Where we eat
Food scene
The Social Brew Café is a local
landmark in bustling Pyrmont at the corner of
Harris St and Pyrmont Bridge Rd.
Behind the scenes Andrew and Carla
have created a dining sensation
with multicultural tastes fused with love and
organic goodness from across the globe.
58 recommandé par les habitants
Social Brew Cafe
224 Harris StThe Social Brew Café is a local
landmark in bustling Pyrmont at the corner of
Harris St and Pyrmont Bridge Rd.
Behind the scenes Andrew and Carla
have created a dining sensation
with multicultural tastes fused with love and
organic goodness from across the globe.
Co-owner and Executive/Head Chef Sujet Saenkham was born in a remote village in Ratchaburi province in Central Thailand. His mother is the daughter of the Kamnan (head of the local government sub-district Tambon), for that province. Sujet learned many of his skills as a chef first hand from his mother, who catered for many of Thailands important officials and delegates. The families cooking skills were well renowned and admired by all those who were privileged or lucky enough to taste their food and these skills were passed on to Sujet in the family tradition. Sujet Saenkham is the leading innovator of authentic Thai cuisine and is today regarded as Sydney's most talented Thai Chef. Sydney food critics from The Australian's John Lethlean to the Daily Telegraph's Simon Thomson are lovers of the pungent fresh flavours found in Sujet's food. Dishes like the fabulous Massaman Curry Duck and traditional Thai Egg Plant Stir Fry with garlic and shrimp paste are hot favourites with many customers. Sujet's team of chefs have been carefully trained to prepare hand made spices and pastes as every dish delivers the ultimate in freshness and flavour. Sujet over sees all the kitchens to ensure that the quality and integrity of his dishes is maintained. Sujet travels to Thailand on a regular basis to keep up with the latest cooking trends. He cooks for VIP dinners and sources fresh inspiration and exciting new ingredients for the kitchens of the Five Sydney restaurants.
56 recommandé par les habitants
Spice I Am
90 Wentworth AveCo-owner and Executive/Head Chef Sujet Saenkham was born in a remote village in Ratchaburi province in Central Thailand. His mother is the daughter of the Kamnan (head of the local government sub-district Tambon), for that province. Sujet learned many of his skills as a chef first hand from his mother, who catered for many of Thailands important officials and delegates. The families cooking skills were well renowned and admired by all those who were privileged or lucky enough to taste their food and these skills were passed on to Sujet in the family tradition. Sujet Saenkham is the leading innovator of authentic Thai cuisine and is today regarded as Sydney's most talented Thai Chef. Sydney food critics from The Australian's John Lethlean to the Daily Telegraph's Simon Thomson are lovers of the pungent fresh flavours found in Sujet's food. Dishes like the fabulous Massaman Curry Duck and traditional Thai Egg Plant Stir Fry with garlic and shrimp paste are hot favourites with many customers. Sujet's team of chefs have been carefully trained to prepare hand made spices and pastes as every dish delivers the ultimate in freshness and flavour. Sujet over sees all the kitchens to ensure that the quality and integrity of his dishes is maintained. Sujet travels to Thailand on a regular basis to keep up with the latest cooking trends. He cooks for VIP dinners and sources fresh inspiration and exciting new ingredients for the kitchens of the Five Sydney restaurants.
Mr. Wong does Cantonese-style food in a larger than life way. Seating 240 people over two levels and serving a selection of up to 80 dishes, it’s a big affair. Yet somehow the restaurant still manages to feel intimate, with nooks for two, dim lighting and moody jazz.
At the helm is our executive chef Dan Hong, who brings his energy and creative flair to the kitchen. Barbecue ducks are a crowd favourite (we have a whole room dedicated to them), as is our lunchtime dim sum menu by Michael Luo. With such an extensive menu and wine list to match, arrive prepared to make some tough choices.
76 recommandé par les habitants
Mr. Wong
3 Bridge LnMr. Wong does Cantonese-style food in a larger than life way. Seating 240 people over two levels and serving a selection of up to 80 dishes, it’s a big affair. Yet somehow the restaurant still manages to feel intimate, with nooks for two, dim lighting and moody jazz.
At the helm is our executive chef Dan Hong, who brings his energy and creative flair to the kitchen. Barbecue ducks are a crowd favourite (we have a whole room dedicated to them), as is our lunchtime dim sum menu by Michael Luo. With such an extensive menu and wine list to match, arrive prepared to make some tough choices.
Head Chef Chase Kojima and his team use the finest local produce to create an imaginative menu of sashimi, tempura and melt-in-the-mouth meats cooked over the robata grill. And with its own fusion of uber-cool ambience and eclectic energy, Sokyo is an experience unlike any other.
31 recommandé par les habitants
Sokyo
80 Pyrmont StHead Chef Chase Kojima and his team use the finest local produce to create an imaginative menu of sashimi, tempura and melt-in-the-mouth meats cooked over the robata grill. And with its own fusion of uber-cool ambience and eclectic energy, Sokyo is an experience unlike any other.
Oxford Street is getting its groove back and we’d like to think we had a small part to play in it. Part-pub, part-restaurant, part-cocktail bar; each section of The Paddington has its own distinct style. Our kitchen is guided by executive chef Ben Greeno, who had the genius idea to install custom-made rotisseries.
What does this mean for you? Juicy, brown and sticky-skinned Bannockburn chickens that are hormone-free and air-chilled. You’ll never look at a humble roast chicken the same again. But we’re not just about chicken; we cook the finest rotisserie meats, fish and vegetables, as well as lighter shared meals. Our late-night menu kicks in at 10:30pm and it’s definitely worth sticking around for.
57 recommandé par les habitants
The Paddington
384 Oxford StOxford Street is getting its groove back and we’d like to think we had a small part to play in it. Part-pub, part-restaurant, part-cocktail bar; each section of The Paddington has its own distinct style. Our kitchen is guided by executive chef Ben Greeno, who had the genius idea to install custom-made rotisseries.
What does this mean for you? Juicy, brown and sticky-skinned Bannockburn chickens that are hormone-free and air-chilled. You’ll never look at a humble roast chicken the same again. But we’re not just about chicken; we cook the finest rotisserie meats, fish and vegetables, as well as lighter shared meals. Our late-night menu kicks in at 10:30pm and it’s definitely worth sticking around for.