It was a sunny afternoon as the World's 50 Best chefs,
restaurateurs, sommeliers and more arrived for the All-Star Yum Cha
at QT Melbourne's rooftop terrace.
From left: Andrew McConnell (Ricky & Pinky), Neil Perry
(Spice Temple), Thi Le (Anchovy), Victor Liong (Lee Ho Fook) and
Anthony Lui (Flower Drum).
Not pictured: David Thompson (Long Chim) and ArChan Chan (Ricky
Like much of the menu, Anchovy chef Thi Le's marron toasts with
Davidson plum recast native ingredients in a yum cha light - her
version of classic egg tarts added macadamia into the mix.
We couldn't decide whether we preferred Ricky & Pinky's
mudcrab, pork and saltbush dumplings, Lee Ho Fook's warrigal green
wontons or Spice Temple's bite-sized prawn and scallop
Chefs made the most of Melbourne's autumn afternoon sunshine by
From left: Restaurateur Andrew McConnell with Neil Perry and
Atelier Crenn chef Dominique Crenn.
From left: Osteria Francescana's Massimo Bottura and Lara
Gilmore, with Lotus Communications' Monica Brown.
Ricky & Pinky chef ArChan Chan (centre) plates up her
pan-fried scallop and pearl meat pies.
Neil Perry catered the World's 50 Best ceremony, then returned
to the kitchen the next day for our All-Star Yum Cha.
Flower Drum chef Anthony Lui served spring rolls with braised
jade tiger abalone in supreme oyster sauce with shiitake
Eleven Madison Park restaurateur Will Guidara, left, and chef
Daniel Humm, right, recieve a commemorative knife from Suisin
Knives' Tatsuya Aoki on behalf of Tanto, QT Melbourne's Japanese
At number 43, Ben Shewry's Attica is now Australia's highest
listed restaurant on the World's 50 Best list.
Long Chim's beef stir-fried with chillies, holy basil,
deep-fried eggs and rice.
What better send off than a sign for more good times?
And for dessert? A triple-tiered pandan lamington with coconut
sponge, pandan syrup and pandan custard.