Executive Chef Neil Perry and Head Chef Andy Evans lead the team at Spice Temple, which remains a hidden treasure of Sydney dining. Enter via the virtual silk curtain and descend into a modern, club-like space. In front, the bar serves up a buzz, but the softly lit dining room beckons in shades of lucky red.
Don’t think everything on offer here is drenched in spice and heat – Chinese cuisine is known for its nuance, and Chef Evans is a master at it. Start with a wonderful, chilli-free dish of steamed eggplant topped with three flavours – garlic, coriander and sweet pork. The balance achieved will instantly make you smile. Then move on to a generous serving of spicy chicken wings. The tender meat and crisp skin sing with Sichuan pepper, which delivers a numbing sensation beloved by Chinese diners.
PSST! Most dishes can be ordered in half-size, all the better to sample more when dining as a pair.