Eat Your Way around China Town

Discussion in 'Australia/New Zealand/South Pacific' started by NileGuide, Jul 28, 2011.  |  Print Topic

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    Yum cha with Oolong tea
    Find spicy, tongue-tingling dishes, like roast duck with plum sauce, chilli crab, honey prawns, bean curd in oyster sauce, bar be que pork ribs and silky noodles with creamy rahmen. Grab your chop sticks and explore Sydney’s China Town!
    By Renate Ruge

    Chinese lanterns light up the streets of China Town

    The gnarly old tree on the corner of Sussex and Hay streets stands as a proud symbol of the success of Sydney’s China Town. Water trickles down The Golden Tree’s gold leaf plated branches. The water symbolises life and the gold fosters prosperity, according to locals.
    Sydney’s China Town began to grow almost a century ago in The Rocks, where migrants traded in corn and cattle. It meandered to Market Street, before moving to Market City around Dixon and Sussex Streets. Nowadays there’s an exciting mix of cuisines not limited to Chinese food but embracing of South East Asian fare. You are as likely to find sushi as hot short soup and yum cha. There are over 60 restaurants and food court stalls around China Town. Haymarket’s Campbell Street is packed with trendy Thai and Japanese eateries while Vietnamese Pho shops and Taiwanese dumpling shops sit on Sussex. Smokey bar be que places serving Seoul food populate ‘Little Korea’ around World Square.
    As for Dixon street at the heart of China Town, think traditional tea houses, yum cha palaces, wicker steamers full of plump dumplings, hot woks firing up in crowded kitchens, food stores stacked with jars of exotic Eastern ingredients, seafood tanks, lanes lit up with neon lights, bright red lanterns with golden tassels, noodle slurperies and sensational fragrant aromatic cooking scents that work their way from restaurant kitchens to passers by in the streets as iron dishes sizzle and steam their way to white clothed tables.
    The golden triangle of China Town may be fast and frenetic, but once you step inside an air cooled restaurant, take a side walk seat and while sipping a chilled beer or fragrant jasmine tea, you can relax and get down to some serious people watching.
    Best times to visit:
    Chinese New Year in February: when the streets come to life in a riot of colour and noise with dragon-led parades.
    Sunday mornings for Yum Cha: the ever-popular irresistible sweet and savoury snacks are wheeled around on trolleys. Highlights include steamed chicken buns and seafood dumplings served with Oolong tea.
    Places to check out:
    BBQ King
    Roast meats, Peking duck pancakes and swift service until late. This legendary restaurant has been pulling in hungry crowds since 1979.
    18-20 Goulburn Street
    Phone: + 612 9867 2433
    Choose from over 100 varieties of dim sim. Waiters with trolleys of dumplings in wicker steamers make their way around large lunchtime crowds. Add a pot of jasmine tea.
    Level 4 & 5, 683 George Street, City
    Phone: +612 9281 3388
    Din Tai Fung
    Don’t be put off by the queues as the dumplings are worth the wait as are the soup dumplings, Xiao Long Bao in this popular restaurant in World Square.
    Shop 11.04, Level 1, World Square, 644 George Street, City
    Phone: +612 9264 6010
    Golden Century
    Live seafood tanks swim with parrotfish, abalone and prawns as seafood tops the menu here. Late night fishy dinners can be enjoyed here until 4am.
    393-399 Sussex St, Sydney
    Phone: + 612 9212 3901

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  2. rjb
    Original Member

    rjb Silver Member

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    I can give a strong recommendation for the food at BBQ King and Chat Thai.

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