Vegan Chinese in Melbourne: Yum Cha Menus Made Easy

Yum cha menu searches hit differently when you’re vegan. You’re craving those steaming baskets, but all you find is pork this, prawn that, and a token veggie dumpling wrapped in mystery ingredients. Sound familiar?

If you’ve been cycling through “vegan-friendly restaurants Melbourne” in the hopes of finding somewhere that actually gets it, you’re not alone.

At Shu, we’ve taken everything you love about yum cha and made it unapologetically vegan. No awkward menu swaps. No lost-in-translation moments. Just ten knockout dishes, bottomless refills, and bold Sichuan flavour that doesn’t mess around.

The Yum Cha Struggle Is Real (Here's Why)

If you've ever sat down at a yum cha table hoping to eat anything vegan, you already know it's chaos. Trolleys roll past stacked with bamboo steamers, lids pop open like magic tricks, and before you can even ask a question, someone's dropped a dumpling in front of you.

You squint. You poke. You ask if it's vegan. You get a shrug.

Look, we love the theatre of traditional yum cha. The clatter of plates, the pace, and the tea constantly being topped up. But if you're vegan, that experience quickly turns from fun to frustrating. It's like being invited to a party where every bite is a mystery, and the answer is usually: nope, there's pork in that.

And when there are vegan options, it's often bland, tiny, and barely filling a corner of the plate. You leave hungry and slightly salty (in more ways than one).

What's Actually in a Typical Yum Cha Menu?

As we've mentioned earlier, traditional yum cha is not exactly a plant-based paradise. Most menus lean heavily on meat, seafood, egg, and dairy, often all in one dish. Even veggie options aren't always what they seem (we see you, pork-stock braised greens).

Here's a taste of what you'll usually find in a classic yum cha lineup:

• Siu Mai (Pork + Prawn Dumplings): Juicy, savoury, and never vegan. Wrapped in egg-based pastry for bonus no-go points.

• Har Gow (Prawn Dumplings): That translucent wrapper is stunning, but it's hiding a shrimp bomb.

• BBQ Pork Buns (Char Siu Bao): Sweet, sticky, and meaty AF.

• Chicken Feet or Beef Tripe: Textural adventure? Maybe. Vegan-friendly? Not even close.

• Steamed Greens: Sounds safe, but often doused in oyster sauce or chicken-based broth.

• Egg Tarts: Golden, glossy, and full of dairy and eggs.

Even if you manage to hunt down a lone vegetable dumpling, you're left wondering: What's the wrapper made of? What's the broth base? Did they sneak in fish sauce?

Yum cha wasn't built with plant-based diners in mind. And we get it that it’s tradition. But tradition isn't always inclusive, and we believe flavour should never come with fine print.

Modern Chinese Is Going Plant-Based (Finally)

For way too long, "vegan Chinese" meant hoping for steamed rice and a side of snow peas while everyone else tucked into dumplings and crispy-something. But things are changing fast. Across Melbourne and beyond, a new wave of Chinese chefs is flipping tradition on its head and proving that you don't need meat to bring the heat.

We're talking fermented chilli oils that hit like a gong, mouth-numbing Sichuan pepper layered over smoky mushrooms, wok-fried greens that actually taste like something, and dumplings (yes, dumplings) bursting with flavour, not filler.

This shift isn’t just a trend. It’s a full-blown food movement: bold, creative, and built for people who want flavour and care for the planet.

At Shu, we’ve been living this future for years. We don’t "veganise" old dishes; we reinvent them. From handmade dumplings to slow-braised veggies, everything is crafted to satisfy even the most carnivorous cravings. No shortcuts, no apologies.

Plant-based Chinese has officially arrived. And it’s about time.

Shu’s Yum Cha: All-Vegan, All-In, No Fuss

Yes, plant-based options are trending, but when it comes to yum cha in Melbourne? Traditional tables still fall short. Sure, you’ll find vegetarian dishes and a few vegan baskets here and there, but no one has been serving a full-on, all-vegan feast.

Until Shu. We created Melbourne CBD’s only fully vegan yum cha, and we made it unforgettable.

Here’s how it works:

• You book a reservation, show up hungry, and leave with your soul satisfied

• A 10-dish set menu is served hot and fast, loaded with bold Sichuan flavour and textural surprises (e.g., Mapo tofu guabao, roasted yuxiang eggplant, and silken tofu)

• Want more? Enjoy unlimited refills for two full hours (that’s right, reorder your favourite meals, no questions asked)

• No need to check what’s in the food since it’s 100% plant-based, with no meat, dairy, eggs, or “just a splash” of chicken stock

• And yes, we’ve got drinks to match; think natural wine, botanical cocktails, and smooth-brewed coffee to end the night

Shu isn’t your average yum cha; it’s a vibe, a space where Sichuan spice and modern Melbourne culture collide. One set menu, one price, zero compromise. Whether you’re from South Yarra or just visiting the city for the week, this is the kind of dining experience you don’t want to miss.

Out in the Wild? Tips for Finding Vegan Yum Cha Elsewhere

Not at Shu? No worries, we've got your back. If you're out navigating the yum cha jungle, here's how to dodge the hidden animal bits and still enjoy the ride:

• Ask about everything. Don't assume "veggie" means vegan. That dim sum dumpling skin might have egg. That soup? Could be swimming in chicken stock. Get specific, even a sprinkle of goji berries doesn't make it plant-based.

• Call ahead. Some restaurants are flexible, but only if they're given notice. Ask if they can tweak dishes, avoid animal-based sauces, or prep separately for your dinner group or guests.

• Skip the mystery sauces. If they can't tell you what's in it, don't risk it. Many restaurants love to sneak oyster sauce, fish sauce, and chicken powder in. And don't forget to check if the noodles are egg-free or tossed in meat-based broth.

• Trust your nose. If it smells buttery, meaty, or too good to be true, it probably is. Don't let flavour fool you into a regretful bite. Better to sip some hot water and wait than go home with a nut-laced surprise.

• Double-check the tea. Some places use additives or flavourings. When in doubt, go with plain jasmine or pu-erh. A good pot of tea can brighten your whole day.

• Set your expectations. Fully vegan yum cha is still rare. If you find one or two safe options, that’s already a win for a plant-based person, especially under the sun of tradition, where change is slow.

• Or… just come to Shu. Our menu is synonymous with no compromises. Join us for bold, spicy bites without hidden ingredients, a la carte confusion, or side-of-meat surprises.

Come Hungry, Leave Converted

Vegan yum cha in Melbourne? Shu is here. 100% plant-based, wildly flavour-packed, and made to impress vegans and the sceptics they bring with them.

Ten dishes. Unlimited reorders. Two hours of unapologetically good food with no menu stress, no awkward questions.

Book your table now; come hungry, bring your crew, and taste what vegan Chinese in Melbourne should be.