You can eat ‘the world’s oldest sandwich’ at this CBD cafe
Meet the rou jia mo, a popular street snack from north-west China.
Why are chefs obsessed with XO sauce?
Australian chefs have long-held a fascination for XO, but in recent times that obsession has boiled over, spilling beyond the bounds of its Cantonese origins.
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The best Chinese restaurants in Sydney
From food courts to fine-dining, regional specialities to dim sum, the array of Chinese on offer in Sydney just keeps getting better.
Dan Hong’s mud crab with XO sauce
Dan Hong shares his recipe for a stunning main course of crab stir-fried with Chinese flavours such as ginger, spring onion and XO sauce.
Queen Chow Enmore
REVIEW What if the ultimate hangover cure wasn’t greasy bacon or burgers? Meet some of the most vibrant, flavour-first Chinese in the city. It’s fresh and fast and you’ll find it at a revamped pub. The menu steers clear of oil and gloppy sauces. Oversized xiao long bao are way better than they need to […]
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Billy Kwong
REVIEW Nowhere is the connection between Kylie Kwong’s Chinese-Australian heritage and her understanding of place more clear than in her dishes fusing native ingredients with Cantonese cuisine. They’re no gimmick. The tartness of Davidson’s plum balances crisp-skinned duck with orange; the acid-pop of finger lime plays crucial foil to the XO sauce and lardons of […]
Spice Temple
REVIEW Spice Temple is the glam Chinese diner for all occasions, from yum cha to gala banquets or zodiac-themed cocktails in the bar. An upbeat playlist sets the scene in a Sino-accented space split between a refined dining room overlooking Southbank and a basement with ample mood. Menus are typically expansive but the wine card […]
The best Chinese restaurants in Melbourne
From the city's reliable stalwarts to the contemporary takes on Chinese cuisine from up-and-coming chefs, there's a Chinese restaurant just right for you in Melbourne. Let us show you the way.
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Stir-fried beef and gai lan with rice noodles
Why order in when you can whip up Thai-style noodles in half the time?
Tony Tan’s braised pork belly with soy sauce
A cinch to prepare, and it tastes even better the day after it's cooked.
Gourmet Traveller reader dinner: Queen Chow Manly
Join Gourmet Traveller and APT at the lazy Susan for a night of great dining at Sydney’s hottest new Chinese restaurant, Queen Chow Manly.
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Where to eat Chinese food in New York City
Former Sydneysiders Eddy Buckingham and Paul Donnelly have called New York home since opening their restaurant Chinese Tuxedo in 2016. Here they share their tips for finding great Chinese in Manhattan and beyond.
Shaanxi-style lamb with cumin and celery
This simple stir-fry might be quick to prepare, but it's full to bursting with flavour, thanks to a heady mix of ginger, cumin, cinnamon and star anise.
Tony Tan’s stir-fried gai lan
"A Cantonese staple, this dish is a breeze to cook,” says Tony Tan.
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Tony Tan’s Sichuan sliced pork with garlic and chilli sauce
The Sichuan dipping sauce is a spicy foil for the fattiness of pork belly.
Kylie Kwong’s Christmas fried rice
We've teamed up with OzHarvest and Kylie Kwong to create Gourmet Leftovers: a fried rice that uses up your Christmas produce.
Byron Bay gets a Chinese barbecue restaurant, Duk
Char siu, duck and other favourites, with a focus on free-range and organic produce.
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Ricky & Pinky
REVIEW Andrew McConnell strikes again at Ricky & Pinky, a Hong Kong-style diner inside the Builders Arms Hotel. Exposed gold pipes, pastel banquettes, and paper napkins project casual glam, and there’s a snacky, shareable menu to match. Using high-end ingredients, such as free-range meat from McConnell’s nearby Meatsmith butchery, his head chef ArChan Chan puts […]
Lee Ho Fook invites friends into the kitchen this spring
Melbourne, get ready: out-of-town chefs want to show you their take on Chinese.
Kylie Kwong’s beef with black bean and chilli sauce
"This Cantonese classic needs no introduction, and needs little in the way of tweaking to bring it up to date," says Kylie Kwong.
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What to order at Dainty Sichuan Sydney
Dainty Sichuan is finally open in Sydney; how does it work?
Kylie Kwong’s deep-fried chicken with finger-lime sauce
"Lemon chicken is one dish I don't look back at with nostalgia - there's no love lost there," says Kylie Kwong. "This is my interpretation, which steers well clear of the processed sauces from a jar."
Good Luck Pinbone’s Sichuan chilli eggplant with wood-ear fungus
"The spicy eggplant at Sydney's Good Luck Pinbone is one of my favourites. Would you get the recipe?" - Susan Ridge, Bowral, NSW
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Kylie Kwong’s XO fried rice
"Everyone loves fried rice. Growing up, we'd have it twice a week, and even devoured it cold," says Kylie Kwong. "XO sauce takes it to another level."
All-Star Yum Cha
What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.
Ricky & Pinky’s steamed snapper with coriander and ginger
At Melbourne's Ricky & Pinky, their steamed snapper is served with a Shaoxing wine-based Chinese broth spooned over. It's incredibly aromatic.
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Brewing beer with native herbs
A meeting of minds, native flora, European brewing methods and Chinese technique creates something wonderful, writes Paulette Whitney.
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Ricky & Pinky, Melbourne review
Fun, flavour and sharp cooking are on the Chinese menu at the new Hong Kong-style diner at Fitzroy’s Builders Arms, says Michael Harden.
Dainty Sichuan is opening in Sydney
Melbourne’s celebrated Sichuan restaurant comes to World Square.
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Cheong Liew’s pork hock and wood fungus
The yielding goodness of braised pork, the crunch and texture of wood fungus. This dish is the complete package.
Dainty Sichuan
REVIEW Regional Chinese food options have improved significantly over the past decade, yet Dainty Sichuan remains a red-chilli standard for things hot and numbing. And although the Dainty empire has expanded and diversified, its Toorak Road mothership remains a holy site for loyalists. This two-storey house of chilli and lacquered timber serves an exhaustive menu, […]
Christine Manfield’s soy-braised chicken with green bean sambal
A staple of Christine Manfield's recipe repertoire, this soy chicken is slow-braised in a master stock, taking on the aromatic flavours of Sichuan and liquorice root. The tomato-chilli sambal keeps for a month, so feel free to make extra.
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The second Gourmet Traveller Chinese-language edition is here
Our second Chinese-language edition includes our picks for where to eat across Australia, as well as a guide to South Coast road trips, luxe chocolate recipes and more.
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Sydney’s Master restaurant has closed
Crown Street's favourite rock ’n’ roll modern-Chinese restaurant has abruptly shut up shop.
Hot Plate: Face2Face Noodles, Sydney
Chinatown's new spicy Chongqing-styled noodle bar is complete with Sichuan broths and free noodle refills.
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Din Tai Fung to open at Broadway
The dumpling empire open their seventh Sydney store this August.
Spice Temple’s Chinese pavlova
Put a Chinese twist on this classic dessert, thanks to Melbourne's Spice Temple.
Stir-fried chicken with Sichuan pepper and chilli
A fiery combo that's ready in a flash.
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Where to celebrate Chinese New Year in Sydney and Melbourne
Looking for somewhere to celebrate Chinese New Year? Here's our list of some of the best options in Sydney and Melbourne.
Best Chinese dining in Sydney and Melbourne
Chinese dining options in Australia run the gamut from Chinatown classics to contemporary interpretations...
Salt and pepper veal sweetbreads
Master restaurant recipe for salt and pepper veal sweetbreads.
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Roast pork rack with cherry-ginger relish
Emma Knowles recipe for roast pork rack with cherry-ginger relish.
Chinese-style tomato scrambled eggs
Emma Knowles recipe for fast Chinese-style tomato scrambled eggs.
Happy Boy
REVIEW The laneway location, roller-door entry, concrete floors and brick walls all scream hipster hangout – but there’s more than just cool kids at these tables. Service levels can be patchy, ranging from remote to attentive, but razor-sharp pricing and pitch-perfect provincial Chinese fare exert a powerful pull on tribes of all stripes. Note the […]
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Master, Sydney restaurant review
Surry Hills newcomer Master stands out in the field of modern Asian eateries with its often-inspired take on Chinese cooking, writes Pat Nourse.
Crisp sweet and sour pork hock
Recipe for Mr Wong's crisp sweet and sour pork hock.
Caramelised pineapple with green Sichuan peppercorn ice-cream
Recipe for caramelised pineapple with green Sichuan peppercorn ice-cream by Victor Liong from Lee Ho Fook restaurant in Melbourne.
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Victor Liong’s white-cut chicken, aromatic chilli oil and peanuts
"White-cut chicken, in my opinion, is one of the great Chinese techniques," says Liong.
Lee Ho Fook’s Fujian-style scallop and spanner crab fried rice
A classic fried rice dish that has it all.
Lee Ho Fook’s steamed barramundi, chilli black beans and pickled mustard greens
Recipe for steamed barramundi, chilli black beans and pickled mustard greens by Victor Liong from Melbourne restaurant Lee Ho Fook.
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Pickled black fungus
Recipe for pickled black fungus by Victor Liong from Lee Ho Fook in Melbourne.
Sichuan-style boiled beef with rice
Fast recipe for Sichuan-style boiled beef with rice.
Chinese mushrooms with warrigal greens and Jerusalem artichokes
Recipe for Chinese mushrooms with warrigal greens and Jerusalem artichokes by Victor Liong from Melbourne restaurant Lee Ho Fook.
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Chinese-style stir-fried pork and beans
Fast recipe for Chinese-style stir-fried pork and beans.
Victor Liong’s Xinjiang-style lamb skewers
Time to spice things up.
Master stock chicken
Slow cook chicken in Shaoxing win, soy sauce and mandarin for rich flavours that soak through the skin. Serve with rice.
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Chow mein noodles with tofu, Chinese bacon and ginger
Fast recipe for chow mein noodles with tofu, Chinese bacon and ginger.
Chilli and tomato beer fish with fried garlic and shallot
Recipe for Chinese-style chilli and tomato beer fish with fried garlic and shallot.
Billy Kwong, Sydney restaurant review
A new home and new partners make Billy Kwong as good as it ever was but more so, writes Pat Nourse, and the boss is in her element.
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Chicken noodle salad with Sichuan peppercorns
A chilled noodle salad is just the ticket when the mercury soars.
Chinese barbecue pork with pickled watermelon rind
Australian Gourmet Traveller recipe for Chinese barbecue pork with pickled watermelon rind.
Chilli fried rice with Chinese roast duck and lychees
Australian Gourmet Traveller recipe for chilli fried rice with Chinese roast duck and lychees.
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Dan Hong’s Sichuan steak tartare
This dish is all about the seasoning.
Dan Hong’s crisp eggplant with fish-fragrant sauce
Fish-fragrant sauce doesn't actually have any fish in it, but its sweet, sour and spicy elements are traditionally used to cook Sichuan fish dishes and give this dish its name.
Shaanxi-style lamb with rice
Australian Gourmet Traveller fast recipe for Shaanxi-style lamb with rice.
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Rice noodles with snow pea sprouts and prawns
Australian Gourmet Traveller recipe for rice noodles with snow pea sprouts and prawns.
Peking duck and cucumber tea sandwiches
Australian Gourmet Traveller recipe for Peking duck and cucumber tea sandwiches.
Rou jia mo
Australian Gourmet Traveller recipe for rou jia mo.
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Flower Drum’s jin deiu (sesame doughnuts with custard)
Australian Gourmet Traveller recipe for sesame doughnuts with custard by Flower Drum, Melbourne.
Flower Drum’s braised squab with oyster sauce and shiitake mushrooms (tung ku wat yu kap)
Try squab for its dark, gamy and richly flavoured meat.
Flower Drum’s pan-fried pei pa tofu with Chinese sausage and prawns (heung jin pei pa doufu)
An ideal starter for a Chinese banquet.
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Flower Drum’s sautéed mud crab with ginger and spring onion (keong chung hai)
A luxurious seafood dish from the Melbourne favourite.
Flower Drum’s twice-cooked king prawns with soy sauce (si yow wong ha)
With this recipe, the key to success lies in the timing.
Flower Drum’s stir-fried water spinach with preserved bean curd (fu yu ong choy)
An easy way to eat your greens.
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Flower Drum’s char siu pork with egg noodles (keong chung cha siu lo mein)
Quick, easy and very slurpable.
Wonton soup with Sichuan red oil and black vinegar chilli sauce
Australian Gourmet traveller recipe for wonton soup with Sichuan red oil and black vinegar chilli sauce.
Minced pork noodles
Australian Gourmet Traveller fast recipe for minced pork noodles.
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Sichuan-spiced lamb ribs
Australian Gourmet Traveller recipe for Sichuan-spiced lamb ribs.
Jade prawn dumplings
Australian Gourmet Traveller recipe for jade prawn dumplings.
Sticky rice lotus dumplings with roast chilli vinegar
Australian Gourmet Traveller recipe for sticky rice lotus dumplings with roast chilli vinegar.
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Stir-fried beef with rice noodles and mushrooms
Fresh rice noodles have wonderful texture. Adding them to your go-to stir-fry adds a special touch, as do the chilli oil and mix of mushrooms we've opted for here.
Chicken and ginger hotpot
Australian Gourmet Traveller recipe for chicken and ginger hotpot.
La mian with pipis and ginger
Australian Gourmet Traveller recipe for la mian with pipis and ginger.
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Drunken chicken with Shandong ramen noodles
Drunken chicken combined with Shandong ramen noodles for a speedy soup recipe.
Sichuan braised eggplant
Australian Gourmet Traveller recipe for Sichuan braised eggplant.
Lee Ho Fook, Melbourne restaurant review
With promising hospitality credentials, new riffs on classic Chinese and a name immortalised in song, Lee Ho Fook is set to be a howling success, writes Michael Harden.
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The cheat: char siu
Lacquered in finger-licking glaze, Cantonese pork from your local barbecue shop makes light work of fast meals.
Rise of the Chinese bakery
Ringing in the lunar new year, we talk the best of bao and the buns with the most fun in Wilson Chung’s beginner’s guide to the greatest hits of our Chinese bakeries.
Stir-fried lettuce with garlic and oyster sauce
Australian Gourmet Traveller recipe for stir-fried lettuce with garlic and oyster sauce.
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Stir-fried blue swimmer crab with salted black bean, chilli and native basil
Kylie Kwong's stir-fried blue swimmer crab with salted black bean, chilli and native basil.
Chinese recipes
Ring in the year of the horse with some of our all-time favourite Chinese recipes.
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Yangzhou fried rice
Australian Gourmet Traveller recipe for Yangzhou fried rice.
Spicy Sichuan-style soup with pork, lettuce and soft tofu
Australian Gourmet Traveller recipe for spicy Sichuan-style soup with pork, lettuce and soft tofu.
Chinese-style potato salad with ginger, chilli and spring onion
Australian Gourmet Traveller recipe for Chinese-style potato salad with ginger, chilli and spring onion.
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Chinese sticky rice prawn parcels
Australian Gourmet Traveller recipe for Chinese sticky rice prawn parcels.
Prawn toasts with black vinegar and chilli dipping sauce
Australian Gourmet Traveller recipe for prawn toasts with black vinegar and chilli dipping sauce.
Wonton mee
Australian Gourmet Traveller recipe for wonton mee.
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Xinjiang-style noodle soup
Australian Gourmet Traveller recipe for Xinjiang-style noodle soup.
Mission accomplished
At New York's Mission Chinese Food, Danny Bowien is turning the tables on modern Asian cooking more than any other chef in the US.
