Actually, depending on the restaurant, ability to speak cantonese would greatly improve the service. The sad thing is that a lot of younger sinkies lost that ability when they are growing up in Singapore. Believe it or not, I actually learn Hokkien, Cantonese in a white country, Australia. I find there is nothing wrong with them not speaking a word of english. The menu are full of pictures of dishes you can order, all you have to do is point.In fact, certain suburbs have community that are pre-dominated by certain nationality. Example, Ashfield, also known as little Shanghai, Strathfield, Little Korea, Cabramatta, Little Vietnam. Because of this, you can get very authentic food. A hongkkie friend of mind used to tell me the Yum Cha here was better then in Hongkong. The reason being the top chef from hongkong migrated here.
Another thing about Sydney I find, is that, if you know Cantonese/Mandarin, it is possible to not use a word of english if you know how to plan where to spend your day.
Yes, this is why i call these foods authentic.. coz they are 100% original. I used to miss the food in SG but not anymore.. The non-english speaking migrants can make it in Australia, I cant see the reason why Sinkies can't..
Anyway, back to yummy food.. nothing beats the authentic food
