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12 Campbell St., 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.

Restaurant
Tai Wong

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.