|Hot and sour soup with silken tofu pudding from |
Chefs Gallery, Bathurst Street, Sydney
But the deeply flavoured soup is the star of this show; immediately sour with a later slow burn, the myriad of julienned ingredients within (including black fungus, bean curd and pork, I think) is endlessly fulfilling and entertaining.
|Noodles made by hand|
|Zha jiang noodles|
|Prawn guo tie|
These prawn guo tie are quite jam-packed with prawn pieces, particularly prawn-y tasting ones with a strong shellfish flavour. The dumpling are fabulous with the vinegar sauce and just a touch of the roasted chilli oil, which actually has quite a kick unlike some others.
|Pork jian bao ji|
|Pork pan fried buns - very filling|
The pork innards rattled about inside a little and there was no soupy insides as with others. Also, the dough was noticeably softer and smoother than the other buns, but just as filling.
|Decorating the piggy face buns|
The attention to detail was insane, not just for the desserts either. Everything is presented so well, it's really like being in an art gallery of sorts.
|Green tea ice cream with red bean paste and sweet potato balls|
The generous scoop of green tea ice cream was just the thing to end the meal, with its sweetness offset by the unsweetened red bean paste in such a harmonious combination. The flaked almonds added crunch and a rich roasted flavour while the sweet potato balls, looking much like potato gems, were mildly sweet, glutinous and just a tad oily in a crisp batter.
At the end of the night, the chefs/artists retired in the kitchen with a dramatic lowering of black shades over the kitchen's glass frontage. The courteous and ever obliging waitstaff sent us out with smiles - but we were already all smiles with our full tummies and intentions for more artful dishes next time.