Any trip to Sydney, Australia would not be complete without a visit–or even multiple visits– to the Marigold Restaurant in Chinatown. It is one of the oldest establishments for Chinese cuisine in Sydney and in many ways, it preserves the traditional style of Chinese restaurants, from decor, ambiance service to style of cooking. It is the perfect place for a banquet style dinner, a meal to sample one or two specialties, or a “dim sum” lunch.
I find the best seafood in Sydney, both in terms of quality and variety. When these ingredients marry with the cooking at Marigold Restaurant, the result ranks supreme.
Lobster and Noodles
Stir-fired noodles with a clear sauce on top of noodles. The beauty of this dish is not only the lobster, but the noodles that is infused with the taste and aroma of the lobsters.
Stir-fried Coral Filet and Mixed Vegetables
The coral fish is a big fish and the best is to use the catch to create two dishes. My first dish is the stir-fry. The freshness and subtle sweetness of the ingredients are presented, and highlighted by the contrast of the dipping oyster sauce.
Fish, Pork and Bean Curd Hot Pot
The second is a richer method to enjoy the Coral, which is cooked with roast pork, mushrooms and fried bean curd. The flavour also comes from the scallions and parsley.
Very thinly sliced fresh conch is dipped in boiling water, removed as soon as it is cooked for the best bite and texture. Conch becomes chewy if it is over done. The best accompaniment is a dark soya sauce with red chili and scallion, shrimp sauce, or oyster sauce.
Simple, elegant and divine. This is how I like my steamed oyster with a touch of light soya sauce, ginger and scallions.
These are small shrimps reared in a “gated pond”. I like the taste just on its own, without the dipping sauce.
Crabs with Ginger and Scallions
The crabs are in season with its orange “fat” that tingles the taste buds. The crabs are meaty and the red wine vinegar is the perfect accompaniment.
Of course, the crab claw is the meatiest part.
Steamed Parrot Fish
With a smaller fish, steaming is the ideal cooking method and the sauce is best enjoyed with a small amount of steamed rice.
In case you do not like seafood, the Marigold Restaurant will not disappointment with its other delicacies, and definitely worth a visit.
The Marigold Restaurant, 683 George Street, Sydney, Australia.