|The First Emperor: China's entombed warriors exhibition at the Art Gallery|
of New South Wales, Art Gallery Road, The Domain, Sydney
|One of the bronze treasures upstairs that you are allowed to photograph|
|Most the paint and decorations have worn away - but still amazing bronzework|
Chinese beer Tsing Tao is available by the bottle and goes down easily, helping along any excessive addition of the fiery chilli oil.
|Handmade noodles with prawn and pork wontons in a double-boiled chicken soup|
from Chefs Gallery, Bathurst Street, Sydney
The wonton dumplings consisted of a big piece of sweet prawn with a pork mince mixture, while the noodles were satisfyingly consistent in width, albeit very long given the double-arms length stretch of the noodle chef.
|Wok fried medium-grain rice with prawn and diced Chinese olive|
Whole prawns were the highlight of the dish, which had lots of egg and just a sprinkling of finely diced “Chinese olive”. The latter looked like normal black olives but there just wasn’t enough of it to make any impact on the dish.
|Guo tie – lightly pan fried dumplings with cabbage and pork|
The filling is lightly flavoured with ginger, and together with the cabbage, makes for a lighter option than straight pork filling.
|Jian bao zi – lightly pan fired pork buns|
Nonetheless, the ball of pork filling was nicely seasoned as it sat in its oversized home of the soft, white dough, enhanced with a mix of vinegar sauce and chilli oil.
Too stuffed to explore the dessert menu, we happily left that unearthing of treasures to the others still having their late Sunday lunch.