Located along Rundle Street in Adelaide, Mum Cha, as its name suggests specialises in serving dishes that can be expected to be seen at dim sum restaurants.
The restaurant's name for Dan Dan Noodles, their Chinese Bolognese had minced pork that was cooked just right and had a nice savoury flavour. The noodles were cooked al dente and pieces of bok choy hidden within the dish provided a bit of bite. To enjoy the dish, mix all the ingredients thoroughly to spread the flavour of the pork throughout the dish.
Chinese Bolognese (Photographed by Jonathan Phoon)
Also known as soup dumplings, the alternative name to Xiao Long Bao comes from the inclusion of aspic that melts into a soup when the dumpling is cooked. The pork filling was tender and the soup imparted a delectable savoury flavour. Eating the dumpling slowly is advised to avoid squirting the soup filling.
Xiao Long Bao (Photographed by Jonathan Phoon)
We liked that the prawn filling in their Prawn Dumplings did not taste fishy, an indication of their freshness. They were also of a size to make eating them a satisfying experience. All their dumplings came with soy sauce and chilli sauce to dip them in to give them more flavour.
Prawn Dumplings (Photographed by Jonathan Phoon)
Their Baked Cheesecake had a wonderful fluffy texture. It was also baked long enough to give the top a nice golden brown colour. An interesting aspect of the dish was the serving of miso caramel, whose distinctive umami flavour partnered nicely with the cheesecake.
Baked Cheesecake with Miso Caramel (Photographed by Jonathan Phoon)
The décor of the restaurant gave it a comfortable casual feel. The food was tasty but we thought the portion size was a bit small for the price.