There is really no such cuisine as "Chinese". Most Chinese restaurants in Australia serve up a hybrid version of Cantonese, but there is so much more to enjoy.
Each series will focus on a different province of China, kicking off with Sichuan (Feb/Mar), Cantonese (Apr/May), fiery Hunan (June/July), and finally Shanghainese (Aug/Sept).
The series will offer up a select number of specially chosen dishes that highlight the distinct characteristics of each region’s food.
Holy Duck!, the modern Chinese eatery in Sydney's Kensington St precinct, will give locals the opportunity to take a journey through the various provinces of China with a new regional dinner series.
Each series will focus on a different province of China, kicking off with Sichuan (Feb/Mar), Cantonese (Apr/May), fiery Hunan (June/July), and finally Shanghainese (Aug/Sept).
The series will offer up a select number of specially chosen dishes that highlight the distinct characteristics of each region’s food.
The first menu is inspired by the spice of Sichuan with dishes including steamed chicken with chilli sauce ($22); lightly battered shrimp, stir fried with dry long chillies, Sichuan pepper, celery and broad-bean sauce ($28); twice-cooked pork belly with leek, long fresh red chillies, black bean with homemade chilli sauce ($24); and stir-fried green beans, chicken mince, yellow pickles and shallots ($19).
Holy Duck! is at 10/2 Kensington St, Chippendale NSW 2008. (02) 9281 0080.
www.holyduck.com.au
Holy Duck! is at 10/2 Kensington St, Chippendale NSW 2008. (02) 9281 0080.
www.holyduck.com.au
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