Celestial Tables: Discover Sydney’s Contemporary Chinese Cuisine

Sample the tantalising flavours and aromas of modern Australian Chinese cuisine at this exclusive one-day event.

Indulge in a series of tale and taste sessions that bring together some of Australia’s best loved exponents of Chinese cooking – Anna Wong (Neila), Chui Lee Luk (Chow Bar & Eating House), Brendan Fong (Mr Wong) and blogger Lee Tran Lam.

In addition to the ‘tales and taste’ sessions, relax in Zensation’s pop-up tea house, sample premium artisan teas and experience a traditional Chinese 'Gong-Fu' tea ceremony. Watch on as Chef Gallery’s master noodle maker, Chef JPL, artfully transforms rolls of dough into delicate hand-pulled noodles. Also includes entry to the Museums of Sydney’s current exhibition Celestial City: Sydney’s Chinese Story.

Anna Wong and Barbara Sweeney session 1pm - 2pm
Join Anna Wong, acclaimed chef and owner of the Neila restaurant, in conversation with food writer Barbara Sweeney as they discuss Anna’s Chinese heritage and the influence it’s had on her cooking philosophy. Find out what it was like growing up in her parent’s suburban Chinese restaurant and Sydney’s market gardens. Includes a food demo and tasting.

Chui Lee Luk and Lee Tran Lam session 2.30pm - 3.30pm
Chui Lee Luk, owner and chef of Chow Bar & Eating House, talks to Lee Tran Lam, the Unbearable Lightness of Being Hungry food blogger, about the influence of Chinese cuisine on her culinary practice and the age-old process of fermenting. Watch as Chui transforms produce sourced from local Chinese market gardens in a quick pickling demo and tasting.

Check out Lee Tran Lam's podcast featuring Chui Lee Luk http://theunbearablelightnessofbeinghungry.com/2014/09/new-podcast-chui-lee-luk-claudes-and-chow-bar-eating-house

Brendan Fong & Yvonne Lee session 4pm - 5pm
Brendan Fong, head chef at Mr Wong, and Yvonne Lee, co-founder and creative producer at Wildwon Projects, will open the doors to Sydney’s contemporary Chinese kitchens and discuss Australia’s continuing love affair with Chinese cuisine. Learn a few tricks of the trade as Brendan provides a demo and tasting.

Bookings essential

Entry plus:

1 Tale & Taste Session
General $45 Concession $40

2 Tale & Taste Sessions
General $75 Concession $70

3 Tale & Taste Sessions
General $105 Concession $100

When & Where

Sunday 28 September 2014 1PM–5PM

Museum of Sydney

Corner Phillip and Bridge Streets, Sydney, NSW 2000
Museum: 02 9251 5988