Favourite Kitchen - Food VIC

5 /5 Paul Chong: If you need a good yum cha, this is the place!! My favourite is the deep fried yam/taro puff dumpling ( woo kok), I love them!! The egg tart for dessert was really good too. Service was so polite and refreshing.

5 /5 Cee Kay: The external appearance doesnt seem good but inside is a different story Surprisingly good food good service and a very spacious restaurant Favourite will be Peking Duck The deep coral steam fish quite pricey but very nicely cooked

5 /5 Kelly O: Definitely a typical traditional Yumcha place. The service was excellent, attentive and the food came out really fast on their trolley rounds. Can’t complain about how large, juicy and filled the dumplings were compared to competitors out there. Everything was perfection. This is going to be our new spot!!

5 /5 Leonard Khoo: I take away here and the food is always good. I managed to have a sit down dinner here and we had the pei pa duck, black pepper beef (eye fillet), snow pea leaves with garlic, and tofu salted fish and minced chicken, all were very well prepared and delicious. The staff were all super attentive which is a bit of a standout.

5 /5 Sin Fong Chan: Favourite Kitchen, Wantirna Date Visited: 8 October 2025 Tucked beneath the Golden Pebble Hotel, Favourite Kitchen occupies the ground floor of a standalone building — a convenient haven for guests seeking seamless access to Chinese fine dining and yum cha indulgence. The hotel’s grand entrance sets a dignified tone, though restaurant patrons must navigate a short, dim passage lit by digital billboards — a curious juxtaposition of modern signage and subdued anticipation. The dining space is generously proportioned, with a restrained interior that avoids the overuse of stereotypical Chinese ornamentation. Tables are spaced with care, allowing dim sum trolleys to glide unimpeded — a subtle nod to thoughtful design. At 1:30 pm, the restaurant was comfortably quiet, offering a tranquil midday reprieve. Dining with just my wife limited our sampling range, but we came prepared: takeaway containers in hand, we tasted one piece from each dish and reserved the third for a late afternoon snack — a pragmatic ritual that turned restraint into anticipation. • Steamed Dim Sum Dumplings: Generously sized and satisfying, offering a hearty bite without excess. • Egg Tarts: Richly filled and well-balanced, their custard centre a warm embrace of tradition. • Prawn Dumplings: A disappointment. The filling, overly minced, lacked the expected texture and integrity of whole prawn — an unfortunate trend that compresses flavour into density. • Fried Yam Dumplings: Modest in size and likely reheated in a microwave — the exterior lacked the crisp heat and flakiness that defines freshness. A heavy-handed use of flavour enhancers left me reaching repeatedly for Chinese tea to quench a persistent thirst. While bold seasoning can elevate a dish, here it veered into excess, masking the natural character of the ingredients. Service was prompt and efficient, though the waitstaff could benefit from greater warmth and engagement. A touch of conversation or guidance would have enriched the experience, especially for diners navigating the trolleys with curiosity. Favourite Kitchen offers a dining experience that rises above many competitors in ambience, portion generosity, and overall quality. While certain textures and seasoning choices warrant refinement, the venue remains a worthy destination — especially for those who value quiet indulgence and pragmatic dining rituals.