If you go to China, particularly the regional parts steeped in tradition, you might notice that the food seems heavy on oil.
I’ve heard people say that Chinese food in China isn’t very nice, and that might have something to do with the oiliness of the stir fries, such as noodle and rice dishes.
The reason, so the story goes, is that as China evolved and cooking oil was a rich commodity – which meant that the amount of oil used in cooking by an individual household was a sign of wealth.
While the reason might not be the same in Logan, those who frequent Chinese takeaways might feel old habits die hard when they get a wok-full of noodles lathered in oil and tipped into a takeaway box.
That’s not the case at Yummy Yummy Chinese Restaurant at Jimboomba Junction.
Chef Lee has been cooking for 30 years and he’s maintained some of the traditional methods.
Asian cooking maintains that the best part of the meat is close to the bone, which is why so many dishes are done boned.
The short ribs are tender and tasty, but a small warning: they’re chopped sideways which means there might be some small bone fragments to navigate.
Some might argue that ordering fried rice at a Chinese restaurant is a bit like ordering a cheese sandwich at a local cafe. But like a cheese sandwich, there are subtle differences.
At Yummy Yummy, and what a great name for a restaurant, there’s no MSG which means no rushing to the fridge for water through the night after you’ve had a meal made with fresh ingredients and flavours.
It’s also noticeable that the rice is slightly sticky, which means the ingredients and flavours roll together nicely into a mouthful of goodness.
Yummy Yummy is noted for doing Peking Duck the traditional way. This means they cook the duck until the skin is crispy. They then bring it to the table to carve the skin for the first course – duck pancakes.
The duck then goes back to the kitchen so the meat is cooked to perfection and made into a lovely warm duck salad.
It takes time, but it’s worth it in order to have the authentic experience.
Other dishes are noticeably more flavoursome that what you’d find at a westernised Chinese restaurant.
Take the fish fillet with ginger and shallot, rich in aroma, served on a hot sizzling plate which is one of the advantages of dining in versus takeaway options.
Steak with black pepper sauce also comes on a sizzling plate.
As is the beauty of most Chinese menus, there is plenty to choose from. And while there are a few battered options, most of the dishes are made fresh in the wok.
Be adventurous with deep fried quail as an entree, or stick with dim sims or wonton.
Salt and pepper squid the Chinese way is always a treat, but there’s a long list of options. Dessert is there, but it’s highly recommended to fill up on as many main dishes as you can share among your table.
Priced between $15-$23, it’s not an expensive night out. Peking duck is $56, but is deluxe.
This is a standout among Logan’s Chinese restaurants and worth travelling for if you’re not in the Jimboomba area.
