There are a lot of areas around Metcentre in Wynyard Station that is packed full with food joints. One in particular that is new and intimate is Chefs Gallery Jamison Street. To demonstrate noodle making action, patrons can witness through a glassed in kitchen. Their signature noodle show takes centre stage as balls of flour dough are quickly kneaded in a haze of hand movements, then stretched into twisted plaits. To finish, the Master Noodle Chef, Chef Panda transform the delicate noodles into a lengthy unbroken noodle skipping rope, then into silken strands. It looks super easy and effortless but it does take at least 23 years of practice.
Welcome to Chefs Gallery Metcentre Opening.
That’s how Chef Panda attracts the patrons.
Freaken amazed by how thin these noodles are made by hand.
23 years of practice making handmade noodles paid off.
I, for one, could have stared at the fun entertaining noodle show for hours but it was time for me to enter the restaurant and be welcomed by a whole batch of Deep Fried Wonton Sheets that has been heavily savoury seasoned. Usually stuffed with tasty meat and then boiled, however Chefs Gallery is being creative by being simple with these so called FRIED WONTON CHIPS. They are good, addictively good.
Deep Fried Wonton Sheets
Besides fresh handmade noodles, give Tataki Wagyu Beef with Sichuan Style Spicy dressing a go. The taste of the seared beef is condensed with ginger, a hint of vinegar then wrapped with fresh mint leave. There’s good quality in the wagyu beef as it offers a pink fine marbling through the meat, it is tender and has an intense flavour of the hot dressing even whilst it’s been served cold. Seriously satisfying for the sashimi-grade manner.
Tataki Wagyu Beef with Sichuan Style Spicy dressing
You know what would be good in your belly? Spicy Prawn and Pork Wontons– I love the silky layer of the wonton skin that is beautifully balanced with spicy garlicky dressing. Greatly filled with chopped succulent prawns and pork that’s subtly marinated in oriental spices. The spiciness doesn’t stick to your tongue, instead, to the kissable red lips.
Spicy Prawn and Pork Wontons are hot in the house.
The presentation of the Vegetarian Spring Rolls instantly reminded me of birds nest and delivered a good dose of crispiness. A very delicate roll that is easily a favourite dish for the vegetarians.
Vegetarian Spring Rolls
Piping hot Vegetarian Steam Buns are not new by any stretch to the Chinese but definitely have a go at loving these buns as they are filled with cabbage, mushroom and minced spring onion. The buns are soft and chewy with fatty veggie filling, however I found the buns skin to be slightly tough.
Vegetarian Steam Buns
Speech time and founder and owner Kaisern Ching tells us his story about Chefs Gallery.
Time for Chef Panda to show us some more moves.
This is fully twisted!
Seconds later, a ball of dough transformed into noodles.
Special guest Natalie Tran from Community Channel in the house making noodles.
Well done Natalie! She almost took over Chef Panda’s job, almost.
Maybe one more photo, but this time with the Master Noodle Chef.
Gorgeously trimmed and cut into 3cm cubes, the Wagyu Beef cubes made sure it was doused with pepper sauce that studded with a few fresh mixed salad leaves. The rich marbled texture of the beef sure is succulent. The peppery sauce perfumes this dish and may overwhelm your tastebuds. One cube at a time with a glass of red wine makes it even more powerful.
Wagyu Beef cubes with pepper sauce
The best thing about Handmade Spinach noodle Spinach noodle with bamboo shoots and carrot sticks is that the spinach gives a lovely bright green colour and nutrition to your meal. Don’t say I don’t eat my greens mama! There’s something about handmade noodles that makes me even happier to attempt seconds…
Handmade Spinach noodle
As square platter of Chef’s own Handmade Egg and Spinach Tofu gradually made its way towards me. I just happen to take a photo of Natalie Tran’s personalised tofu plate. Oddly these deep fried tofu tiles reminded me of mah-jong, you want to play? I wouldn’t say it is nutritious as they happen to be fried but it does have the perfect protein boost for vegetarians and vegan. The ideal beginning of devouring the tofu is biting through the lightly golden battered skin to find a firm, yet silken custard with a layer of chopped spinach crunch.
Chef’s own Handmade Egg and Spinach Tofu
My ultimate goal for the night was to get my hands on the Macanese style mini Pork Burger. It’s a chunky piece of culinary masterpiece that’s generously filled with pork fillet, pork floss, lettuce and a sweet chilli mayo dressing. The man-tou so crunchy you can hear it gently break. It’s flaky and oily that crumbles just as you bite into it. I had a porky face while checking out the mini burger and I give it a thumbs up!
Macanese style mini Pork Burger
Something about me and taking side shot photos of buns. Tehehe
Did I forget to mention Natalie Tran from Community Channel on YouTube decided to waste most of her evening with me on her birthday? I turned into a crude five year old when she turned around and said hi to me. Inappropriate behaviour and awkward conversation started and I sincerely apologised after. I guess trying to remove a drool from my face was harder than I thought when I was standing next to my favourite YouTube star.
Nessy Eater Girl with Natalie Tran from Community Channel.
Chefs Gallery is drawn on the four most traditional Chinese schools of cuisine: Sichuan, Guangdong, Shandon and Su. This restaurant features true Chinese dishes combined with a modern twist. The dining venue is casual, yet intimate in its structure. I can’t wait to revisit Chefs Gallery to properly try their memorable dishes and perhaps match it with a glass of wine.
Didn’t leave empty handed, received Chefs Gallery gift bag: $25 gift card, fortune cookies and pamphlet.
Photos by Vanny Tang
Disclaimer: Nessy Eater attended as a guest to Chefs Gallery (Metcentre) Opening thanks to Whiteworks Public Relations.
Opinions are however, Nessy Eater’s own.
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