Having enjoyed dinner there, we decided to return to Hanson Palace to see what their Yum Cha dishes were like. To our delight, their yum cha dishes proved to be as tasty as their main dishes. Ordering is done by marking your choices on a slip of paper provided at each table.
One of the three dishes that are considered to be a "benchmark" of a good yum cha restaurant, the Prawn Dumplings, was very well prepared, with the skin of the dumpling not too thick and the prawn filling cooked just right. If you like to add more flavour, you can request chilli to dip the dumplings into.
Prawn Dumplings (Photographed by Jonathan Phoon)
Another of the "benchmark" dishes, the BBQ Pork Buns,were of a generous size. The steamed pastry was soft and fluffy and the filling was flavoursome. It is advisable to break the bun in half and let it cool down a bit before eating it, as the filling can be quite hot. A variation of the dish, which uses fried pastry instead, is also available.
BBQ Pork Bun (Photographed by Jonathan Phoon)
The quality of Hanson Palace's Durian Puffs is excellent. They are still the best we have tasted in Adelaide. The soft, sweet and creamy durian filling were encased by crusty and flaky pastry.
Durian Puffs (Photographed by Jonathan Phoon)
A dish I like to order at yum cha restaurants, the Salt and Pepper Squid Tentacles, had a crisp coating that contrasted well with the tender squid. The tentacles were tossed in salt and pepper seasoning that lifted the flavour of the squid. This dish also had the notable inclusion of fried peppercorn leaves to provide another layer of texture.
Salt and Pepper Squid Tentacles (Photographed by Jonathan Phoon)
Commonly served at yum cha restaurants, the prawns in the King Prawn Rice Noodle Rolls were cooked to perfection. The soy sauce topping gave flavour to the thin, smooth and soft rice pastry. A spoon was provided with the dish to help with serving it to diners, as their slippery texture can make it difficult to handle with chopsticks.
King Prawn Rice Noodle Rolls (Photographed by Jonathan Phoon)
The third "benchmark" yum cha dish is Shu Mai. It consists of pork filling wrapped in a dough with an orange coloured topping that is typically made from carrot or crab roe. The pork filling was quite juicy with the right amount of seasoning and the skin encasing the dumpling was not too tough.
Shu Mai (Photographed by Jonathan Phoon)
Making use of minced taro as the "skin" of the dumpling, the Taro Dumplings were fried to golden brown with the crisp exterior contrasting well with the softer interior. The pork filling was well seasoned and made eating the dumplings very enjoyable. This is one of my father's favourite yum cha dishes.
Taro Dumplings (Photographed by Jonathan Phoon)
For those who need something a bit more filling, the Steamed Glutinous Rice Dumpling is a good choice. The dumpling got much of its flavour from the combination of Chinese sausage and shiitake mushrooms, which was a good foil to the plainer taste of the glutinous rice.
Steamed Glutinous Rice Dumpling (Photographed by Jonathan Phoon)
The ambience of the restaurant was fairly relaxed with the tables spaced a good distance apart from each other. The carpark at the back of the complex solved our issue of finding places to park. We also got a discount of 25% off our total bill with our Entertainment Book voucher. All in all, it was a great place to enjoy yum cha, away from the hustle and bustle of yum cha restaurants in Central Market.
You've showcased Hanson Palace's perfectly Jonathan - so much so, we'll be trying it! (I hope this will win my partner over as his first preference for yum cha instead of the overcrowded Chinatown precinct at Central Market)