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26° & PARTLY CLOUDY ON TUESDAY 23 DECEMBER IN SYDNEY
Dead ducks hanging in the window, kitsch Chinese decor and the best Peking Duck in Sydney. What more could one ask for?

Dead ducks hanging in the window, kitsch Chinese decor and the best Peking Duck in Sydney. What more could one ask for? Take advantage of the late opening hours – they don’t close until 1.45 am – and swing by for a late meal accompanied by a few Tsing Taos, a crisp Chinese beer.

Once you’re seated at your round table, take a quick scan through the menu while sipping hot green tea. There’s plenty on offer, but our advice is to go straight down the cliché line. The signature dishes here are, obviously, the roast Peking Duck and Pork. If you’re not here with a huge group, though, the full serves can be difficult to get through. An easier option is the Peking Duck Pancakes, served up with slices of roast duck, green onions, hoisin sauce and chili to taste (ask for fresh).

Another unmissable entree is the San Choy Bow, deliciously crisp lettuce bowls filled with a mix of pork, mushrooms, chestnuts and noodles.  For easy mains to share, opt for the surprisingly delicious Fried Rice or, if you’re after something a little more unusual, the peppery Singapore Noodles. Chinese Broccoli, or Gai Lan, with Oyster Sauce is a good, reasonably green side dish.

If you’re not out for a late night, BBQ King will forgive you. From 8pm, you can order take away from the menu to eat at home in front of the TV. This is a restaurant made for groups, though, so don’t be scared to organise a big night out.

Published on July 24 , 2011 by

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