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A New Dynasty of Chinese Dining Launches at Holy Duck!

June 16, 2017 Dining No Comments Email Email

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 offering that sees traditional Chinese meals modernised and reimagined.

Continuing to serve up their burgers and rice bowls by day, Holy Duck’s new dinner menu features an eclectic mix of traditional Chinese flavours united with modern Western delights. The new dinner menu of contemporary east meets west cuisine is a product of the combined culinary heritage 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 Sydney’s favourite contemporary Chinese joint, Chefs Gallery.

Kaisern Ching said, “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.”

A scrumptious selection of dinner entrees continues to honour the humble duck, with an irresistible choice of duck, mushroom and vegetable spring rolls ($5), steamed duck and pork dumplings in Shanghainese spicy sauce ($12), and crispy rice balls with roast Holy Duck and seasonal salad ($12).

While a rice and noodle menu offers up modernised classics including stir fried rice noodles with wagyu beef ($18) and lightly battered king prawns on ee-fu noodles cooked in lobster bisque garnished with butter, ginger shallot and asparagus ($32).

Continuing to bring Chinese BBQ and roast to 21st century Australia, the new dinner menu boasts delicacies like roast Holy Duck deboned, served with 6 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).

In China, coming together to dine with many is a treasured experience and Holy Duck! pay homage to this tradition with a specially designed menu of shared dishes, including: Sichuan style hot and numbing chicken wings ($20), Pork san choi bao with yellow pickle, chilli, basil and crispies ($20), Sichuan style crispy battered zucchini with a honey dressing ($16) and crispy whole chicken with ginger, coriander, shallot, chilli and garlic, sweet & sour sauce ($30).

To top off your dining experience, the new dessert menu combines Eastern ingredients with Western confections. White chocolate cheesecake stack with salted duck egg caramel ($12), Vanilla ice cream with banana crepe, banana fritters and Adzuki beans ($15) and Tropical coconut sago trifle with palm sugar shavings ($15) all offer sweet relief to a flavour packed dining experience at Holy Duck!

So get together a group and take flight to Holy Duck! for a fabulous evening filled with good company and great food. It’s sure to be a quackin’ good time!

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