Chinese cuisine is as diverse as its many ethnic groups, languages and environments. Every province has its own traditions – and sometimes the dishes are so niche, they’re only found in one district of one particular city.
Historically, most of Sydney’s Chinese restaurants were dominated by one of those traditions – Cantonese food – because most Chinese immigrants came from Hong Kong and nearby Cantonese-speaking areas. Now, it’s a completely different story. All over Sydney you can find the wheat-heavy traditions of west China, the spice of Hunan, and the sour and numbing sensations of Sichuan.
At the same time, a new generation of modern Chinese restaurants has emerged, some mixing progressive wine lists and fine-dining service with traditional Chinese flavours, others exploring what Chinese food means in an Australian context.
This guide provides a mix of all of these places: from high-end concepts and fresh-from-the-tank seafood restaurants to $15 noodle haunts and family-run spots serving dishes you can’t find anywhere else in Sydney.