Sydney's best Chinese

Jade Temple

Jade Temple

From food courts to fine-dining, regional specialties to dim sum, the array of Chinese on offer in Sydney just keeps getting better. Here are our picks of the bunch, as seen in the Gourmet Traveller Restaurant Guide, published in August 2017.

Australian and Chinese flavours marry like nowhere else at Billy Kwong (1/28 Macleay St, Potts Point, 02 9332 3300). New players specialising in regional cuisine include Wei Long (Shop 330, 289-295 Sussex St, Sydney, 02 9283 3570) for Hakka, Spring (215a, Thomas St, Haymarket, 02 9280 4537) for Yunnanese, and Spicy Joint (25-29 Dixon St, Haymarket, 02 9212 1777) for Sichuan via Shanghai.

The big news, though, is Queen Chow (167 Enmore Rd, Enmore, 02 9240 3000), a cousin to CBD Cantonese powerhouse Mr Wong (3 Bridge St, Sydney, 02 9240 3000) that offers equally good eats in a more casual pub setting. The Wong faces some competition, meanwhile, from new near-neighbour Jade Temple (11 Bridge St, Sydney, 02 9252 1888).

More dumplings? Hong Kong's Tim Ho Wan (580 George St, Sydney, 02 8120 9888) gives Marigold (Levels 4 & 5, 683-689 George St, Sydney, 02 9281 3388) a run for its money.

Something spicy? Go glam with Spice Temple (10 Bligh St, 02 8078 1888) or low-key at Red Chilli (Level 1, 8 Dixon St, Sydney, 02 9211 8122).

Late nighter? Golden Century (393- 399 Sussex St, Sydney, 02 9212 3901) is still the one.


The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Momofuku Seiobo

How to sum up Momofuku Seiobo's 12-course meal? Excellent e...

Bang, Sydney restaurant review

Panache could be a watchword for Bang, Surry Hills’ first fo...

Sydney's new cult burger, layer by layer

Sokyo's Chase Kojima's new project is something completely n...

Silvereye to close this August

Chef Sam Miller is heading back to the UK.

Back to the 1980s at Bennelong

A collection documenting the life of the Sydney Opera House ...

Chase Kojima's rice burger bar opens this week

Prepare to hold a new style of burger glory – wrapped in ric...

Balla

Pronounce it "bah-la" for Piedmont-born artist and composer...

Fish Face

THIS RESTAURANT HAS CLOSED. Sydney's two best fish cooks, ...

Bar H

Is it a bar with good food or a restaurant with a good bar?...

Buon Ricordo

Buon Ricordo exudes Italianness. Passion and professionalis...

A Tavola

Sydney is spoilt for choice when it comes to Italian food a...

Felix

The Merivale group's homage to the French brasserie is well...

The Fish Shop

You can try and kid yourself by sticking to the raw and cur...

Flying Fish

Here is a restaurant writ large in size, form and aspect - ...

Fratelli Paradiso

Think of Paradiso as a stage, its diners and staff all acto...