As a long time Sydney-sider, Chefs Gallery at Regent Place in the CBD is one of my go-to places for Chinese cuisine. It has all the hallmarks of the good restaurant: consistent quality, reasonable prices, and an open kitchen (read gallery) that allows you to see the chefs at work.
I usually go here for the amazing hand-made noodles. But at a special preview event, my plus one and I were treated to some of Chefs Gallery’s new summer menu offerings. We started off a light roast duck and citrus salad with fresh green salad leaves, enoki mushrooms, almonds and cherry tomatoes ($16.50), which was artfully presented. The duck and and mushrooms worked really well together without detracting from each other.
Next up was the handmade salt and pepper tofu ($19.90). For my plus one, this was the best dish of the day. The tofu was crispy on the outside but so smooth and silky when you got into it. It’s a great summer dish: not too heavy, not too salty.
Sweet and Sour Pork – A twist on an old favourite
Everyone loves a good ‘sweet and sour’ pork, and the chefs prepared a twist on this old favourite. Our dish was beautifully glazed with a balsamic vinegar style sauce and came with … sultanas. I know what you are thinking – how does that work? It’s unlikely combination but it really hits the spot.
The pork expedition continued with a beautifully soft and sweet pork belly (no hard crackling here!)($27.90) that wowed many others at our table. For me, this was the highlight. I love anything slow cooked and you could tell this had been carefully and meticulously prepared.
The relative heaviness of the pork dishes quickly melted away when it came to dessert. The mango granita with coconut cream, nata de coco and fruit, topped with granola ($13.90) was refreshing. The mango granita and the coconut cream made a perfect combination.
Equally, if not more, impressive was the sesame panna cotta with kaffir dusted meringue. This is not something you would expect a Chinese restaurant to pull off, but this was exquisite.
Sesame panna cotta with kaffir dusted meringue
It’s old meets new with Chefs Gallery’s new menu. Try these new dishes if you feel adventurous, or just stick with the old favourites. Either way, you’ll be glad you did.
– Khanh
Khanh grew up in Hoi An, a UNESCO Heritage listed village in Central Vietnam. He migrated with his family to Australia when he was 9. He has traveled extensively through Europe, South America and Asia. He is an academic, music lover, sports lover and a former table tennis (not ping-pong!) champion. Follow him @mr_khoang
Chefs Gallery
Shop 12, Regent Place Arcade
501 George Street
Sydney 3000
www.chefsgallery.com
