The Long game

Gourmet Traveller (Australia) - - Sydney Review -

The di­as­pora cui­sine of the Hakka peo­ple of China hasn’t had much rep­re­sen­ta­tion in the Syd­ney dining scene. Or at least it didn’t till Wei

Long ar­rived in Chi­na­town. Or­der ahead for tea mush­room “kongfu” soup, abalone stewed with chicken, prawn sashimi and other Hakka spe­cial­ties, or, as per our Mas­ter­class on page 44, drop in for the se­ri­ously good salt-buried chicken (left). Wei Long Hakka Cui­sine, shop

330, 295/289 Sus­sex St (en­ter via Bathurst St), Syd­ney, (02) 9283 3570

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