Back in Melbourne

This is a variation of the traditional yam-based dumpling. As you can see, it only takes a few almonds and peas to transform a modest yam into a…duckling!

This is at the new Gold Leaf restaurant, Burwood Hwy, in the building that once housed one of the well-known Shark Fin restaurants.

Gold Leaf have a new direction, and I like it: yum cha is no longer exclusively Cantonese. It also comprises xiaolonglao (Shanghai steamer buns), guotie (Beijing-style panfried dumplings), and other Northern delicacies.