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Monday, November 01, 2004

Mother Chu's Taiwanese Gourmet, Haymarket

We've been to Mother Chu's several times for lunch, with each visit reinforcing the thought that the menu is a little hit and miss. The constant turnover of locals at lunchtime is a good sign, but perhaps the trick is to eat what they do.

Today I tried the rice with braised beef, tofu, egg and seaweed which arrived as a huge portion of homestyle cooking. The beef was relatively tender, and the seaweed, tofu and egg were non-greasy and reviving for the soul.

We also had the hot and sour soup which was a huge serving of hot, sour and peppery sustenance; the fried rice; and the steamed beef dumplings. Normally we have the pork dumplings but by 1.30pm they had already run out. The beef dumplings were rather ordinary--the pastry a little thick and rubbery and the filling lacking a little in juiciness and flavour.

Our meals were reasonable but not as awe-inspiring as their freshly made you tiao or deep fried bread sticks. Also known as you zha gui (oil-fried ghosts), these are commonly served shredded with congee rice porridge or wrapped whole in a crispy shallot pancake.

Service here is notoriously no-frills--the bill must be made upon ordering, and staff tend to be abrupt. Maybe these are the women who have had to painstakingly endure handmaking all the dumplings in the front window all morning.

Rice with braised beef, tofu, egg and seaweed $8.50

Hot and sour soup $4.00

Fried rice with ham and egg $8.50

Steamed beef dumplings 12 for $7.50

Mother Chu's Taiwanese Gourmet
Shop 1, 86-88 Dixon Street, Haymarket, Sydney
Tel: +61 (02) 9211 0288

Related GrabYourFork posts:
Mother Chu's, Apr 2007
Mother Chu's, Nov 2005
1 comments - Add some comment love

posted by Anonymous on 11/01/2004 11:59:00 pm


  • At 1/29/2006 5:15 am, Anonymous Anonymous said…

    cldn't help noticing that you labeled the asian fried dough sticks as "oil fried ghosts"... haha! I'm sorry, but as far as I know, you-char-kueh is literal hokkien dialect for "deep-fried pastry"...
    The name itself is not chinese so "kueh" stands for "cake/pastry", which chinese seem to like to use as a loose terminology for describing most baked/steamed flour-based goods, regardless of whether it's savory or sweet.
    Reading "ghost" cracked me up, so just a heads-up! :D

    luv your blog tho!


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