Apart from our dynamic and ever-expanding indigenous food scene, there has to be a strong argument that Asian fusion cuisine is the personification of modern Australia.
For decades, all of our major cities have had a Chinatown. There are thriving pockets of Vietnamese and Korean culture across the land. Even small country towns have a local Thai restaurant. So it seems only natural that the next generation of chefs coming through would take all of these amazing influences and start playing with them.
The result? Chinese Pork & Prawn Siu Mai Dumplings in a French-style Truffle-spiked Sauce. Japanese Sashimi dressed in a fierce Thai Nam Jim. Malay/Thai Massaman Curry on a menu beside an Indian Butter Chicken. Or the mad, but surprisingly successful, marriage of a South East Asian Spring Roll with an American Cheeseburger filling.
Undoubtedly, part of the attraction of Asian Fusion dining is that the only real limit is the Chef’s imagination. That said, get it wrong and a dish can really clash on the palate.
So to ensure that you experience culinary alchemy rather than jarring Asian confusion, here’s our guide to the best Asian fusion restaurants in Sydney.
Location: City Recital Hall, 2 Angel Pl, Sydney NSW 2000 Ph: (02) 9231 3939
What better way to launch our look at the best Asian fusion restaurants in Sydney than with a stunner bang in the middle of the city. This is the little sister of Woolloomooloo darling, China Doll – which we will talk about more fully later – so you know you’re in good hands.
Set in an enchanting laneway, hung with a Chinese bird cage installation, dining outdoors at China Lane on a warm summer’s evening is a delight. That said, the interior of the premises is equally charming, and wherever you sit, the food is excellent. By putting modern twists on traditional Chinese favourites, the kitchen creates a flavour-packed range of plates.
Why not open with the Yellowfin Tuna Crudo ($32)? The meaty petals of raw Tuna are the perfect vehicle for the New Season Citrus, Perilla & Fish Sauce Caramel accompanying them. For something more unusual, the Chicken & Gruyere Cheese Spring Rolls with Shallot Vinegar ($26), shouldn’t work, but are simply addictive. Whilst the Mains section is also full of great options, we really love the Buttered Shanghai Noodles flecked with Shark Bay Spanner Crab, Chilli & Kombu ($40).
Not sure what to order? Then the kitchen helpfully offers a number of Banquet menus.
Drinks-wise, China Lane has both a good Wine List and an enticing array of Cocktails. The Ms. Ling ($23) is a great way to start a meal with its fruity blend of Grapefruit Gin, Prosecco, Lemon & Ginger.
So grab a glass, flag down a server, and enjoy the vibe.
Location: 155 Victoria St, Potts Point, NSW 2011 Ph: (02) 9114 7342
It should come as no surprise to those familiar with the city’s most popular venues that Justin Hemmes Merivale Group has a strong presense amongst the top Asian fusion restaurants in Sydney. And our first nomination is Potts Point princess, Ms. G’s.
Rather like Dr. Who’s TARDIS, Ms. G’s looks modest on the outside, but is big on the inside. Four floors big, in fact. In addition, the design team have gone big on a number of interesting ideas. This means that there’s an unusual ceiling installation of jars, each containing a different object, plus street art strewn walls.
Pleasingly, the inventiveness also extends to the menu – but then this spot is under the steely-eye of gifted chef Dan Hong of Mr. Wong (see below) and El Loco fame. Both Hong and his Head Chef Paul Donnelly make throwing elements of Korean, Vietnamese and Chinese cuisines together to make a cohesive (delicious) whole look deceptively easy.
Talk to anyone who eats here regularly, and they will rave about the Mini Banh Mi ($10ea). The current incarnation carries the lively flavours of Lemongrass Chicken Katsu, and it’s fantastic. Another go-to for us is the “Fish n Chips” ($28). Here, the traditional seaside staple is re-imagined as Tuna Tartare, Pickled Kohlrabi, Ginger Tamari, Kosho Creme Fraiche – and Chips. It’s both fun and yum.
Lastly, we can’t not-mentioned the legendary, much-photographed, “Stoner’s Delight part 3”. Now in its third version, it consists of Doughnut Ice Cream, Peanut Leche De Luce, Peanut & Pretzel Brittle, Mars Bar Brownie, Crispy Bacon, Raspberry Curd, Potato Chips & Deep Fried Nutella. It’s absolutely mad, but it totally works.
Chuck in a few Cocktails – we like the Peppery heat of the Szechuan Blossom ($25), – Beers and a tight Wine List, and you have a good night out sorted.
From the Czar of the Sydney hospitality scene to one of the Kings of Melbourne dining.
Chris Lucas and his Lucas Group have an impressive stable of venues – from pricey fine diners such as French-leaning Maison Batard, to Japanese-focused crowd-pleasers like Yakimono. And Chin Chin. Serving a dynamic, but oh-so-delicious take on South East Asian fare, in a high energy eatery.
We are massively into any kind of Crispy Duck Pancakes ($37.50). And yes. The ones at Chin Chin Sydney, with their Smoked Hoisin and Tamarind Slaw are no exception. Over on the Curries section of the menu, our favourite is the Southern-Style Yellow Curry of Tiger Prawn & Betel Leaf ($46.50). It has everything that makes Thai cuisine so addictive – salt, sweet, heat and spices cloaked in rich creaminess.
Now bare with us. We also wish to give a shout out to the Fried Brussel Sprouts ($18.50). Doused in Fish Sauce, Vinaigrette and a refreshing burst of Mint, we defy even the most ardent ‘Sprouts hater to resist them.
King Clarence has the kind of connections that get us very excited.
This contemporary Asian establishment is another must-try dining option from the innovative Bentley Restaurant Group. This is a hospitality dynasty with a string of 2-Hatted restaurants to it’s name. The OG Bentley Restaurant + Bar set a new benchmark for Modern Australian Fine Dining when it first opened and has continued to surprise and delight. Yellow Restaurant proves again and again that plant-based cuisine can be both fun and delicious. And now King Clarence has been added to that exalted list.
But then this dynamic eatery has celebrated chef Khanh Nguyen manning its grill. Ex of Sunda and ARU Restaurant in Melbourne, he’s a master of juggling Asian ingredients and techniques to create memorable dishes.
At King Clarence, the main influences are China, Korea and Japan, but given a wee tweak. So there’s a fabulous Drunken Chicken Liver Skewer ($19) which pays homage Sunda with Vegemite Toast, Sansho Pepper & Parsley. Another brilliant update is the ‘Mapo Tofu’ ($38) with juicy Royal Red Prawns, Smoked Marrow & Baby Corn. Rest assured that whatever you order, it will smack with flavour.
Of course, as a serious dinner spot, King Clarence also serves a great cocktail. More unusually, it has a strong Wine List as well.
Book a table at King Clarence and see why it is already staking a claim as one of the best Asian fusion restaurants in Sydney.
Of course, you don’t have to head into the CBD for superb Asia-trotting fare. And LILYMU is the perfect example. Bright, stylish and very hip, this place has fun night out written all over it.
We always advise starting a meal with a Cocktail, and one of our LILYMU favourites is the Gin & Chilli-forward Tom Yum Collins ($22). From there, you can either relax and watch as Banquet dishes arrive at your table, or you can fly solo with the A La Carte. Whatever you decide on, the food will be feisty and moreish.
Amongst our top picks are the punchy, lush MB9 Wagyu Beef, Red Curry & Rice Cake ($10ea). We defy you to find a more perfect flavour-bomb. Then there’s the falling-apart, irresistible Smoked Short Rib Assam, with Korean-spiked Gochujang Perilla and a Pickles Platter ($85). Clearly, it’s a dish designed to share, but…
Lastly, as someone who can never resist a good Fried Rice – at any time of day – we totally endorse the one at LILYMU. Here, it’s the house Lilymu XO Fried Rice with Prawns ($28). And never has XO Sauce been put to better use.
The folks at LILYMU really know their stuff and that’s why it’s one of our top Asian fusion restaurants in Sydney.
Location: George Place, LG/24 York St, Sydney, NSW 2000 Ph: 0402 641 929
This subterranean bar is cool in every way imaginable. From the matt black and twisted cable design features to the hip (but amiable) staff to the sharp Cocktail List and the en pointe food.
Slip into a booth in this slick gambling den-esque venue and settle in for an exciting culinary journey around South East Asia.
Open with a chunky square of Sesame Prawn Toast ($10 ea). Crisped to perfection and ladened with meaty Shellfish, the block is topped with Garlic Mayo and a pop of Salmon Roe. A genuinely intriguing plate is the Korean Linguine ($21) with spicy Gochujang and Manchego Cheese. As mash-ups go, it’s a resounding success. Sadly, the Bone Marrow Mi Goreng is currently in retirement. However, all is not lost as there is a stunning Bone Marrow Fried Rice instead ($37).
To help the punch flavours to go down, we recommend a Full House Spritz ($23). With Rum, Campari, Pineapple, Mango, Citrus and a splash of Sparkling, it’s refreshing and fun. Rather like Hustlers. Syd itself.
Location: 125 York St, Sydney, NSW 2000 Ph: (02) 8065 6954 See Website For Further Locations
Although there are currently 5 Ho Jiak outlets – including the Chef’s first venture in Melbourne, we have to make special mention of Ho Jiak Town Hall – Junda’s Playground. In this relaxed space of bare walls and chilled vibes, Head Chef Junda Khoo lets his fertile culinary imagination run wild. The result is an innovative menu where recognisable Malaysian fare is tweaked and the flavours are ramped up to 11.
A great example of this is the Signature Hojiak’s Laksa Bomb. Here, delicate Chicken & Prawn Dumplings arrive with an umami-laced Laksa Lemak Broth and Sliced Mint. Then there’s the Beef Rendang Pot Pie, complete with Toasted Coconut and Roti. It’s a brilliant Asian spin on an Aussie Classic. As is the Smokey Beef Rib, with its addictive Vegemite Gravy.
It’s worth noting that all of the eateries in the Ho Jiak stable have their own distinct identity. Thus, Amah by Ho Jiak in Chatswood features the skills of Hun Loong (ex-Head Chef of Mr. Wong) interpreting the food of his late Grandmother. Hojiak Haymarket focuses on the dishes of Chef Junda Khoo Grandmother. Meanwhile, Ho Jiak Strathfield pays tribute to Malaysian Hawker fare – including a truly outstanding Char Koay Teow.
One thing is definite, your tastebuds will thank you if you dine at any of the Ho Jiak restaurants.
Editor’s Note: We are currently in the process of updating this page, so please Bookmark it and return for more recommendations
