When ex-Queen Chow head chef Jason Chan opens a new concept restaurant, you go. Enter Canton Kitchen, Sydney’s latest feather in the hat in a sling of Cantonese venues.
The menu includes such drool-worthy wonders such as handmade xiao long baos (beautifully steamed “soup dumplings”), alaskan crab and scallop dim sum with flying fish roe and beef short ribs in blackbean sauce—the kind so sexy that it falls off the bone and makes you fall off your chair at the same time.
For anyone with a vegan or vegetarian inclination, you’re well covered here too with silken tofu dunked in vegetarian XO sauce.
To top things off Canton Kitchen also does a bottomless yum cha every weekend. In other words, run don’t walk to Canton Kitchen.
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