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Melting Pot Sydney Cooks Authentic and Nouveau Asian with Aplomb

In Australia, immigration, largely from Asia, is a hot-button issue. What isn’t in contention: the Asian culinary culture here flourishes.

By Tony Perrottet
Photographed by Petrina Tinslay

Feb 24, 2019

A BELOVED WEEKEND RITUAL is dim sum in the cavernous Golden Century Seafood Restaurant, a Chinatown spot renowned for its seafood. For more avant-garde adventures, visit the White Rabbit Collection—one of the Western world’s leading museums devoted to Chinese contemporary art—and its Tea House for dumplings. Reserve in advance at Thai specialists Long Chim (mains A$16– $50) from David Thompson, which boasts one hat from the Good Food Guide, and Longrain (mains A$24–$38) in Surry Hills: think Pacific oysters with red-chili nam jim. At Chin Chin (mains A$17–$38), the flavors draw from multiple countries, so you can sample Balinese roast duck, Indian butter chicken curry, and Vietnamese-iced-coffee panna cotta.

Jungle curry with steamed fish and diamond clams at Chin Chin, a popular restaurant in Surry Hills
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