A NEW DYNASTY OF CHINESE DINING IN SYDNEY
LAUNCHES AT HOLY DUCK!
Having firmly established themselves as Chippendale’s go-to fast-food eatery for fresh fusion eats, Holy Duck! relaunched recently with a new dinner offering that sees traditional Chinese meals modernised and reimagined.
Continuing to serve up their burgers and rice bowls by day, Holy Duck’s new dinner menu features an eclectic mix of traditional Chinese flavours united with modern Western delights. The new dinner menu of contemporary east meets west cuisine is a product of the combined culinary heritage of chefs Neo Ni, ex Billy Wong and Lotus Dumpling Bar, and Daniel Hu, who comes to Holy Duck! from one of Singapore’s finest French restaurants, Le Saint Julien.
Located within Kensington Street’s Old Rum Store, Holy Duck! is a joint effort between the father of Chippendale’s funkiest dining precinct, Dr. Stanley Quek and Kaisern Ching, creator of Sydney’s favourite contemporary Chinese joint, Chefs Gallery.
“We wanted to add a bit of sophistication to our dinner menu while maintaining that fun contemporary twist to Chinese cooking. We’ve carefully reinvented the new dinner menu and made sure that each item packs a punch,” said Kaisern Ching.
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Information & Images Courtesy of Holy Duck/Matt Fraser-Cardinal Spin
Connie Lambeth - The Australia Times Gourmet News - Food/Wine/Hospitality/Events
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Previously published: www.theaustraliatimes.com/news
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