Yum Cha Weekends
In an exciting move sure to delight food enthusiasts, Dong Sheng Chinese Restaurant has introduced a weekend Yum Cha brunch.
Yum Cha, the beloved Chinese brunch experience and tradition of enjoying small, flavourful bites, is now available every Saturday and Sunday from 11:30 am to 2:30 pm,.
The menu items are meticulously crafted by Dong Sheng’s skilled chefs, promising a feast of fresh, premium produce and authentic flavours.
Gather your friends, family or groups for a superb Yum Cha outing in the warm, relaxed and inviting ambience that Dong Sheng offers.
Full Yum Cha menu below but whet your appetite with some of these Yum Cha delights:
🥟 Bao & Buns:
price range $8.50 – $9.50
- BBQ Roast Pork Bun (1 piece): A savoury delight with succulent roast pork nestled in a fluffy bun.
- Vegetarian Bun (1 piece): A harmonious combination of fresh vegetables encased in a delicate bun.
- Sweet Custard Egg Bun (1-2 pieces): Satisfy your sweet tooth with these delightful custard-filled buns.
🥢 Dumplings & Shumai:
price range $6 – $18
- Fried Chicken Wontons (3 pieces): Crispy parcels filled with flavourful chicken, perfect for sharing.
- Prawn Dumplings (3 pieces): Indulge in the delicate taste of prawns wrapped in a thin, translucent skin.
- Chicken Shumai (3 pieces): Tender chicken morsels encased in a delicate dumpling wrapper.
🍤 Yum Cha Classics:
price range $10.50 – $19
- Pork Spareribs in Black Bean Sauce: Succulent ribs bathed in a rich black bean sauce for an explosion of flavour.
- Spiced Fried Pork Spareribs: A delightful twist on traditional spare ribs, with a hint of spice.
- Tasmanian Wasabi Octopus Rolls (2 pieces): Elevate your taste buds with these unique and flavourful octopus rolls.
- Duck Spring Rolls (3 pieces): A crispy exterior gives way to succulent duck within, offering a delightful textural contrast.
- Street Hot Spicy Duck Neck & Wings: An irresistible combination of tender duck neck and wings, infused with fiery spices.
- Szechuan Peppered Squid Tentacles: Savour the bold flavours of tender squid tentacles with a hint of Szechuan pepper.
