Gourmet Traveller (Australia) - - Sydney review -

CHINA SYN­DROME Every­thing’s com­ing up Sichuan, but could Yun­nanese be the next big Chi­na­town thing? One promis­ing in­di­ca­tor is the ap­pear­ance of Guixin

Yun­nan Style Cui­sine, a hole-in-the­wall at Eat­ing World of­fer­ing the flavour-packed likes of stir-fried wheat and pork, spicy bean-curd salad, and Dai-style hot and sour agaric salad, plus Yun­nan-style chips and spicy wings. Don’t miss the rice noo­dles with braised pork, pick­les and roasted peanuts (pic­tured). Shop 212, Eat­ing World 25-59 Dixon St, Hay­mar­ket, 0406 389 390 FIT­TING IN The name might sug­gest re­bel­lion but the vibe at Red­fern new­comer

Mis­fits leans more clas­si­cally-trainedex­ec­u­tive-chef-writes-menu-for­large-ho­tel-group than New Jersey punk rock. And in­deed chef James Priv­ett comes to the group-chef gig at the W Short Ho­tel Group with a pedi­gree that in­cludes The Cut, Bistro CBD and Bistro Mon­cur. Ex­pect cro­quettes and ter­rines, oys­ters and mignonette, $19 burg­ers, steak frites with an­chovy but­ter. 106 Ge­orge St, Red­fern, (02) 9318 1497 GO WEST It’s been a while be­tween am­bi­tious restau­rant projects in Par­ra­matta.

Husk & Vine ad­justs the record favourably. Stephen Seck­old, lat­terly seen at Salary­man and Fly­ing Fish, con­sults on a menu that runs from bowls of bio­dy­namic brown rice with fried eggs, mush­rooms, chilli and greens at break­fast through lamb ragù pap­pardelle at lunch to striploin with charred su­gar­loaf cab­bage at din­ner. Shop 7, 45 Mac­quarie St, Par­ra­matta, (02) 7803 2323

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