Social101: FOODIE 101** Bodhi Yum Cha

 

I have been a vegetarian for over 20 years and I still can’t believe that I have only just recently had yum cha at Bodhi vegan restaurant for the first time!

Read the full article here.

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Eat Drink Play: The Ultimate Sydney Yum Cha Guide

 

This is a completely vegan yum cha spot, located in Cook and Phillip Park on the edge of the CBD. Bodhi’s cooking style adheres to the Buddhist philosophy that does not include onion, chives, garlic, leeks and spring onion in its methods.

Read the full article here.

MiNDFOOD: Six of the best vegan restaurants in Sydney

 

If you're unsure about how fast the vegan movement is gaining momentum, take yourself along to one of these - six of the best vegan restaurants in Sydney.

Read the full article here.

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Time To Dine: Eight Of Our Favourite Vegan Restaurants In Sydney

 

After 21 years of providing environmentally friendly and (not to be dramatic but) life-altering food, along with an authentically trendy atmosphere, Bodhi has nailed vegan eating. Our very own Jack Bennet has admitted to having dreams about the ‘light crispy finger eggplant’ almost a month after eating there, so if you know what’s good for you, try them out.

Read the full article here.

Cafe Review: "Putting the yum into a vegan yum cha"

 

Recent animal rights protests around the country led Prime Minister Scott Morrison to brand the activists involved as‘‘green criminals’’. Hmmm. If there are any scary vegan militants here eating yum cha at Bodhi, they’re very well disguised as cocktail-drinking couples,peaceful Indian and Chinese family groups,city corporates, out-of-towners and the odd Buddhist monk. Vegan yum cha,you say?Is that a thing? Yes,and has been since Bodhi opened in Chinatown in1988,with third-generation owner Heaven Leigh opening this incarnation in Cook and Phillip Park in 2000. But is it old-vegan(mock meats and TVP),or new-vegan (aquafaba and booze)? 

Read the full article here.

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Good Weekend 52 best brunches 2019: Top 15 in Sydney

 

Why: Because brunch isn't always about eggs and bacon. Sometimes it's about NO eggs and NO bacon; just green tea and choi sum dumplings, glass noodle spring rolls, and the most delightful, crisp-skinned pumpkin-shaped pumpkin balls that everyone, vegan and omnivore, can enjoy.

Read the full article here.

SBS: How to eat your way through Sydney's Lunar New Year fun

Colour, food and tradition are synonymous with Lunar New Year and you're all invited.

From dumplings galore, yum cha record attempts and congee breakfasts to musical performances, dragon boat races, fireworks and plenty of ways to get your market fix, we've picked a few highlights that are set to satisfy your appetites and immerse you in a celebration wrapped in luck, honour and delicious optimism for the year ahead. 

Read the full article here.

Broadsheet: Where to Feast in Sydney This Lunar New Year

While pork won’t be on the menu at vegan institution Bodhi, it is serving a New Year menu all month long. There’s the lunch yum cha set menu ($35), which features snow pea dumplings, and an evening menu ($60) of traditional long noodles for love and longevity.
On February 5 the restaurant is throwing a dinner party with lion performers and a $60 set menu. Choose from a mixed basket of vegan dumplings, crisp “chicken” skewers, roasted teriyaki cauliflower salad or Bodhi’s Peking “duck” for your feast. Five dollars from every booking will be donated to Little Oak Sanctuary in support of rescued farmed animals. 

Read the full article here.

City Hub: Year of the Pig

 

Throughout February, diners will be able to enjoy Bodhi’s pan-Asian inspired vegan dishes, with Lunar NewYear specials aiming to Y Y ensure a prosperous life. The evening set menu features a traditional Lunar NewYear Y Y dish known as Longevity Noodles which is believed to symbolise and bring a long and prosperous life to those who eat it. Bodhi owner Heaven Leigh says, “Celebrating the Lunar NewYear is a special tradition in Y Y my family, a time to reflect on the year past, and set intentions for the one ahead. It’s a time to come together with the ones we love and enjoy delicious food.” 

Read the full article here.

Three Decades of Bodhi: A Sydney Vegan Institution

It started as a kitsch Chinatown Taoist diner. Now this plant-based yum cha restaurant has just turned 30 years old.

The restaurant game is notoriously fickle. Most businesses don’t last more than a year, and the ones that do rarely celebrate a five-year anniversary. Not Bodhi, which occupies a corner of Cook and Phillip Park under St Mary’s Cathedral – this year, it turns 30.

Read the full article here.

The Urban List: Where To Eat In Sydney This Valentine's Day

 

This Valentine's Day, no need to rack your brains to think of the best date night idea, because we've got you covered.

Here are 11 places to book into this Valentine's Day.

Read the full article here.

Sitchu: Nutritious & Delicious - 11 of Sydney's Healthiest Restaurants

 

Achieving your health goals in Sydney is easy – with an outdoors lifestyle, year-round warm climate and access to some of the best fresh produce in the world, it's no wonder Sydney is blessed with a myriad of health-conscious eateries. Luckily, the city has seen a surge in healthy chefs, who cater to diner demand by whipping up meals that are both nutritious and delicious. When dinnertime rolls around, they forgo flavouring their food with huge amounts of butter, salt and oil, and instead cook clean, lean and colourful dishes that taste just as good, if not better. 

So to help plan your next night out around your New Year diet plan, we've pulled together our pick of the best healthy restaurants in Sydney. Because eating good doesn't have to be boring. Here’s where to go for a feel-good dinner fix. 

Read the full article here.

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delicious. online: "You need this vegan yum cha in your life"

 

"Heaven puts much of the success of Bodhi down to not staying still. “We’ve had to keep stepping up the creativity as the competition increases, and evolve as a business – we work very closely with suppliers on product development.” That creativity comes with an international edge; in the past year Heaven has made research trips to Barcelona, Indonesia and London to learn from other vegan restaurants. The result is a vegan restaurant as far from the out-of-date stereotypes as it’s possible to imagine."

Read the full article here.

The Vegan Company: "Is Bodhi The Best Vegan Buddhist-Based Restaurant in Australia? Yes. Yes, it is."

 

"It was in this oasis that I found myself on a recent summer night, with a vegan-curious omnivore in tow. Sat amongst stunning Moreton Bay figs wrapped in twinkling fairy lights, we chowed down on the yummiest organic, seasonal vegan food I’ve tasted in a few months."

Read the full article here.

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Mind Food: "Six of the best venues for vegans in Sydney"

 

"Bodhi Restaurant Bar was ahead of the curve when it opened a 100 per cent vegan eatery in Sydney in 1988.  The family-owned business run by third-generation restaurateur, Heaven Leigh, is now located in Sydney’s historic Cook + Phillip Park."

Read the full article here.

Good Food: "Why plant-based is more palatable than vegan"

 

"What is the difference between vegan and plant-based? This is a question I am often asked. Most of us by now have heard the term 'plant-based'. Essentially, it's a diet based on fruits, vegetables, tubers, whole grains and legumes, avoiding animal products, eggs and dairy. More and more the term plant-based is used instead of vegan."

Read the full article by Heaven Leigh here.

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Concrete Playground Review: 

"Credited with pioneering vegan yum-cha and pan-Asian cuisine, the folks at Bodhi have 21 years of providing environmentally sustainable dining under their belts."

Read the full review here.

"The nation's health report card is in and Australians are living longer than ever before, but we're also among the worst in the world for obesity".

 

On the food front, Bodhi vegan restaurant owner Heaven Leigh said there are some simple ways to get more veggies on the plate."

"Incorporate lots of different colours and variety to your diet on a regular basis, and do start looking at the vegetable as being the main portion of your meal as opposed to a side portion," Ms Leigh said. 

Medical Journalist Michael Mosley agreed.

Watch the full report here:

https://www.sbs.com.au/news/australians-don-t-eat-enough-vegetables-report-finds

SBS Food: "We ate here before meat-free went mainstream"

Sydney’s Bodhi and Melbourne’s Vegie Bar have been around for decades. How much has changed since they’ve started?

Lee Tram Lam interviews Bodhi owner Heaven Leigh for SBS about vegan food, what inspires her and 30 years in the industry..

Read the full article here.

'Sydney Weekender'

When you think ‘vegan’ it’s hard not to think of tofu burgers with a side of mung beans. But thanks to a number of creative eateries ‘plant-based’ restaurants (as they now being called), are serving up exciting vegan dishes…just not as you know them.

 

Meet the ‘new look’ vegan food. Yep, ‘vegan’ is no longer a dirty word!

See the full segment here:

http://www.sydneyweekender.com.au/eating-out/bodhi-restaurant-bar/

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"Best Vegan Restaurants - Sydney"

Vegan celebrity Bonny Rebecca has recently uploaded a new video blog featuring Bodhi and the best Sydney Vegan eats!

Be sure to follow the link to see her vlog!

https://www.youtube.com/watch?v=quixvCewQYQ

"Viva las Vegan"

Even the most committed carnivore will have to tip their hat to Bodhi once they have sampled the punchy flavours of this vegan yum cha menu, and the park-side location makes for a real feel-good experience.

 

Sitting with a crisp glass of white and a serving of pumpkin and snow pea dumplings while the sun dapples through the trees is heaven.

http://www.bbc.com/travel/feature/20110823-sip-quietly-a-guide-to-sydneys-dining-secrets

"Dim Sum Delight"

 

Yum Cha is believed to have originated in during the 8th century in Guangzhou, south China, when tea house proprietors offered small snacks of dim sum to patrons. As yum cha spread to the cities, and across the world, it moved from tea houses to restaurants.

 

Bodhi’s Hong Kong trained chef, “Kitty” Xiao Hong Huang, is one of Sydney’s few female yum cha chefs. “It’s a field dominated by male chefs trained in Hong Kong.” Leigh says.

Read the full article here.

"Sydney's Top Yum Cha Restaurants"

 

Bodhi serves up Sydney’s only vegetarian yum cha, seven days a week. Not just vegetarian but Buddhist vegan, which means, among other things, no onions, no chives and no garlic. Adding to the charm is its appropriately tranquil setting in Cook and Phillip Park, with a lovely alfresco terrace tucked away under giant Moreton Bay fig trees.

Best bet: The spring gau vegetarian dumplings, filled with baby corn, peas, carrot and tofu.

Read the full article here.

Best Weekend Review

 

“NESTLED between St Mary’s Cathedral and the Cook And Phillip Park Pool is an outdoor restaurant/bar that is home to food in inverted commas. They serve “prawns”, “Peking duck” and “dumplings” among other Asian delights. Why the inverted commas? Because nothing is what it seems at this fresh-air delight.

Verdict: A refreshing change of pace.”

Check out the full article here.

Opening Hours

Lunch (Yum Cha)

Monday - Friday 11am - 3pm
Saturday - Sunday 11am - 4pm 

​​Dinner (A La Carte)

5pm – 10pm
Tuesday – Sunday

 

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(02) 9360 2523
2 - 4 College Street, Sydney 2000