Dine Out: Brendan King x The Lamb Lab

Since opening in 2018, Hurstville restaurant Shang Lamb has gained a stellar reputation for its noodles and soups, including the signature “super lamb soup”. Co-owner Simon Jing hails from Taiyuan, the capital of Shanxi in northern China. The region is renowned for noodles, producing a wide variety in a range of shapes and sizes, using different grains and starches.

For Broadsheet ’s inaugural Dine Out festival, Brendan King is taking over the kitchen at Chatswood counterpart The Lamb Lab for one night only. The Anglo-Indian chef is best known for setting up Derrel’s. Before that, he was on the pans at the Hot-Listed Baba’s Place.

The pop-up menu will keep The Lamb Lab’s focus on northern Chinese flavours, while also showcasing aspects King’s heritage. Try tandoori lamb skewers with laccha onion (onion zhooshed up with spices and lime juice) and sweet-sour Devil’s chutney. Plus: smashed kachumber salad, lamb curry rou jia mo (a “Chinese hamburger” typically filled with pork) and mango lassi pudding.

Walk-ins and take away only.