Review Landmark Restaurant - Brisbane

I've been going here since I was a little girl for yum cha lunch. They have the best egg fried rice. Staff are quick to bring out food. Nice staff, it can be hectic and noisy during the middle of lunch with so many people. The menu offers a large variety of different things to try, be adventurous, and try as many as you can. I highly recommend dining here.

Forgot to take before photos soo I’ve uploaded half eaten foods 😅 food was tasty, had a Christmas Party with the managers there. Sadly no rice 😅 although a lot of dishes in the banquet, not sure what was ordered, all preordered. Staff don’t interrupt or really speak, just do their job. Although they don’t seem to realise when someone has a shellfish allergy (many of the staff) they need to be told, even just oyster sauce on veggies. Lucky for those staff, either they already knew or other staff tried it and let them know. Was honestly surprised they had tequila, I’m too young to drink so can’t comment on it but everyone seemed to enjoy it.

PLEASE DONT MAKE THE SAME MISTAKE I DID!!!. Seat covers are dirty with food stains. Seats are ripped off!! Food scraps are everywhere on carpet, no vacuum at all before the next table. Teapot is rusty outside, believe the same inside. More importantly is, food was terrible. Don’t trust the portion on the menu. They are way smaller than the images. Can easily find better Chinese food within a walking distance. NOT recommended for any events especially weddings or anniversary. The worst asian cuisine I've had. You will definitely regret.

Simple yumcha but flavorful and delicious. We especially love the egg tart as it was fluffy and the taste of egg was ever present. The fried cuttlefish was delicious as it was well cooked. We'll come back here again for yumcha.

Authentic and delicious cart and self serve yum cha set out in a true asian fashion, amazing service - little wonder to why it’s always busy with lines out the order. Book in advance otherwise be prepared to get a ticket and wait.

I had dim sum from the the self-service station in the food court. Pretty decent dim sum, but some of the dishes could be kept hotter. Definitely on the pricier side but really convenient for takeaway.

A very strange dining experience for a westerner - no menus, just line up at a food counter and load up a tray with various foods a la cafeteria style. Apparently you can order at the table but you gotta know what you want and whether they have it. The yumcha side of it includes the trolleys of food being wheeled around table to table and you can take what's on offer (chicken feet, etc) Food was very average - overcooked rubbery squid, oversalted pork ribs).

Popular Yum Cha restaurant so bookings are necessary for weekends. Our Dinners here have always been enjoyable with an excellent Head Chef. The Peking Duck and live Seafood are recommended. Friendly and helpful wait staff.

My friend made a reservation two weeks prior to the day of and when they called a few days before the reservation was set to confirm there were no delays and the reservation was made, as well as checking for times during covid. They were told that their reservation was not in the system, despite already recieveing email confirmation. This should have been our first indication that the restaurant was not to par, however we gave them the benefit of the doubt when we should'nt have. On the bright aide, their crab and corn soup was great! As long as you're willing to wait an hour for it. We had to wait upwards of an hour for our meals, and they all came seperately. In addition, they gave us incorrect protein - we asked for chicken (and the bill said chicken) but they gave us fish. When we pointed this out, they decided to use our utentsils and dig through the dish to check, instead of taking our word, whilst also squabbling with another waiter. We were irked, however they did re-do it. What really set us over the edge was the vegetable spring rolls, which were marked to be vegetarian, but tasted distinctly of beef, and had chunks of beef mince. We ordered another assorted appetiser dish and the spring rolls were different to that one, which was clearly vegetable, and not whatever the pseudo-veggie spring rolls were filled with. We had a vegetarian at the table, and they had eaten through half before they saw the meat, and we were not impressed by it. Additionally, the meals were all far too expensive - we paid $35 for a small prawn dish, and the menu showed a different quantity than what we ordered. I was extremely excited to go here but by far this bas been the most disappointed I have ever been. Terrible experience, won't be returning.<br/>

Food took ages to arrive. And sadly the food that did make it to the table was pretty mediocre. <br/><br/>If you’re going to charge $6.90 for 3 supermarket mini spring rolls out of the freezer you should make sure they aren’t still frozen in the middle when they reach the table, 45 minutes after ordering. <br/><br/>Garlic prawns were half a dozen small prawns on a mound of onion. That didn’t go far with our table of nine. <br/><br/>We kept following up with the wait staff for our food but were left hungry. <br/><br/>After two and a half hours we gave up waiting for the rest of our meal to arrive, and left to get takeaway.

Have not been back over one year so checked it out for dinner last night. Needless to say, it would be a take away order due to government’s measures against COVID-19.<br/>We ordered a dish of mud crab with ginger and shallot and additional noodles and an extra dish of deep-fried pigeon.<br/>Service is very hospitable. Mud crab was A grade with full meat and taste was very nice. Although the pigeon was not as crispy than I had for dine-in, taste and texture were both good.<br/>A very satisfied dinner last night.😋👍😋<br/>Previous rating: Mar 2019 4/5; Aug 2015 3/5

We went here for Valentine's day and we regretted it. Service was horrible, and you almost had to click your fingers for someone to come. No one smiles there. We got our food 1 hour after We ordered. My honey kind prawns were ok, but the batter completely fell off as I picked it up. I don't want to go on, it just is average

iv been here a handful of times and really enjoyed myself it is a little too traditional for some people though who may struggle to find things they are comfortable eating

We visit for a Yum Cha lunch with family. The Dim Sum were the regular run-of-the-mill dishes. The food was good but not too interesting. We would have been served the same dishes in the 90’s.

Very loud private function, Terrible service served customers out of order and waited 40 mins for a entree that came after the mains did had no sparkling wine on a New Year’s Eve night food was very plain lacked flavour and love, very expensive for the quality the only positive the serves where large sad meals for New Years celebrations

Had been here several time and still my favourite place to have dim sum in Brisbane. Well lighted space dominated with light brown colour, the place is almost always packed. Ordering the food was easy; take the paper to the dim sum counter and get your choice, or simply wait for the cart to pass by the table.My go to were: Prawn and Pork Siu Mai, Prawn Dumpling, Salty Egg Custard Bun, Rice Noodles, Deep Fried Squid Tentacles, and Chicken Feet. The dumpling was generously packed with fillings. The custard inside the custard bun was not as melty as I expected, but the taste was great. The squid tentacles were very filling and not greasy to eat. Would definitely come back here whenever I crave for dim sum.

Nov 2019<br/><br/>I dropped in for a yum cha session one Saturday afternoon recently. The yum cha service has improved a lot. <br/>Still a bit pricey but the food is all served at the right temperature!<br/><br/><br/>From 2016<br/><br/>Since being renovated a couple of years ago, it has gone downhill again. Yum cha dishes still need to be hotter. The unceremonious waiting process (to get in) is still a pain in the ass. So much fanfare for mediocre yum cha. <br/><br/><br/>From June 2012<br/><br/>Upgraded: Not bad.... I came here early for Saturday brunch (around 10:30am) a few weeks back. <br/><br/>Crowds were not so intense and the food was hot enough (mostly). Overall, the food appears to have improved. Service is still patchy, yet still better than my previous visits.<br/><br/>Notable dishes: har gaow, cheong fun (w/ BBQ pork), braised duck w/ taro, prawn & spinach pancake dumpling.<br/><br/>Verdict: Yum Cha good on days other than Sunday.<br/><br/><br/>Pre 2012 (from c. 2000)<br/><br/>Service: gruff<br/>Dim sum - taste generally bland, technique passable, variety is wide, serving temperature needs to be hotter. <br/><br/>Verdict: just ok, moderately poor value for money.

Food trail stop and l wasn't really impressed sorry. Just looked so messy. It was a self service type of situation and it kinda put me off. We walked away with just chicken wings and it was just ok. Maybe l'll just stick to yum cha.

Probably the most iconic Chinese restaurant in Sunnybank, I remember coming here for years.<br/><br/>During this time, I’ve come to realise the food and service is pretty ordinary compared to the other places here. Yes it hosts functions eg Weddings etc, but for a casual meal it isn’t that great. Especially the lunchtime yum Cha, I think it’s priced a bit too high for the quality. <br/><br/>Yes it is grand, but overall, the experience is a bit “meh”, and I would never come here except for functions etc

Have always wanted to try this place, because people always raved about it, (but we've always just left it, as its generally extremely busy), and we finally got the chance.<br/><br/>Completely over-rated, the food was so bland, it's not funny, but, at least it was extremely fresh and was also piping hot<br/><br/>Do yourself a favour, save your money, and go to to the two Yum Cha restaurants in Fortitude Valley, instead (ie. China House, and, Kings Of Kings)

Worst YumCha ever!!! Ordered baked pork bun, bun was very dense with little meat and served cold. Beef ribs with black pepper sauce was served warm, deep fried dumplings and pan fried dumplings were served cold and tasted like they were days old, the turnip cakes were served cold too. Had to ask the staff to reheat them. I thought it was food safety requirements to serve food above 60 degrees, but apparently not at this place. Very disappointed.

The quality of food has drastically deteriorated over the past few months. Most of the dim sum aren't freshly made but instead reheated. Some of dim sum were off and tasted rotten and sour on our last visit. Even the restaurant next door, Golden Lane, does dim sum better and tasted fresher. Just look at the crowd at Golden Lane now. This place has clearly been trying to take some drastic cost cutting measures. The dim sum karts used to constantly steam up, but now they just carry warm water. The staff used to be offered leftovers at the end of service, but now leftovers are sold at the food court for $1 less. Of course, it's not clear if the staff refuse to be offered leftovers because of potential food hygiene issues. This cost cutting should stop because your food tastes rotten now! It'll only be a matter of time before someone gets food poisoned here.

Come here on Saturday for lunch. Although there was a crowd, we got our table after a 10 minute wait, which was pretty efficient in my opinion. We were seated and ordered the chrysanthemum tea. There was a self serve section at the side of the restaurant, where I got the salted egg yolk custard bun, prawn dumpling and char siew rice rolls. The custard bun was fluffy but the filling lacked a strong salted egg yolk flavour, much to my disappointment. The prawn dumpling was decent and the char Siew rice rolls were decent but the char siew was a tad too chewy. We also tried he fried taro fritters, which I liked. The meal was really cheap considering that we were so full at the end. However, there is definitely room for improvement in terms of the quality of the dimsum.

The chaos that is yum cha. Yet we keep coming back. Has to be the best yum cha in brisbane and lm not the only one that thinks that its always a packed house. Expect yummy food. Expect noise. Expect to wait for your table. But surprising fast service once you are in. They mean business. They want you to eat and leave. They also have self service so you can eat even faster. Its an experience in such a large and busy restaurant. We are always satisfied and wil be back to get our yum cha fix. As my kids say yummy yum cha.

Thought I’d give this place a try, it was about 1/4 full with a function going on, we waited awhile before being served and then nearly an hour wait for 6 yum cha dishes which were pretty average wasn’t offered any sauces or anything, paid for our food and went somewhere else not rushing back here anytime soon.

A great spot for Yum Cha - good selection of items available, efficient service. If you are unable to make a booking, you can show up and be sure to get a table without much of a wait.

Yum cha, some times just feel like it, as wife suggested. Haven't visited this place in a long time, and nothing much has changed. Still as busy as I remembered.<br/><br/>Service is really non existant, sit down and now you can get your own food from the self serve bar.<br/><br/>Had the usual, chicken feet, pork dumpling, pork with rice noodles, tripe 2 ways, fried calamari, and tea to drink.<br/><br/>Food is similar to other yum cha places, only advantage is having plenty of seating.

Yum cha is much more than brunch, it’s an experience that is heavily steeped in tradition and culture. <br/><br/>I have been eating here for about 10+ years and each time I come here, I enjoy it more and more. Landmark is abundant in tiny flavourful delicacies that are best when shared with family. <br/><br/>Instead of hustling your way to the front of the food line, I would recommend that yum cha newbies wait for the carts to come to their tables. That way you can learn about what each dish is at your own leisure!<br/><br/>My personal favourites include the steamed shrimp balls on shiitake mushrooms, 肠粉 (stuffed rice noodles - I like the shrimp and beef!), 椒鹽鮮魷 (salt and pepper squid) and 蝦餃 (prawn dumplings). <br/><br/>I hope whoever is reading this takes a chance on yum cha, it really is incredible!

Worst food and service I've ever experienced in Brisbane.<br/>Had dinner there last night in a group of 15 after our church meeting. Ordered the Peking duck and they only cut out 10 servings when we had 15 people. We asked whether it was OK to cut smaller pieces so everyone on the table could have a serve. We were told we need to pay an extra $4 per person if we wanted to do that. Seriously? And the lady waitress or boss or whoever she is was so rude and wasn't trying to help with anything. Another problem was the fried fish, the fish wasn't crunchy and was cold inside. We told them the problem and the lady once again in a bad attitude said if you don't want to eat it I'll change it. Never coming back again!

IG @nanakoot_culinary<br/><br/>One of the oldest yum cha place in brisbane and always packed with people. It’s better if you come before lunch time so no need to queque for the foods. <br/>Most of the foods are good but dont really like their roast pork. <br/>Service is quite good too ... fast

I read quite a few negative reviews, so was a bit apprehensive about coming to Landmark for yum cha.  I was pleasantly surprised with the quality of the food, and the variety of yum cha dishes on offer.  I did not have a problem with the service, and was intrigued by the self-service approach to yum cha, where customers take their bill up to the counter and select dishes.  Egg tarts were excellent, as were the siu mai.

Despite the negative reviews given to Landmark, we were pleasantly surprised with our visit. Previously, we had not visited Landmark for several years as the food served used to be very salty and oily. Landmark is one of the most well-known yum cha locations in Sunnybank and is usually very busy. We visited on a Sunday for lunch at 11am where the ticketing system to get seated was already running. If visiting Landmark at peak times, I would recommend getting there 20-30 minutes prior to the actual time you would like to eat as the line for this restaurant gets very long. <br/><br/>Something to keep in mind before even considering the food at this restaurant is the service. Due to the heavy traffic of customers and the confined seating area, staff are rushing to get customers seated and get food to tables in a timely manner. This means that they are often hurrying around to fulfil orders. Despite saying this, everything you ask for does get to you in quite a timely manner. However, if you are looking for quality service and attentiveness, this is not the restaurant for it. The staff can speak multiple languages so that should not be a main concern when visiting Landmark. <br/><br/>The carts pushed around contain similar types of foods so my recommendation is to order 2-3 on each and then wait for the next! On this visit, we ordered some of our staple dishes we always order at yum cha locations:<br/><br/>- Wu Gock (taro dumpling). The outer shell of the taro dumpling was very light and crispy whilst the inside was filled with a generous amount of minced pork. The contrasting textures and flavours combined create a perfect tasting dish.<br/>- Cheong fun (rice noodle roll). Cheong fun is one of our favourite dishes to order at yum cha as they are always cooked to perfection. We order one char siu and one prawn. Both of them are equally as tasty and very generous with its filling. The rice noodle roll is extremely silky and smooth and the filling gives a delicious chew. Would recommend asking for more of the sweet soy sauce they drizzle on top as this complements the dish so well!<br/>- Roast duck. The roasted duck at Landmark is quite pricey - at $12.80 for a small plate its perhaps not the most worth it item. However, the roast meats are very tasty and are perfect dishes to eat at any Chinese restaurant.<br/>- Sweet tofu with fish cake. The tofu on this dish is paired perfectly with the sauce drizzled over the top and all the flavours complemented each other very well.<br/><br/>Some dishes worth mentioning that I am unsure of the names include:<br/>- a crispy seaweed batter wrapped around prawns. This dish is one of my all time favourites and no yum cha meal is complete without this. This dish is often served with a sweet, fruity mayo and is easily one of the most delicious things I've ever eaten. Landmark's version lives up to my expectations of it!<br/>- deep fried squid tentacles. This is also another dish I cannot pass up when visiting yum cha. Landmark serves up perfectly fried squid tentacles - not overcooked but perfectly crispy. Would definitely recommend giving this a try!<br/>- eggplant/mushroom tofu. This dish is a family favourite and is the perfect dish of restaurant crossed with home cooked food. The vegetable component is always braised perfectly whilst the tofu has a crispy fried outer skin. The two textures complement each other so well.<br/><br/>The rating given above is highly indicative of the taste of the food. Whilst the service has been taken into account of the rating, personally, I can easily overlook the hastiness of the service to get some quality tasting food. If eating in a group of 4 or more ask the staff serving you to cut the items in half as this does the job much better than chopsticks! Also, don't feel obligated to speak a certain language as many of the staff speak several languages. But, if all else fails just point at the food you're after! Lastly, the small dishes can appear small, but looks are deceiving! We often end up with leftovers because these dishes fill you up quickly!

Food is usually great, but it took one hour for them to bring our dessert. Most of the food is just your average Chinese food you can get anywhere. A bit difficult to communicate with staff and they can be a little rude & abrupt.

I'm not even going to rate this place.<br/>WORST SERVICE EVER. We went their for valentines dinner last night, the place was not busy at all. Haven't been to yum cha for 5 years, and now probably wont do it for another 5.<br/>We were seated at 6.45pm and ordered drinks, we did not receive our beer after asking 3 times for it for 1 hour after we had been seated. Then we were told they did not have something on the menu, so we swapped. We did not receive our first dish until 8pm. We ordered about 8 dishes (party of 6 plus one 2 yrold) we then didn't receive dish 2,3,4 for another 10 minutes. We then finished those dishes, asked how long for the next ones, when he implied that the dumplings had not even been cooked yet. We got up paid for what we ate and left. Not one apology nothing, we also saw about 5 other tables complaining.

Went here with the family for a weekday lunch. We were surprised to see that there were no queues, unlike previous experiences from going to Landmark (albeit on the weekend).<br/><br/>We were promptly seated and given hot tea. Over the course of our lunch, we selected menus via the carts and via the front kitchen part, where we selected whatever looked interesting.<br/><br/>The dishes were all quite good. A little greasy and oily at times, but flavourful. The BBQ pork (served from the cart) was unfortunately a little cold. The egg tarts were good, however a touch on the sugary end.<br/><br/>Service was efficient enough - we got to ask for hot water to refill our teapot and they were happy to accommodate by bringing us a kettle. Overall, we spent approximately $80 for all four of us -- and we were veeeery full.

An excellent facility. The staff are very alert and professional. The manager, David was accommodating and extremely helpful. Our school will definitely use their facility again. Now I understand why they call this restaurant "The Landmark," because it is a true Landmark of cuisine and good service.

Not my favourite yum cha outlet. Food was cold and tables were small for 4 people. Service was terrible and most times, the waiter/waitress did not understand what I was asking for.

We have been here a few times , it's usually our go to place for Chinese food . Food has always been good and service has always been a hit and miss. Tonight though would probably be a never again for us. We waited for a table , no one bothered to acknowledge us. So I approached the cash register lady she abruptly answered it's a long wait . We walked off and spent money else where. Don't go here unless your ready for some rude service, it's like the restaurant needs a mood ring , When there grumpy stay away .

Worst Dim Sum I ever had. The service is so bad, so impolite and even rude! They actually scold their customers which is because their own impatience. The food taste awful! Never had so disgusting food before. <br/>I really dont know why they still have customers (quite alot of them).

I was a bit mortified at the low score of Landmark, if you look carefully at the reviews here, people who are regularly reviewing are giving it 3.0- 3.5 (with 1-2 exceptions) whereas the disgruntled one time zomato reviewers are lowering this restaurant to a dismal 2 point something.<br/><br/>To give Landmark such a low score is an insult to the many Asian people who frequent this place. We came on Monday lunch time and it was PACKED. <br/><br/>Yum Cha to the uninitiated can be confronting, the hustling waiters wheeling the trolleys, the line up, struggling to get someone's attention but that's part of the appeal of this place. They are here to serve food and we are here to eat it. <br/><br/>The yum Cha dishes are the usual classic dishes you expect at a yum cha, cooked correctly. We like the prawn dumplings, the flat rice noodles, the vegetarian dumplings... and chicken feet! There's enough variety to find things you'll like. <br/><br/>Service is efficient, the interior feels like a ball room, this place could (and has) served hundreds. I've been going here for years and it feels like home. I've tried others in Brisbane but we keep on returning to Landmark. <br/><br/>All up we spent $75 for the 3 of us and we all needed naps afterwards. <br/><br/>Landmark is a Sunnybank institution and you need to treat it like you treat your Aunty... with respect.

Landmark has a very strong claim to being the worst restaurant in Brisbane.<br/><br/> Its rating really ought to be negative.<br/><br/>The decor is Hong Kong Bling and looks good from the outside, so I took my wife there to celebrate her birthday.<br/><br/>BIG MISTAKE! <br/><br/>We ordered the set-piece banquet for two. The food was only so-so, the portions were small and the service was sloppy, off-hand and appallingly slow.<br/><br/>There was a delay of about twenty minutes before the first of the food arrived which was surprising because the restaurant was barely a third full (in hindsight, not a good sign at 7pm), and chicken and corn soup, prawn crackers, curry puffs, and spring rolls are stock items requiring minimal preparation.<br/><br/>The soup arrived before the appetisers, but no matter. However, the waiter slopped the soup over both himself and my wife, then withdrew, leaving her to clean up as best she could.<br/><br/>There was nothing to particularly like or dislike about the soup or appetisers. They were competent enough, but not worth having again.<br/><br/>The teapot was “incontinent” in that neither of us succeeded in pouring a cup of tea without significant dribbles. As staff changed table cloths on the tables around us in preparation for the next day’s trade, all revealed extensive dark brown stains on the table tops, so I suspect that all the teapots are similarly defective.<br/><br/>After about a half hour wait, the dishes were finally cleared away and the main course arrived. The special fried rice was a bit dry, but acceptable (“special” seemed to be code for “we sprinkled five tiny prawns on the top”). The sizzling steak special chinese style had a distinctive flavour that did not appeal to my wife. The special seafood combination was disappointing – the prawns were flavourless, the calamari was tenderised rubber with no discernable flavour, the scallops were pleasant, the fish tasted strongly like rotting seaweed and was not at all pleasant, but the vegetables were acceptable.<br/><br/>We ended a long wait for the main course dishes to be cleared by asking one of the staff to do so. <br/><br/>We had to ask for desert to be brought, although when it came (coconut jelly and ice cream), it was pleasant. Not so pleasant was the dish that mine was served in. It had chipped edges at two places (about 1 cm long and 1 to 3 cm deep), that would not have passed muster with any health inspector.<br/><br/>Each operation seemed to be done by a different member of staff, all of whom were off-hand and disengaged. The slow service was clearly not attributable to any staff shortage. Only one party arrived after we did and, by the time main course arrived, there were more staff on the floor than parties of diners, but the staff were more preoccupied with clowning around amongst themselves and setting tables for tomorrow’s guests than with attending to existing guests.<br/><br/>The Sunnybank restaurant precinct (Market Square, Sunny Park, and Sunnybank Plaza) has over seventy sit-down asian restaurants, some of which have queues of diners on a Saturday evening.<br/><br/>On reflection, I should have realised that Landmark’s being only a third full at 7pm on a Saturday was a sign that most other diners had already drawn the conclusion that we were soon to be drawing, namely, that numerous far superior eating experiences are readily available within a 200 metre radius of the Landmark.<br/><br/>After we paid the bill, we asked to speak with the manager, a man called Henry, who had to be summoned from a back room and whom we had not seen at any other time of the night.<br/><br/>The conversation with Henry was cordial, but futile. He seemed to have no real understanding of the role of table service in making a successful dining experience or that it might be a good idea for a restaurant manager to spend some time on the floor to see that things were being done properly, rather than cloistering himself in a back room.<br/><br/>Henry offered nothing in the way of apology for a truly dismal dining experience, but, as we departed, he offered to “really look after us” on our next visit. <br/><br/>Don’t hold your breath, Henry!

Good food! 7 adults 2 children and we totally enjoyed the food! Xiaolongbao is so tasty and the prawn dumplings are yummy. Will go back again surely

I've eaten here several times but can see why it gets bad reviews. I like it & keep coming back however, it's overpriced & staff are fairly rude. I enjoy the food & the yum cha concept. Try it, it might be your thing :-)

I wish I could give this restaurant a negative rating. I had the worst dining experience ever. The spout of the teapot had a moss like collection and was extremely smelly. My husband ordered a beer that only arrived after I complained to the manager. The food is overtly priced for the kind of service,taste and appearance. The rice which we ordered with the mains arrived after we finished eating.I would not recommend this restaurant to anyone.

I've gone here mainly at Sunday lunch times, which is definitely peak hour for a restaurant like this. That of course means it can be a little difficult to get the attention of waiters at times and the trolleys can take a little time to come around but that's okay while you're having the dishes you've previously selected and drinking some tea. <br/>The advantage of going during peak time is that the food is fresh. It's a reasonably quality yum cha - nothing too fancy. The dumplings, chicken feet, saucy ribs and other items are all okay. Used to enjoy their desserts, but those have declined recently.

Rife with options up to being submerged, it is without any surprise that Sunnybank's Market Square area would have some yum cha and being the de facto Chinatown, it is even less of a surprise that the yum cha is some of the most well known in the city. One of the best things about it is that you can get a bunch of people together really easily and try all sorts of food. Such an example is that of Landmark Restaurant. <br/><br/>In going here, a woman with whom I do regular volunteer work with had a fundraising event that was on, with so many people booked in to go. Along with her boyfriend, I have met with them a few times and it is known that I do like my food (IRL, she knows about this site and that I am often on here). She does dragon-boating in her spare time, and this was to fund her trip over to China to compete in a tournament. It was going to be a big night. This was a 10 course yum cha dinner, and how on Earth could I say no? So, paying in advance and awaiting it I was willing to tuck into a lot of food. In the end, it was better than nothing - I have had worse, but this is not up to standard with what this part of town can offer. <br/><br/>First though, let's get what is undeniable out of the way. The standard of design, as with close to every yum cha place, is practically flawless. The size of the room is massive, it could almost be a ballroom; plenty of tables are put in there, practically making you trip over the chairs. This can be a bit claustrophobic. On the ceiling is some beautiful lighting, plus the mirrors at the far end make it look even bigger than it is. Over 400 people can be seated in here at one time, and there are smaller private rooms for bookings and meetings. The fish tanks are right at the front, and it is hard to believe that this is just adjacent to the food court. If there is anything to take home, this would be it. <br/><br/>I'll go easy on the service this night. Imagine having to feed literally 100s of people in one night, with all that food, and managing to keep it under order. Yeah, I think that is it. For their worth, the waitstaff remained really professional and were working very hard. It is very commendable, and I applaud them. <br/><br/>The menu here, whether a la carte or yum cha, is a massive one with all kinds of options. It starts out with soup, which is given a cost per person and some require a pre-order. Then it is all sorts of entrees being some of the basics from any old Chinese place. Costing a market price, live seafood (hence the fish tanks) comes as a special treat then there is the non-live seafood - also a good treat. That has all types of fish, seafood and whatnot - it is almost one of their specialties you could say. <br/><br/>Afterwards is "sizzling" - hot meat on a hot plate, cooking away right in front of you. Sometimes part of why to order it is just to see the science occur in person; the good food is also an incentive. All bits of poultry - chicken, duck and whatnot - is the next section, followed up by meat. That is lamb, beef, and pork in several varieties (as per usual). Being a Cantonese restaurant, they could not go past some Cantonese hot pot - one of the big winners at any one time. Finishing it all off are the sections of barbecue, omelet, vegetarian and noodles. There is so much that you could stare at the menu all day and still not be too sure what to have for dinner. <br/><br/>Two of the courses were quite basic, and essential parts of the meal. These were bowls of steamed rice which were always on the table, and bottomless tea in which hot water kept on being poured into the teapots when they were low. There is not much to really discuss about the steamed rice - as it is simply steamed rice - and the tea was lovely and soothing. As it got further towards the bottom, it had a deeper amount of flavour. <br/><br/>Getting onto the food, for the most part I was impressed. There were one or two that I could have easily given the miss in retrospect. All up, it was filling and I definitely left satisfied and with a full stomach. How it went was that the waitstaff were in constant motion, going back and forth collecting and placing plates and such onto the tables. Since plates piled up with scraps, bowls got dirty and tables got crowded, I doubt there was even a collective minute that they could even catch their breath while out. Displacing any chance for interaction, this is where yum cha really shines in their service levels - you can't deny the attention to detail that they have. <br/><br/>Starting off, as any self-respecting Chinese banquet does, is the soup of the day. I did not quite catch what is was, but from observing there were heaps of vegetables in it and bits of meat floating around. Most of these bits of meat were small bits falling off the meat bone. This gave a small bit of flavour to the broth, which I recall being beef, and the vegetables were fresh and plentiful. Not the most heavy or full-on soup, but a decent enough starter. We have a ways to go yet. <br/><br/>After that was one of the highlights of the night - a barbecue combination combination platter. And boy howdy was it a carnivore's treat. There was roast pork belly, slices of barbecue pork and bits of roast duck. With the pork belly, it had the perfect contrast of textures - soft, buttery and fatty flesh that went down a treat mixed with a crunchy crackling that could break teeth. Both a great, not good for the heart, and essential as each other. The barbecue pork is almost a garnish to me now, slices of well roasted pork that I could gobble constantly. Which leaves us with the duck. It was tender, the skin was marbled well, and as a whole it was tasty. Bits of bone were there, so it made it fun to eat around and get every last bit of succulent meat that was possible. The skin was delicious, the meat was dark and tender, and all three bits were great. Thumbs are way up for this one. <br/><br/>The course after that was King prawns with ginger and shallot, E-fu noodles. This was one messy dish, since the prawns were still in their shell and had to be individually broken and peeled. Not that I am complaining or anything, it can be a bit of fun. After the peeling, the prawn meat was sweet and crunchy. It was a treat, and working for it helped. The noodles I could take or leave, but I definitely liked the sauce covering it all. <br/><br/>I could definitely tell that the steamed barrumundi was meant to be a special dish. It came out on a platter, whole, and people simply picked bits off of it as the night went on. The flesh was soft, and the flavour was gentle and soaked up the soy and ginger sauce which it rested in a bed of. The garnishes all over it were nice, and this centerpiece suited being the midway point in the banquet. <br/><br/>By saying that last one, I may have appreciated it a bit more than others but it was not my favourite by any meas. That would either be the salt and pepper pork ribs, or the crispy chicken with prawn chips. For so many years, I tried running from it, but ultimately I have to confess that I like it deep fried or battered. There is just something more filling, and substantial about it - or goodness knows why. The pork ribs were a winner, with the rub of salt and pepper seeping into the batter. It gave it a distinct bitey flavour, and the pork meat was simply delicious. As with the crispy chicken - one thing has to be said and that is it is fried chicken (enough to convince me for life). The batter was great, the flesh was tender and juicy and the thick sauce that was with it made it all complete. Also, the prawn chips are always good on the side. Whether they are authentic or not - who cares? <br/><br/>Then we get onto the stir fried squid with broccoli. If there was any dish that was outright bad on the night, this would be it. And that is a pity, because I always look forward to the squid meal each time. When something is not right, I try to give it a bit more but I just couldn't here. The squid was bland and the texture was almost like leather. I also like broccoli, and that was not too bad; but this needed a good sauce of some sort to wrap it together. This one gets a big miss. <br/><br/>It was then time for the penultimate dish, oyster greens. Simply put, steamed green vegetables - usually bok choy - covered in oyster sauce. That is more or less all that is needed to describe them. The vegetables were fresh and crunchy, and the sauce was thick, dark and tasty. Nowhere near as flavoursome as the rest, but some freshness is needed from time to time. It was about now that the stomach was groaning from having so much food in it, and there was still some dessert to go. I knew that I had to at least try to have a bit of it, just to be a completionist. <br/><br/>Lastly we get to the dessert of the day. This was a red bean paste. A bowl of it I had, and it was interesting. I am not too used to this yet, and I could not not be reminded of legumes such as baked beans slurping them down. The molasses sauce they were in was thick and sweet and the beans were solid in texture. I could get used to it, but that will take a few more tries. It is more the texture than the flavour, which those accustomed to really sweet desserts might get a shock. As well as the red bean paste, they had a platter of oranges which in Chinese fashion meant that the party was all over. A few wedges here and there, it was juicy and just that bit astringent. <br/><br/>This place has the look and feel of something that could be 4.5 or even a solid 5.0, but what mars it from being so is the inconsistency. With the service, c'mon now peoples this night they had literally dozens of people to deal with and bring out the food at a consistent rate. Yum Cha was never known for its level of service anyways, that is part of the experience. Some of the food was good, but in a few parts it was not up to scratch and sometimes even not good. I like it overall, but to sum it up briefly it is a mixed bag. <br/><br/>Company often maketh more of the meal than the food. That is usually up to the quality of the people whom you are with. Well, it turned out fairly well as I was seated with some people that I knew (one from far back), and the night was good with lots of good conversation and some entertainment up the front. For my friend, I am very happy and wish her luck in the dragon boating that this dinner helped fund. In turn, the meal was decent in parts and I got to have a good night out - that is something that doesn't happen all that often. Likewise with all that in mind, Landmark still hits the mark - just not quite the bullseye that I wished it did.

Where to begin with the train-wreck that was our trip to Landmark, the food was bland, the service abysmal (place was empty but we were ignored unless i made wild gestures to get the attention of a server). For an area that has much better offerings, I am surprised they are still in business.

Service could be improved. Were ignored and difficult to grab attention of staff, even though the night wasn't busy. Prices were a bit high. However, they gave complimentary soup, rice, dessert and fruits.<br/><br/>-09/05/16

Been coming here since I was a child, I usually don't write reviews or publicly comment on a restaurant just because I wouldn't want to give them a bad name. However, the cleanliness and quality of this restaurant do not meet the required standard. Over the past decade my family have had 3 incidents where we've found insects in the food, this is just of them (seen in the photo) I hope this place gets an inspection because this is really unacceptable. There was plastic in my first dumpling and then an insect in the other.

Absolutely terrible service , ordered drinks and they didn't come , had to go to the counter to ask , plenty of staff wearing headsets but we were ignored most of the night and it wasn't even busy. Food was average. And after complaining they still wanted to charge us extra for having the friend ice cream instead of the dessert on our set menu , I said something and they didn't end up charging. Very disappointing. Won't be going back.

Just walk away! If the smell as you walk in doesn't give it away it will be the first mouthful that rings the (am I going to get food poisoning) bell. I have eaten yum Cha all over the world but this place should have been closed by some concerned government department by now. Very sad that this is recognised as a Yum Cha hot spot for Brisbane as it will only disappoint.<br/>

Been coming here for years as our go-to for yum cha. Find the quality and variety of food quite consistent and great! We've learned to immediately go to thw counter once we've been seated, for when we are really hungry - especially after waitinf 45mins in line for a table. The service is okay, but i find the food is worth all the other issues with the restaurant. Oh and its bloddy cheap!! My partner and I usually eat a truck load and the bill is only $50 or $60 - cant complain at those prices!

Average at best. I don't mind waiting in line for 45-60 minutes to get inside a restaurant if the food is good. Unfortunately it's not great. To be fair the pork/soup dumplings were amazing but that's where the amazingness ends. Sticky fried rice was inedible as it had a really odd chemical flavour, the pork belly could have been nice it it wasn't served cold, crispy skin duck was also cold... Not warm but like cold cuts of meat. And I asked for soy sauce from three separate service staff, it seemed they were almost laughing at me for asking? So disappointing!!! Seems like good yum cha just doesn't exist in Brisbane anymore.

Went for lunch on a Saturday for Yum Cha. It looked great and very busy. The restaurant has a good organised numbering system. Once we reached the table we were provided a pot of tea and flask of hot water which was great. It went down hill from there. It seems that you can either order from one of the only few carts going around, order from the very few waiters in white shirts and not those with the carts, or stand in a line for limited food. Being used to the cart system, we waited for a hot cart to make its way around. Coming from the hot cart you would expect the food to be warm, if not hot, however it was cold! We then tried ordering from a waiter and ordered about 10 dishes. We received 2 of the 10 after about 15 mins and then waited for about 25 mins before trying to find a waiter to see how our food was going. We were eventually told that we should just stand in line and order that way. The ordering system does not work.<br/><br/>On a side note, the oil needs to be changed more regularly because the fried food tasted like really old gross oil. We also asked for chili oil about 4 times before we were told that you have to pay for chili oil which was really burnt.<br/><br/>Also one of the Egg Tarts had a hair cooked into it. The restaurant was good enough to replace it<br/><br/>We simply do not understand why the restaurant is so busy, since the food is cold or to get warm food you have to be your waiter.

The yum cha (lunch menu) at Landmark is very good - the dim sims are fresh and taste delicious. The service is very slow however, and some of the dishes you have to collect from the front instead of having it served to you. The staff are also very unfriendly. I would not recommend having dinner here as they do not offer yum cha at night time.

Heard it was under new management so decided to give it another go. The food was very nice, high quality and very tasty. It was however cold when it came around on the trolly. I can't blame them as it was absolutely full so by the time they get around to us, I'm sure the food would have been cold. Perhaps they need to find another way to fix this issue. The service was fine, they had so many staff on that it was not too hard to get some bodies attention. For the amount of people they are serving, I actually think they are doing a pretty good job, just need to fix the heat issue of the food and bring more trollies out so we don't have to wait too long between dishes.

I've given Landmark Restaurant many chances to be my favourite Yum Cha, named one of Brisbane's top Yum Cha locations, unfortunately it is hit and miss with their food, food on the carts is at times cold and the self service (whilst a great idea) only usually has a small selection and I always miss out on some dumpling/ dish I wanted. The reason I also miss out is because the service here is some of the worst in Brisbane - perhaps this has become the charm of the restaurant? But I prefer good service. Each time, if you are lucky, you have to tackle a waiter, make sure they are the correct waiter to your needs and then wait an obscene amount of time to receive what you requested. Happy to hear suggestions for other Yum Cha in Brisbane!

Oh man Landmark is probably the best known yum cha restaurant in all of Brisbane. I swear if you've ever been to yum cha, you've probably been here before. I don't really like it though, mostly because the food can be a bit hit and miss. If you go there during peak hour, everything is great otherwise it's really average. The fried food can be a bit oily, the calamari can be tough at best and the service is surly at best.

Definitely not the best Yum Cha, but it's alright and fairly reasonably priced.<br/><br/>Went to Landmark for Father's Day, and it was extremely busy...ended up having to wait an hour for a table.

I have stopped coming here for yum cha for a long time now as I have found the service to be substandard and the food pretty much of low standard. It's as if they cease to care. The only time I'd ever visit if there is a wedding I'm invited to but even then the food isn't any better. Such a shame.

Best yum cha experience I've had in brisbane - food is authentic to china compared to elsewhere and I love the decor. The price is a little expensive however.

Update in Feb 2016: wow quality has really bee improved since last time I was here. Service was very attentive, quick and friendly. Food quality has increased and now it really feels like a proper delicious Chinese restaurant. Will come back again to constantly check their performance.<br/><br/><br/>Thanks to Ronnieliu2003 for chasing up Zomato to put this place back on the map, my reviews and updates had been lost :( Anyhow, I been here ever since it started. Previously owned by a family friend back in the 90s and used to come here on a weekly basis. However, since the change of management, everything has gone downhill from then onwards. Last time I was here (a few months ago) the soup was watery and tasted like watered down leftovers. Some of the food was luke-warm and lacked chinese chef's "wok-air". Fried rice was subpar and all dishes were not up to traditional standards. I know in previous years we would go if a certain chef was on duty, but I don't think the same old chefs are working there anymore. Really disappointed in how this iconic Yum Cha place of Sunnybank has turned out.