Papa Bo Min

The Lotus Dining team never does anything half-heartedly. Even though Papa Bo Min is a casual restaurant with a takeaway component there’s a bar with cocktails from award-winning bartender Kate McGraw and desserts from pastry chef Tiffany Jones (of The Pastry Project).

On paper, the wild cocktail combinations and creative desserts may be at odds with head chef Chris Yan’s (Lotus Galleries, Lotus Barangaroo) menu, which mixes Cantonese and Australian-Chinese dishes loved by Michael Jiang’s (Lotus’s owner) father, also named Michael Jiang. But when you start trying a few dishes, you’ll see it all fits together in a harmonious, oddly Australian way.

There's Maryland chicken with spiced soy; steamed prawn-and-calamari dumplings; a pineapple-infused cognac, spiced lychee, ginger and whey punch; and a Valrhona (chocolate) and raspberry jelly lamington. There are also house-made sodas, sweet-and-sour pork and native-pepper stir-fried beef.

The open-air fit-out – mostly wishbone chairs, pastel colours, light timbers and steel – makes sitting down for a long lunch or after-work drinks as easy as grabbing takeaway.