Beijing Impression has opened its second Sydney venue in Market City’s recently transformed 1909 Dining Precinct.
The Northern Chinese eatery will serve up a menu that balances sweet and savoury flavours, with the seasonal offering providing a contemporary take on some of the classics.
The restaurant’s famous Peking duck, prepared over two days, is served three ways: there’s crispy skin duck, roasted in a closed oven and lightly doused with sugar crystals; duck pancakes; and a broth of duck meat paired with green vegetables and glass noodles.
Exclusive to the new venue is traditional fish head juice pancakes. Also on the menu is fried rice appearing as honeycomb briquette — set alight at the table, the dish is so unique it was patented in China — and braised sea cucumbers with roast pork in secret sauce. The extensive menu also features a range of sides and noodle dishes, as well as desserts, including almond tofu and Beijing style yoghurt.
Seating 160 guests, the venue also has six exclusive private rooms for parties of up to 12. Interiors feature warm wooden accents, rustic tones and rich foliage.
Founded in the Chinese capital, in 2014, by local Tong Han, the Beijing Impression concept now has 21 venues spanning China, Japan and Sydney with further locations expected in the near future.
“Following the success of our first Australian venue in Ashfield, we are excited to expand our footprint to Haymarket and knew that we needed to deliver an equally impressive second concept,” says Beijing Impression Australian director, Oscar Jin. “From dining under pomegranate and maple trees to the exclusive fish head juice pancake on the menu, restaurant-goers will experience the authentic Beijing.”
Beijing Impression is the latest venue to open in the newly transformed 1909 Dining Precinct. With six restaurants up and running, a further two concepts will be announced in the coming months.
