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Reviews of Bokchoy Tang

  • Vera Poh
    Vera Poh   13 reviews
    BokChoy Tang is something of a misnomer for the Chinese restaurant in the Crossbar @Federation Square. A Sea of Red might have been more logical based on a direct translation of what it is known in Chinese. Or, if one prefers a de facto name, XO-sauce Bokchoy Tang is infinitely more appropriate.

    As if to make up for the injustice to its Chinese brand, the walls of its entrance hall on the third floor are awash in an auspicious red and the dining room is blotted with a couple of behemoth red lanterns here and a few red native-drums-turned-tables there. Otherwise, the interior decor comprises predominantly dark wood, enlivened by oriental screens and ornaments, coupled with a lively juxtaposition of eastern and western furniture. Admittedly, the young pianist behind the grand piano this night dons a stunning Cheongsum in a long column of bright scarlet hue and the restaurants signature stamp in traditional Chinese characters prints its name in a crimson ink.

    The dining room is fronted by an open kitchen, fenced in only by a shoulder-high if you are petite like yours truly and dark wood enclosure. So, sit back in the lantern-illuminated dimness like in a theatre just before the last light goes out and delight in the spectacle of half a dozen chefs and preppers whipping up a storm of smells and sounds while the melancholic tunes of Eric Satie segue into the romantic lines of Chopin and Liszt.

    The restaurant is neither full nor empty, but pleasant with middle-class Australians feeling peckish after an artful afternoon at the NGV Australia, with the bourgeois-class of Australian-born Chinese entertaining their Caucasian friends as well as with one large table tonight celebrating a Silver wedding anniversary.

    At first blush, the menu seems to feature an interesting selection of reasonably priced dishes using seasonal local produce. Publicity narratives pronounce the use of only free-range eggs and poultry, the abstinence of MSG as well as the (aspiring) progression towards organic meat and vegetables.

    All of these are jolly well until one embarks on the quest for the unadulterated flavours of fresh ingredients. For a farm-to-table restaurant, there appears to be an inordinate passion for the rich (and grossly overrated) XO sauce. While once touted as Caviar of the Orient, the sauce made from dried seafood serves only to drown out the delicate flavours of good and natural food. And when flung on a multitude of dishes, the palate yawns with homogeneity.

    Nevertheless, one dish that narrowly ducks the chefs indiscriminate torrents of sauce is the Steamed Whole Chilli Barramundi ($24.50) and it comes close to being unrivalled a possible second only to my mums extraordinary version. The impeccably executed fish arrives garnished with an intertwining mound of red chilli, spring onions and garlic, lightly steamed bokchoy lining the sides of the oval plate to create a dish that culminates in one magical umami kick.

    Those who like their sauces but are XO-sauce weary might also find the Wok fried Scallops ($25.50) pleasing. The scallops that are quickly wok-fried in a flavourful black bean sauce are plump and succulent almost buttery and served on a lovely bed of crunchy broccoli.

    Service is pleasant, prompt and professional and the wine list is reasonably balanced in geographical and varietal terms.

    To be fair, BokChoy Tang is not a veritable misnomer for the vegetable is featured in many dishes albeit mostly wading in a river of XO sauce.

    1 year ago

  • crazycow
    crazycow  Foodie   76 reviews
    Excellent contemporary Northern Chinese restaurant. We went there for a group gathering, being Chinese the food was authentic and interesting (Chinese with a twist and foreigner friendly), and the ambiance/environment was fantastic - overlooking Federation Square. My friend's relatives had also held a wedding reception in the restaurant.

    3 years ago

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