If you’re looking for a sizzling Cantonese cuisine or a specialist Sichuan restaurant, Sydney’s CBD and neighboring suburbs have plenty to choose from. It’s possible to eat yum cha or sample regional food in its full glory. These are the greatest Chinese restaurants Sydney has to offer, whether you’re looking for roasted duck or hand-crafted noodles. Cantonese food has a big influence on the best Chinese restaurants in Sydney, as most Chinese immigrants originated from Hong Kong.

Find Best Chinese Restaurants in Sydney

As a result, we welcome the infusion of West China and its neighboring metropolises. Because there are so many options, we scoured the city to compile a definitive list of the city’s top Chinese eateries. Sydney needs more Chinese eateries. The greatest Chinese dumplings in town can be found right here.

Golden Century

Golden Century’s extensive menu book is like sitting down for storytime, except the narrative. You’re about to embark on a lot of seafood, delectable fried stuff, and a lot of enjoyable memories in this best Chinese restaurant in Sydney.

A real Sydneysider must have at least one post-rager meal at this restaurant. You can order smoky burgundy-hued BBQ pork, steamed prawn dumplings, and deep-fried spring rolls. After all, they are the best there. If you want more suggestions, the pork ribs are better than the tofu. The juicy and tender meat removed from the bones and deep-fried, with garlic and spicy red chili sprinkled on top – seems tasty, right? You can also enjoy soothing Chinese tea at the restaurant.

At 6.30 pm on a weekday, they’re just as busy as they are at 4 am. This makes them the best Chinese restaurant in Sydney.

You can also enjoy the fresh live seafood from the assortment they offer. You can find the golden Century restaurant if you follow directions.

Wong

Peking duck is one of their specialties. The restaurant assures to provide the bird with crisp skin and tender flesh. Mr. Wong offers several roasted pleasures, serving everything from expensive flavorful food to green beans, stir-fried with pig mince, and house-made XO sauce.

Chefs Dan Hong and Jowett Yu have stepped down from the day-to-day operation of Potts Point’s pop-Asian eatery Ms. G’s to take the helm here. If you’ve been looking for a no-holds-barred-spend-big-with-service-and-wine–matching Canto-palace, you’ve found it. Mr. Wong Chinese restaurant Sydney is located near the Museum of Sydney.

The restaurant has large tanks brimming with delicious, juicy mud crabs ready to be doused in salt and pepper. They are served on a bed of salted chili and green onion. Alternatively, try the black pepper crab in Singaporean style, fried in butter and aromatic with a mountain of fresh black pepper. Three napkins, two hot towels, and a water bowl will suffice all of these may you find in Chinese restaurant Sydney city.

Palace Chinese Restaurant

The Palace Chinese Restaurant’s red-and-gold dining room comes with many responsibilities. You must act quickly if you’re sitting in the “power seat” near the trolley channel, where the extra-juicy pink-hued roast pork rolls about. So, don’t forget to have a delicious meal at Palace Chinese restaurant Sydney located near royal botanic garden Sydney.

Fresh green beans, boiling and coated with garlic, come out of the kitchen in a hurry. You can have the mango pudding, tropical fruit-topped cakes, and pancakes – all of which are made scrumptiously for the dessert. It’s a good idea to inspect every basket since there may be a serving of duck dumplings lurking among the prawn and garlic chive dumplings.

Besides this, you can also enjoy the salt and pepper squid and siu mai since they are among their best dishes.

Cheung fun (fried dough sticks wrapped in rice noodles) and Zhaliang (savory fried dough sticks wrapped in rice noodles) are delicious too. So, if you want to try out the amazing Chinese cuisine in Sydney, then the restaurant should be the one.

Dainty Sichuan Noodle Express

Sichuan cuisine has been more popular in Australia in the past few years. Fuschia Dunlop, Ms. G’s “delectable flavor” burrata, and Laoganma “the old woman chili sauce” are all available here.

As a result, diners no longer connect Chinese cuisine with the gentler palate of Cantonese cuisine.

The distinctive flavor of Sichuan peppercorns is what foodies can’t get enough of in Sichuan cuisine. This gives the dish an extra layer of flavor that can’t find in food that is just spicy but instead has a prickly numbing feeling after each mouthful. Even when it aches, you’ll want to keep eating even more.

As a result, Dainty Sichuan, a fast-casual noodle house in World Square, debuted as a fast-casual version of the famous Melbourne restaurant. Chongqing (a region of Sichuan) spicy noodles are the specialty here.

The chicken broth is served as the basis, and an unrepentantly thick coating of chili oil tops it all off. So, whenever you are looking for the best Chinese restaurant in Sydney, then this should be your go-to place.

Click to find the directions to this amazing restaurant.

Spicy Joint

One of Haymarket’s most sought-after dining experiences is above Chinatown’s grungy but reliable food mall. Sichuan brand Spicy Joint has now launched on Dixon Street, bringing peppercorn-littered braises, spicy hotpots, and evening lines. If you want to enjoy spicy joint meals, you can visit the Chinatown restaurant in Sydney city.

The specialty of the best Chinese restaurant in Sydney is Water-boiled fish, a Sichuan delicacy, which is the main course on most meals. Other than this, fried red chilies and peppercorns cover the surface of the sizzling oil in the salad bowl-sized container. Sounds delicious, right?

The fish is lightly poached in water before being drenched in oil heated to just a little than the boiling point. The fish pulls out the flavor and aroma of the chilies and peppercorns and infuses the mildly flavored fish.

Despite its appearance, this meal is mild and delectable for the palate—the unusual cooking process yields exquisitely soft fillets that are infused with the politeness of spice rather than an explosion of flavor.

Another popular food is the Chengdu brisket hotpot, which has stringy bean sprouts and thinly sliced beef in a thick, numbingly spicy broth. Other than this, the popular dish is skin-on poached chicken with peanut chili oil, crushed peanuts, sesame seeds, and coriander seeds. It’s the type of dish that, as a kid, you’d discreetly spin the lazy susan for at family feasts when no one was looking.

It has a beautiful dining area for a mid-priced restaurant, with high ceilings and an enormous space that seems like a traditional teahouse. So, make sure you try this restaurant out. You’ll never regret your decision.

Marigold

Let’s start with the table décor and arrangement; every table has Kikkoman soy sauce, a courteous presentation of trolley goods rather than a hasty bark, and an improved set-up for vegetarians. From this, we can see that Marigold responds to its large population.

This 35-year-old Chinatown staple is still graceful and looks better than ever. Chandeliers give the dining room a hint of Hong Kong flair in a mix of reds and golds and delicate chandeliers. At the same time, skylights and carefully placed mirrors keep the area feeling bright even when it’s complete with people. By clicking, you can direct it to its location.

Their specialty is the vegetable, Cheong. Vegetable Cheong is full of fungi, celery, water chestnut, maize, snow peas, and cabbage. At the same time, the fried version is as delicious—the scallions scattered on the bundles and a saucer of sweet peanut and hoisin for joyful dipping.

Most of its skin was still attached when the har-gow came out of the steamer. Some of the leaves of the Chinese broccoli seemed to be wilting.

Honeycomb tripe, one of the most contentious dishes in the world of offal, makes up for everything when it comes to the table. Each cell is a small pocket for the braising sauce’s aromatic black bean, ginger, garlic, and soy; it is thick cut and full-flavored without the fearsome chewiness.

You may not have known, but Marigold is open all year round. “Ride or die” hospitality is how they operate—serving up elderly Chinese on their way to mahjong, as well as Surry Hills hipsters.

You can count on a long queue at Marigold on a Saturday brunch since Sydneysiders are known for their willingness to wait for a meal.

Spice World

What is Lady Gaga’s connection to a Chinese hot pot restaurant? At first glance, Spice World, Haymarket’s very own wonderfully weird and ultimately excellent dining experience. For the first time, one of China’s most prominent hot pot chains has opened a location in Australia, along with several locations around China and Singapore, New York, and London.

Choose your flavor adventure at the condiment buffet. You can top your bowls with umami-infused soybean sprout sauce (which tastes a little like sun-dried tomatoes), rich, earthy chopped mushroom paste, crunchy, salty pickled grains, smoky shrimp paste, and fragrant flowering garlic. Sauces can also be added to your hot pot as it is boiling, making it like a mini-saucy Sizzler.

Personal and community hot pots are available at Spice World that can carry two different soup bases. A soothing herbal chicken broth, similar to a homey chicken and vegetable soup, and the distinctive spicy soup. Which, even when dialed down to mild, delivers an addictively explosive punch.

The joy of sharing a hot pot is just as much a part of the experience as this establishment’s eccentric menu items: flashy interior stylings and entertaining components. As a bonus, this is the kind of restaurant that everyone should visit at least once during the winter months. It is located in Sydney in the direction given.

Spring Yunnan

Choosing from small items makes eating a little more exciting, but what is it? Even if it’s a posh teishoku set or a shabby in-flight meal, the restaurant is drawn to meals that allow it to make its own choices.

Crossing the bridge noodles, Spring Yunnan’s most famous dish will almost certainly tempt you to try it out. The dish, which resembles a one-person mini hotpot, arrives disassembled. Stone bowl of pork and chicken broth, accompanied by delicate plates of pork, fish, prosciutto, coriander, shallots and garlic chives, even a tiny quail egg on the table.

Spring Yunnan’s version is as heartwarming as the originals. Once the meats have been coated in egg and dropped into the boiling broth, you can add the other ingredients at your own pace, allowing time for the soup to come to life.

Rice noodles, which are soft and spaghetti-shaped, have a little bounce but no real bite, making them ideal for those of us who were raised on the al dente diet. The soup is comforting and delicious at the same time – perfect for a winter night. It can be found with the help of directions.

Consider the protein-heavy mains further down the menu – especially the whole barramundi. An entire barra is cooked for 30 minutes. The result is worth the wait; the flake of meat can be removed from the bone with a simple flick of the cutlery.

The fish in that thick, glossy sauce. Chilli oil, garlic, and black beans are the pillars of this spicy concoction, but the real kick is sprinkled throughout the fermented rice. Because this sauce is so addictive, the chefs have done you a favor and included chewy, bite-sized glutinous rice balls, so you can go in and eat it all without wasting any of it.

If you are looking for an Asian restaurant, look no further than Spring Yunnan in Sydney. The bright, cheerful décor includes ornate headdress lamps and embroidered outfits hanging on the wall. Yunnanese cuisine combines the cuisines of the region’s dozens of ethnic minorities, so the menu may appear to be rambling at times.

So, if you are looking for a Chinese restaurant in Sydney, then this is the one.

Queen Chow Manly

Queen Chow Manly is a Chinese eatery in the seaside town with gold decor and beautifully-printed menus. You can easily find it by following the directions.

Here are some options from the menu that you can order.

Papi Chulo’s smoked meats are now replaced with dumpling steamers and shiny ducks. A3 printed menus including sweet and sour pork, salt and pepper squid, and more have been reproduced in sunny Manly by head chef Patrick Friesen and rising star Sam Young. There are also lobster tanks, throwback dishes, and great dumplings that lift it beyond suburban Chinese.

Take the plump xiao long bao, which is more solid than delicate and elegant. The finely chopped ingredients of the wild mushroom dumplings give a vegetal freshness that contrasts pleasantly with the pork proportions.

Moreton Bay bugs are a great alternative if you can’t afford lobster. For $42, you receive five half bugs slicked in a spicy sauce with soy, garlic, and ginger. We wish it came with mantou fried buns to mop up the leftovers.

The three-meat meal starts with wok-tossed pork, a numbing hum of Sichuan pepper, and al dente eggy noodles.

Blazed duck skin clings to buttery rendered fat and delicate, gamey flesh in this carnivorous plate. The crispy fried chicken requires a dip in the gingery garlic shallot relish to shine.

The fried rice is the meal that will transport you back to those old Canto eateries. The well-seasoned fluffy grains are sweet corn kernels, scrambled eggs, bacon-like pork char sui, and shallots. The fried ice cream is a crispy sphere with chewy coconut shreds encasing vanilla ice cream. It’s all finished with a caramel-flecked butterscotch sauce.

To try out these amazing dishes, visit Queen Chow Manly for sure.

The Eight

If you are craving delightful Chinese food, then The Eight should be your go-to place. Getting to this highly sought-after yum cha spot on Market City’s top floor in the heart of Chinatown early is well worth the effort.

The restaurant opens at 9 am on the weekends, so if you’re a morning person or have kids that wake you up at the worst possible time, this is the spot for you. There aren’t many eating experiences as kid-friendly as yum cha, so take advantage of it.

Large circular tables surrounded by dining chairs covered in brightly colored designs fill the dining area.

Succulent pork ribs, juicy roast duck, and perfectly-sized prawns wrapped in rice noodles result from a rich garlic sauce simmering the ingredients together. The BBQ pork buns are worth waiting for, one of the great Chinese restaurants in Sydney city.

You can’t go wrong with anything from the mango pancakes to the mango pudding topped with a pool of condensed milk and coconut jelly. Enjoy the best meal by visiting The Eight.

New Shanghai

The New Shanghai Westfield Sydney is well situated for pre-theatre meals. It is a short walk from the State Theatre on Market Street and the Theatre Royal at the MLC Centre.

Ambiance Westfield Sydney’s eating is casual, contemporary, and pleasant, with a 1930s street-style environment of French influences. This is a great place to take many people, whether from a company or just a bunch of friends.

Yummy Shanghai-style Chinese food is offered at the restaurant. Everything from Bao, pan-fried pork buns, hand-made dumplings, and dim sum, to succulent Shanghai braised pig belly, rainbow beef, salt-and-pepper prawns, and stir-fried noodles are available at this restaurant.

The chefs at New Shanghai utilize only the freshest ingredients to reproduce classic Shanghainese dishes that have been handed down through the family.

Try a new place the next time you and your buddies want to get together. It’s possible to reserve the cocktail bar, have a lavish Shanghai banquet, or reserve the Private Dining Room for up to 20 people.

Ashfield is the place to go if you’re looking for the most excellent dumplings in Sydney. Several Shanghainese eateries in this thriving inner-west neighborhood, each with a similar name. New Shanghai (between Shanghai Night and New Shanghai Night) has the most extended line-ups, and that’s because it’s the most excellent place to visit.

Spice Temple

Neil Perry has long been a trailblazer in Asian-Australian cuisine. It is nowhere more evident than at Spice Temple, which debuted in 2009 and was acquired by Urban Purveyor Group in 2016, while Rockpool Bar & Grill, which Perry established above it.

You’ll discover some of Sydney’s most remarkable regional Chinese cuisine in this cozy, subterranean eatery. Wooden tables are complemented by softly lit red leather bench seats and dramatic lighting in the dining room. The room is filled with the scent of incense and has a wall covered with dark images of Asian ladies (presumably to add a sense of exotic sensuality, but which ensues an eeriness).

In Asian cuisine, harmony is essential, and the food at this restaurant is trendy, lively, and balanced. All of the dishes are influenced by words from other parts of the country – not only from Guangdong or Cantonese regions as in many other places in China.

Many meals may benefit from adding dried spices and hot chilies, which can be preserved in many ways, such as dried, fresh, salted, pickled, brined, and fermented. From the silkiest tofu to crunchy fried onion and crispy pig belly, Perry contrasts his dishes’ texture and flavor. Here, Perry’s commitment is contagious, and this is a shrine worthy of worship. Try its excellent meals by visiting the Chinatown restaurant in Sydney.