Landmark

Between the handmade dumplings, steaming pork buns, crispy skin duck and flowing jasmine tea, it’s easy to see why Landmark gets all the queues.

Known across Brisbane for serving some of the city’s best dim sum, the Sunnybank institution is your go-to for the quintessential Hong Kong yum cha experience.

So what is yum cha? Yum cha is a type of Chinese style brunch tea – in Cantonese Chinese it literally means “drink tea”. Originating in Hong Kong, the dining experience involves drinking tea and eating dim sum dishes, which are small bite-sized portions of food served in small bamboo steamer baskets or on small plates.

Dish

Landmark constantly pulls a crowd of hungry hoards across Brisbane who are eager to delve into the restaurant’s hundreds of little delectable morsels.

Landmark Dish prawn dumplings 440x354 - Prawn Dumplings
Prawn Dumplings
Prawn Dumplings

These dumplings are filled with whole prawns and wrapped in a thin dough. The dumplings are then steamed in...

These dumplings are filled with whole prawns and wrapped in a thin...

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Landmark Dish Chicken Feet and Pork Ribs 440x354 - Chicken Feet in Black Bean Sauce
Chicken Feet in Black Bean Sauce
Chicken Feet in Black Bean Sauce

This traditional Cantonese dish is made from chicken feet that are first deep fried, then braised to infuse flavour...

This traditional Cantonese dish is made from chicken feet that are first...

Find out more
Landmark Dish BBQ Pork Buns 440x354 - BBQ Pork Buns
BBQ Pork Buns
BBQ Pork Buns

These fluffy buns are filled with barbecued pork and sauce and steamed in a bamboo basket. The dough is...

These fluffy buns are filled with barbecued pork and sauce and steamed...

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Landmark Dish egg tarts 440x354 - Egg Tarts
Egg Tarts
Egg Tarts

These freshly baked egg tarts have a flaky buttery base and filled with a soft egg custard. The sweet...

These freshly baked egg tarts have a flaky buttery base and filled...

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Landmark Dish BBQ Plate 440x354 - BBQ Plate
BBQ Plate
BBQ Plate

This BBQ plate is filled with pieces of succulent roast duck with crispy skin, melt-in-your-mouth pork belly and tender...

This BBQ plate is filled with pieces of succulent roast duck with...

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Landmark Dish Steamed Prawns and Pork Siu Mai 440x354 - Steamed Prawn and Pork Siu Mai
Steamed Prawn and Pork Siu Mai
Steamed Prawn and Pork Siu Mai

These perfect little parcels are filled with whole prawns that are wrapped in pork mince, mushrooms and topped with...

These perfect little parcels are filled with whole prawns that are wrapped...

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Landmark Dish Shanghai Pork Dumplings 440x354 - Shanghai Pork Dumplings
Shanghai Pork Dumplings
Shanghai Pork Dumplings

These tantalising dumplings are made from paper-thin dough skin that is filled with perfectly seasoned pork filling and hot,...

These tantalising dumplings are made from paper-thin dough skin that is filled...

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Landmark Dish Deep fried squid tentacles 440x354 - Deep-fried Squid Tentacles
Deep-fried Squid Tentacles
Deep-fried Squid Tentacles

This dish is a dim sum delicacy. Squid tentacles are chopped into bite-size pieces, coated in flour and spices...

This dish is a dim sum delicacy. Squid tentacles are chopped into...

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Recommendation

Yum cha can be daunting! Don’t know what to choose? Try these delectable dim sum.

Landmark Recommendation Steamed Prawns and Pork Siu Mai 340x510 - Landmark
Steamed Prawn and Pork Siu Mai

These perfect little parcels are filled with whole prawns that are wrapped in pork mince, mushrooms and topped with crab roe. The dumplings are then steamed in a bamboo basket.

Landmark Recommendation Deep fried squid tentacles 340x510 - Landmark
Deep-fried Squid Tentacles

This dish is a dim sum delicacy. Squid tentacles are chopped into bite-size pieces, coated in flour and spices and deep-fried. The squid is tender yet crunchy on the outside.

Landmark Recommendation Chicken Feet and Pork Ribs 340x510 - Landmark
Chicken Feet in Black Bean Sauce

This traditional Cantonese dish is made from chicken feet that are first deep fried, then braised to infuse flavour from the black bean sauce and achieve a succulent texture.

Order dishes

The local landmark constantly pulls a crowd of hungry hoards across Brisbane

Enter Landmark you’ll find an enormous dining room filled with fish tanks, chandeliers adorning the high ceilings and ladies pushing trolleys filled with steaming dim sum. Landmark has been open for 20 years and features more than 400 seats. It is also well known for hosting weddings and functions and even has seven different kinds of banquets. We’ll give you the heads up – it’s always a good idea to come to Landmark hungry.

As the name suggests, the local landmark constantly pulls a crowd of hungry hoards across Brisbane, who are eager to delve into the restaurant’s hundreds of little delectable morsels.

Once seated, you’ll see wait staff pushing carts filled with dim sum to each table – this is when you can pick and choose the dishes that appeal to you. There are over 100 different types of dim sum and we guarantee that your curiosity will peak everytime the bamboo lids are lifted. If you don’t see what you’re after (shock horror), there is also a service window that organises the all Hong Kong chef team to churn out the dim sum you’re after.

From prawn dumplings, steamed prawn and pork siu mai, deep-fried squid tentacles to chicken feet in black bean sauce (they’re delicious – trust us), bbq pork and congee, this Hong Kong style restaurant has it all.

Landmark’s chefs are also renowned for creating melt-in-your-mouth roast duck with the crispiest skin, which can be served by itself, or wrapped up with cucumber, shallots and hoisin sauce in thin pancakes.

While yum cha is usually eaten during late morning and lunch, Landmark also serve yum cha in the evenings alongside their larger traditional Chinese dishes.

The restaurant is also famous for its live seafood and it has numerous tanks filled with fish, mud crabs, lobsters, abalones, barramundi, perch, king crabs and coral trouts. Landmark is a must visit for lovers of tank-to-wok seafood and don’t leave without trying their signature Szechuan-style mudcrab.

Hong Kong Cuisine

Introducing the culinary fusion of flavours and cultures of Hong Kong

The most popular cuisine of Hong Kong

Yum Cha

Roast Duck

Char Sui

Roast Pork

Wonton Soup

Noodles

Hong Kong food is a melting pot of different cultures and cuisines. It is mainly influenced by Cantonese cuisine and food from other Chinese regions, especially Teochew, Hakka and Hokkien. As the island has a long history of being an international place of business, there are influences from Japanese, Korean, Southeast Asian, Malaysian and western cuisines. There is also a strong British element to menus, from when Hong Kong was under British rule. Hong Kong is famous for food, and in just this one big city, food enthusiasts can indulge in all kinds of authentic cuisines from around the world. From street food to exclusive restaurants, Hong Kong has an unlimited variety of food for all tastes and class. Dishes are influenced by Cantonese cuisine, which is traditionally created so flavours of a dish are well-balanced and not greasy.  Spices are also used moderately to avoid overwhelming the flavours of the main ingredients of the dish. Besides pork, beef and chicken, Cantonese food uses almost all edible meats, including offal, chicken feet, duck’s tongue, frog legs, snake and snail. Hong Kong is renowned for its yum cha (dim sum), wonton soup, roast meats, char siu and noodles.

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