This was one of the first Asian restaurants in Sydney to deliver a taste of Asia rather than one specific Asian cuisine – and it works! With dishes from the different regions of China – the exception being Cantonese cuisine, the menu presents a choice of smaller and larger plates with some hotter and more spicy – as indicated in the menu.
The food highlights – the lamb and fennel fried dumplings were a great taste sensation although the wrappers a little dry. The duck, chestnuts and fungi with fried tofu was a standout – the tofu had a perfect spiciness but still soft and silky. Next the Hakka style braised lamb with snow peas – perfectly tender chunks of lamb with a five spice sauce and red bean curd. We shared a couple of desserts – the mango custard was a great ending to the meal.
The wine list is extensive at 100 wines – we chose Stella Bella Semillion Sauvignon Blanc from Margaret River – well matched to the spiceiness of the food.
A good choice for a weekday lunch – especially the dimly lit subterranean location – a Suzy Wong feel.
10 Bligh Street, Sydney 2000