Wealth Garden

Wealth Garden Chinese Seafood Restaurant

866 Doncaster Rd, Doncaster East

(Ph) 9840 7611

We came here for yumcha at 10.30am on a Sunday morning - wanted to go early 'cause they were going to play badminton at 1pm.

I didn't take photos of everything 'cause I didn't plan to blog about it, but then a few interesting dishes came along so thought I'd talk about them =)

They had 蛋散 (dan san) here! - directly translated as "egg shatter". Its egg pastry twisted and deep fried and coated in honey - they looked so delicious and shiny with sweetness =) Unfortunately it wasn't hot, but it was so crunchy yet fluffy and soft on the inside - tasted just like the ones in Hong Kong!

牛脷酥 (uw lai so)! Translated as "ox tongue puff" - definitely not as good as the ones in Hong Kong but still <3 I don't know what's so special about them but I've always loveddd 牛脷酥 more than 油炸鬼 (yao tsa gwai - "deep fried ghosts"), with its little strip of sweetness down the middle =) Both are deep fried dough shaped slightly differently, though 牛脷酥 has a more chewy texture. Srangely enough, 牛脷酥 is meant to be eaten by itself, while 油炸鬼 is eaten with congee - why is that?

And yay they have 流沙包 (luw sa bao) here! My favourite "runny sand bun" <3 You always have to order 流沙包, it never comes in the carts I guess 'cause it really has to be eaten fresh =)

They don't look as appetising as the ones at Shark Fin House (shown below)...

I wonder why they always steam them in little foil trays instead of just paper like other buns?

Damn the bun was so thick and the salty egg yolk (the "runny sand") was not as runny as I would have liked =( Definitely better at Shark Fin House!

They had 千層糕 (tsin tsun gao) here as well! Translated as "thousand layer cake". We were tossing between 千層糕 and 馬拉糕 (ma lai gao - which is still a steamed bun but has an overall eggy taste without the layers) but decided to get 千層糕 as it's more special =)

I haven't had it in a very long time - it's a cake with layers of salty egg yolk and coconut lotus paste. Man I love salty egg yolk <3 The steamed cake was so moist with the right balance of saltiness and sweetness =)

Just as we were gonna get the bill, my brother saw they had 龜苓膏 (gui ling gao)!

Every time he goes back to Hong Kong he has it every few days for its herbal medicinal properties. He said this one tasted like it was made from powder (which it most probably is =P) and the syrup wasn't very nice... hmmm... oh well what can you expect, as if there'd be genuine 龜苓膏 in Australia, and it definitely does not have any turtle shell in it!

We had all the other normal dishes as well like 蝦餃 (har gao), 燒賣 (siu mai), 排骨 (pai gu), 腸粉 (cheung fun) etc etc.. which were all pretty normal but pretty decent.

Overall was a very satisfying yum cha session =) Was only $15pp... can't complain!

7.5/10

C.
xo