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When J-Dog (sorry, the name has stuck) and his missus mentioned that they had NEVER been to yum cha before and was keen to experience the bombardment of practically all things prawn, we made plans to go one Saturday. Penciled into my schedule before the weather forecast came out, we landed with one scorcher of a Saturday. The 37 degree weather was enough to keep away some of the weekend patrons that usually fill the venue to the brim, and scoring a table was noticeably easier than usual.
With less people and less tables to attend to, the service was much more efficient and the trolleys kept coming past our table at more frequent intervals.
We had our eyes on our dessert from the very beginning (the vibrant colours of the jelly cubes are particularly eye-catching) and the lady with the trolley was quite amused by our eagerness for dessert despite us not being done with our savouries.
We soon found our table covered in plates and bamboo steamer baskets.
The steamed staples of every yum cha session: prawn dumplings, rice rolls with prawns, pork dumplings (siu mai) and shark’s fin dumplings.
Many times however I’ll skip the siu mai due to the amount of meat present but since it was an induction to yum cha session for the other two, it had to be ordered.
Steamed BBQ pork buns. This is another dish that I usually avoid due to how filling it is but it’s not so bad if shared between two or more people.
Some tea to help wash down the oiliness of the fried goodies: Deep fried taro dumplings (another of my favourite orders), spring rolls and BBQ ribs. Never have I ordered the ribs before but they caught the attention of J-Dog. The ribs aren’t bad if you enjoy your ribs and sweet BBQ flavour.
Deep fried prawn bean curd roll.
The incredibly crispy skin on this roll has me ordering this dish every time we go out to yum cha. Enjoy with heaps of tea on the side to help break up the oil and leave out the mayo to lessen the fat load. Again since it was the other two’s first time, the mayo was kept.
And finally, we were ready for dessert.
Mango pudding, served with milk.
The mango flavour was plentiful but the texture was a little perplexing at first. Instead of the smooth and firm custard texture my palate was expecting, a somewhat chalky feel was instead encountered and was likely due to the stringy mango used (as opposed to using completely-processed mango).
After my 10-year hiatus from egg tarts due to one bad experience, they’re finally back on my eating list again. Huzzah! Plume’s version is one of the best I’ve encountered. Although this is only my third egg tart eaten in recent times so I may be wrong.. The pastry is flaky and delicate, the egg portion is quite light and custard-like. It’s not too sweet and is the perfect end to any yum cha meal.
From my many yum cha experiences over the years, I’ve learnt that there are two types of yum cha restaurants: ones that you keep revisiting or ones that are a no-no after one visit. Plume definitely falls into the former category and J-Dog + his missus enjoyed their first yum cha adventure at Plume. The customer service is relatively good, the quality of the food is quite consistent in its great taste, and the prices are not over the roof. Oh, and the restaurant is located right outside one of the car park areas for Highpoint Shopping Centre, which means you can go
shopping afterwards walk around to burn off the yum cha meal.
200 Rosamond Rd,
Maribyrnong, Victoria, 3032.
(03) 9318 6833