King Dynasty Chinese Feast

So, we are all familiar with yum cha. Chinese takeaways may be a cheap and cheery night in, and Chinese restaurants are often where one goes for an affordable, fun, noisy and no-nonsense meal out...but have you had a proper Chinese feast, the kind we reserve for celebrations and special occasions? 

Allow me to take you on this incredible culinary journey that involves a private room, multiple courses, distinctively showy ingredients, free-flowing wine and maybe even a touch of kareoke as the night progresses. 

Sashimi Plate

We ain't messing around here, so let's jump straight in. Lobster is purchased whole at the market rate and cooked in multiple ways. The first course is a sashimi plate displaying the magnificent and venerable crustacean. The texture is gently crunchy (like a jellyfish) and the taste is slightly sweet. 

Hot and Sour Soup

Unlike casual Chinese meals where the food is in middle of the table, at Chinese feasts, certain courses are served in individual portions. The hot and sour soup is a staple enjoyed by many (especialy those from the Southern parts of China), but the version at Dynasty is amped up with prawns and lobster bits. The "hot" isn't from chili, but from white pepper; and the sour is from vinegar. 

Pigeon

Pigeon, rather than chicken, is the poultry of choice - its meat is denser, leaner and more flavourful. In Asia, generally dark meat is more prized than white meat, and pigeon is pure dark meat. The texture is slightly chewy and very satisfying, with the skin cooked to crunchy, glistening perfection.

Lobster brain egg pancake

What is a Chinese feast without involving delicacy of interesting origins? Who knew the lobster had so much brain as to cook an entire egg pancake...though I couldn't tell you what it actually tastes like, because whatever taste it would have is disguised by all the other goodies that went into this humble-looking pancake: prawns, vegetables, and lots of flavour. 

Beans and scallops

Even the vegetable dishes at such feasts tend to come with delicacies - here, huge, plump, juicy scallop cooked just until warm yet still bouncy; with sugar snap peas. 

Salt and pepper lobster

The rest of the lobster that had not been served as sashimi and in the soup are dusted in a light batter and fried to perfection. Gently salty but still preserving the sweetness of the lobster meat, this is one satisfying way of enjoying lobster. 

XO pipis

The XO pipis well known at Golden Century is the little sister to the pipis at Dynasty, which are huge. How do you judge a good pipi: no sand, no bitterness, just bouncy, juicy, fleshy pieces drenched in delicious sauce and sitting on a bed of crispy noodles. 

Whole fish

Fish is considered a must-have on the feast table, because the word "fish" sounds just like "surplus" - it is considered an auspicious dish that means those at the table will have a prosperous year ahead. I really love the way fish is cooked in Chinese cuisine, which is to say, gently steamed in a light soy that's especially formulated for fish. The result is a delicate yet flavourful dish that perfectly showcases the freshness of the ingredient. 

Drunken chicken

When we do eat chicken, we like to cook it in a special way that is served cold, and the flesh is very delicate, with no sign of dryness. The skin is cooked until crispy and the fat gelatinous. Such a simple-looking dish, so much precision and hard work. 

Sweet and sour pork

Here's a dish that usually won't be seen at a Chinese feast, but was ordered for fun - surprise, we also enjoy a distinctly non-Chinese-Chinese dish. Radioactive in colour, with the meat coated in thick batter and cooked until you have no idea what it actually is, it has its own charms. 

Green beans with wagyu steak 

Following on with the trend of serving vegetables with delicacies, the wagyu is beautifully marbled and cooked so perfectly it somehow manages to be almost-well-done yet still juicy and delicate. This is Asian fusion at its best. 

Longevity "peaches"

In our culture, the God of Longevity holds peaches, and since this feast was in celebration of a birthday, the meal had to end with white lotus seeds paste-filled desserts shaped like little peaches for good luck. White lotus seed paste is particularly prized in Chinese desserts, with the most high quality being so fine and smooth it is completely creamy. 

Sweets

If you thought the longevity "peaches" was the end, you would be wrong. A Cantonese-style feast such as this one is not complete without complimentary sweets which the restaurant serves on a rotational basis. Here we have delicate cakes and fried dough dusted in icing sugar. 

Red bean soup

And the feast finally came to an end with gorgeous, warming, sweet and smooth red bean soup.

So, what's the key take-away from this review? Get in the inner circle of some Chinese people to ensure you are also invited to these feasts. They are truly something else. 

Score: 5/5

Cost: when nearly everything is "market price", do you really want to know?

Address: 600/1 Anderson St, Chatswood (level 6 Westfield Shopping Centre)

Website: https://kingdynasty.com.au/