are the deep-fried crispy prawns rolls and the mushroom steamed buns (they look like actual mushrooms).
The BBQ pork buns are also very cute, but I personally find that they look better than they taste - still worth ordering though.
They also have a signature lobster congee, but at $60 a bowl, I have yet to try it!
SUM MADE
Sum Made in the North Shore is in a modern purpose-built complex for restaurant dining.
The floor-to-ceiling windows allow a lot of natural light into the restaurant, and they have the option of private rooms that can seat 10-24 people.
The yumcha dishes here are also very pretty. Order their beautiful crystal dumplings in the shape of koi fish. They also have the crispy prawn rolls which are delicious.
Also include their signature BBQ meat and roast platter to your meal. The char siu here is very good, and this dish is also available outside of yumcha hours.
CHOW FOO (PAKURANGA)
Chow Foo has two branches – one in Albany and in Pakuranga.
I have yet to visit the one in Albany. However, when in East Auckland, Chow Foo Pakuranga is a good bet for yum cha.
They do a good salted egg bun here. Also worth adding to the order is their o-chien (oyster omelette) where the egg is made into a crispy batter rather than scrambled.
This dish is not a yumcha dish, but worth trying!
PEARL GARDEN
Pearl Garden is another hallmark establishment in Newmarket which I tend to frequent.
The entrance is a bit obscure on Teed St, where stairs lead up to the second floor. The decor is quaint, with old Chinese wooden windows and sliding doors that open into a patio/balcony at the back of the restaurant.
Pre-Covid, they used to bring carts around but that seems to have stopped.
Nevertheless, their selection is still decent – I like the steamed pork and beef ribs here although the roast meats can be a bit inconsistent in my experience.
A bonus is that they still serve yum cha dishes at dinner-time where other yumcha places have closed. So if you are craving yumcha later in the day, Pearl Garden serves it until 9pm.
Sophia grew up in Malaysia, surrounded by late-night market suppers, sneaky treats from relatives, and celebratory feasts. From a young age, food meant love, joy, and excitement to her. Now living here, she finds comfort in Southeast Asian cuisine and plans her trips around discovering new dishes, embracing her philosophy of "living to eat."
