Sydney
Tai Wong
Sydney, New South Wales, 2000, Australia
Owned by husband-and-wife team Ken and Amy Tai, this small restaurant specializes in traditional Chinese barbecued duck, as well as char siu (barbecued pork). Whole lacquered ducks hang in the front window of the no-frills space, which is decorated with white-tiled walls and a handful of tables. The Tais prepare their ducks with a proprietary blend of spices, cure them overnight, and then cook them in the oven for up to an hour. They’re typically served with special sauce and Chinese greens. In total, Tai Wong serves more than 20 varieties of barbecue, along with rotating daily specials.
Insider Tip:
After your meal, head to the Saint Honore cake shop, just a two-minute walk away on Sussex Street, for homemade Chinese desserts like cocktail buns and mango pancakes.
Amenities
Open / Closes- Accessible by Public Transportation
- Dinner
- No Reservations
- Take-Out Available
Cuisine Type:: Asian: Southeast
