Reviews Parkland Chinese Restaurant

During the impact of COVID-19, I think this restaurant has done its best to set up special strategy fighting against the business decline. It was the first Chinese restaurant to offer 20% discount the whole bill for Yum Cha in Feb. then it made use of the WeChat setting up group promotion for the take-away orders.
I have been supporting it for both types of trading strategies. Overall, it keeps the consistent standard and I do appreciate its special offer with discounted price.
Wish its business resume soon. Cheers!
Previous rating: Dec 2019 4:5; Oct 2018 4.5/5; Jun 2018 4/5

Best place for Yum Cha in Brisbane (or the closest you’ll get to HK quality) but best to go for dinner/supper time, not lunch as they’re busy and make a lot of things ahead. It makes a difference to go at night as all the fried things are freshly made portions if they ain’t busy, the hall isn’t packed to the brim, it’s easy to get service and just yeah.. go at night. Oh but if you do get served anything on the trolleys less than piping hot, they’re happy for you to put in an order for a fresh portion. In any case our family only orders straight from the paper and wait for our yumcha to come out.

Crab here is always a decent price when in season, the steamed fish is to die for. For yumcha, we always order the deep fried thing with taro in it, it’s so good but get it freshly made. Their eggplant something is also 👌🏻 Egg tarts and chicken feet are done well here. There are these glutinous balls speckled with sesame outside and the inside packs pork- that stuff is sooooo good. You must get it freshly made hot! Those are the standout items we like to come to Parkland’s for. They have a nicely sized menu for yumcha so always a selection for everyone, generally we find that most of their yumcha dishes are done really well compared to other joints in Brisbane which have unfortunately dropped in quality. Pork spare ribs and other normally found dishes in yumcha restaurants are done well here.

Obvs for those of us who have had yum Cha in HK, it doesn’t compare and yeah it’s always the same old dishes you’ve grown up eating so don’t expect anything new, but it sure hits the spot when yum Cha cravings resurface!

We have been coming to Parkland for several years now - often once a week.  We used to go to Marigold and then followed the owner to his own restaurant until it was closed.  Such is life in Sunnybank where the restaurants are plentiful but often don't last for a long time, sadly.  My father loves it here and we often invite friends and family to join us.  The staff are friendly and reliable.  If they bring a trolley where the food is less than piping hot, they are happy to put in an order for a fresh dish.  Nothing is too much trouble.  Prices are good, food is good but service is outstanding.

Food is quite authentic for Asian yum-cha. Serving sizes are not very big however majority of the dishes are very tasty. If you visit at certain times they have 15% off the total bill (on Sundays if you leave before 11am). Service is quite good - most waiters speak both English and Cantonese or Mandarin. Would recommend for families or even for large groups of people.

I have had mixed feelings about this place over the last five or so years. I have been when the yum cha is really good and fresh, and I have been other times when the yum cha tastes as though it has come out of the freezer. I recently went and ordered a few meals with friends rather than yum cha and it wasn’t bad. The Mongolian lamb was really flavoursome and tender and the salt and pepper squid was cooked quite well although I would have preferred fried chilli and garlic on top rather than just chilli powder. I got some egg tarts which I love, but I probably wouldn’t get them from here again, they weren’t as flaky and light as they should be. The staff here can be attentive but also can completely ignore you, it just depends on the day and how busy they are I guess, so it’s a game of chance that you need to be willing to play. I wouldn’t say it’s my favourite Chinese place, but it’s somewhere I would go back to.

I went to Parkland with the family for lunch on a Sunday. The food was nice, a typical yum cha menu. The service on the other hand was quite disappointing. We had children with us and asked one of the staff for forks but were told we had to ask the wait staff specifically (rather than the staff with the trolleys). This is fine as I understand the duties are split however it took about 10 minutes before a waiter was even close enough to ask. Besides this, yum cha is always a fun dining experience and we enjoyed trying all the different dumplings. The BBQ pork buns will always be a favourite.

Good prices and food is ok. Service is not spectacular but not unlike any other Chinese restaurant. Also usually less crowded than Landmark which is a bonus.

We frequent Parkland rather frequently - almost weekly for dinner. Despite this, I usually stick to dishes I know and love with a few new ones on the side. This review is pretty much a summation of all my previous experiences at Parkland.

Food wise, their dishes are very flavoursome, delicious and simple. My favourites are the Parkland signature tofu (great sauce) and the baked pork with the egg yolk sauce (a nice crunchy texture, and perfectly cooked meat inside). I also like the deep fried fish when they have it. The crispy chicken is a runner up. 

We always have the set meals, which is very economical. They also provide you with soup entree and fruit and a sweet dessert like red bean soup.

Parkland's Yum Cha is quite fresh. There's a self serve service table out the front if you don't like waiting for your desired dumpling dish to be wheeled to you. 

Service is a hit and miss, and is much slower when busy. There have been times where I waited over an hour for food to come out and other times when it comes out within 10 minutes (most times). The staff are usually attentive but I notice sometimes patrons often have to go to the front counter because they are ignored after they are seated at a table.

Okay. Yum cha is generally good. Some are a little too salty. Xiao long bao (siew long bao) are not nice at all. Most other yum cha food are pretty good. However, service is quite bad and slow when the restaurant is crowded. Be there early and the service is bit better.

Above average Yum Cha. Having bought an all you can eat voucher before reading the reviews, We arrived at Parkland for yum cha with some trepidation bit were pleasantly surprised. As we were early (10.20am) the huge restaurant was quiet, and we were quickly led to our table with minimum fuss. Food came out in trolleys were really fresh and everything was tasty. Prawn dumplings, prawn and coriander dumplings, sticky rice (one of the most authentic I have had), spring rolls, prawn and mushroom, BBQ pork rice flour rolls, but to name a few. Capped off a great feast with to die for mango pancake and egg custards. Incredibly full and satisfied.

Had 400$ crab 10ppl set good.. Food is pretty good for the set. comewith duck crab oyster fish vegi

Parkland Chinese Restaurant - Sunnybank, Brisbane. Despite being one of the most frequent cuisines found within Australia, Chinese - real Chinese - cuisine can actually be fairly elusive to the otherwise unenlightened. The majority of the time you are bound to find a pan-Asian eatery/take-away that does the all-too-familiar (and often uninspired) dishes. For the best idea of such real Chinese cuisine, the Chinatown area of Fortitude Valley is a safe bet; another is within Sunnybank (especially Market Square). Especially prominent within the Chinese cuisines found in said areas is yum chas. One such example is simply known as Parkland; as always, going to the yum cha was a group affair. Utilising a coupon allowing for unlimited dumplings in the space of two hours, I went here with a group and everybody had a good time. This was amongst the best places I have eaten at and I certainly got value for money.

Most of the eateries in the area are fairly hidden from the outside. Sometimes the best ones need a little snooping to find. As such, Parkland is inconspicuous from the outside being hidden in a shopping centre.
Inside was enormous and every elaborate in design. Utilising the mirror effect to make the place look bigger, it uses two mirrors to give an even bigger sense of space; additionally, the double mirrors create a lash dining environment. The interior was well maintained and quite fancy - with chandeliers and the tables with white tablecloths. They managed to get a great number of tables inside and have comfortable walking space between them.
As actually morbid as it really is, the usual addition of the live seafood in the tanks makes for some good viewing even with knowing the purpose.

The service is hard to fault. The wait-staff were proficient in taking orders; some even showed enthusiasm in explaining the menu. Each item was given an opportune first try for “free” to help diners decide whether or not they like it. Brief observations saw the staff being very busy and working like ants going back and forth bringing orders to the tables.

It was at dinnertime so during then, the ordering arrangements were different to normal. Instead of the selections being carted around (ergo, what you eat basically being down to chance and what is offered) the table was able to order whatever item they wanted from the allowed sections. Close to all of the possible items were ordered.
Before going on to describe them individually, some major notable aspects included that the dumplings had a lot of filling in them - basically having close to no airspace in the pastry - were amongst the more exotic choices and for the most part were surprisingly not too filling – albeit still substantial - on their own (though it did all ultimately accumulate).

Due to the large number of dishes ordered, I cannot rightfully remember all of them. From what I can remember, they are as follows.
The pearl chicken sticky rice is always a treat, with a sticky and smooth consistency along with the flavour of banana leafs (what it is wrapped in). It is definitely one of the messier dining choices here but also one of the must-tries.
Being game to try something new and daring (though not really overall), I opted for the chicken feet in black bean sauce. It was very good - not too different from a drumstick; all that was needed was fine chewing skills to get all the skin and gelatine which had a lovely taste of black bean infused.
The bean curd roll with chicken was quite good with a combination of subtle flavours working quite dynamically.
The scallop dumplings were outstanding, with the scallops being quite large and juicy. They were among the most difficult to hold with the chopsticks.
Simple and more dough-like than others, the shanghai pork dumplings showed where simplicity can work as well as certified classic dishes.
Though it is nothing outstanding, the baked BBQ pork buns were still a wholesome choice with the odd sweetness of the bun along with the dark flavour of the pork - which there is not a lot of. Not a bad choice, but it is something that can be gotten from a Vietnamese bakery.
As a whole, the table was reluctant to order the satay chicken skewers - these are one of the most common nibbles available at Chinese/pan-Asian/any kind of East Asian cuisine place in general. They were not bad; the chicken was well cooked but the satay sauce was lacking in any distinct character - maybe not the best for a regional Chinese eatery.
Completely disproving tofu being bland, the pan fried stuffed tofu was robust and flavourful with a fantastic chicken filling and all-round moistness making it delectable.
Using a more unique ingredient, the pan fried garlic chives dumpling were surprisingly with the amount of garlic not being too overbearing that you only taste garlic but also distinct to distinguish itself from other similar items.
The deep fried prawn and seaweed rolls were ingenuously done with the prawn part crunchy but not a lot of seaweed per se.
The pan fried taro dumplings were crispy and slightly greasy. Soft and tender in the middle, it was a good and distinct rare vegetarian option on the menu.
Crispy and freshly hot, the BBQ pork pastries were another big delight.
All-up, probably the most ideal to share was the deep fried squid. Coming piled up on the plate, the squid pieces were actually distinguishable (whether or not that is better will depend on a person's squeamishness - I am maybe a bit on that side, but this was not too much for me) and the squid was not stringy at all.

It was then onto deserts, which were also quite good;
Maybe the baked custard buns were not the best - not a lot of flavour and substance to them. The custard could have been more thick or just a higher quantity.
My one reservation - food-wise - is the pan fried water chestnut pudding. I had one bite and decided it was not for me.
However, the rest of the desert items were lovely in each of their own ways. Even the sponge cake as much as you can talk about it - did its paradigm well.
The egg tart was not too overbearing with the egg taste or texture and fitted a well-cooked pastry shell. It had the right consistency for both desert and egg.
The magnus opus for the sweet selections was mango pudding - a smooth consistency for a smoothly flavoured fruit.
One way to describe the mango pancake is it is sort of like a Weis Bar - smooth and vibrant.
To finish off, I ordered a fruit jelly. The jelly was what it is, but made for an amiable finisher/palate cleanser. It was probably just Aeroplane jelly (or a generic brand) but was soothing nonetheless.

There was also additional tea with unlimited refills to have with the meal. Though I am not much of a tea drinker I opted to drink the tea and it was very refreshing. The pot came with a thermos of hot water to refill when it got empty; as the teapot kept on being filled the colour of the beverage got steadily paler. From memory, there was not a re-order of tea but it was always there in case.

Eating at Parkland reminded just how starkly different the authentic Chinese is from the familiar pan-Asian takeaways that pepper suburbia. There was such friendly and professional service that it felt the waiters enjoyed serving patrons. They did not skimp on anything and it was all well-orchestrated. Tastes are all subjective, but it is safe to say very few bad items are on the menu – there are the staples and there are the more daring items (including century egg – I was tempted) which can prompt several returns. I could never really go to a yum cha place by myself, but if there is at least one other person with an ample appetite this is definitely amongst the places I would consider revisiting.

Excellent. Typical quality in this area. Staff quite professional. Yum cha there rocks!

Food was delicious the staff very friendly we got there at opening so did not have to wait place was busy when we left I am glad I ignored the bad reviews and ate here we will be back most definitely great yum cha

The service at Parkland was WAAAAYYY better than most other Chinese restaurants I've been to in Australia. I guess a lot of that has to do with the fact that it's new and even at the peak time, wasn't at a full capacity. The food was on the most part quit