With Merivale regularly acquiring and transforming new Sydney venues, the group’s chefs are hard at work fusing the cultural nuances of each venue with contemporary flair. At Queen Chow, Chef Sam Hogarth shows his skill with Cantonese classics and a creative bent on dim sum.
The restaurant is hidden away on top of Enmore’s Queen Hotel. The main dining space is bright, bursting with greenery and decorated with retro paintings. Efficient and friendly wait staff keep the busy space in check.
Perhaps start with the wonton soup – these juicy parcels in a complex broth deliver a flavour-packed delight. The curiously named ‘slightly fires the emperor of cuttlefish, macadamia and garlic chives’ is a generous bowl of greens, seafood and spice – great on its own, or with rice and noodles as an accompaniment. The crispy chicken maryland with ginger relish is outstanding, and incredible value at only $15 a serve.
PSST! For a fun Sunday lunch, check out Queen Chow’s yum cha special – Buns ‘n’ Bubbles.