We needed good food after arriving in Potts Point from a 3 hour plane journey. Delicious food and…read moregreat service made a perfect end to a busy, happy trip.

Yum, yum, yum…read more Really needed dumplings in my life today, so a visit to Fei jay was a must. They have a fantastic yum Cha menu full of all your yum Cha favourites right in the heart of Potts point. The steamed pork and prawn dumplings were so delicate and you can tell had been made with love. I really felt like veggies and the bowl came steaming to the table, crispy, fresh delicious. You have to try the crispy chicken bao. Because hello crispy fried chicken. I need say no more. The pork and prawn rice is also full of flavour, and a must order on the list. Next time I would love to try the hot and sour soup because It's one of my all time favourites, I just couldn't fit it in this time. Lunch or dinner if you're in the mood for a dumpling treat pop in for a delight.

1. Fan Tuan w/ Pork Floss & Soy Egg 2. Cold Soybean Milk…read more3. Egg Pancake w / Youtiao 4. Shallot Pancake w/ Youtiao So legit we had to come back twice. Everything brought me back to childhood. I wish I could have the fantuan and soybean milk every day for breakfast. No issues with service. Good amount of seating inside.

If you're looking for an authentic street style Taiwanese breakfast, then Mother Chu's Taiwanese is…read morewhere you need to be Small table and chairs next to a window where your food comes out makes it feel like you're in the streets of Taiwan with hawkers serving u o fresh and delicious food on paper plates so they can expedite the process I got the fan Tuan or sticky rice roll with pork floss and Chinese crueler, and the amount of flavors you get from something so small were so good, the beef roll pans cake was okay but the amount of meat was almost nonexistent so you might be better served just getting the egg roll pancake or the beef middle soup, but washing it all down with freshly made soy milk was nutty and delicious Definitely worth coming by, just know they get busy by mid-morning so seats may be hard to come by

Very busy Sunday night. Shanghai Xiaolongbao is authentic but average. Xiaolongbao means…read morelittle-basket buns literally, which is from the Jiangnan region of China where I grew up. The broth inside the buns comes from melted aspic made from pork stock and skin. The Shanghai-style sweet & sour pork ribs look dull but taste great, highly recommended. BTW, if you do not like pork gristle, don't try it. The last dish we ordered is fish fillet in sizzling hot sauce. I'm not a fan of basa fillets and the whole dish is full of oil. It's Hunan/Xiang cuisine and they did not nail it.

This Ashfield Chinese restaurant is part of a four restaurant Taste of Shanghai chain with the…read moreothers located in the CBD and Eastwood. The menu is huge, however they are most well-known for the dumpling section. PORK AND CHIVE DUMPLING $8.80 (+$2 Fried) The skin was too thick compared to other dumpling specialists. The filling was tasty no complains here. PORK & PRAWN WONTON SOUP (12pcs) $8.80 The soup was light almost bland. I hope it's a simple soup not to overpower the wontons, I am giving them the benefit of the doubt for that. The wontons were average, I would have preferred less wontons but more flavour. That's not a huge chip on the bowl, it's the spoon holder xD... SHANDONG CRISPY SKINNED CHICKEN $20.80 This a such a disappointing dish. The chicken was tough almost like it was cooked too quickly although it did take quite a while to come out. The sauce had too much ginger and too much overpowering sweetness. Ordered this with rice, and the rice was tough (probably an old batch). Complete fail, a Woolies roast chicken would have tasted better. Conclusion Now I understand why the line is at New Shanghai and not here. The dumplings were acceptable, the rest is pretty bad for these prices. The Shandong chicken is a fail and if that is an indication of the standard of the a-la-carte food I'm never going back here, I prefer to cook. @thesydneynoob

Hot, delicious , and numbingly spicy! Tender beef and perfectly cooked noodles. I got my food…read morepretty quick and the place gave street food vibes which was super cool. Loved the authenticity and every bite was addicting!

I am a tourist from United States dining solo tonight, when my tour company has us dining on our…read moreown. I am staying at the Swiss Hotel on Market, and asked the concierge for Chinese food. He said 4 blocks down in Chinatown. I picked this place because easy to get a solo meal. I had biang biang noodles in San Diego California. Seeing a number of young Chinese eating here, I saw that the biang biang noodles cost only $12.80 vs $230 for a 2 kilo lobster at another Chinese restaurant that I took a look at. My noodles were pretty tasty and got the job done. This bowl cost about $9 USD but same in San Diego costs $15 USD both with no meat.

My wife and I are visiting Sydney and staying by Darling Harbour, and our hotel is right by…read moreChinatown. While walking back from Hyde Park, we came across Chef N Wok. It was very nice inside and receives high praise on Google Reviews. We shared the Mongolian Lamb. It was fabulous. We don't have any Mongolian Lamb in the Chinese restaurants near us in Arizona. Very tasty Mongolian sauce and the lamb was very tender. Rice doesn't come with the entree's here, but a small bowl was only $4 AUD. If we would be in Sydney longer, we would go back.

Looks like this place rebranded itself to Chef n Wok. Based on the previous reviews, we had high…read morehopes, but I guess the quality went down with the name change. The best part of our meal was the bottled beer. The Mongolian beef was not cooked well, it was just soft and soggy in its sauce, which was overly sweet. It came out on a fajita platter sizzling, so truly impressive that it turned out as mushy as it did. There was a lot of potential for that dish to taste better. The stir fried noodles tasted like they had been cooked well at one point, but then frozen, reheated, and rinsed with water to remove any potential flavor that once existed. Despite the restaurant being mostly empty when we arrived, we were seated right in between two other occupied tables, which made it feel like we were all at one big dinner together instead of on our own separate date nights. The people working were very nice - just wish the food was better! This meal was one of our first meals in Sydney and made us really worried that all of our meals here would be overpriced and tasteless - thankfully, there are better options out there.

Off all the ways to find this place, it my folks that stumbled upon Chefs Gallery. My pops actually…read morefound this spot. He enjoyed the food enough to return and suggested we all join him. Can't disagree with him... ~ Elderflower Gin & Tonic - 4/5 A good balance of Gin and Tonic. Not strong, just refreshing. ~ CR06. Peking Duck Roti - 4/5 Shredded Peking duck with cucumber, hoisin sauce rolledinside a flaky Chinese roti. Tasty, good flavor...probably because of the Hoisin sauce. This is more like a fusion dish. ~ DS04. Chicken Shui Mai - 4/5 Chicken and prawn shui mai topped with tobiko. Standard Shui Mai, done correctly, very good but not outstanding. ~ HN01. Fried Spinach Noodle w/ Seafood - 5/5 Handmade spinach noodles wok fried with prawns, mussels in shell, calamari, julienned carrots and fresh shiitake mushrooms. AMAZING!!! Those Spinach noodles...I would come here just for those! Delish! Can't say I had Spinach noodles this good before...My new benchmark! ~ HN07. Beef Brisket Noodle - 4.5/5 Handmade noodles served with slow cooked beef brisket and minced beef with diced fresh chilli. So much flavor, love the sauce! Once again...those noodles! This was probably a fantastic dish, but just got out shined by the Spinach Noodles. ~ MD04. Lychee & Mint Duck - 5/5 Our most popular roast duck with lychees served in a light mint and chilli plum sauce (half duck). I thought this sounded strange and didn't know what to expect...sooo glad I tried it! The flavor profile was just amazing. I thought the Lychee and plum would have mad the dish too sweet, but nope! That sauce is one of the best and most creative things I tasted. There is a Gluten Free option available as well! ~ MD09. Diced Salt & Pepper Wagyu Beef - 4/5 Flash fried, medium wagyu beef served in bite sizes with crushed black pepper and a black pepper dipping sauce. Brilliant Beef dish! Love it!! Even though Chefs Gallery is a fairly large venue, it's a popular spot and fills up fast. There were some dishes I didn't even get a chance to take a pic off. I would gladly return here. Honestly there wasn't a single dish here any of us detested or passed on...

It's nice that you can reserve a time and seating style in advance. The ordering is mostly done…read moreonline at the restaurant. This place is definitely the BEST Cantonese restaurant I have ever been to!! Visiting from the US.

3.5 it was good, there's air conditioning. We sat down and a lady was nice to put some seats…read moretogether for us to unload. We eventually got teapot of hot water (requested). We got beef fried rice and dumplings. A bit of MSG after effects. The eggs in the fried rice was slightly orange in color. Pretty. Got the taste just right with saltt and oil. Beef was tender. Dumplings had shredded "mok yee" and shrimp. There were 10 dumplings. Very generous. Other tables had duck. I noticed they recognize white people faster than non-white. Seat them faster and more attention.

Food quality terrible Staff rude and dismissive…read more Awful Experience Will not return or recommend

Good, fast, cheap, tasty, juicy, cash-only dumplings for you and the family and your friends and…read moremaybe you drunk uncle to come and enjoy in a communal setting on Anzac Parade like you were in a hutong in downtown Beijing. ... if how I would describe this experience in one sentence. We had some takeaway boiled egg curry puffs from another store that we brought in with us and they were cool with us eating these at the table. Big props for being max chill. We hit the beef, pork, prawn and vegetable steamed dumplings and man, I gotta tell ya, pork just steal the day, don't they? I mean I'm as big a prawn fan as the next bloke, but there's just something about pork and the way it's all juicy delicious inside that glutinous little wrapping. It's a happy marriage, one that I want to eat as much of as humanly possible. I'm not an Anzac Parade regular, but this place made The List, that one I keep in my head.

We came here on a monday around noon time (public holiday) and it was 60% full. We ordered some…read moredumplings and main. Initially they told me we might need to wait for the dumplings so the main would be served first. No problem. After 15 mins, the dumplings came , and they said the chef made it for us first....oh sure... when we were done with the dumplings, it took ANOTHER 20 mins for the main dish to come. 20 mins !!! We were still hungry when we finished so we ordered some boiled dumplings. MISTAKE - cause it took already 15 mins. Seriously, how difficult is it to boil some dumplings (assuming the dumplings were pre-made). The food was not bad, but the wait was really annoying. Not sure if I would be back....