Parkland Chinese Restaurant @ Sunnybank

As we finalised the last days of work, a colleague suggested we troop out for one of the last get-together lunches – specifically yum cha.

I wrinkled my nose and asked hesitantly if he was suggesting Landmark, a well-known yum cha restaurant in Sunnybank. I didn’t enjoy my Landmark experience and would have declined the invitation to lunch had it been to Landmark.

My colleague chuckled and insisted he knew of a better place, the sister restaurant to Landmark by the same owners. Curious and not terribly keen on my packed lunch of leftovers, a small group of us piled into two cars to head out to lunch.

That lunch was quite lovely, so I insisted on the SO visiting the next week to have a go. Yum cha is serious business – the SO asked with a very sceptical expression if the yum cha was the order-off-a-menu or the pushcart kind. When I replied ‘pushcart’, he knew we were in business!

Parkland apparently really gets busy with the weekend lunch family crowd, so I was told to either arrive early or make reservations. Both occasions we dropped in were weekdays and we had no trouble being ushered to our seats immediately.

Prices differ between regular days and public holidays, so the prices as I am aware are for regular days. Customers are charged AUD$1.50 per person for tea and a standard amount of soy sauce and chilli sauce. Extra chilli sauce costs AUD$0.50, which isn’t fancy or particularly spicy – just the regular chilli sauce.

Dim sums start from AUD$2.50 each for the small and there is a decent variety to choose from. Here’s a peek at most of the selection, which you can also order from staff if you don’t think the pushcarts are circulating quick enough.

One of my peculiarities is with “chee cheong fun” (猪肠粉). In Singapore, we can get these steamed rice noodle rolls in two varieties: the traditional Cantonese version, which is soft and served with a warm sweetened light soy sauce, and the Singapore/Malaysian version, which is thicker and finished with a thick black sweet sauce.

My parents used to feed me with so much of the Singapore/Malaysian version for breakfast, I now detest the stuff and will now only eat the traditional Cantonese “chee cheong fun” (猪肠粉). So hurrah for Parkland having this version!

My absolutely favorite dim sum is the chicken feet braised with spicy black bean sauce. It’s an acquired taste and save my mother, no one else in my family particularly enjoys them. The SO certainly doesn’t see much point in eating them, seeing the dish is mostly collagen from the skin and cartilage. Honestly it has little nutritional value, but I love sucking the flavour out of the stuff. Parkland has this as well and while I would love for it to be spicier, it is still pretty darn good. Is there a particular dim sum you enjoy with your yum cha?

Service in Parkland is fair. Most staff speak English and will not have too much trouble describing the dishes for anyone unfamiliar with dim sums. If the pushcarts do not come around to the tables frequently enough, it is not uncommon to see patrons head to the counter to make bulk orders from the brisk kitchen staff. I have also read reviews about how poor the cashier staff service is, but we did not encounter anything out of the ordinary and the cashier was friendly enough.

All in all, Parkland Chinese Restaurant is a good place to add to your restaurant repertoire if you like your yum cha.

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