Eat & Drink

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Three Lamborghinis with their Gullwing doors raised proved the perfect way to attract a lot of attention to the launch of Waitan last week. It’s a luxurious new Asian dining destination, complete with a swag of private dining rooms (each with their own individual chef), and Australia’s first wood-fire duck oven manned by Duck Master Mr. Yuejin Ma. The ambitious two-level 2,500sqm venue – rumoured to have a price tag in excess of ten million dollars – offers up a host of settings to enjoy, from formal dining, to drinking Beijing Bellinis on opium den-style day beds, to scoffing dim sum in one of their intimate laneway booths.  After enjoying their launch, I’m excited about giving the full menu a workout myself…

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