CHEFS GALLERY RESTAURANTS - SYDNEY
Chefs Gallery, Sydney’s favourite contemporary Chinese Restaurant Group, continue to revolutionise Asian cuisine with their biggest menu update in seven years. Available now is a mouth-watering range of tantalising new menu items exclusive to each restaurant location in Town Hall, Macquarie, Bankstown, Parramatta and Hurstville.
With each restaurant offering its own exclusive selection of dishes, customers are now able to walk into any Chefs Gallery location across Sydney and have a wholly unique culinary experience.
Fans of Chefs Gallery’s hugely popular classic menu can rest assured – the old favourites are all still there, with plenty receiving scrumptious upgrades, delicious new additions, and updated flavours.
“We’re thrilled to introduce this thoughtful new selection of spectacular dishes, largely influenced by each neighbourhood where we reside, from the suburbs of Sydney to the cities of China. Each dish is a brilliant compliment to all the favourites that have been loved and devoured over the years,” said Chefs Gallery Owner Kaisern Ching.
Here’s a taste of what’s on offer at each location:
Diners can look forward to a mind-blowing blend of classic Asian cuisine with contemporary twists, including delicately sweet jumbo king prawns steamed atop a light bed of sake and egg white custard, topped with black tobiko, plus Fujian style blue swimmer crab, served with dried and fresh scallop fried rice and housemade XO sauce.
Macquarie Centre’s braised and deep fried quail on the bone is an elevated take on a classic Chinese quail dish, and the duet of long red and green chillies filled with ground pork and fish paste, pan-fried to perfection, is the perfect share-plate fare.
Parramatta’s Korean-style “mac and cheese” of rice cakes, sweet corn, butter, three cheeses, sambal and Korean chilli flakes is a flawlessly-executed fusion masterpiece, and even old-school Chinese take-out favourites get an inspiring modern update, with honeycomb chicken wings slathered in a delightfully sticky shiso, yuzu and honey glaze.
Hurstville salutes a Cantonese classic with the wok fried Rostbiff Black Angus beef with cheung fun rice noodles, yellow garlic chives and sweet soy sauce. Vegetarians haven’t been forgotten either, with the golden battered eggplant, coated with melt-in-your-mouth salted duck egg yolk and black tobiko.
The much-loved, innovative desserts menu has also received a delectable makeover, with a new range of irresistible treats blending traditional Asian flavours with refreshing modern influences joining the iconic Prince and Princess Piggy buns and Emoji Friends buns.
New desserts include a jaw-droppingly gorgeous deconstructed pavlova with Asian-inspired fresh and freeze-died fruits, and a French toast with peanut butter filling, toasted marshmallows, Persian fairy floss, honeycomb and housemade Hong Kong milk tea ice cream. All these desserts and more are available at all Chefs Gallery locations.
**Information & Images Courtesy of Chefs Gallery/Cardinal Spin
Connie Lambeth - The Australia Times News
Editor GOURMET - Food/Wine/Events
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**previously published: www.theaustraliatimes.com/news
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