CHU Restaurant by China Doll Unveils Menu by Chef Frank Shek
Greater Sydney’s culinary landscape has taken a bold step forward with CHU Restaurant by China Doll unveiling a thoughtfully expanded menu crafted by renowned Sydney Chef Frank Shek with CHU Head Chef, Arthur Jheng.
Known for his innovative approach to pan-Asian cuisine, Chef Shek’s latest menu draws inspiration from China and Southeast Asia’s rich culinary traditions but with a modern twist, setting the multi award-winning CHU apart as a distinctive player in Sydney’s dining scene.
Chef Frank Shek said that the menu invited diners to experience the rich diversity of Asian cuisine in a way that was both refined and full of surprises.
“Each dish is crafted with meticulous attention to detail, bringing a modern twist to traditional Asian flavours that resonate with both culinary purists and adventurous diners,” Mr Shek said.
Anchoring CHU’s expanded offerings are standout dishes such as Shandong Sesame Chicken with Eggplant and Potato, Steamed Prawn and Cabbage Rolls, Chinese Roast Duck, and Scotch Fillet with Charred Lemon and Shiitake Salt.
The new menu also has a $95 Seafood Tasting Banquet featuring 11 menu items spanning Steamed Scallop with Glass Noodles and Garlic, Asian Beer Battered King Prawns with Kewpie Mayo, CHU Sambal Fried Rice w Prawns & BBQ Pork and CHU’s Mango Pancake with Raspberry and Toasted Almond.
“This new banquet offering is a deep dive into Asia’s seafood heritage, elevated by unique flavours and textures,” Chef Frank Shek said.
“It and our wider menu is about dishes that feel authentic yet fresh, giving our guests a chance to experience the region’s diverse flavours in a refined and adventurous way.
Each dish is crafted with meticulous attention to detail, bringing a modern twist to traditional Asian flavours that resonate with both culinary purists and adventurous diners.
“Our goal when revising the menu for CHU was to capture pan-Asian cuisine’s essence while adding our signature flair.
“We wanted a visit to CHU not being about just a meal – instead we wanted a visit to be a journey through Asia’s most celebrated culinary traditions.”
The menu was also developed to deliver strategic pairings with CHU’s acclaimed three-glass-rated wine list which, in recent years, earned the gong of the NSW Wine List of the Year.
“Each dish has been thoughtfully matched to amplify its unique profile, creating a seamless pairing experience,” Chef Frank Shek said.
“Our wine list is a key element of the dining experience at CHU, so we wanted to ensure that each pairing elevates the flavour and complexity of the food. The result is a harmony between dish and drink that transforms each course into an experience.”
CHU Restaurant by China Doll, located in the heart of West HQ, has become a staple in Greater Sydney’s culinary landscape. The restaurant has received many major awards including its most recent nod as the Best Rated Cuisine Hotels / Clubs / Restaurants in the Western Sydney Tourism Awards.
It is celebrated not only for its cuisine but also for its luxurious decor inspired by 1940s Shanghai.
The restaurant’s setting, with opulent chandeliers and a striking Buddha statue centrepiece, complements Chef Shek’s culinary vision, creating an atmosphere that blends elegance and authenticity.
“CHU Restaurant by China Doll is more than just a dining destination – it’s a cultural experience,” Richard Errington, CEO of West HQ, said.
“The new menu reflects our commitment to bringing a world-class dining experience to Greater Sydney, showcasing the best pan-Asian cuisine in an environment that’s both sophisticated and welcoming.”
Errington added that CHU has become a true culinary gem within the West HQ precinct, drawing both locals and those from across the country seeking a meal and an unforgettable dining experience grounded in quality and creativity.
