Address: 46-58 Buckingham Ave, Springvale VIC 3171
Phone: 03 9540 3933
Foodie Partners: Tomi
Last night I received the most random text messages from my god bro, calling me a tofu. After a string of name callings back and forth, I randomly texted back, saying I felt like Yum Cha. He texted back, ‘well why not we do yum cha tomorrow then’. So today I was promptly picked up at 11am and was driven to Springvale for a yum cha session. Our yum cha session turned into a long session related to photography, where I got to test out his new Canon 60D camera (which was used for this blog entry), and also discussing about different lenses that would produce better photos for this blog. Anyway, we went to Springvale for the ever so popular Gold Leaf Restaurant.
According to Tomi, this place is usually jam packed and you are almost certain to wait half n hour before you can even step foot into the restaurant. However today we got lucky and we were able to enter without waiting at all!
Now please note that when I go to new food places, I almost always try to choose a variety of food, but it was just sheer coincidence that 90% of the dishes I had at Gold Leaf were dishes that had some sort of prawn ingredient in it. And I think by the end of the yum cha session, I was able to declare that I’m totally ‘prawned-out’! haha.
From this yum cha experience I have now realised that picking so many deep fried items at the beginning of yum cha is not a good idea. It just makes us quickly full, and leaving no room for the typical yum cha items such as: steamed har gows, siu mais, chicken feet, beef tripe etc. (Yes, I’m not the typical Asian person who frequents yum cha places).
The next four deep fried dishes were all very well done, all of which had a surprisingly good amount of juicy prawns in them! it came with 3 different types of dipping sauces: Chilli sauce, Mayonnaise and Sweet & Sour Sauce.
The cheesy oysters were surprisingly good. Very cheesy, and packed a lot of different ingredients within. Such as pork, prawns (Argh), mushrooms, and of course oyster. It was really good to eat! I liked it the most.
The dish below is Tomi’s favourite, that he always orders when he goes to Gold Leaf (He frequents the place a lot with his GF). The fish was very tender and soft, and the tofu that was in the dish was very silken and smooth! Loved it.
The next dish was mushrooms cut in half topped with a minced prawn mixture topped with scallops and fish roe. The flavours were very subtle, but it tasted great.
By the time we reached this dish below, we were pretty full. But I still gave it a try. It was deep fried fish steamed on top of eggplants.
I found the dish to be a little dry, and I also felt that the egg plant felt over aged, and wasn’t as soft as I wanted it to be.
Of course, I must finish my meal with something sweet. As Tomi was full, and he said he would only drive me to Ikea Springvale, if I was to have his portion of the egg tart (Not that I was complaining).
So I happily obliged and had both egg tarts myself. Nothing special about it. It tastes like every egg tart that I have at Yum Chas, but found that it wasn’t piping hot as I would like it to be. But by far egg tarts are always my favourite when I go to Yum Chas, and sometimes I would buy these at bakeries to have on its own! :)
I must say that this year my luck with yum cha has been surprisingly good, as all of the yum cha that I’ve had over the past year has been nothing but great (steaming hot and a good variety), and no doubt Gold Leaf -Springvale met my expectations. The only negative thing was the dessert trolley didn’t make it to us when we wanted it to, but it didn’t really matter to us as we were pretty full!