PROFILED BY DE GROOTS MEDIAHaving spent part of my childhood in Hong Kong, the art of yum cha is a familiar one to me and I have had the pleasure of introducing many people to it over the years – most with positive results, though a few decided it was not for them. For those who are still unaware of what yum cha entails, very briefly, you enter the restaurant and are seated at a table, usually in a large dining room. The food - which consists of deep-fried spring rolls, dim sims and steamed dumplings filled with seafood, meats and vegetables - is brought around on a heated cart. You take your pick of the delicacies on offer and eat your fill while sipping on green tea.
King of Kings is exceedingly busy from about 11am to 2pm serving yum cha, although a la carte is available if you wish. Don’t expect amazing service, especially between these hours. The yum cha lunch service is chaotic to say the least, but the food is usually good. My personal favourites are the barbecue pork buns – delicate, steamed dumplings filled with a savoury pork mixture. There are plenty of seafood options such as the deep fried king prawn balls, covered in shredded coconut and served with mayonnaise. The a la carte choices are extensive and offer many traditional Chinese dishes, including fresh seafood from the tank. Banquet options are available and are perfect for large groups.
Meagan Hepworth