The contemporary menu and decor at Chef’s Gallery makes it a solid regular in our books, and it hasn’t failed to deliver in the flavour stakes over these last few years when we’ve visited. Their fusion Asian menu is still evolving and we’ve found that they have more interesting dishes these days beyond their signature hand pulled noodles.
Dropping in for a casual lunch on the weekend, we tried out a few more items from their menu that we haven’t had before. We started with some delicate slivers of Tataki Wagyu Beef, which were topped off with a tiny smidge of Sichuan style spicy dressing to keep things interesting. The dish was simple, but the calibre of the ingredients shone through the perfectly seared wagyu.
Tataki Wagyu Beef, $17.90
For something more substantial, we shared their Prawn and Pork Wontons with Handmade Noodles which showcases two of Chef’s Gallery’s signatures in one bowl – the wontons are huge and juicy, while the noodles are thin but still springy, coated with a Shanghainese style spicy sauce that keeps your tastebuds happy. Topped off with some minced chicken for extra flavour, it’s a winner in our books.
Prawn and Pork Wontons with Handmade Noodles, $16.90
We also went for their Crab Meat Spring Rolls, which were encased in a fried netted exterior that went well with the tasty crab filling. It was served up in a cute little woven basket and some sweet chilli dipping sauce. These addictive morsels were a great choice, going nicely with the noodles too.
Crab Meat Spring Rolls, $14.90 (6 pieces)
We rounded off our meal with a bit of dessert, because we couldn’t leave without sharing a cheeky little plate of their Eggy and Yolky Egg Custard Buns, which are good fun to bring out the little kid in us if you follow the instructions (“squeeze his head and watch him stick out his tongue”…) just watch out for the hot custard when it comes out!
Eggy and Yolky Egg Custard Buns, $4.90 each
Excuse Me Waiter dined as guests of Chef’s Gallery