Chef Gallery

Posted by Unknown in $10-$30, Chinese, Sydney: CBD

3 comments

Got a call from my friends and they asked me 'do you want to go to Chef Gallery?', without waiting any longer I picked up my camera and went to the city. When I arrived in the restaurant, it's very clear why the named it Chef Gallery.

 

When we got our table, they asked us if we want to sit in table or in front of the kitchen. I picked to sit in front of the kitchen. From there we could see how the make dumpling and noodle. I were quite amaze on how quick and skillful the cook when they made noodle, dumpling, etc.

 For appetizer, we ordered Pork belly roll - thinly sliced blanched pork belly rolled with carrot,
cucummber, topped with a garlic and oil free vingerette dressing ($8.90). Chilled pork which very tender and the crunchy carrot and cucumber. It's a good dish for hot summer.

Chef's own golden snowflake chicken - lightly crumbed chicken fillet very crispy, tender and moist served with noodles in a pumkin soup ($13.90)

Because we saw the chef made the noodle, we decided that we need to try the noodle. The noddle was very thin and firm, if they didn't show the process I wouldn't it was hand made. As for the soup it was a bit bland for me (I would prefer stronger flavor soup). Chicken was moist and crispy, it wasn't oily at all and taste really clean.

Guo Tie - lightly pan fried dumplings cabbage & pork ($8.90). The Guo Tie top skin was crispy while the bottom one was soft. They only cook the skin one side, it give a nice contrast when you eat it, especially when you put with vinegar and soy sauce.

As for the desert, we have decided before we went there that we must tried the Steamed sesame ‘piggy face’ bun ($5.90, picture on the top). It was a steam bun filled with black sesame, it show how good the chef in creating this unique desert and when you bite it. It burst with warm sesame which add extra flavor to the bun.

It's a very cozy place to have dinner with friends or family where the chef can show their skills and you know that all dishes were made fresh.