A giant terracotta warrior stands guard, peering down at the hungry and curious customers eager to enter. We know of no secret handshake or magic password but perhaps an old school stare off will win him over? Like most good things in life the promise of phenomenal peking duck pancakes also came with a wait. Two years to be exact is how long we’ve anticipated the arrival of China Republic to open at World Square. Finally the night had arrived.
Having conquered the warrior a much bigger challenge awaited. Thirteen courses of modern Chinese cuisine would push even a room full of experienced foodies to the limit. Sitting in palace-type surrounds this 250 seater restaurant spans across two levels with a dedicated bar and three private dining rooms. It even has a members only room with a secret lift from the car park. Enter here for an exclusive Angelina Jolie like entrance or avoid the shame of being rolled out the front door in a food induced coma.
Beijing trained Executive Chef and Co-owner Mei Sheng Yu has created an extensive menu of old-world dishes with a modern twist. The purpose-built Peking Duck ovens that can roast over 20 ducks an hour – that’s more ducks at once than any other restaurant in Sydney.
My highlights of the 13 course tasting were:
The Beijing-style Tofu with Shallots and Fish Roe and the Spinach Soup with Enoki Mushrooms.
The peking duck takes a total of eight days to prepare before placing them into an oven. It’s served with a ‘how to’ pamphlet showing you the best way to roll your own pancake.
My dessert highlight was definitely the Rice Pudding. I ate mine and my dates.
China Republic brings the ancient world of China to the modern day Sydney with traditional Chinese cuisine in a sophisticated setting. Bring your warrior appetite, you’ll need it at China Republic.