SYDNEY | Chefs Gallery Town Hall is a pan-Asian style restaurant that puts a 4000 year old Chinese tradition on the plate. Located in Sydney’s CBD amongst many neighbours of the same cuisine, there’s a draw card that’s definitely worth a taste. The noodles that diners enjoy daily are hand-pulled by chefs with years of experience in the craft, and they are delicious. We were invited to sample a few things on the menu and try our hand at making some food ourselves.
Inspired by traditional Chinese cusine and the streets of Asia, the menu boasts an abundance of variations of dumplings and noodles – bursting with flavours of chilli, garlic, soy or spices and heroing pork and seafood. This is why the dishes on the menu are best when they are many and shared. Highlights include the spinach and seafood noodles, the fried tofu with seaweed, the mini pork and floss sliders and of course, the pork and prawn dumplings. But do make sure you leave room for the dessert (that looks almost too good to touch) – a scene of sesame and custard bun “piggies” with fairy floss and green tea ice cream.
The ‘Gallery’ aspect of the name is certainly not missing from the restaurant space. Here, you will not find a typical Chinatown dining room. There are many Chinese artworks that adorn the walls and sculptures encased in glass throughout the dining floor. The chefs too are on display, where by looking beyond a class window, you can see the live work of their culinary handcraft. One chef in particular was kind enough to invite us to a noodle making class to give us a closer look.
In the workspace, we expected to see rolling pins, wheels or some clunky machinery foreign to common knowledge. However, there was only a simple bench with a small mound of dough and dry flour.
The chef began his demonstration by kneading and folding the dough. When he had a small ball he stretched it out to his arm span and skilfully flicked the stand away from his body where stretched and twisted around itself in the air. Then he’d fold and throw and twist again and again, leaving impressions in the dough that would later pull away into perfect strands of noodles. (His record was 4000 strands from one mound of dough- finer than angel hair pasta)
Next it was our turn and the intricacy of the technique became abundantly clear (if it were not already). The chef smiled supportively and jumped in to assist as we all attempted to repeat him but it’s fair to say that we are far better at being appreciators of the noodles that the masters at Chefs Gallery create.
Chefs Gallery Town Hall
Shop 12, Regent Place
501 George Street
New South Wales 2000
Telephone: (02) 9267 8877
Mon – Wed: 11:30am to 3:00pm; 5:30pm to 10:00pm
Thu – Fri: 11:30am to 3:00pm; 5:30pm to 10:30pm
Sat: 11:30am to 10:30pm
Sun: 11:30 am to 10:00pm