chef’s gallery, sydney CBD

Saturday night at Chef’s Gallery. Potentially not the most original idea I’ve ever had. Certainly ain’t the most original blog post I’ve ever come up with as this joint seems to have featured on the publish list of every single foodie blogger in the city.

In truth it’s because of this that I’m keen to understand what all the fuss is about. On face value, it’s really difficult to say. The restaurant space has that classic pre-fab feel with chairs and tables more hotel dining room than cozy dumpling house. What I am keen on though is the massive windows that gives you a glimpse into the chefs in action and the tricks they pull to get plump dumplings and fresh noodles out to the hungry throngs that are here.

Chef's Gallery Interiors

Chef’s Gallery Interiors

We started by ordering a Hot and Sour Soup ($6) and the Chicken, Prawn & Mushroom shui mai ($13). Big hits of flavour from both dishes and the dumplings are certainly more elegant than your standard yum cha fare.

Chicken, Prawn & Mushroom Shui Mai

Chicken, Prawn & Mushroom Shui Mai

For main the steaming bowls of Noodles with Chargrilled Wagyu Beef dipped in a Sichuan Spicy Sauce ($17) is our choice. This soup is a winner with the broth being stunningly rich, the wagyu beautifully tender and the noodles fresh and firm.

Noodles with Chargrilled Wagyu Beef dipped in a Sichuan Spicy Sauce

Noodles with Chargrilled Wagyu Beef dipped in a Sichuan Spicy Sauce

Noodles with Chargrilled Wagyu Beef dipped in a Sichuan Spicy Sauce

Noodles with Chargrilled Wagyu Beef dipped in a Sichuan Spicy Sauce

Sous chef didn’t consult when it came to this shared main  – the Steamed Chicken Thigh with Sticky Rice, Chinese Pork Sausage, Dried Shrimp and Shitake Mushroom wrapped in a Lotus Leaf parcel ($23). I get a little anxious about these Chinese mystery parcels but we are like winners of pass the parcel with this little package. Great for a little ceremony with your dinner the opening of the lotus parcel at your table is quite the spectacle and the aromas wafting to the table are amazing.

Steamed Chicken Thigh with Sticky Rice, Chinese Pork Sausage, Dried Shrimp and Shitake Mushroom wrapped in a Lotus Leaf parcel

Steamed Chicken Thigh with Sticky Rice, Chinese Pork Sausage, Dried Shrimp and Shitake Mushroom wrapped in a Lotus Leaf parcel – Snip

Lotus Leaf parcel - Pop

Lotus Leaf parcel – Pop!

Lotus Leaf parcel - Presto!

Lotus Leaf parcel – Presto!

Our hunger has peaked affecting our ability to delve any deeper into the menu or sample the desserts in the shape of bunnies and piggy faces (true story). Will have to save that for another day.

Chef’s Gallery is often pitted against Din Tai Fung because of it’s Chinese origins. I really like Din Tai Fung’s uniform dumplings but am less fussed by the overall menu. Personally I think that Chef’s Gallery is a much more satisfying feed.

501 George Street, Sydney | +61 2 9267 8877
Website

Chefs Gallery on Urbanspoon

About these ads

One thought on “chef’s gallery, sydney CBD

  1. Matthew says:

    I really enjoyed my visits to Chef’s gallery too. And I think you’ve nailed the magical essence of it… The freshness and the flavour being key.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s