Kim Restaurant in Llankelly Place, Potts Point , Sydney – is a modern Korean restaurant that mixes it up and delivers a lighter, creative take on dishes like bossam and flavours like kimchi.
Chefs Tae Kyu Lee and David Ralph
Jewel coloured sheaths of Vegetable
Chefs Tae Kyu Lee from Quay and Ms. G’s and David Ralph also from Quay, Flying Fish and Kakawa Chocolates – joined forces to give us a exciting Korean eating experience.
Chef Tae Kyu Lee
Starting the night, paper thin, jewel coloured sheaths of deep fried vegetable – stacked delicate and high with a light dusting of sea salt. Staying with our mindset that was Korean – our waiter recommended Moonbaesool soju imagine Korean wild pear – Moonbae. Dryness on the palate that follows the scent of full ripe sliced Korean wild pear, 40% proof so caution in its beauty.
Dotori mook muchim – acorn jelly, mushrooms, sesame leaf. A light jelly, like silken tofu effortlessly combined with mushrooms like enoki.
Dotori Mook – Kim Restaurant
Kalbi jjim – pear and soy-braised short ribs, nine grain rice. The meat, falling off the miniature ribs is coated with creamy soy. Alongside, ogok bap (nine grain rice) is a fabulous medley including millet, black rice, black and red beans served with seaweed sheets that you wrap around the beef and rice.
Kim Restaurant – Potts Point
Bossam – Bangalow pork belly, garlic chive kimchi, ssamjang – the pork belly, half-steamed and half-braised, was moist and the sweetness from the pork fat coating the inside of your mouth. All eaten by encasing with baby cos lettuce as the wrap.
Bossam -the richest velvetty pork belly
Hoddeok – classic Busan style doughnuts – small discs, served with white chocolate icecream and black sesame parfait.
Busan style doughnuts black sesame parfait – Kim Restaurant
Kim Restaurant – It is a small restaurant even by Paris standards so going early is smart thinking, but the interesting flavours of Korean food and the brilliant cooking by chefs Tae Kyu Lee and David Ralph is what drives this exciting eating experience.
“You Imagine What You Desire” – the name itself evokes the 19th Biennale of Sydney on now at Cockatoo Island, Art Gallery of New South Wales AGNSW, Museum of Contemporary Art Australia MCA , Carriageworks and Artspace with works from more than 90 artists. The Biennale of Sydney is the world’s third oldest biennale and today it ranks as one of the leading international festivals of contemporary art and continues to be recognised for presenting the freshest and most provocative art from Australia and around the world.
19th Biennale of Sydney Artistic Director Juliana Engberg says she created a temperament for each location. In each location, sydneycool has chosen one work that represents the essence of the Biennale of Sydney for us – art that has touched us straight from the heart and the gut and to us when that happens it’s a special feeling – so here are our five.
MUSEUM OF CONTEMPORARY ART AUSTRALIA
At the MCA Australia at Circular Quay – Juliana describes as an aqueous and air space. Our pick here is New York city artist Roni Horn’s work ’Ten Liquid Incidents’ – we’ve previously seen this work at Punta Della Dogana in Venice – at the MCA Australia this work is of ten glass castings. Like frozen pools, mirrors or bottomless wells, you just want to sink into their eternity.
Roni Horn – Ten Liquid Incidents – 2010-12
sydneycool’s pick on Cockatoo Island – in the cavernous Turbine Hall Danish artist Eva Koch presents I Am The River (2012), a massive projection of Gljufrabui, the Icelandic waterfall, accompanied by a roaring soundtrack. This is completely overpowering and so beautiful in its location.
At Carriageworks – a great addition to the Biennale of Sydney locations – a first for the 19th Biennale. This location looks at new works – Julianna Engberg describes this as ‘distilling film and video’. We’ve selected a work in acrylic and oil by Finnish artist Anna Tuori – Nobody Knew My Rose. On a large canvas, the artist presents a scene that’s like an old Christmas card – it’s as if you’ve wiped away steam from your bathroom mirror to reveal what you desire – love the small hand movement on the right.
Anna Tuori – Nobody Knew My Rose 2013
Closer view of hand on the right of Anna Tuori's work Nobody Knew My Rose
ART GALLERY OF NEW SOUH WALES
The Art Gallery of NSW location – Juliana Engberg describes this as ‘the beating heart’ – here are artists interested in commenting on society. sydneycool’s choice – the video work ‘Two Shoots that Stretch Far Out’ by Sydney born New Zealand video and performance artist Shannon Te Ao. We love this work, the artist recites to a menagerie of animals including a donkey, a wallaby and chickens. This intimate experience is intriguing and at the same time deeply poetic.
Shannon Te Ao Two Shoots that Stretch Far Out, 2013–14 (video still) single-channel video, colour, sound Courtesy the artist
At Artspace in Wooolloomooloo – not only is the Ugo Rondinone work – Primitives but the video work Moderate Manipulations from Finish artist Henna-Riikka Halonen. This work is part of a ‘future trilogy’ where the artist has re-imagined a radical future – a naturalistic setting.
Henna-Riikka Halonen Moderate Manipulations, 2012 (video still) HD video, 6 mins Courtesy the artist Photograph: Minttu Mäntynen
We’ve given just a taste of the experiences at the 19th Biennale of Sydney : You Imagine What your Desire - it’s on at Cockatoo Island, MCA Australia, Art Gallery of NSW, Carriageworks and Artspace until 9th June. Go now and immerse yourself in the world of contemporary art in five very different locations.
Taste of Sydney is on again for 2014 – from 13th to 16th March. This year, there’s a line up of Sydney and NSW restaurants and some of sydneycool’s favourite chefs as well the chance to sample some pop-up restaurants. Read on for sydneycool’s guide to Taste of Sydney 2014.
First sydneycool’s restaurant picks – Porteno in Cleveland St Surry Hills,
Ben Milgate and Elvis Abrahamowicz – Porteno
4Fourteen and Four in Hand, Bloodwood in Newtown and from the Southern Highlands – Biota Dining. Also keep an eye out for Longrain (looking forward to the new Asian eatery on the Macleay St restaurant strip due to open in May from Sam Christie – Longrain Partner and chef Jonathan Barthelmess from Apollo). Our chef choices – Ben Milgate and Elvis Abrahamowicz from Porteno and Bodega, Colin Fassnidge and Carla Jones from 4Fourteen and Four in Hand, Louis Tikaram from Longrain.
Shaved squid/ smoked eel – Four in Hand
Celebrity chef – Colin Fassnidge
This year, a new addition – you can experience the 6 bar/food concepts, promoted through IconPark (the latest in crowdfunding – the world’s first online platform and real estate fund dedicated to bars and restaurants). They’re all in one place - you help decide which concept will open its doors for 3 months in the IconPark space in Stanley Street. Check out the video pitches – like the look of Sedgwick Ave and Stanley St Merchants.
Momofuku Seiobo – The bar – walk-ins only. Smooth and friendly service – effortlessly done – a reinvented menu at the Bar, interesting food like a katsu sandwich – some food traditionalists would be wondering.
Bar menu monday 24 February 2014 – Momofuku Sydney
We started with a couple of glasses of a Mark Angeli ‘La Lune’ chenin blanc from Touraine – love the way you get to taste when doing by the glass. The bar menu is a compact version of the full degustation menu, sort of – it’s innovative, simple presentation and dynamic flavours. On the night – the pickles are a must – crisp and crunchy, tartness as you would expect but with a gentle sweet finish – beetroot, radish, cucumber.
Pickles – Momofuku Seiobo
Roasted rice cakes, xo sauce, lamb – crunchy rice batons smoothered in meaty spicy sauce – superb and quite filling. The classic Momofuku pork buns – always a winner – the best in town are still at Momofuku.
Classic Pork Bun still the best at – Momofuku Seiobo
And because this was bar food – the spanner crab roll and potato crisps. The spanner crab is wonderful to eat straight out of its sweet brioche style of bread – washed down with Sciacarello Domaine Comte Abatucci – a rose from Corsica.
Spanner crab celery salt crisp – Momofuku Seiobo
Disc of Radish dusted with fermented beans – Momofuku Seiobo
Chef de cuisine at Momofuku Seiobo is Ben Greeno, originally from the UK, he’s worked at all the Momofuku New York restaurants before he came to open the Momofuku in Sydney.
View across the bar – Momofuku Seiobo
The bar at Momofuku Seiobo in Sydney – David Chang’s three hatted Sydney restaurant owes a lot to the real talent from chef Ben Greeno and his brilliant team. The bar at Momofuku is a Star in our skies.
Hong Kong is one in a handful of global cities that has built a reputation for contemporary art as well as great food. There are a multitude of Michelin starred restaurants, international galleries like White Cube and Gagosian and so many good local ones as well as the Hong Kong art fair, which sits alongside Basel and Miami.
View of Kowloon Hong Kong – ICC Tower Kowloon
Man Mo Temple Hollywood Road Hong Kong Central
White Cube Gallery Hong Kong
The main art exhibition we were in Hong Kong for was The Chapman Brothers – Jake and Dinos Chapman’s ‘The Sum of All Evil” at White Cube in Connaught Road Central.
White Cube Gallery – Hong Kong
The Chapman Bros are part of the Young British Artists movement, along with Marc Quinn, Michael Landy, Tracey Emin and Damien Hirst.
In Australia, the Chapman Brothers exhibited as part of the 17th Biennale of Sydney in 2010.
Jake and Dinos Chapman
You enter the ground floor of the gallery – ‘The Sum of all Evil’ is the most densely detailed diorama installation that Jake and Dinos have yet created. In this ‘Hell’ landscape, you are overwhelmed by intricately detailed and realistic Nazi soldiers, along other characters like Ronald McDonald, committing violent, savage acts set in this cataclysmic world. Presented in four voluminous glass cases, this work is conglomeration of the worst possible ‘evils’, with violence and cruelty running amok across time. Jake Chapman explains ‘We’re making work that contradicts the idea that art is inherently good and based on idealism.”
Upstairs on the first floor, you experience a set of four new diorama sculptures amplifying the same themes, one with Ronald McDonald as a sad fisherman on a broken jetty, his legs swinging over a lake full of dead bodies.
There’s also a series of found paintings that Jake and Dinos Chapman have as they say ‘reworked and improved’. These paintings by unknown artists, often portraits, which are defaced – again often grotesque, playing with their theme of art not always being good and positive.
Jake and Dinos Chapman – One Day you will No Longer No 5
Gagossian Gallery Hong Kong
The other exhibition we were in Hong Kong for was Jean-Michel Basquiat at Gagosian Gallery in Pedder St. A wide ranging retrospective – that gives a deep insight into Basquiat and his work, particularly true of his Self Portrait from 1984 and also the large scale works. Basquiat, like his contemporary – NYC artist Keith Haring, really combined materials and techniques that were more of the street than more traditional art practice.
Jean Michel Basquiat – Self Portrait 1984 Image: Gagiosian Gallery
Of course, we couldn’t be in Hong Kong without sampling some of the city’s renown cuisine.
Tim Ho Wan Restaurant
Two very different food experiences – the assistant at White Cube Gallery said we had to try Michelin starred Tim Ho Wan not far away in the Kong Kong MTR station. Tim Ho Wan, with branches across Hong Kong, delivers the freshest dim sum – like you’ve never tasted before. Put your name on the list and wait and wait and wait until your number is yelled into the air and run for your table. The 45 + mins was worth it, it’s food you think of days later and the service is so Hong Kong, super efficient and to the point.
The long wait at Tim Ho Wan – MTR Hong Kong
Best Dim Sum at Tim Ho Wan – MTR Hong Kong
Dim Sum at Tim Ho Wan – MTR Hong Kong
Heichinrou Restaurant – classic Cantonese food and a formal restaurant – one of the dishes we tried was chicken with plum sauce. The chicken was steamed, so moist and tender and the plum sauce was nothing short of outstanding – the taste was layered dark and natural, with a musky smokiness. The perfect tartness delivered by whole plums with stones still intact – this was a brilliant chicken dish. We are off to Hong Kong again in a couple of weeks and this dish is high on our agenda – can’t wait.
Heichinrou Restaurant Hong Kong
Chicken with plum sauce – Heichinrou Restaurant Hong Kong
Dim Sum – Heichinrou Restaurant Hong Kong
We love shopping in Hong Kong and looking around some of the best food markets – from butchers to flowers and everything inbetween, That makes Hong Kong one of the best global cities for eating.
Hong Kong market shopping
If you’re after brilliant contemporary art and great food, Hong Kong delivers this and so much more. It’s one of our favourite cities, along with Paris, NYC, London, Berlin and Sydney.
After the Palm Beach crawl, which is pretty much bumper to bumper from the city, it’s time for some sustenance. And what better way than taking the opportunity to try out the latest beachside place and have lunch at Cranky Fins Holidae Inn.
Inside Cranky Fins at Palm Beach
Cranky Fins has just opened in Beach Road at Palm Beach north opposite the Golf Club. It’s a beachside /island life themed diner/bar – the design, like the non Cape Cod version of The Fish Shop in Potts Point Sydney. There’s signs and artwork crammed around the walls – created by surfer/artist Ozzie Wright, Mambo designer Gerry Wedd and artist James Brown. Cranky Fins Holidae Inn Palm Beach is the offspring of The Bucket List at Bondi Beach in Sydney – from Bucket List owner Andy Ruwald and head chef Tom Walton.
Cranky Fins – Palm Beach
Lunch time on a Sunday in high summer at Palm Beach, one of Sydney’s million $$$$$ spot for holiday homes of the rich and famous. Cranky Fins is packed with the Palm Beach crowd – lots of families with kids, people who have just come from the beach etc. I bet they are more Rolexes and Black Amex in this beachside diner than anywhere in Sydney – have you got the drift yet? Easy and relaxed menu – lots of seafood and all very casual – ceviche, cemitas, whole fish, tacos, prawns in a bucket – almost the same as Bucket List’s menu as you’d expect – the head chef of both is Tom Walton. Drinks (because there’s a substantial bar inside) – a tight wine list, beers on tap including James Squires Cider (refreshing on a hot day) and some homegrown cocktails like a bellini with elderflower and grapefruit.
Tacos – Cranky Fins
We tried the crisp crab cakes w ranch sauce ($19), house cured tuna pastrami w pickles and tomato Catalan bread ($18) and iceberg wedge salad w. radish and raunch sauce ($7). The crab cakes had a good crunch on the outside and hot on the inside but not particularly exciting with flavour, the tuna – the encrusted chillii on the tuna added spice as well as the jalapenos. The food was fresh, tasty and easy to eat.
Crab cakes – Cranky Fins
House cured tuna pastrami – Cranky Fins
Iceberg wedge salad – Cranky Fins
This is a DIY diner at the beach – you place your own order at the bar – both food and drinks, came quickly and it was very, very busy.
Bucket of prawns – Cranky Fins
Cranky Fins will be a welcome addition to the Palm Beach cafe/bar choice – it delivers very casual, lots of fun beachside dining. It is what it is.
Cool sydney bars come in all shapes, sizes and themes – we love small bars and one that fits the bill is Uncle Ming’s Bar in York St, Sydney.
Entrance – Uncle Ming's Bar
Now the Uncle Ming’s story goes – Uncle Ming, one of Shanghai’s most notorious figures,- started a life of crime as a policeman collecting protection money from local opium traders. He became so powerful that, by the 1920’s, he had to leave China. Uncle Ming settled in Sydney and set up a community place for the local Chinese expat community to meet and have drink. So Uncle Ming’s Bar is one the site of this community hall.
Uncle Ming's bar
Many small Sydney CBD bars are down a flight of stairs off the street – this time it’s 55 York Street. Once inside, you’re enveloped by dimly lit alcoves, red lanterns, a warm old Shanghai bar with pictures of the past everywhere – the bar with stools is off to the left of the main area with a view to the kitchen through a large round window straight ahead. Check out the cocktails – their own specials, like Bruce Lee – sloe gin, vodka, peach and ginger beer and some takes on classics like a spicy margarita. The barman suggested trying a margarita with chilli bitters and sprinkled with few chilli flakes – and not half bad. He says he likes using spices in cocktails and there’s a few like this on the list.
Spicy Margarita – chilli bitters
We also had to try a classic martini – Uncle Ming’s stock a gin we haven’t seen many places before – Professor Cornelius Appleforths Bathtub Gin made using the traditional method of infusing. Result – gin that’s big on juniper and spice and light on botanicals – perfect for a dry martini.
There’s a wide of range of Asian spirits – of course, sake also Soju/Shochu – a spirit that hails from Korea and Japan – it’s made from barley, rice or sweet potato. Try out Baiju – a Chinese Strong Spirit that’s made from many different grains and aged for many years. But we were impressed by one of the widest and most diverse range of whiskies – Japanese – Nikka and Suntory, Taiwanese, Bourbon and Rye and Scottish/Irish. Many a long winter’s evening could be spent here with a drop or two of your favourite single malt whisky.
The bar at Uncle Mings
To eat, in keeping with the Chinese theme – dumplings – Pork & Chive, Pork Dim Sim, Scallop Gow Gee, Prawn Dumpling, BBQ Duck Buns and a few more to stave off late night hunger.
Cooking up a storm
Uncle Ming’s Bar – a little bit old Shanghai (or at least a Sydney version of old Shanghai), and on the nights we’ve been there the crowd was a cool easy looking inner city group with a friendly vibe, sharp service and music from past decades to make you want to tap your boots to. All adding up to a cool Sydney bar.
Colin Fassnidge’s Four in Hand Restaurant in Paddington Sydney, has a been a cool restaurant of sydneycool’s for a long time. A long Saturday lunch gives us time to sample how Colin Fassnidge’s food has evolved. Of course, Colin Fassnidge now has a whole new group of followers from around Australia since his guest appearances on My KItchen Rules 2013 and 2014, also a host of other celebrity events. The public’s thirst for Colin is insatiable, seems like there is no stopping this husband, father, chef, avid motor biker rider, social media junkie, and of course the latest G Q Magazine chef of the year and the list goes on – I would like some of that energy that runs through his hot Irish blood.
Celebrity chef – Colin Fassnidge
Four in Hand Restaurant is a classic dining room in Sydney. And it’s always a breath of fresh air sitting in this quiet suburban street in Paddington, after all the concrete and austerity that predominates Sydney restaurant spaces. Four in Hand is to due to have renovations early 2014.
Dining Room at Four in Hand
We started our afternoon with Chiyo Shuzo ‘Shinomine Chokara chilled sake - the perfect prelude to our long afternoon lunch. Chef Paul Farag was in charge of the kitchen on this day. To start, shaved squid with smoked eel, baby beets and dashi jelly – the gentle smokiness of the eel travelled through this dish with the crunchy bite and earthiness of the beets, letting the squid almost take a back seat with the clean transparent sweetness of the dashi jelly.
Shaved squid/ smoked eel – Four in Hand
Fennel Custard with Crab and Hazelnut – The very gentle fennel custard was smooth and creamy, contrasted with the crunch of the hazelnuts letting the ever so fresh tasting crab remain the star – for me a little too much sweetness in this dish.
Fennel custard/ crab/ hazelnut – Four in Hand
Poached lemon chicken with parsley puree and stuffing – classic chicken with lemon and stuffing reinvented but staying true to its origins. The succulent poached chicken delivered an intense lemon flavour, matched with the greenness of the parsley and a disc of stuffing – perfect fluffy roast potato if ever there was.
Poached lemon chicken – Four in Hand
Four in Hand Dining Room
Confit lamb breast with tongue, melon, pea and feta – the lamb was rich and tender and the salty feta really was in perfect contrast. The tongue came in on another protein level but this time a crumbly texture in the mouth and every now and then the watery sweetness from the melon lifted everything with a cleansing lightness.
Lamb confit, tongue, melon, feta – Four in Hand
And of course, we couldn’t go pass the colcannon – one of the Four in Hand Irish classics and it was the best.
The cheeseboard at Four in Hand is always spot on – this time we chose an English blue, and hard Italian matured in prosecco and a French sheeps milk, matched with the best lavosh, apple puree, fine apple slice and muscatels. On the dessert list, our pick – macadamia and condensed milk parfait with honey from Colin’s bee hives on the rooftop of Four in Hand restaurant.
Cheeseboard – Four in Hand
Ata Rangi ‘Crimson’ Pinot Noir from Martinborough in New Zealand – the wine for our lunch.
We were told this is a new menu – and in some ways, it showed – the wait staff weren’t entirely clear about anything, also the presentation of the food on the plates was messy at times and with no clear vision. Only minor issues I know, but at this level of dining it must be noted. Four in Hand Restaurant is classic dining and with a chef like Colin Fassnidge at the helm, it is one of Sydney’s good food experiences.
Petit Fours – Four In Hand
It’ll be good to see the new Four in Hand renovations in 2014 – we want it to remain one of the cool sydney restaurants. With all the casual eating and food styles around, it’s great to experience the very professional Four in Hand restaurant.
Carriageworks at Wilson Street, Eveleigh is the fastest growing contemporary arts venue in Sydney - and sydneycool was there for the launch of its 2014 program. The Carriageworks 2014 program launch kicked off with a party crowd celebrating the arts in Sydney and Carriageworks role in this – from dance to visual arts to full contemporary art installations like Chance by Christian Boltanski. The crowd was treated to a preview of the big year ahead from Carriageworks Director Lisa Havilah and the best dumplings and eats from celebrity chef Kylie Kwong.
The crowd at the launch
Kylie was announced as an Ambassador of the Carriageworks 2014 Program.
Shanghai Bolero Triptych at Carriageworks – Image: Tim Somerset
We’ve picked a few of the highlights for the year – just some of the performances during 2014. In 2014 Carriageworks is again one of the venues for the Sydney Festival, and for the first time one of the venues for the 19th Biennale of Sydney which runs from 21st March to 9 June 2014. Starting the year, a cool contemporary arts event – Chance – the installation by French contemporary artist Christian Boltanski.
Christian Boltanski – Chance at Carriageworks
Then the Sydney Festival events – La Voix Humane - it’s a monologue by French poet Jean Cocteau – a woman calls up her ex-lover, pleading with the voice on the other end of the line, she sinks deeper and deeper into despair. La Voix Humaine is on at Carriageworks from 9th to 13th January.
La Voix Humaine – Sydney Festival
Coming back to Carriageworks is Lemi Ponifasio and his acclaimed dance company Mau – this was one of sydneycool’s 2013 favourites with Birds with Sky Mirrors. in 2014 there’s the Australian premiere of Stones in her Mouth – on from 28 to 31 May. A ten-member ensemble of Maori woman drawing on the Maori tradition of poetry and chant. This is a powerful work about resilience and outrage in the face of social and political change.
Stones in Her Mouth by dance company Mau at Carriageworks Image: MAU
For the first time in 2014, Carriageworks is a major venue for the 19th Biennale of Sydney: You Imagine What You Desire. The works at Carriageworks explore the language, materials and story of the theatre and film worlds. Among the artists featured: Israeli-born Yael Bartana, Australian artist Mathias Poledna and the world premiere of a new work by celebrated British artist Tacita Dean – part of the Young British Artist movement.
Yael Bartana, Inferno, 2013 (production still) single channel 2K video, colour, sound Courtesy the artist; Petzel Gallery, New York; Annet Gelink Gallery, Amsterdam; and Sommer Contemporary Art, Tel Aviv Photograph: Fabio Braga
Also in March is the Sydney premiere of internationally acclaimed Ganesh Versus the Third Reich from 12 to 15 March. Winner of the 2012 Helpmann award for Best Play, it follows the story of Hindu god Ganesh travelling through Nazi Germany to reclaim the swastika, an ancient Hindu symbol.
Ganesh versus Third Reich – Back to Back Theatre at Carriageworks Image: Jeff Busby
Carriageworks is in the old Eveleigh Rail Yards at Wilson Street, in the emerging cool Redfern Waterloo precinct. It’s the perfect and fastest growing contemporary art venue – huge spaces, high ceilings – all in the original 19th industrial design of the original railway carriage and blacksmith workshops – many of the heritage details have been kept. And as a coup for Carriageworks, they have sceured the Mercedes Benz Australian Fashion Week.
Now… Sydney really loves serious money - especially when it’s a new restaurant and bar concept – sydneycool was invited to the opening of Waitan in Sussex St in Chinatown. Here is a taste of Waitan Sydney.
O Lounge – at Waitan Chinatown
Waitan looks to deliver the ultimate contemporary Asian food experience – honouring the traditional and including new Asian food concepts. And the two Asian hospitality groups behind Waitan know a thing or two about Asian cuisine – Tung Lok with restaurants in Singapore, China, Indonesia, India and Japan and China-based Xiang Er Qing.
Main dining area at Waitan
This place says serious money and investment with a price tag around the $10 million mark. Waitan is set over two levels in a new building in Sussex St, right next door to Sussex Food Court – home of the wonderful Ramen Ikkyu.
The kitchen at Waitan – Chinatown
Waitan has a myriad of restaurants and bars; O Lounge fitted out like a modern version of a Chinatown opium den, the Dining Bar which is the whisky bar. On the first level there’s an exhibition-style kitchen, noodle/dim sim bar and the main bar.
Peking duck – Waitan Chinatown
To the side are separate booths offering a degustation menu of delicately presented Asian cuisine in addition to private dining rooms. Waitan’s executive chef, John Rankin has worked at Quay, Astral and Sean’s Kitchen, not a bad line up on any chefs resume.
O Lounge – Waitan Chinatown
Waitan delivers luxury Asian restaurant and bar experience – from what you’d usually get in Sydney - it’s open Monday to Sunday 6pm till 12am.