By Marie-Antoinette Issa.
If your New Year’s Resolutions include exploring fresh flavours, then the innovative updated menu at CHU Restaurant by China Doll at West HQ is an excellent place to start.
Here, renowned Chef Frank Shek, in collaboration with CHU Head Chef Arthur Jheng, has reimagined the restaurant’s iconic Pan-Asian offerings by blending tradition with a touch of contemporary creativity to create an elevated feast that is certainly much more enjoyable than fitness-focused promises for 2025!
Known for his flair in crafting unforgettable dining experiences, Chef Frank has drawn inspiration from the rich culinary traditions of Southeast Asia - and the dynamic team of Chefs from Korea, Indonesia, Nepal, China, Bangladesh, Macau, Cambodia, Laos, Thailand, Taiwan and Vietnam who have worked with him at China Doll - to infuse each dish with contemporary elegance.
Anchoring CHU’s revamped offerings are standout dishes that are equal parts polished and playful. Superstar starters include steamed prawn and cabbage rolls. Although, the Scotch fillet with charred lemon and shiitake salt - a dish that perfectly embodies the restaurant’s ethos of blending authenticity with innovation - is a main course highlight.
Shandong sesame chicken with eggplant and potato and the ever-indulgent Chinese roast duck will also delight both culinary purists and adventurous foodies alike.
For seafood lovers, the $95 Seafood Tasting Banquet is sensational. Featuring 11 meticulously curated items, the spread celebrates Asia’s seafood heritage (alongside Australia’s access to its abundance) with dishes like steamed scallops with glass noodles and garlic, Asian beer-battered King prawns with Kewpie mayo and CHU sambal fried rice with prawns and BBQ pork. To finish, the mango pancake with raspberry and toasted almond is the perfect sweet finale.
"Our goal was to capture the essence of Pan-Asian cuisine while adding our signature flair,” says Frank. "It is about dishes that feel authentic yet fresh, giving our guests a chance to experience the region’s diverse flavours in a refined and adventurous way.”
CHU’s new menu is thoughtfully complemented by its three-glass-rated wine list, which has garnered accolades including the NSW Wine List of the Year. Each dish is paired with wines that amplify its unique profile, ensuring a seamless dining experience.
Ultimately: "we wanted a visit to CHU not being about just a meal,” says Frank. "Instead we wanted [to offer guests] a journey through Asia’s most celebrated culinary traditions,” he adds.
