Culture

GT’s All-Star Yum Cha

The morning after the World's 50 Best Restaurants awards, we held an All-Star Yum Cha with Tourism Australia - a triple-pronged effort to aid recovery, continue the party and observe the favourite Australian morning sport of dim sum.
World's 50 Best Restaurants All-Star Yum Cha

The morning after the World’s 50 Best Restaurants awards, we held an All-Star Yum Cha with Tourism Australia at QT Melbourne’s rooftop terrace – a triple-pronged effort to aid recovery, continue the party and observe the favourite Australian morning sport of dim sum.

Photos by James Thomas

See our wrap-up of The World’s 50 Best awards – and the full list – here.

Melbourne sunshine

Melbourne sunshine

It was a sunny afternoon as the World’s 50 Best chefs, restaurateurs, sommeliers and more arrived for the All-Star Yum Cha at QT Melbourne’s rooftop terrace.

All-Star Yum Cha chefs

All-Star Yum Cha chefs

From left: Andrew McConnell (Ricky & Pinky), Neil Perry (Spice Temple), Thi Le (Anchovy), Victor Liong (Lee Ho Fook) and Anthony Lui (Flower Drum).

Not pictured: David Thompson (Long Chim) and ArChan Chan (Ricky & Picky).

Anchovy’s marron toasts

Anchovy’s marron toasts

Like much of the menu, Anchovy chef Thi Le’s marron toasts with Davidson plum recast native ingredients in a yum cha light – her version of classic egg tarts added macadamia into the mix.

Dumplings

Dumplings

We couldn’t decide whether we preferred Ricky & Pinky’s mudcrab, pork and saltbush dumplings, Lee Ho Fook’s warrigal green wontons or Spice Temple’s bite-sized prawn and scallop dumplings.

Open kitchen

Open kitchen

Chefs made the most of Melbourne’s autumn afternoon sunshine by cooking outside.

All-Stars

All-Stars

From left: Restaurateur Andrew McConnell with Neil Perry and Atelier Crenn chef Dominique Crenn.

All-Stars

All-Stars

From left: Osteria Francescana’s Massimo Bottura and Lara Gilmore, with Lotus Communications’ Monica Brown.

On the pass

On the pass

Ricky & Pinky chef ArChan Chan (centre) plates up her pan-fried scallop and pearl meat pies.

Spice Temple’s mackerel and ginger pot-stickers

Spice Temple’s mackerel and ginger pot-stickers

Neil Perry catered the World’s 50 Best ceremony, then returned to the kitchen the next day for our All-Star Yum Cha.

Flower Drum’s spring rolls

Flower Drum’s spring rolls

Flower Drum chef Anthony Lui served spring rolls with braised jade tiger abalone in supreme oyster sauce with shiitake mushrooms.

Eleven Madison Park

Eleven Madison Park

Eleven Madison Park restaurateur Will Guidara, left, and chef Daniel Humm, right, recieve a commemorative knife from Suisin Knives’ Tatsuya Aoki on behalf of Tanto, QT Melbourne’s Japanese knife shop.

Neil Perry and Ben Shewry

Neil Perry and Ben Shewry

At number 43, Ben Shewry’s Attica is now Australia’s highest listed restaurant on the World’s 50 Best list.

On the wok

On the wok

Long Chim’s beef stir-fried with chillies, holy basil, deep-fried eggs and rice.

QT Melbourne’s pandan lamington

QT Melbourne’s pandan lamington

And for dessert? A triple-tiered pandan lamington with coconut sponge, pandan syrup and pandan custard.

Ricky & Pinky’s fortune cookies

Ricky & Pinky’s fortune cookies

What better send off than a sign for more good times?

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