Dear diners, please note that your online booking will ensure you have the first available table for your preferred booking time upon arrival at Landmark Restaurant. Due to the high volume of reservations and on-the-spot guests, your booking will be held for only 15 minutes after your requested reservation time.
Turn your dreams into reality. This is what Landmark Yum Cha promises to do for Brisbane diners, assuming that they spend restless nights dreaming about Chinese yum cha and steamed dumplings most nights of the week. Book your tables at Landmark’s Sunnybank Plaza premises, on Mains Road in Sunnybank, for casual dim sum dining or a memorable, fully-catered wedding. All the food here is prepared by the best chefs imported from Hong Kong and Guangzhou, the home of yum cha.
Food sounds delicious?
Get a table before they're gone
hectic chaotic, yet it all seems to work amazing food and service
Great food choices. Best to book in advance as waiting line is long.
Landmark Yum Cha describes its location at Sunnybank Plaza shopping centre as prosperous, and it certainly is given that you can almost smell the luck sprinkled over each and every dish at this – yes – landmark Brisbane Chinese restaurant in the suburb of Sunnybank. The mall is easy to find on the corner of Mains Road and McCullough Street, and from there you just need to follow your nose to yum cha heaven, dim sum decadence, and long and lazy susan afternoons and evenings.
While a la carte dining at Landmark Yum Cha is certainly on the cards, and most do indeed drop in for such a feast, the best way to get to grips with what’s certainly Sunnybank’s go-to when it comes to Chinese cuisine is to book for one of the many banqueting options. Three core banquet menus are available for a minimum of two or four people, while the value banquet, economy banquet or fortune banquet options are designed for large parties of 10 people. The fortune banquet starts with Landmark Yum Cha’s supreme combination platter and proceeds through a number of dishes including Hong Kong-style mud crab, braised lobster, shark fin soup, steamed coral trout plucked from the live tanks and steamed free-range chicken.