Wednesday, 14 January 2009


Contamination can be a good thing. So this is the Korean take on Chinese food. Why not when you’re armed with an arsenal of Sun’s chicken recipes to unleash on willing diners. Not quite fusion, but not strictly of one cuisine either. Koreanish options include springy noodles lathered in a pitch black, thick black bean sauce and a range of kimchi hot pots simmering wombok and sliced tofu. Chinesesy dishes come in the form crispy fried pork bathed in a sticky red sweet chilli sauce and salt and pepper squid. Deserving of a Buffer entrance announcement, assorted chicken bits of Sun’s chicken encased by a sweet soy flavoured, deep fried, golden brown batter that keeps the meat Amazon moist. Delicious, but over eating could lead to a face resembling the moon. Desserts unexplored, but surprisingly for an Asian restaurant, the service was just sweet enough.

3 / 5 yums!
Where? Dixon St, Sydney, NSW
What? Under $20

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