If you’re anything like us deciding what to have for lunch can be an absolute chore. If you haven’t brought something from home do you go for the budget shop on the corner, or do you go all out and spend some of your hard earned on something delicious to get you through to dinner.
Well, luckily the team at Ricky & Pinky have made things easier for you by introducing lunchtime yum cha seasons on Friday, Saturday and Sunday.
The menu takes inspiration from Head Chef ArChan Chan’s childhood go-tos and if you’re having trouble deciding, the Ricky & Pinky team are all too happy to give you some recommendations.
Dishes you’ll find spinning on your lazy susan include traditional staples like baby gai lan with oyster sauce and sesame prawn toast as well as more adventurous options like honeycomb tripe, fermented chilli or ArChan’s take on classic chicken feet.
If you’re in the mood for meat, you’ll be happy to know that all meats are prepared over hot coals in the courtyard and slow roasted. Get yourself char siu pork neck & burnt honey, pork ribs with black bean & chilli as well as spicy pulled beef. The team have also taken note of Melbourne’s doughnut obsession and created Chinese doughnuts wrapped in rice noodles, and topped with pork floss—that’s our kind of doughnut.
On the dessert front you can get your hands on some house made egg tarts, custard buns with runny yolks and you can order their XL fortune cookie to find out what the road ahead has for you.
You’re going to need some drinks to wash it all down with, and everything you would expect is here from the massive wine list to Asian beers, a Bloody Mary with a hint of chilli and fish sauce, or even give the Hidden Pinky—a cocktail of white rum, passionfruit and ginger beer—a run.
It’s available now, so grab a group of mates and set yourself up for a massive day.
When: Friday, Saturday and Sunday, 12pm-4pm
Where: Ricky & Pinky at The Builders Arms Hotel, 211 Gertrude Street, Fitzroy
Check out the run down on Ricky & Pinky here.
Image credit: Ricky & Pinky