A new Dynasty of Chinese Dining has Launched at Sydney’s Holy Duck!
Having firmly established themselves as Chippendale’s go-to fast-food eatery for fresh fusion eats, Holy Duck! relaunches this month with a new dinner menu that sees traditional Chinese meals modernised and reimagined.
Continuing to serve up burgers and rice bowls by day, Holy Duck’s new dinner menu features an eclectic mix of traditional Chinese flavours united with modern delights. The new dinner menu of contemporary east-meets-west cuisine is a product of the combined culinary genius of chefs Neo Ni (ex Billy Wong and Lotus Dumpling Bar) and Daniel Hu, who comes to Holy Duck! from one of Singapore’s finest French restaurants, Le Saint Julien.
Located within Kensington Street’s Old Rum Store, Holy Duck! is a joint effort between the father of Chippendale’s funkiest dining precinct, Dr. Stanley Quek and Kaisern Ching, creator of one of Sydney’s favourite contemporary Chinese eateries, Chefs Gallery.
“We wanted to add a bit of sophistication to our dinner menu while maintaining that fun contemporary twist to Chinese cooking. We’ve carefully reinvented the new dinner menu and made sure that each item packs a punch,” says Ching.
A selection of entrees continue to honour the humble duck, and includes steamed duck and pork dumplings in Shanghainese spicy sauce ($12), crispy rice balls with roast duck, while a rice and noodle menu offers modernised classics including stir fried rice noodles with wagyu beef ($18) and lightly battered king prawns with noodles cooked in lobster bisque and garnished with butter, ginger shallot ($32).
Mains will see everyone’s favourite – roast duck, served with steamed pancakes, orange hoisin sauce, cucumber and shallots ($30), and crispy crackling roast pork belly served in a steamed pancake with Prommery mustard, cucumber and shallots ($5 each).
Holy Duck! pays homage to the age old tradition of coming together for a feast with a specially designed menu of shared dishes, including Sichuan-style hot and numbing chicken wings ($20), Sichuan-style crispy zucchini with a honey dressing ($16) and crispy whole chicken with ginger, coriander, shallot, chilli and garlic, sweet & sour sauce ($30).
To top off the dining experience, the new dessert menu combines eastern ingredients with western confections so you can expect a white chocolate cheesecake stack with salted duck egg caramel ($12), and tropical coconut sago with palm sugar shavings ($15).
10/2 Kensington St, Chippendale NSW 2008
Mon-Sun 11am-3pm, 5:30pm-10pm