China is a huge country, with as much regional diversity as Europe. But for too long, Chinese food in Sydney meant Cantonese, the food of Hong Kong and Guangdong province, the ancestral homeland of many Aussie-Chinese.
More recently, immigrants from lesser-known Chinese regions have arrived, and with them eateries serving a taste of their home cuisines. Now we’re spoiled for choice. Whether you want fine dining Cantonese, a modern twist, excellent Hong Kong-style barbecue, or authentic off-the-beaten-path regional specialties, here’s where to find some of the best Chinese food in Sydney.
Chatswood BBQ Kitchen Chatswood
Chatswood is Sydney’s second Chinatown and there’s a lot of choice when it comes to Chinese BBQ. At BBQ Kitchen it’s all about the black pepper duck, tender and crisped skinned with a spicy black pepper sauce. There’s excellent peking duck too (with ducky san choy bau to follow) and some delicious veggie dishes, like tofu with braised mushrooms. Professional, friendly service completes the experience.
Mr Wong Sydney
This huge warehouse space spread over two-levels is all wood, exposed brick, splashes of jade colour and other colonial Chinois charm. The food is serious Cantonese, with a separate roast meat counter, live seafood tanks and a dedicated dim sum chef alongside Dan Hong’s main menu – and that signature Merivale wine list.
Blue Eye Dragon Pyrmont
To see Sydney’s best Chinese food through yet another lens, head to Taiwan. Or at least this comfortable diner run by mother and daughter team Jade and Muriel Chen in an atmospheric old church opposite The Star in Pyrmont. Prawns in Jade’s bloody plum sauce are excellent, as are chicken with dried chilli in gong bao sauce and Chinese turnip omelette. Grab a bag of excellent frozen dumplings to take home while you’re there!
Xi’an Biang Biang Haymarket
Nothing beats the buzz of Sydney’s Chinatown. And this is one of the buzziest of Dixon Street’s hole-in-the-wall eateries serving up bowls of comfort to expat Chinese. In Xi’an, wheat is the staple – and the long wide slippery biang biang noodles with chilli sauce here are addictive! As is the roujiamo (pork sandwiched inside roti-like bread).
Spice Temple Sydney
This cool, dimly-lit, subterranean space celebrates the food of China’s lesser known regions, including Yunnan, bordering northern Myanmar and Laos; chilli-loving Jiangxi, Hunan and Sichuan; and largely-Moslem Xinjiang. Sichuan-style fish drowned in heaven facing chillies is a must. Chef Andy Evans, who opened Spice Temple with Neil Perry in 2009, is now with the Merivale Group. Meet Andy in the video below.
Updated 15 Oct 2026
