Mrs Wang
Inside the Canberra Centre's Tiger Lane, a strip of Asian kitchens built to draw a young city crowd, this room has made its name on yum cha done at volume and without restraint. Fridays through Sundays it runs an all-you-can-eat format, steam baskets, small plates and fried treats ordered freely across a ninety-minute sitting, that has become a fixture for groups marking birthdays and lazy weekend lunches. The rest of the week leans on contemporary Chinese cooking built with fresh Australian produce, communal by design and pitched at sharing rather than solo dining. Live mud crab and lobster come out from Friday, cooked to order for tables willing to make an occasion of it. The mood is modern and lively rather than traditional or hushed, matching the precinct's buzz, and the pacing suits a long, sociable table over a quiet meal for two. A gentle house rule against food waste keeps the all-you-can-eat generosity honest. For Canberra diners the appeal is a yum cha that trades the trolley-and-tick-sheet ritual for something faster and more abundant, a lot of dumplings, a lot of noise, and a room built for exactly that.