Tuesday, 16 April 2013

Spice Temple, Sydney

Had a little bit of difficulty finding the entrance which we eventually found was right next to Rockpool Bar & Grill. The LCD screen on the entrance door magically leads you down the stairs to Spice Temple. Interior is dark and dramatic, furniture is rich and warm, ambience is chic and exotic, service is friendly and food is spicy and hot!

Portraits of Oriental women on the business cards add a certain exotic allure. 

Spice Temple focuses on Chinese regional food mainly, Sichuan, Hunan, Guangxi, Jiangxi, Yunnan and Xinjiang. Refer to my previous posts on Uyghur/Xinjiang and  Hunan cuisines.
One thing common among the dishes of these neighbouring provinces is its overly hot spicy flavours.
Neil Perry has done an impressive job at recreating these dishes and spicy food has never tasted so good.

(source www.nationsonline.org)

Cabbage and radish pickle

Silken tofu and preserved egg salad with wood fired Jalapeno chilli

Steamed eggplant with three flavours
garlic, coriander and sweet pork

Northern style lamb and fennel dumplings

Fried squid with whole five spice and dark chilli paste

Steam blue eye fillet with salted chilli black bean

Hot, sweet, sour and numbing pork
chilli, sugar, black vinegar and Sichuan peppercorn

Stir fried greens

Stir fried Wagyu brisket with baby eggplant and chilli

Rockmelon granita

Choc chip cookies

Spice Temple
02 8078 1888

10 Bligh St

Spice Temple on Urbanspoon

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