LilyMu Parramatta offers special dim sum, gin, DJs during May

Beef rendang and mozzarella spring rolls, anyone? Dim sum lovers will be in heaven when a popular Parramatta restaurant dishes up mouth-watering morsels with a twist.

It’s probably not one for the purists, but contemporary Asian restaurant LilyMu at Parramatta is sure to entice adventurous palates with its special limited-edition menu in May.

Dubbed Sanook Sundays (translating to “fun” in Thai), the special month fuses east and west creations in its dim sum, spring rolls and dumplings thanks to some creative concoctions by LilyMu executive chef Brendan Fong and head chef Bass Kumponthanatat.

Fong says customers can order beef rendang and mozzarella spring rolls, mud crab and scallop dumplings, tom yum prawn dumplings and live pippies in LilyMu XO sauce.

“I didn’t want our dim sum offer to be too conventional, which is why we’ve leant on some really interesting personalities and brands to help us bring huge amounts of energy and excitement to the venue all throughout May,’’ he said.

LilyMu Asian restaurant is the place to be in May for dim sum with a twist. Picture: Jiwon Kim

Beef rendang and mozzarella spring rolls and mud crab and scallop dumplings are some of the offerings. Picture: Jiwon Kim

“Our food remains the absolute focus, but the limited-edition lunch offer brings a new found level of entertainment too — a Sunday session to remember.’’

By that he means DJs spinning the decks with house and disco beats while savouring the imaginative cuisine and sipping gins by Aussie distillery Four Pillars, which has just bolstered it range with fresh yuzu gin.

Citrus lovers will be in heaven with specially-curated cocktails. Picture: Jiwon Kim

Four Pillars keeps diners hydrated with its fresh yuzu gin.

Diners can expect a citrus-rich gin with lemon, mandarin, cumquat and grapefruit aromatics — a “perfect complement for umami cuisine”.

Yuzu Calling is also ripe for the picking if you’re partial to yuzu gin, fino sherry, lemon juice and vanilla.

To round out the celebrations, Fong will team up with head chef Benny Lam, from Brisbane’s Southside, and produce a seven-course tasting menu when his signature dumplings will be served alongside a selection of specially curated cocktails from Four Pillars.

Sanook Sundays start on May 1 from noon to 4pm.

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