Tang Hui Restaurant is located at 680 George Street, Sydney NSW 2000,the most flourishing area, World Square Shopping Centre in Sydney CBD Our interior layout is designed by a Greek famous interior designer, which combines the traditional Chinese classic and Modern simplicity décor style, so that Tang Hui Restaurant has both mystical Classical Chinese, but also the sense of modern. All designs at Tang Hui Restaurant are striving for perfection. The main door was built by ancient woodcarving of totem, and the restaurant also combines with bronze art decorations, that gives a high luxury style of an ancient palace. The doorknobs are designed in a prestige material, which is use of noble stone lion head, that gives customer an additional excitement.

Behind the ancient main front door, there are Chinese cultural arts that available since thousand years ago – the exquisite Terracotta Warriors are placed by the wall in the Restaurant, that adds a touch of mystery. The restaurant is cover with perfect lightning, and it is shine perfectly on the beautiful decorations with an extravagant beauty. Tang Hui Restaurant was surrounded with culture arts and every detailed decoration is worthy of scrutiny. Every corner of Tang Hui Restaurant reveals a deep sense of classical Chinese sensation, decorated with wooden pottery, carved wooden chairs, classical design of wall, grand lightning, hollow windows, delicate gilt flowers, brick walls, wooden ancient coins, as well as wood carved exquisite mini version of Forbidden City. Delicate birdcage hung along the walkway, combines with the indoor pond, that brings the natural elements of Modern decorative arts into classic design style.

The Bar in Tang Hui Restaurant is designed in modern style, which perfectly combines the restaurant in Eastern Classic decoration style and with a touch of Modern décor. This gives people a perfect visual enjoyment with the combination of traditional Chinese design and Western drinking cultural. Tang Hui Restaurant’s private dining rooms are exceptional, each of the room have different theme that tailored with amazing decorations that create an ultimate luxury beauty.

Tang Hui Restaurant Signature Peking Duck traditionally roasted with the hung oven roasting method. It is roasting in an open fire pit, while the ducks are cooking, the chef may use a pole to dangle each duck closer to the fire for 30 second intervals. Almost every part of a duck can be cooked. A duck roasted in this manner is crisp to the touch and golden brown in appearance; its flesh is both tender and tasty.

The Head Chef of Tang Hui Restaurant Master Chef Ziquan Li
1984-1990 Chinese Executive Chef in China Hotel by Marriott Guangzhou
1990-1991 Executive Chef in Ramada Parkside Beijing Hotel
1992-1993 Offered the position of Chinese Executive Chef and Technical Consultant Chef in China Hotel by Marriott Guangzhou
1994-1997 Executive Chef and Technical Consultant Chef in Lanzhou Legend Hotel
1998-2015 Executive Chef in Fook Yuen Seafood Restaurant in Sydney
2015 Executive Chef in The Eight Restaurant in Sydney
2016 Executive Chef in Tang Hui Restaurant in Sydney

The Extensive Skills
Specialized in fusion cuisines: Combining traditional and creative cooking styles Famous hang-grilled Peking Duck cooked in traditional style, that deliver the tender and crisp tastes on it.

The Concept of Cooking
Focusing on the mixture of traditional and contemporary cooking skills, combining traditional Chinese and Western cooking styles Delivering rich flavors out of the combination Master Li’s fusion cooking are innovative and brilliant ideology.

BusinessCircle1607p117Peking Duck are one of the top five ranked dishes around the world food gourmet, there are divided into 3 parts of origins.

The First origin
In the early of the Northern and Southern Dynasties (420-589), roasted duck has been documented in <<Shi Zhen Lu>>. The history of the roast duck can be traced back to as early as the Yuan Dynasty (1206-1368) when it was listed among the imperial dishes in the Complete Recipes for Dishes and Beverages. In the early 15th century of the Ming Dynasty, Beijing roast duck remained one of the famous dishes on imperial court menus. According to the local history, the earliest roast duck restaurant in Beijing – Bianyifang Restaurant was opened during the Jiajing reign (1522-1566). During the Qianlong period (1736-1796), roast duck was a favorite delicacy of the upper classes. Following that, Quanjude Restaurant is the largest roast duck restaurant in Beijing, opened for business in 1979, that are famous around the worldwide

The Second origin
The method used at first in China for roasting a duck was almost the same as that used in the Western world for roasting a goose. The technique of roasting the goose was twice passed on to China—once during the Yuan Dynasty, when China was ruled by Mongols, and later again during the Qin Dynasty, when China was under the rule of the Manchurian conquerors. Since Qin Dynasty, the method of roasting a duck has changed from roasting duck in the hermetic oven to hung oven roasting method. The meat is eaten with scallion, cucumber and sweet bean sauce with pancakes rolled around the fillings. Sometimes pickled radish is also inside, and other sauces (like hoisin sauce) can be used. This is a common food eaten in Shandong. Peking Duck is prepared from the white feathered Pekin duck originality, but with the method of roasting a goose in Europe, Peking Stufed duck was used since then.

The Third origin
The history of Peking Duck can be related to the Liao Dynasty. When Liao’s aristocracy hunting, the white feathered duck that were catch will be bring home for stocking, they are regarded as auspicious objects, which is the Beijing duck ancestors. Beijing Duck prefer cold weather rather than hot weather, as in Beijing’s areas are tends to be cold in Spring, Autumn and Winter, therefore canal food from waterways are much richer. The new species of duck had been domesticated by Chinese farmers. Nowadays, Peking Duck is prepared from the Peking Stuffed Duck. This type of duck meat is juicy, which is the best to use for Peking Duck.