200 Rosamond Rd, Maribynong
Phone: 9318 6833
Whenever people ask me for yum cha recommendations, Plume in Doncaster always gets a mention. It’s a bit of a trek, but over the years, it has remained reliably good. So when Penny suggested impromptu yum cha at Plume over in Maribynong, I immediately said yes. Even though I was over the other side of town on an(other) Ikea mission.
Expectations were high, which in fairness, probably wasn’t fair.
The one thing Plume Maribynong has over its Doncastrian sister is ample parking. It backs on to the Knifepoint shopping centre car park, so it’s easy even on a Sunday afternoon to find a park. We arrived at around 2pm, which is towards the end of the yum cha session. I’m hoping that somewhat explains the lacklustre fare with which we were assaulted.
First up was my favourite – deep fried taro dumplings.
Henry was keen on the fried calamari tentacles, which I’m not a huge fan of, mostly because they always come in a huge serve, and everybody only ever wants one or two, so the rest sit there getting cold, until there’s a lull in the service, and then I fall into the trap of having another one while we wait for more dumplings, and am disappointed when I find their only characteristics are rubbery and oily.
Chicken’s feet. What I love about going to yum cha with seasoned tea drinkers is I don’t need to worry when ordering weird stuff that I’m going to end up eating it all myself.
The others ordered some congee, but it being a morning-after-drinking, I had no time for that ‘healthy’ stuff. The fat content quite plainly wasn’t high enough. So I won’t comment on its quality.
The bao cart rolled around, and since we were only a table of three, I had to choose between the char siu and the egg custard buns. I went for the char siu, because we weren’t ready for the sweet stuff yet.
Then came the dumpling parade.We went for the classics: siu mai, haar gao and one of my favourites, the prawn and chive dumplings.
The siu mai were a little odd, with chunks of pork instead of a smooth texture formed by finer mincing – we all know I approve of mincing, right? – and Penny and I agreed that the skins on the haar gao were far to thick. The chive and prawn dumplings, however, were great! With more tapioca starch in the skins, they had a more delicate, glassy appearance, though upon biting into them, I found this was also due in part to the fact the skins were thinner as well. The filling was super tasty, and still stickily moist. In fact, I think the gloriousness of these dumplings outweighs the disappointment of the other two, so Plume just managed to sneak third.
We had to order the haar cheong fun (steamed rice noodle), which you would think would be a good thing – it’s made to order, it must be better, right? Wrong. The noodles were thick and claggy, and just a general fail. Strike two.
Rather unimpressed by the mixed results, we thought we’d just move onto dessert. I ordered the yum cha classic maanguo bou-ding (mango pudding).
Similarly, Penny’s doufu faa (tofu dessert) was disappointing. The tofu wasn’t smooth enough, and in a dessert which is pretty much about the quality of the tofu, there’s pretty much no redemption after that.
It’s a shame that the food was so sub-par, because Plume is such a convenient place to head for yum cha. As I said, I hope this might have something to do with the fact we came towards the end of the service. I’ll be back, but next time I’ll be sure to go earlier. Hopefully they might get a home run next time.