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Master

“The sauce is quite good,” I say, gesturing at the Burnt Cabbage ($18) with fish sauce butter. “It is. What do you think about Kiss,” my dining companion snarks, “it’s Chinese Ester, but at least Ester gives you the full half cauliflower.” The eclectic (and often inappropriate) music is not solely responsible for his mood.

Taste of Shanghai

The empire has landed in World Square, giving shoppers a step up from the usual food court fare. Here you can have a bottle of wine - the T'Gallant Juliet Pinot Grigio ($36/bottle, $7.50/glass) goes down swimmingly - and gorge on dumplings all day and night.

Chefs Gallery

More than just a menu change, this year Chef Gallery have changed their logo, livery and launched a unique art initiative showcasing Chinese (or Chinese-inspired) art, curated by Simon Chan. Responsible for the gleaming red chair, artist Laurens Tan explained that China is “the nation or the culture that underwent the most change in the last two decades.”

Mrs Mi

It doesn’t feel like a food court restaurant inside a shopping mall, in fact it doesn’t feel like you’re inside at all. Mrs Mi in Chatswood Chase brings the authentic taste of Northern China's Shanxi region into what appears to be a bustling and vibrantly coloured street-side location.

Lotus @ The Galeries

From slickly modern private dining rooms, to texture-rich ceramics and stone, highlighted by natural light flooding into what must have been a difficult u-shaped space, DS17 have taken the lessons of Alpha and outdone themselves. Equally so, in Head Chef Chris Yan’s hands, the now-extensive menu builds upon the ideas germinated in Lotus’s initial Walsh Bay outlet, but far surpasses them.

Master

If any place encapsulates the combination of fine dining without the snooty never-get-laid wait staff; and the trendy without the too-cool-for-you army of bearded artisans of ‘whatever’, Master might just be the perfect candidate.

Food News – Balmain Loses An Icon

At the end of this week, Balmain loses an icon: owner/chef Andrew Lum, and with him, his popular restaurant Satasia. This iconic restaurant has been a Balmain stalwart for the last thirty-three and a half years.

Lan Yuan

Pungent green fire is igniting my nasal passages, but I’m smiling! The genius addition of glossy wasabi mayonnaise to Lan Yuan Angus Beef ($26) makes it an easy favourite in Top Ryde’s new ‘bamboo garden’.

Pu’er

Despite good instructions from enthusiastic floor Manager Quinton Van Schalkwyk, most of my meal is spent debating and creating the perfect cup of tea with my British dining companion.

Chinaman Dumpling

Dumplings, in and of themselves, make me happy. Boil ‘em, fry ‘em—just let me have them. So it didn’t take too much to get me across the bridge to visit Chinaman Dumpling Bar.