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Chinese Restaurants in Sydney


Taubear
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I love good Chinese food but I find it very difficult to find a place that serves consistently good food that's reasonably priced.

I have just moved house and am now living in a new [new to me] suburb on Sydney's north shore and I have been to the following restaurants in my area and the city.

Kaya Chinese Restaurant - Artarmon

Chequers – Chatswood

Kam Fook – Chatswood

Fook Yuen – Chatswood

Moon Terrace – Chatswood

Yings – Crows Nest

Peacock Gardens - Crows Nest

Lee's Fortuna Court – Crows Nest

Dragon Star – City

The Regal – City

Some have been pretty good such as Moon Terrace, Chequers and The Regal I have found the rest pretty average. What I would really like is to find a little gem that’s tucked away and is well know to locals living in their respective areas. I want to be able to go for a sit down meal and also to order take away knowing that I am going to get something satisfying. I really annoys me when I order take away and am left ever so disappointed when it arrives. Where are you favourite Chinese restaurants in Sydney?

Smell and taste are in fact but a single composite sense, whose laboratory is the mouth and its chimney the nose. - Anthelme Brillat-Savarin

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BBQ King in China Town

Dirty, crappy, terrible service, packed.

The old guy waiters just grunt at you.

Awesome!

Reminds me of when I used to live in HK.

Best BBQ meats I've tasted outside of HK.

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BBQ King in China Town

Dirty, crappy, terrible service, packed.

The old guy waiters just grunt at you.

Awesome!

Reminds me of when I used to live in HK.

Best BBQ meats I've tasted outside of HK.

I'm heading up to Sydney next month for a wedding. We've got one night free and I'm going to head over to BBQ King. I can't wait.

Daniel Chan aka "Shinboners"
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Better add my 2cts worth then too.

BBQ King for me, was greasy. Greasy. Greasy. And I got the message, loud and clear.

"Coffee and cigarettes... the breakfast of champions!"

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I agree it's a very slow tread. I really thought I might have got a better response but everyone in Sydney must be dining out elsewhere. :smile: Do try the BBQ King if your coming to Sydney it's oper until 3-4 am everynight of the week and there's no need to make a booking. I tried the Chatswood Peking restaurant on Sunday and I am pleased to announce it was pretty tasty.

Smell and taste are in fact but a single composite sense, whose laboratory is the mouth and its chimney the nose. - Anthelme Brillat-Savarin

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  • 4 weeks later...

I haven't been back to Sydney for a while (2 years), but I used to love Sea Treasure in Crows Nest.

'You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer.'

- Frank Zappa

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When we were in Sydney for two weeks last month we enjoyed:

Biily Kwong...modern Chinese but very good.

XO ...now closed? but outstanding tea smoked duck.

Cheers,

Stephen

Vancouver

"who needs a wine list when you can get pissed on dessert" Gordon Ramsey Kitchen Nightmares 2005

MY BLOG

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  • 2 weeks later...

hi,

you didn't specify where on the north shore you are located, but from the sounds of the places you have tried, you might be around chatswood or thereabouts.

a little gem tucked away in some little hole in the wall? golden swallow in gordon i think is pretty good. what got me in was the salt and chilli soft shell crab (chiu yim yin hok hai) and the salt and chilli eggplant (chiu yim ai gwa)(yes...i know, salt and chilli....but it was so good...). i quite liked the bitter melon and beef as well. i'm not sure if these are items on the menu or not, since i stumbled onto these dishes merely by sticky beaking at the table next to me..... rude, i know, but, hey, anything to make new discoveries. other restaurants no doubt have the same dishes, but for a hole in the wall eating place (i don't know if this place qualifies for "restaurant"), it's good and i assume reasonably authentic.

there's another one in chatswood that one friend said was good, but i haven't managed to get there yet.

if you like malaysian food, to's in north sydney is another little place you might like to try, if you haven't already. and, if you're prepared to make the trip up to thornleigh, istana does wonderful chicken rice (hai nan kai fun). there's also an indian restaurant there which sounds good, but i haven't gotten around to trying.....

i hope these meet your criteria.

(btw, i love going to lee's fortuna in crows nest cos it's so homey for me (i've been going there since i was a little girl) and they all look after me so well. it's an australian chinese restaurant, but i do think it has its merits)

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Speaking of cheap eats, if you ever find yourself in the Haymarket, walk down quay street for a bit an theres an excellent hole-in-the-wall Xiamen noodle shop. They hand pull their noodles everyday and it's a great cheap eat in an area which seems to be rather devoid of decent food.

PS: I am a guy.

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hi,

you didn't specify where on the north shore you are located, but from the sounds of the places you have tried, you might be around chatswood or thereabouts.

a little gem tucked away in some little hole in the wall? golden swallow in gordon i think is pretty good. what got me in was the salt and chilli soft shell crab (chiu yim yin hok hai) and the salt and chilli eggplant (chiu yim ai gwa)(yes...i know, salt and chilli....but it was so good...). i quite liked the bitter melon and beef as well. i'm not sure if these are items on the menu or not, since i stumbled onto these dishes merely by sticky beaking at the table next to me..... rude, i know, but, hey, anything to make new discoveries. other restaurants no doubt have the same dishes, but for a hole in the wall eating place (i don't know if this place qualifies for "restaurant"), it's good and i assume reasonably authentic.

there's another one in chatswood that one friend said was good, but i haven't managed to get there yet.

if you like malaysian food, to's in north sydney is another little place you might like to try, if you haven't already. and, if you're prepared to make the trip up to thornleigh, istana does wonderful chicken rice (hai nan kai fun). there's also an indian restaurant there which sounds good, but i haven't gotten around to trying.....

i hope these meet your criteria.

(btw, i love going to lee's fortuna in crows nest cos it's so homey for me (i've been going there since i was a little girl) and they all look after me so well. it's an australian chinese restaurant, but i do think it has its merits)

Hi Whisks,

I am located in Artarmon. Your recommendation regarding the hole in the wall [Golden Swallow] is exactly the information I was after. Lately I have been travelling to Pymble to dine at [Mitzies Court] which is located on the Pacific Highway just across the road from the Pymble Hotel. The Chinese food there is delicious and the service is always friendly. It is run by a husband and wife team and has been open for about 12 months. Definitely worth a visit if your up that way.

I have also noticed that there is a new Indonesian restaurant opened in Roseville next to the cinema, haven’t had a chance to visit yet but that ones on my list to get to soon.

You mentioned a Malaysian restaurant in North Sydney but didn’t give the name. Any chance you might give us some details next time your on.

I would like to add a thankyou to everyone that has a comment so far. Keep them coming. :smile:

Smell and taste are in fact but a single composite sense, whose laboratory is the mouth and its chimney the nose. - Anthelme Brillat-Savarin

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hi taubear,

you're keen to go to pymble from artarmon! i'll keep that place in mind, although i don't dine much in pymble (tables, and that's just about it).

the place in north sydney is "to's" - on miller st, downstairs in the building next to the watchmaker's (next to what used to be the commonwealth bank, on the corner)....if you need better directions, let me know. the assam laksa Niall mentions is only available on saturdays (i think). my cousins like the haw fun - the "wet" one, but i haven't had it because i don't go there often, so have to have my laksa fix....i guess i should go with a few people who want to share.

if you like pekingese food, there's grape garden on willoughby rd (opposite the school). haven't been there for ages, but if it's run by the same people who ran it a couple of yrs ago, it's pretty good - and closer for you. they do spring onion pancakes (chong yau pang) which is good, but better still is the sauce you dip it in - i really go for the sauces - they really make the dumplings wonderful. otherwise, i'd say i like my dumplings better :blush: even tho i'm a novice. their duck is good, as are their cold meats dishes.

since you're in artamon, can you tell me what the places along the railway line are like? i always drive past and wonder whether they are worth trying.

let me know how you find these places - we may have totally different ideas as to what tastes good.

ttyl

lynn

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Dim, i've never eaten anything at Melbourne Central since Daimaru disappeared... but will keep your suggestion in mind... too hot today to think about food really, gonna go swimming or something...

"Coffee and cigarettes... the breakfast of champions!"

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hmmm....there are tons of honky type restaurants, but really, everybody has difft standards of what is excellent. i guess if i wanted to take o/s chinese to a chinese restaurant here, it would be ying's in crows nest cos it is a "boutique" chinese restaurant with lots of new twists on traditional dishes which are not too far fetched, and with some dishes, ying really pares down the flavours so you can taste what u r eating. but i guess the purists like the ones in china town like silver spring or whatever it is called now. personally, i am not overly fussed, cos in alot of cases i don't know what authentic chinese food it supposed to taste like (scary thot, considering that i am contributing to this thread). one thing tho, the one meal i had in china was so delicious incomparison to anything i have tried here; so if that's what u r looking for, sorree, i haven't quite found anything like it here.

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taubear, if eastwood is not too far a trek, there are lots of hole in the wall places to eat. one place, next to the fish shop, i think, has set menus which are really inexpensive...in fact, most of the places in eastwood are far more inexpensive than anywhere in the north shore.

the korean food there is also excellent - i always just go into one which has alot of ppl in it - i use that as my guide of food excellence. korean bbq and hotpot are v good if u like spicy food.

also, b4 i forget, there's the two bbq king type places in chatswood on victoria avenue, one opposite victoria plaza (I like the swei gow lo min there, and don't forget to ask for fresh chillis), and one a few doors away from victoria plaza (i like the bean curd hot pot there, which is saying something cos bean curd is not a favourite of mine).

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taubear, as an aside, have u been to the food warehouse in carlotta st in artarmon? i went there for the first time today to buy this continental sharps flour (apparently the best flour for making beijing dumplings and pizza and it comes in convenient 10kg sacks - we'll probably start looking like little (or big :sad: ) dumplings after i get thru the 10kgs...).

it's called oriental continental foods (no orientals in sight as far as i could see - it looks lebanese/middle eastern) and there is quite alot to look at. parking is underneath.

the pide is excellent (same as the one sold at the deli opposite harris farms' in willoughby) and the lebanese bread is very fresh. i also bought a tray of baklava, which was left on the table one minute and almost gone the next time i looked (i bought the diamond shaped ones and they had a nice and generous cashewnut filling). these were just as good, if not better than the ones in chapel st bankstown - more convenient at any rate (if you ever go to bankstown tho, the vienamese pho is excellent and the service is fast. i have heard that yum cha there is also v good, but never get past the pho, so i wouldn't know....slack of me, i know...must make a more conscientious effort to eat more food).

there were asian condiments as well, but i don't know whether u cook chinese (i try to avoid it cos it is messy and the smell envelops the house, but have started again because hzrt8w's pictorials are so inviting).

most items are catering quantities, but there are lots of other bits and pieces to tempt home cooks and foodies in general; lots of interesting jams and condiments. a nice change from simon johnson's and jones the grocers. they also have that iranian fairy floss (or whatever it was called which was popular a little while ago) and is only a fraction of simon n jones' price.

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Can someone in Sydney take a look at the Good Food Guide and list a few notable Chinese restaurant recomendations?

I'm not quite sure where pide and the like fit into the pantheon of Chinese cuisine, but if there's going to be some sort of fusion movement rising up, I'm sure we can discuss that should it be the case :wink:

"Coffee and cigarettes... the breakfast of champions!"

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taubear, as an aside, have u been to the food warehouse in carlotta st in artarmon? i went there for the first time today to buy this continental sharps flour (apparently the best flour for making beijing dumplings and pizza and it comes in convenient 10kg sacks - we'll probably start looking like little (or big :sad: ) dumplings after i get thru the 10kgs...).

it's called oriental continental foods (no orientals in sight as far as i could see - it looks lebanese/middle eastern) and there is quite alot to look at. parking is underneath.

the pide is excellent (same as the one sold at the deli opposite harris farms' in willoughby) and the lebanese bread is very fresh. i also bought a tray of baklava, which was left on the table one minute and almost gone the next time i looked (i bought the diamond shaped ones and they had a nice and generous  cashewnut filling). these were just as good, if not better than the ones in chapel st bankstown - more convenient at any rate (if you ever go to bankstown tho, the vienamese pho is excellent and the service is fast. i have heard that yum cha there is also v good, but never get past the pho, so i wouldn't know....slack of me, i know...must make a more conscientious effort to eat more food).

there were asian condiments as well, but i don't know whether u cook chinese (i try to avoid it cos it is messy and the smell envelops the house, but have started again because hzrt8w's pictorials are so inviting).

most items are catering quantities, but there are lots of other bits and pieces to tempt home cooks and foodies in general; lots of interesting jams and condiments. a nice change from simon johnson's and jones the grocers. they also have that iranian fairy floss (or whatever it was called which was popular a little while ago) and is only a fraction of simon n jones' price.

Hello Whisks, Everyone,

Firstly thanks for all the great information you have added to this thread lately. I am a regular at the Oriental & Continental food warehouse and really love the range of goodies that they have available at very reasonable prices. I no longer shop at either Simon Johnson’s, Jones the grocers or David Jones for my salted caper, olive oil, dried fruit and nuts as this place has it all.

Details

Oriental & Continental food warehouse

41-43 Carlotta St

Artarmon NSW 2064

PH: 02 9906 8990

Back to the thread – Mentioned in an earlier post was the Hunter Connection arcade in the city so the other day I went to check it out for myself. The arcade can be accessed from Wynyard station, George St, Pitt St and Hunter St. In the arcade is a treasure trove of Asian and Indian restaurants that serves what looks like very traditional food. There is Chinese, Vietnamese, Korean, Indian and Japanese. It was packed with expats from every county mentioned and looks as if it will become a regular lunch venue for me. Chinatown is unfortunately just that little bit to far to walk to for lunch from my office.

Smell and taste are in fact but a single composite sense, whose laboratory is the mouth and its chimney the nose. - Anthelme Brillat-Savarin

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This is a direct challenge/dare for Shalmanese... don't know why I"m picking on him, but I am... :biggrin:

Dude, can you whiz thru a sydney dining guide and pick out what you think are 'good' chinese restaurants???

"Coffee and cigarettes... the breakfast of champions!"

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BBQ KING

18-20 Goulburn Street, Sydney (02 9267 2433)

BILLY KWONG

3/355 Crown Street, Surry Hills, Sydney (02 9332 3300)

GOLDEN CENTURY

393-399 Sussex Street, Haymarket, Sydney (02 9212 3901)

LONGRAIN

85 Commonwealth Street, Surry Hills, Sydney (02 9280 2888) (Thai)

SAILOR'S THAI CANTEEN

106 George Street, The Rocks, Sydney (02 9251 2466) (Thai, again)

that's from the good food guide. i don't know if billy kwong qualifies. personally, i would add Ying's Seafood Restaurant Shp 2/ 270 Pacific Hwy Crows Nest 2065 (02) 9966 9182

hope this helps

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      Green Sichuan Peppercorns
       

      Fresh Green Sichuan Peppercorns

      I strongly recommend NOT buying Sichuan peppercorns in supermarkets outside China. They lose their scent, flavour and numbing quality very rapidly. There are much better examples available on sale online. I have heard good things about The Mala Market in the USA, for example.

      I buy mine in small 30 gram / 1oz bags from a high turnover vendor. And that might last me a week. It’s better for me to restock regularly than to use stale peppercorns.

      Both red and green peppercorns are used in the preparation of flavouring oils, often labelled in English as 'Prickly Ash Oil'. 花椒油 (huā jiāo yóu) or 藤椒油 (téng jiāo yóu).
       

       
      The tree's leaves are also used in some dishes in Sichuan, but I've never seen them out of the provinces where they grow.
       
      A note on my use of ‘Sichuan’ rather than ‘Szechuan’.
       
      If you ever find yourself in Sichuan, don’t refer to the place as ‘Szechuan’. No one will have any idea what you mean!

      ‘Szechuan’ is the almost prehistoric transliteration of 四川, using the long discredited Wade-Giles romanization system. Thomas Wade was a British diplomat who spoke fluent Mandarin and Cantonese. After retiring as a diplomat, he was elected to the post of professor of Chinese at Cambridge University, becoming the first to hold that post. He had, however, no training in theoretical linguistics. Herbert Giles was his replacement. He (also a diplomat rather than an academic) completed a romanization system begun by Wade. This became popular in the late 19th century, mainly, I suggest, because there was no other!

      Unfortunately, both seem to have been a little hard of hearing. I wish I had a dollar for every time I’ve been asked why the Chinese changed the name of their capital from Peking to Beijing. In fact, the name didn’t change at all. It had always been pronounced with /b/ rather than /p/ and /ʤ/ rather than /k/. The only thing which changed was the writing system.

      In 1958, China adopted Pinyin as the standard romanization, not to help dumb foreigners like me, but to help lower China’s historically high illiteracy rate. It worked very well indeed, Today, it is used in primary schools and in some shop or road signs etc., although street signs seldom, if ever, include the necessary tone markers without which it isn't very helpful.
       

      A local shopping mall. The correct pinyin (with tone markers) is 'dōng dū bǎi huò'.
       
      But pinyin's main use today is as the most popular input system for writing Chinese characters on computers and cell-phones. I use it in this way every day, as do most people. It is simpler and more accurate than older romanizations. I learned it in one afternoon.  I doubt anyone could have done that with Wade-Giles.
       
      Pinyin has been recognised for over 30 years as the official romanization by the International Standards Organization (ISO), the United Nations and, believe it or not, The United States of America, along with many others. Despite this recognition, old romanizations linger on, especially in America. Very few people in China know any other than pinyin. 四川 is  'sì chuān' in pinyin.
    • By liuzhou
      An eG member recently asked me by private message about mushrooms in China, so I thought I'd share some information here.

      This is what available in the markets and supermarkets in the winter months - i.e now. I'll update as the year goes by.
       
      FRESH FUNGI
       
      December sees the arrival of what most westerners deem to be the standard mushroom – the button mushroom (小蘑菇 xiǎo mó gū). Unlike in the west where they are available year round, here they only appear when in season, which is now. The season is relatively short, so I get stuck in.
       

       
      The standard mushroom for the locals is the one known in the west by its Japanese name, shiitake. They are available year round in the dried form, but for much of the year as fresh mushrooms. Known in Chinese as 香菇 (xiāng gū), which literally means “tasty mushroom”, these meaty babies are used in many dishes ranging from stir fries to hot pots.
       

       
      Second most common are the many varieties of oyster mushroom. The name comes from the majority of the species’ supposed resemblance to oysters, but as we are about to see the resemblance ain’t necessarily so.
       

       
      The picture above is of the common oyster mushroom, but the local shops aren’t common, so they have a couple of other similar but different varieties.
       
      Pleurotus geesteranus, 秀珍菇 (xiù zhēn gū) (below) are a particularly delicate version of the oyster mushroom family and usually used in soups and hot pots.
       

       
      凤尾菇 (fèng wěi gū), literally “Phoenix tail mushroom”, is a more robust, meaty variety which is more suitable for stir frying.
       

       
      Another member of the pleurotus family bears little resemblance to its cousins and even less to an oyster. This is pleurotus eryngii, known variously as king oyster mushroom, king trumpet mushroom or French horn mushroom or, in Chinese 杏鲍菇 (xìng bào gū). It is considerably larger and has little flavour or aroma when raw. When cooked, it develops typical mushroom flavours. This is one for longer cooking in hot pots or stews.
       

       
      One of my favourites, certainly for appearance are the clusters of shimeji mushrooms. Sometimes known in English as “brown beech mushrooms’ and in Chinese as 真姬菇 zhēn jī gū or 玉皇菇 yù huáng gū, these mushrooms should not be eaten raw as they have an unpleasantly bitter taste. This, however, largely disappears when they are cooked. They are used in stir fries and with seafood. Also, they can be used in soups and stews. When cooked alone, shimeji mushrooms can be sautéed whole, including the stem or stalk. There is also a white variety which is sometimes called 白玉 菇 bái yù gū.
       

       

       
      Next up we have the needle mushrooms. Known in Japanese as enoki, these are tiny headed, long stemmed mushrooms which come in two varieties – gold (金針菇 jīn zhēn gū) and silver (银针菇 yín zhēn gū)). They are very delicate, both in appearance and taste, and are usually added to hot pots.
       

       

       
      Then we have these fellows – tea tree mushrooms (茶树菇 chá shù gū). These I like. They take a bit of cooking as the stems are quite tough, so they are mainly used in stews and soups. But their meaty texture and distinct taste is excellent. These are also available dried.
       

       
      Then there are the delightfully named 鸡腿菇 jī tuǐ gū or “chicken leg mushrooms”. These are known in English as "shaggy ink caps". Only the very young, still white mushrooms are eaten, as mature specimens have a tendency to auto-deliquesce very rapidly, turning to black ‘ink’, hence the English name.
       

       
      Not in season now, but while I’m here, let me mention a couple of other mushrooms often found in the supermarkets. First, straw mushrooms (草菇 cǎo gū). Usually only found canned in western countries, they are available here fresh in the summer months. These are another favourite – usually braised with soy sauce – delicious! When out of season, they are also available canned here.
       

       
      Then there are the curiously named Pig Stomach Mushrooms (猪肚菇 zhū dù gū, Infundibulicybe gibba. These are another favourite. They make a lovely mushroom omelette. Also, a summer find.
       

       
      And finally, not a mushroom, but certainly a fungus and available fresh is the wood ear (木耳 mù ěr). It tastes of almost nothing, but is prized in Chinese cuisine for its crunchy texture. More usually sold dried, it is available fresh in the supermarkets now.
       

       
      Please note that where I have given Chinese names, these are the names most commonly around this part of China, but many variations do exist.
       
      Coming up next - the dried varieties available.
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