Thai Thae – Hurstville

Only a short 2 min walk from Hurstville station is Thai Thae. A causal thai eatery with a huge kitchen and fully stocked bar.

Not your run of the mill thai restaurant, the menu boasts authentic thai with Bangkok street dishes, showcasing a huge menu of with interesting entree additions and also some chefs recommendations for the mains. If you’re coming with a group, they also have a few different banquets.

The head chef Nikon trained under the winner of Iron Chef Thailand, Chumpon Jangprai, so he certainly knows his flavour combinations.

For the entree we had curry puffs, as well as one of their signature dishes, one of our favourites was the duck larb, a lovely combo or shredded roast duck tossed with Larb served on Chinese cabbage. It had a nice flavour kick to it.

We also really liked the Roast Duck Curry and whole steamed barramundi with lime, chilli and ginger.

We ordered a few extra things including a green curry and satay stir fry! Both were generous serves.

Drinks wise, they do serve alcoholic drinks as well as a great range of mocktails and juices. We loved the lychee mocktail and virgin mojito.

We finished off with a rice pudding topped with strawberries.

The staff here were kept busy with lots of customers and were friendly in all interactions.

Thai Thae

1/33 Macmahon st, Hurstville 2220

(02) 8971 0797

Thai Thae Menu, Reviews, Photos, Location and Info - Zomato

Holy Duck! Regional dinner series

Peking Duck always draws crowds to a Chinese restaurant and Holy Duck! have taken it to the next level, with their whole duck feasts that will serve the masses at a reasonable price. Not only this, you can order an array of Chinese meals, primarily duck based but plenty of other quality dishes too. This highlights them to be one of the masters of modern Chinese Cuisine.

In addition, they are now offering diners a journey through China with their regional dinner series. To keep the dining experience exciting, the specials menu will change every two months to focus on a different province. Holy Duck! aim to highlight the distinct characteristics of each region. This month it is highlighting the flavours from Sichuan.

The Hainan Chicken was superb, beautifully poached, soft and tender $22. So good, we wish we ordered a double serve and would love to try this again!

From this menu, we also tried the incredibly Moreish crispy battered golden shrimp, stir fried with dry long chillies, Sichuan pepper, celery and broad-bean sauce ($28).

The duck at this restaurant is a must and we obliged, with a serving of duck pancakes, that left us praising Holy Duck! The roast duck is mouthwatering and succulent. What better way to enjoy the duck than rolling a few pancakes and filling them with generous portions of the delicious duck, greens and hoisin sauce.

Some of our other favourites from the dinner menu were the pork and prawn dumplings as well as the scallops on zucchini medallions.

We loved all of the food we tried and we are keen to return again soon. As the regional dinner series is rotating, we can try some new things then. Don’t miss out on the regions still to come, focusing on Cantonese (Apr/May), Hunan (June/July), and finally Shanghainese (Aug/Sep).

The restaurant is hip, buzzing with diners. It’s a great place to enjoy a shared meal and a few drinks, right in the heart of the vibrant Kensington St.

Holy Duck! Kensington St.
Address:
10/2 Kensington St, Chippendale NSW 2008

Phone: (02) 9281 0080

Stay in touch with Holy Duck!:
Website:
www.holyduck.com.au

Facebook: facebook.com/holyduck.au

We’d like to thank the venue for their hospitality and to originalspin for the invitation to dine.

Holy Duck Menu, Reviews, Photos, Location and Info - Zomato

Barilla Pasta Cooking Class

We were lucky enough to participate in one of Barilla’s masterclasses at their authentic Italian Cooking School in Annandale, Sydney. Here they offer hands-on classes at a cost $100 per person or demonstrations & master classes with experienced chefs at a cost of $65 per person. Pick which you’d prefer and see how easy it is to cook like a chef in your own home!

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We participated in a masterclass and thought the class was extremely good value, as it included a cocktail (or San Pellegrino drink) on arrival, as well as antipasto with crackers, dips and olives. The cost also included the chef demonstration, a two course meal with wine or sparkling and a Barilla goodie bag to take home, full of products and recipes.

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Our masterclass was run by Matteo Zamboni, who comes with a wealth of experience, currently the chef at Jonah’s, Whale Beach. An interactive class in an intimate setting (just 16 people per class) he demonstrated the cooking, visible from all participants and also filmed up on the big screen.

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We were then able reap the benefits of this cooking demonstration, as we tasted the meals prepared by the chef. It was wonderful to see him share his knowledge and techniques in an engaging way. We also appreciated the fact they were recipes we’d be able to replicate at home.

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The entrée prepared for us was a Casarecce, using Barilla pasta, with prawns, zucchini and mint. The bisque was made first with prawn heads, garlic and eschallot, before cooking the pasta and vegetables. The flavour of this pasta was beautiful and I home to try cooking this one at home.

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We had time to chat and meet our fellow diners whilst eating the entrée and preparations were made to demonstrate the main meal.

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The main was duck two ways: Confit duck leg and roasted breast. The confit leg sounded easier to make than I first thought. I’m certainly not a cook by any stretch of the imagination, and watching Matteo made me realise I can do this, if I follow the recipe and just be patient with time.

Laying the duck in a tray, warming and mixing the spices for the flavour and then curing it. Leave for 6 hours, melt the duck fat and cover the duck and cook in the oven for 2 hours. I won’t give the recipe away – see Barilla for more details. It was fall off the bone, melt in your mouth delicious.

We then saw the other variant cooked where the duck breast was cooked in a non-stick pan, rested and then eaten. Simply flavoured with sea salt, this dry aged duck was incredibly well cooked with a moist flesh and crispy skin. Served with potatoes, this was easily one of the best duck dishes I’ve eaten.

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We also had gelato canolli to finish off a brilliant evening!

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We thoroughly recommend booking in for a hands on demo, masterclass, or even team building classes are available for your corporate team. You’ll then have a new portfolio of dishes to try at home.

Casa Barilla

4 Annandale Street, Annandale

Sydney NSW 2038

https://www.sydney.com/destinations/sydney/inner-sydney/food-and-drink/casa-barilla-cooking-school

Agrarian Kitchen – Tasmania

We went to the Agrarian Kitchen after visiting Mona (Museum of Old and New art). From one quirky establishment to another, Agrarian Kitchen has set up in an ex mental asylum and this time we were committed. The fit out was impressive, keeping many of the original ornate features and sprucing them up.

The dining room had plenty of natural light and a good playlist contributing to a great dining atmosphere.

Once seated, it didn’t even register what this building previously housed. The service here was impressive from the start, with many of the waitstaff greeting us on the way in and showing genuine enjoyment for the restaurant.

They weren’t without error, but dealt with the situation well. An incorrect dessert, which cannot entirely be attributed to the waitstaff, as there was two puddings on the menu. This worked out in our favour as we were rewarded with an extra dessert F.O.C.

With an emphasis on fresh, seasonal and local ingredients, with staff foraging the restaurant garden for ingredients. Each dish was presented nicely with an emphasis on sharing. The flavours and textures of each dish were very notable.

There were plenty of potatoes on offer around town, the Agrarian utilising this ingredient for their potato scallops/cakes, which had a nice crisp batter, and each scallop had a slice of locally sourced potato which they served with a tasty house made tomato sauce.

The pear, prosciutto and stracchiatella was beautifully presented, and a nice cool dish for summer. This dish had a great combination of flavours the sweetness of the fruit, saltiness of the prosciutto and creamy texture of the stracchiatella.

The farmer’s cheese dumpling was a singular pastel yellow in colour, with a souffle like texture with zucchini, olive and parmesan adding a good hit of flavour.

The pick of the bunch was the half wood smoked duck to share. The duck itself was tasty enough on its own, the skin so crisp, so good there was none to spare. It was served with a range of condiments to enhance the flavours, including mustard pickled cherries, which happened to be in season and the sweet damson plum sauce, both combined very well with the duck. The was also served sides including the deliciously crunchy roast russet burbank potatoes and an aussie favourite beetroots with shallots in red wine vinegar.

After this, we decided to share desserts and the salted honey ice cream and fennel pollen was a simple sophisticated dessert which went perfectly with the Belgrove Rye; a locally distilled craft spirit.

A great brunch or lunch venue not to be missed, the restaurant is bright, the service great and the food enticing.

The Agrarian Kitchen and Eatery Menu, Reviews, Photos, Location and Info - Zomato

Bang! Bangladeshi Street Food

Bang! That’s a cool name for a restaurant – kind of appropriate for a Bangladeshi restaurant, just the first four letters of its national origin. Wonder if this way of naming a restaurant could apply to other types of cusine, I guess it could, but maybe not quite as good. Anyway, this place has been doing its thing in Surry Hills for a while now and we were surprised we’ve never heard of it, nor crossed its path until now. It is know for Bangladeshi street food. Strolling the streets of Surry Hills the restaurant is kinda unassuming, for a name like Bang, they could do with some signage that has some Bang, and some Neon could work.

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Once inside, you’d be hard pressed guessing this is a Bangladeshi street food restaurant, the place looks more like a fine dining restaurant, it was quite refined, with a suave modern feel. Much like their take on Bangladeshi street food, the menu items, although street food inspired, were refined. With technique and quality presentation. This place also had an exciting wine list that, with some excellent wine from Portugal that paired nicely with the food on offer. Can’t say we have visited many restaurants serving Portugese wine.

The food at Bang was extremely tasty, not too heavy and not too much spice, just enough to hit your taste buds with a flavoursome spice kick. Upon viewing the menu it was noticed that there was a starter of peanuts for $2 and that all proceeds donated to the Fred Hollow’s Foundation. Great to see a restaurant giving back and we happily obliged.

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Upon further viewing of the menu, the honey roasted paneer instantly stood out as a dish to order and that instinct proving correct, as it was an excellent option.

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The soft shell crab was another top option with the spicy chilli achar providing that flavoursome bang along with some welcomed sweetness.

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There were many hits amongst the starters, the briyani arancini another quality option.

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The Tandoori Lamb cutlets are a must, they were perfectly cooked, the spice and herbs combining for some more bang and amazing flavour.

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We love a good Korma and the oven roasted, spiced duck was the pick of the mains. The meat perfectly prepared very enjoyable dipped in that rich sweetness of the korma.

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We also tried the wagyu brisket which was incredible.

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This was excellent dining experience with tasty food and equally tasty wine and good service. It was enjoyed in a nice setting with great company where_do_i_eat_pete and eatwithmyfoodsafari. Thanks to Pete, who is brand ambassador for Eat Club which allowed for a good discount on our meal, check it out!

Central Restaurante @ Lima, Peru

There’s a reason why it’s in top 50 restaurants in the world. Especially top 10. Because it is downright amazing, that’s why.

Our reason for visiting Lima was so that we could stay overnight so we wouldnt miss our next flight out of Peru. Upon our journey through South America, it was bought to our attention that Lima was not just a stop over, it was a Gastronomy standout in South America with numerous restaurants featuring amongst the best in the world.

Whilst on a surf adventure in Northern Peru, we met a Spanish gent who worked in the mining industry and lived in the trendy Lima suburb of Barranco and discussed the dining options in Lima. Central was one of his recommendations, it turned out to be ranked the sixth best restaurant in the world. We did not have a booking and the last seating was at 1:30 pm, which was the time we arrived.

The restaurant pretty much had a welcoming committee, who thankfully advised that we were not too late to dine somewhere ons ite. The site housed two restaurants and a bar. One being the Vergilio Martìnez Véliz restaurant Central, the other a restaurant Kjoller created by his wife Pía and the bar called Mayo. We were politely advised the lunch was fully booked and opted for a seat at the bar to look at the menus of both Kjolle and Mayo. The cocktails on the drink menu sounded pretty inviting and whilst milling over what to eat, I thankfully decided on the ceviche at the bar. Thankfully because the Bass cevice, with clam, citrus juice roasted white onion chips happened to be best cevice we consumed on the whole trip. The cocktails were also amazing.

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The ceviche had arrived, and the waiter had obviously heard our strong desire to eat at Central, and advised that there was a cancellation and there was the possibility of us dining in Central. He disappeared for a short moment and returned with news that the stars had aligned. There was a fair amount of luck involved, but that is how we walked into one of the worlds top restaurants without a booking. We highly appreciate the staff member going out of his way to help us!

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We have already established the cocktails were good, the espresso martini was one of the better versions we have sipped on. They also had some cool beer on the menu, can’t say that I’d ever thought there would be a home brew on the menu at a fine dining restaurant. Anyway we don’t mind a beer, a pale ale is usually the beer of choice. The Blur home brew pale ale, was ordered. It had plenty of hop and a unique spice, a great pale ale.

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The ethos of Central and chef Véliz is to display local ingredients, the biodiversity of Peru and put each of the microclimates on a plate. We have been fortunate enough to dine at a number of fine dining restaurants,  including a few in the top restaurants list. Central is by far the best fine dining meal we have enjoyed to date. The 12 course dining menu was flawless. NOTE – there is a 17 course menu, but we only had time for the 12. This place amazingly reflecting Peru on a plate, with some out there and unusual ingredients and creative plating.

We outline the dishes below for your perusal:

1 A great start, the main ingredient was clam, the dish looked like little orange pillow sitting on a rock with flowers on top. This morsel exploded with citrus and clam once bitten into.

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2 Contrasting textures of Catctus fruit, root veg crisps and the urchin roe with citrus mousse. The texture and flavour of the urchin roe and citrus mousse was sheer decadence.

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3 Yellow mushrooms dish had a flavour that remined me of toast with butter. The black mushrooms were served on a sweet blackened cruton with pickled mushshroom, sour cream and chives, this dish had perfect balance of flavours and a great contrast to the yellow mushroom dish.

 

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4 The duck leg tartar was nicely spiced served with a citric cream, the knife skills were very impressive, the duck carved into minuscule cubes. Using Jungle potato to make bread which was grey in colour and serve with a cacao butter with cacao and a butter made with 3 types of jungle tomatoe.


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5 A refreshing dish of Pepino melon scallops, a creamy citrus ceviche, with mild melon flavour that had a nashi pear like texture. A great palate cleanser.

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6 The oco tumbo, made with a legume cheese. This dish was a bean dish that was gnocchi like and server with tranparent crisps. The dish had a nice sweetness and earthy flavour.

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7 Another light dish of avocado and river prawns that were very juicy and melt in your mouth, served with toasted black and orange corn, the savoury prawn broth providing a big hit of flavours.

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8 The pirahna dish! This was the scariest and coolest plating we have come across. The crisp pirahna skin with juka, extravagantly plated atop of 5 pirahna heads. Eat or be eaten.

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9 The Octopus had a sweet flavour and was very tender and served with sea lettuce that was prepared like kale chips

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10 Slow cooked baby goat with olluco, which had a subtle caramel flavour, the goat amazingly tender. The goat flavour infused in to every item in the dish.

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11, Mountain rain, choc clay, coca leaf granada and powder, gel, thick chocolate paste. As you can imagine this dessert nicely following on from the goat with rich, bold flavours and texture.

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12 A palate cleanser that is a medicinal plant drink, containing algae from a high altitude lake. This was very refreshing and a great end to the meal.

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This degustation is a perfectly orchestrated dining affair. Each dish compliments the next. This meal was a food journey through Peru in one sitting. Highly recommended if you are intending on visiting Lima. Make sure you book well in advance.

Central Restaurante

Avenida Pedro de Osma 301, Barranco, Lima 15063

Aqua Dining – waterfront views

Aqua dining is located on Milsons Point, next to Luna Park. Not the easiest place to find – but make your way towards the stairs leading down to Luna Park and you’ll find the entrance to the restaurant above the pool. The restaurant leads downstairs, but there is a lift if you need it.

The waterfront restaurant is long and has dual rows of tables, one against the wall with couch style seats, which is where we sat, and the other near the windows. Both have incredible unrivalled views of the harbour and it is really pleasant to simply sit and admire the beautiful location. You can see the ferries travelling by, as well as the stunning harbour bridge. It simply is a marvellous location.

The day we were there, it was freezing cold, and they had the heat pumped up (slightly too much), but it felt very comforting.

We had a party of 9 and they took us to our table, presented us with menus and shortly took a drink order. The service here is A class. They were extremely attentive, filling up glasses, removing plates quickly and presenting the food promptly and it was completely unobtrusive. We were extremely grateful for this, and they didn’t seem to mind us handing around presents and staying there for about 4 hours. We also note the venue suits all crowds. A family had a small child there, there were business workers and a large group like ours.

We went on a Sunday which is thoroughly recommended as they offer three courses for $75 (normally 2 courses for that price) and you can also BYO your own bottle of wine at $15 corkage which is a big saving for us as the diner.

We like fine dining and so does my father, but our other family members such as my sister and mother are quite traditional eaters, and a vegetarian in the group and we found the menu here suits a range of eaters. It is fine dining food that isn’t too outrageous for the diner who doesn’t take a lot of risks. The food here was absolutely incredible, both in taste and presentation. They describe themselves as contemporary Italian, though to the unknown, you’d probably think it was modern Australian.

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Given we had a party of 9, we tried a range of different dishes. Plenty of the options are gluten and/or dairy free and some are also vegan. We sampled the outstanding sashimi version of Moreton Bay bug with chickpea and mint as well as the chilled oysters with freeze dried raspberry, white balsamic. Both beautiful seafood options.

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We also shared the impressively presented baked onion with tomato and smoked cheddar (gf/v) as well as the salt baked beetroot, pomegranate, goat’s milk, Szechuan pepper (gf/v). Absolutely lovely.

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Given it’s an Italian restaurant, there’s a number of pasta dishes on offer. We tried the Risotto, with nettle, pine nuts (gf/v) and it was thoroughly enjoyed. You can select a pasta as either one of your entrée or main dish selections.

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For mains, we enjoyed the amazingly tender dry-aged duck breast, red witlof with pickled blackberries as well as the ever popular, melt-in your mouth beef cheek with roast pumpkin, sage, port. We had a few bowls of the crunchy roast potatoes with rosemary as well.

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All meal options were delicious and we could not fault anything.

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Desserts were also of a high standard and we sampled most including the salted caramel vacherin, chocolate sorbet (gf), the White chocolate & ginger panna cotta, lime & coconut, miso sablé and my favourite, the Pearl barley ice cream, coffee crumble, caramel. So delicate and creamy.

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We also loved the cheese platters. Just when you think you’re finished, they bring out some sweet petit fours!

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We loved our visit to Aqua Dining and certainly will be back!

www.aquadining.com.au

Corner of Paul Street and Northcliff Streets, Milsons Point New South Wales 2061

02 9964 9998

Aqua Dining Menu, Reviews, Photos, Location and Info - Zomato

Holy Duck @ Castlecrag

Holy Duck, what a great name for a restaurant! Specialising in Modern Chinese cuisine, and that oh my, that duck. This is what you come for. Castlecrag is the home of the second restaurant of this name, with first in Kensington Street Chippendale.

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The restaurant is located in the shopping square, unassuming from the front, apart from the large lit up sign directing us to Holy Duck. Once inside, the restaurant opens up into a large dining space with the decor of a traditional Chinese restaurant. With large round tables making Holy Duck the perfect place for a group dining experience and the white lined table cloths adding a touch of class. We were here on a Friday night and shared the restaurant with many families and couples sharing a meal together.

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With an interesting mix of interesting cocktails to choose from, a great way to start the meal whilst deciding what to eat. The holy drink is a favourite – an exotic mix of flavours that will refresh you and get the tastebuds ready for the meal ahead. It is made with vodka kaffir lime lychee, ginger and coconut water.

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The food at Holy Duck was absolutely brilliant. The steamed dim sum platter the perfect start. With an assortment of of tasty dumplings including; prawn har gow, vegetable dumplings, chicken sui mai and prawn and chive. These were possibly the best dumplings we’ve had in a long time.

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A revelation was the pink salt and black sesame egg and spinach tofu. An contrast of flavours and textures that will blow your mind. Crisp fried outer crust and soft centre of the tofu combined with the pink salt and sweet toasty black sesame.

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But the show stopper was the signature crispy duck. You can hear the crispiness of the fried duck as you break through the skin to reveal the tender, moist flesh. This will leave you with a slack jaw muttering Holy Duck, we reckon this is how they named the restaurant. This fine specimen served with a make your own pancake kit, complete with julienne cucumber, thinly sliced shallots and hoi sin sauce.

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To finish, you are left with a tough choice do you do dessert and what do you order?
Of course you do and it is a difficult choice. The silky vanilla panna cotta with honeycomb with contrastingly decadent black sesame ice cream. Pretty much like having two desserts in one, perfect if you like to share.

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Be sure to visit Holy Duck, you will be in for a treat. There is a great range of modern and traditional Chinese cusine. The signature crispy duck is a must.

Holy Duck Menu, Reviews, Photos, Location and Info - Zomato

Peking Duck and more @ Quan Jude

Quan Jude is a new Peking Duck Restaurant, located on the corner of George street, in the World Square Complex. It’s a mix between a traditional and modern Chinese Restaurant. Whilst you’ve got traditional menu items served on your lazy Susan, there’s modern decor and a super trendy cocktail bar.

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It is an internationally recognised brand, having begun in Beijing in the 19th century, they have opened their doors in Sydney and Melbourne. Known for their duck and serving over 2 million duck a year. We know why – the duck is superb and the serving demonstration certainly is a spectacle. The chef rolls out the trolley, carves the duck and lays it out in a pattern on a duck platter and serves it with duck pancakes and it’s accompanying sides of shallots, cucumber and soy bean sauce. The duck was nice and juicy and the crispy skin made for a perfect meal to start. For other entrees, the spring rolls were amazing.

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It isn’t just duck though, we were presented with a huge range of dishes to sample. With a Northern Chinese influence, the food was tasty and servings are generous. Some standouts were the salt and pepper flounder, Shrimp fried rice, Australian scallops with salad, King Prawns with vermicelli in a hot pot.

Another spectacle was the Beggars Chicken, complete with a hammer to crush the shell, revealing your chicken inside.

The vegetables were amazing, in particular the mushrooms with carrot and snow peas. The menu here is huge, and you will find it difficult to just select a few!

Drinks wise, we tried two cocktails, my favourite two – an aperol spritz and espresso martini. So you can have it all here – your traditional Chinese food and modern drinks. We were impressed at the quality of these cocktails.

They have splashed out on the interior. It’s a huge space that could seat approx 200 + diners, there’s smaller tables, private dining areas and a bar to perch yourself at. You can also watch the chefs in action. Beautiful themed artworks adorn the walls.

One of the things that made this Chinese Restaurant stand out were the performances taking place in the atrium of the restaurant. There were Bian Lian performances: Chinese dramatic art with colourful costumes as well as an amazing tea pouring ceremony. This really gave Quan Jude a wonderful atmosphere.

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Finish off with a couple of desserts and fruit and you’ll be completely satisfied!

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We enjoyed our dining experience and thank you to Quan Jude for their hospitality. Thank you to Sydney Dinner and Events for the invite and The Society Group for hosting.

Quanjude Menu, Reviews, Photos, Location and Info - Zomato

Hulu: a progressive Chinese restaurant

Hulu Restaurant is a progressive Chinese restaurant, recently opening their second restaurant in Darling Harbour in the King St Wharf precinct. It is a large waterfront space, freshly renovated with quality wood finishes. The space is nicely styled with leather chairs in black and teal and large round marble tables with gold centerpiece and, to keep partly with tradition, a lazy susan to complete the show. Perfect for a group dining experience whethere it be a work function, family get together or a catch up with friends.

We start with our drink orders and they have a list to suit all. We decide on the mojito and berry crush cocktails.

We are soon also fronted with some of their signature dim sum, the tasty pan fried Mushroom and the cute little nemo dumplings filled with prawn and fish, a school of clown fish looking dumplings, served in the steamer. Then the deep fried pork buns: a true revelation. We love the usual fluffy steamed pork buns, but these are next level and made fresh in house.

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After whetting our appetite with the dim sum, the meal continued with a seafood offering of Garlic king prawn, the sweetly toasted garlic enhancing the flavour of the prawns, giving added texture. Hulu also specialises in crab, with the chef continually experimenting until reaching perfection. Utilising his French cooking background and Malaysian influences to create the Hulu green crab in cream. The perfectly cooked crab presented in a bowl of decadent and rich cream and served with mantou buns to soak it up.

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Lucky we were dining in a group, as sharing the meal allowed us to sample much of the menu. The cashew chicken was served in in a fried taro bowl, the tea smoked duck with an intriguing smokiness we haven’t experienced with duck. The home made tofu with enoki mushrooms and eggwhite suace another option rich in flavour.

It was a spectacle when the pork belly arrived, wrapped in leaves, foil and backed in a clay casing. This pork dish with all of its layers would be perfect for a foodie pass the parcel. The outer clay casing opened up at the table, the pork unwrapped and carved in front of us at the table. The flavor of the pork intensified by the 8 hour cook time.

With plenty of food sampled, a light dessert was in order. The osmanthus cake was a jelly dessert with a tea flavour. The sago and melon dessert impressed with its freshness, a great palate cleanser.

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We enjoyed our visit to Hulu King Street Wharf. A great location, plenty of space and some tasty modern Chinese food. Thanks for the dining experience and hospitality.

Hulu at King Street Wharf
19 Lime Street
King Street Wharf
Sydney
Ph: (02) 9299 9889

Hulu at King Street Wharf Menu, Reviews, Photos, Location and Info - Zomato