Review: Lotus Barangaroo (Sydney)

Lotus is the latest restaurant addition to the flourishing dining destination of the harbourside Wulugul Walk at Barangaroo, a third Sydney restaurant for the brand following their original dumpling bar in Walsh Bay and their massive restaurant at The Galeries. Head chef Chris Yan (Lotus Galeries, ex-Billy Kwong and China Doll) takes on native Australian ingredients in a modern Chinese menu, a dining experience illustrated by those fantastic harbour views and a light, bright fit-out.... Read More | Share it now!

Tim Ho Wan, Dragon Boat and more for free pop up dumpling festival (Melbourne)

Food festivals and collaborations are all the rage right now, so it was about time for a Dumpling Festival. Some of Melbourne’s best dumpling restaurants will be coming together for a five-hour dumpling face-off later this month, a free event that will bring the best out of participating restaurants Tim Ho Wan, China Red, China Chilli, and Dragon Boat. It’s being presented at 206 Bourke Street by Good Beer Week co-founder, and Brooklyn Brewery ambassador, Miro Bellini, all about pairing good beer with great dumplings in 30-minute sittings, right alongside dumpling making demos, Chinese Calligraphy workshops, live entertainment, and more. ... Read More | Share it now!

Taste of Shanghai – World Square (Sydney)

The various branches of Taste of Shanghai around Sydney are consistently sticking to the standard of inexpensive, good quality Shanghai cuisine, but also bringing in influences from various other Chinese cuisines to offer a comprehensive, share-focused dining experience. Their newest outlet is on the ground floor of World Square, adding greatly to the improved dining options at the central Sydney hub, and bringing the brand its first CBD location.... Read More | Share it now!

Eric Koh’s Dim Sum Pop-Up at Work In Progress – CBD (Sydney)

Before he helps man the kitchen at Enmore’s forthcoming Queen Victoria Hotel, Merivale Dumpling Master Eric Koh has a few more weeks left running his dim sum pop-up, @EricKoh, at CBD bar Work in Progress. The pop-up was originally intended to last for six weeks through September, but an unsurprisingly high level of demand has forced Merivale to extend the residency until 23rd December this year.... Read More | Share it now!

Eric Koh’s popular Dim Sum pop-up extended to late December (Sydney)

Highly regarded dumpling master Eric Koh initially planned to stay a temporary resident at Work in Progress for just six weeks in September, but his @Erickoh residency at Merivale’s small bar has met with such a huge response that demand has forced him to remain in the kitchen until 23rd December. Koh’s dim-sum pop up has built up a steady following since he took the reigns from fellow Merivale Chef Patrick Friesen who kicked off this whole rotating Work in Progress concept with fried chicken and noodles. ... Read More | Share it now!