Sydney’s Chinatown, Thai Town and Koreatown eateries are bustling this Lunar New Year, with pork dishes the centrepiece of many Year of the Pig dining experiences.
Golden Century owner Eric Wong said Sydneysiders are spoilt for choice in Chinatown, where he believes you’ll find the best Chinese food outside of China.
“The standard of Chinese restaurants in Sydney is very high and has gone up so much over the last 30 years. Some of China’s best chefs have come to Sydney and stayed here. We are lucky to have so many great places to eat,” said Mr Wong.
Phoebe Wang from The Eight Modern Chinese Restaurant said the red skin of pork symbolises prosperity, richness and happiness.
“Pork skin is eaten in almost all Chinese provinces by people of all classes,” said Ms Wang. From popular everyday dishes to pork specials, we check out what’s on the menu at Sydney Lunar Festival event partners and eateries recommended in our #SydneyLocal neighbourhood guides.
Braised pork hock at Golden Century
393–399 Sussex Street
Sydney
All the dishes on Golden Century’s Chinese New Year menu have special names representing the fortune they may bring. Yee tun woo hay, or braised pork hock with lettuce, is a Lunar New Year favourite at the 30-year-old Chinatown institution. It represents harmony and is to be enjoyed and shared with family and friends.
Roasted suckling pig at The Eight Modern Chinese Restaurant
9-13 Hay Street
Haymarket
Suckling pig is a special occasion dish in Chinese culture and is much sought after during Lunar New Year. It is traditionally served with raw jellyfish, giving a sharp contrast to the slowly roasted pork meat.
Deep fried pork ribs with mashed garlic at Old Town Hong Kong Cuisine
10A Dixon Street
Sydney
Coated in garlic and spicy salt, the golden colour of the deep fried ribs is said to bring prosperity and wealth to all who consume it.
Boiled pork belly with oyster kimchi at Sydney Madang Korean BBQ
371A Pitt Street
Sydney
Boiled pork belly served with oyster kimchi and an array of sumptuous sides. This dish was traditionally prepared in winter when there were plenty of friends and family to feed.
Crisp pork belly and ginger in red curry paste at Chat Thai
20 Campbell Street
Haymarket
Mhu grob padt prik khing – stir fried crisp pork belly and wild ginger in red curry paste – is one of the most popular dishes at Thai Town favourite Chat Thai. The dish originates from central Thailand, where the cuisine is heavily influenced by Chinese immigrants that settled there more than 200 years ago.
Banh mi at Marrickville Pork Roll
Steam Mill Lane
Haymarket
Banh mi – $6
For those looking for a cheap and cheerful pork option, you can’t go past the legendary banh mi from Vietnamese institution Marrickville Pork Roll, which recently set up shop in the city.
Want to share your favourite Chinatown Pork dishes, or favourite places to eat, drink and play in Sydney? Show us by tagging #SydneyLocal on Instagram.
Published 4 February 2019
