It’s our first boxing day in Sydney and the first time in years that we woke up feeling chirpy. There was no hangover from binge drinking as we would have in Melbourne. Our Christmas had been quiet without our good ‘orphan’ friends to hang out with. We started the day with a nice exploration ride around the neighbourhood and around Botanical gardens. The weather was cool and the sight of the Opera House and Harbour Bridge felt strangely serene.
I have a lot of confidence catching up to do with my cycling. Still wobbly and fearful. I really hope that in months to come, I pick up the courage to ride alone and to work. It has been 6 months but the thought of falling or being hit again seem to be deeply ingrained in my mind. Without Mister, I would not dare cycle. As usual, I hope time will cure my fear of cycling.
Thanks Mister for taking me for a ride. I had a lot of fun even though I had to climb that stupid hill home.
Since it has been quiet, we thought it was a good idea to brave the Boxing Day crowd in the city. Plus, we were both hungry after the ride and Yum Cha at Marigold seemed like an awesome idea. It’s located right in the heart of Sydney Chinatown, Haymarket. Marigold is a food blogger dream come through. It is naturally well lited and spacious! The trolleys do take a longer time to make their rounds but this also means that we don’t get bothered as much. The one thing that I dislike about the yum cha in Melbourne is the constant disturbance. Why would I want dessert when I just sat down? It does not happen here. The staff seems to be trained to notice what is on the table and when to approach a table. Love it!
The first trolley arrived. It was laden with goodies and we were starving. We went for the har gao, chicken feet and pork ribs. I am quite drawn to the flavoursome chicken feet. No complains here.
There were followed by siew mai, char siew rice noodle and Woo Kok (taro/yam puffs). The char siew rice noodles was terrible. It felt a little burnt and the rice noodles were too thick. We both love the Woo Kok. It was still hot inside and I love the fluffiness of the exterior and the super creamy and yolky insides. This is a must order dim sum dish at Marigold.
I always order the sui gao at every yum cha. The siu gao that I have in Melbourne has always been soupy so I was surprised when it was served differently here. No soup but sui gao generously drizzled in a light soya, xiaoxing wine, sesame oil and topped with loads of freshly sliced spring onions. It was really good. I have to admit that the dumplings in Sydney beats Melbourne hands down. Even the cheap fast food Chinese joints makes more superior dumplings that in Melbourne. Any explanation for this?
I really wanted the fried carrot cake as it is freshly done on the spot. But Mister wanted the custard egg tart so that will have to wait for another day. I did not think the crust was crispy enough. Definitely fluffy but lack crunch. The egg custard was really delicious though. Not too egg nor too sweet. Very delicate.
And last of all, I finish our yum cha session with sweet soft beancurd. It was a slight hint of ginger and not too sweet at all! They used honey instead of sugar syrup I think. The sweet beancurd had a nice smooth texture and it deserves a nod from me.
After yum cha, we ventured cautiously into Pitt Street Mall where all the crazy Boxing Day shoppers are. We went through QVB (Queen Victoria Building). O M G! Seriously, where the hell did all these people come from? We were walking at snail pace. And what’s up with the uber long Gucci queue? The queue was coming from both ends and yes, they were mostly Asians in the queue. And also the queue to Zara was crazy. Seriously? Really? I guess people say the same when they see me queue for roti prata at Mamak or for the fried Chinese dough and pandan custard at Chat Thai.
Please tell me what will you queue for and why?
689 George Street, Sydney, NSW 2000
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