Myriad Japanese flavours in one Sydney dining precinct

Darling Square is staking a claim as Sydney's mini Tokyo with its range of Japanese eating venues.

Located in Haymarket, next to Darling Harbour, Darling Square is now home to 60 retailers, cobblestone laneways and a village green.

Darling Square has recently boosted is position as one of Sydney’s most dynamic dining destinations with the recent arrival of several Japanese venues.

Yayoi (top image), Moyashi, and Don’to combine to offer a selection of authentic Japanese flavours, spanning everything from traditional teishoku and all-you-can-eat hot pot to donburi rice bowls inspired by Tokyo’s Showa era.

Yayoi, an international teishoku (a meal served on a tray with several components) brand that started in Tokyo in 1886 that says it "blends traditional flavours with a modern sensibility".

The restaurant interior features contemporary design and authentic Japanese crockery. Guests can enjoy over 30 dishes, including signature sukiyaki, limited-edition chicken hitsumabushi, and an array of matcha desserts.

Yayoi will also launch a happy hour from next week, running daily from 1-6pm featuring $6 beers and wines and a $12.50 Premium Malts set.

Moyashi brings a Japanese hot pot buffet concept with seating for 77 guests.

The restaurant offers two buffet options - a $58 standard and $78 premium experience - featuring up to 56 sides, unlimited soft drinks, and ingredients including fresh seafood and Wagyu beef.

Completing the trio, Don’to opened its doors last month, introducing Sydney diners to a retro-inspired Japanese eatery. 

Created by the team behind Nakano Darling, Don’to specialises in fast, flavourful donburi rice bowls, with signature dishes such as gyudon (beef), stamina don (pork), and teriyaki chicken don.

For more info visit www.darlingsq.com

Paddy's re-imagined: discover Sydney's new gourmet market

Sydney has a new gourmet destination with the launch of Hay St Market at Paddy’s - which opened this week.

The concept is described as "a celebration of food, culture and community, bringing together a dynamic collection of traders under one roof in the heart of Haymarket".

It has to be an improvement on some of the dire recent local offerings.

Spanning 3,000 square metres of Paddy’s Markets, Hay St Market is home to over 48 traders offering more than 25 different cuisines.

At its heart, it’s an open, bustling space that shifts from morning to an after-dark foodie destination. I'm told that "visitors can snack on the go, kick back with a bite, grab something for home or chill out at Cans & Crates or Traders Bar".

The multi-million dollar transformation is designed to revitalise the Haymarket precinct, increase tourism and create more than 300 jobs.

“We’ve left no stone unturned in creating Hay St Market at Paddy’s - an affordable destination that Sydney can be proud of, where visitors can eat, drink, and shop," says says Joseph Murray, group CEO and managing director of Doltone Hospitality Group.

"Inspired by some of the world’s best markets, we’ve built something extraordinary that harnesses Sydney’s cultural diversity, offers a twist on tradition, and taps into our collective love of food and beverage.”

Leading chefs including Luke Nguyen (above) and Mark Olive are involved

Also joining the market is Tim Casey, a specialist butcher with over 50 years of experience, including as former head butcher at Rockpool; cheesemonger Christina Murphy, and The Signorelli Bros greengrocer.

Specialty coffee will be roasted in-house with Genovese’s finest beans at Hay St Roasters.

“While our food offering is phenomenal, we are also excited to bring to life the speciality traders within Hay St Market at Paddy’s,” added Murray.

Image: Esteban La Tessa 

Jolly good news for lovers of Christmas markets

Christmas markets are hugely popular all over Europe.

In Australia they remain something of a rarity.

You have to be prepared to swap a warming cup of mulled wine for a glass of ice-cold rosé and change the vibe a little.

One Christmas night market that has created a niche for itself is the Le Jolly Market, which will return to Sydney from December 13-22.

It will be taking over Belmore Park next to Central Station and Haymarket to offer visitors a holiday experience complete with wooden huts, artisanal products, gourmet food, fine wines, and live music under the trees and fairy lights.

And the good news is that entry is free.

Over 35 stalls will showcase a selection of hand-made, locally-sourced products with a focus on items priced under $20.

"This year, we’re focused on showcasing the craftsmanship and affordability of local businesses," says event director Vincent Hernandez.

"As event organisers, we see it as our mission to support small artisans and makers who stand out for their quality and creativity, while ensuring a range of price points so that everyone can take home something memorable.”

Food offerings will include lobster rolls, fresh Sydney rock oysters, gingerbread baked on-site, grilled scallops, melty cheese dishes and pasta served in a cheese wheel.

There will be five wine bars and over 40 specialty food vendors.

Le Jolly Market will be open from 5pm to 10:30pm each evening.

A new way to discover serious satays

A lot of people think satay is simply a seasoned chicken dish cooked on skewers and served with a peanut sauce.

Well it is. And it is also a whole lot more.

A new Sydney eatery aims to show the many varieties of satay that are part of Indonesian culinary culture.

Dapur Sate - a celebration of Indonesia’s street food culture - is the latest creation of Eyie Dewanto, a pioneer in Indonesia’s food scene known for her successful pastry business Dapur Cokelat,

Dewanto, alongside her business partners Ayu Zulia, a fellow Indonesian restaurateur, and Winnie Nawei, an experienced food and beverage business owner, has created a space where diners can try the different styles of satay found throughout Indonesia in a relaxed, street-style atmosphere.

"Satay is more than just a dish to me - it's a symbol of Indonesian culture and tradition," Dewanto says. “Dapur Sate was born from the concept of a “Dapur” or "kitchen," a place where Indonesia’s diverse satay dishes come to life.

"I want to share the vibrant and varying flavours of this dish from my homeland. Every satay skewer tells a story of the streets of Indonesia, where grilling meats over open flames creates a connection between family, friends, and community."

The menu at Dapur Sate is rooted in tradition, with every skewer grilled and served with rich, flavourful sauces that originate from around the archipelago and capture the essence of Indonesian cuisine. The team makes the satay sauces daily using fresh ingredients and traditional cooking methods. 

The menu includes chicken satay Madura featuring a rich peanut sauce from Madura Island; lamb satay Tegal served with a savoury-sweet soy sauce, a specialty from Tegal; and beef satay Maranggi Purwakarta that from West Java and is marinated with spices and served with sweet soy sauce. 

Add in chicken satay lilit Bali, wrapped around lemongrass skewers and paired with fresh sambal matah; chicken satay Taichan, a favourite from Jakarta served with spicy chilli and garlic sambal; and Nusantara grilled chicken, marinated in traditional spices, served with a sweet, simmered tempeh and tofu.

There are also side dishes, sandwiches and sweet options available.   

Dapur Sate is housed in the Exchange building located at the heart of Darling Square in Haymarket, home to other small, street-style vendors.

"Working with Eyie, who is a pioneer in the Indonesian food scene, has been an incredible opportunity," says Zulia. "Our goal with Dapur Sate is to bring people together through the joy of authentic satay, and we can’t wait for Sydney to experience this piece of Indonesian culture."

Dapur Sate is now open in Darling Square 7 days from 11am, offering both dine-in and take away options. Main courses come in at $16.99. See dapursate.com.au.

Sydney's $44 million facelift for Chinatown and Haymarket

Sydney's Chinatown/Haymarket precinct was looking decidedly down at heel when I visited a few weeks ago.

The Haymarket and Chinatown are now set for a $44 million facelift, with ambitious plans for the area endorsed unanimously by the City of Sydney Council.

The Haymarket and Chinatown Revitalisation Strategy and Public Domain Plan were shaped by one of the largest multilingual consultations in the City’s history, with more than 1,150 residents, businesses and community members taking part in discussions over the early plans and 350 responses to the formal public exhibition.

Lord Mayor Clover Moore said the community warmly welcomed the City’s commitment to more space for people walking, sitting and dining outdoors, creative lighting, support for business and recognition of Asian culture.

“Haymarket is one of Sydney’s most iconic urban villages and has long been recognised as a focal point for Asian food, cultures, and communities both locally and internationally, Moore said. "But the last few years have been incredibly challenging for the area.

“This is a perfect time for a new overarching plan for the area, and our communities have enthusiastically embraced the opportunity to work with us to celebrate the important precinct’s past and help safeguard its future.

“Through our extensive consultation we heard the community’s desire for a diverse, friendly and safe area that’s easy to navigate, with a range of food options and a streetscape that respects and celebrates the social and cultural history of the area.

“Our plans include a long-term upgrade of public space, with more trees, seats, lighting and integrated public art, as well as a proposed review of planning controls to support vibrant building signage and renewal of smaller buildings as a point of difference from the city centre.

“The community told us clearly that our first priority should be the heart of Chinatown, Dixon Street, so that work is already underway, and we will be restoring the iconic Ceremonial Gates next year.

“We will also begin public domain improvements to strengthen the identity of Thai Town on Campbell Street.”

The City will explore opportunities to boost community space in the area and increase cultural activities, as well as encourage landowners to upgrade rundown buildings and ensure vacant space is occupied. Innovative ways to improve maintenance and waste management in the area will also feature in the final strategy.

Image: Revamped Harbour Street. Provided.

Spicy future envisaged for Chinatown

A new plan to upgrade and reinvigorate Dixon Street in Chinatown has been unanimously endorsed by the City of Sydney Council. 

Consultation with more than 1,150 residents and businesses helped shaped the plan, which includes $5 million to revive Dixon Street Mall, restore its famed gates, install new seating as well as creative lighting overlays and improved services to support events.

 

Lord Mayor Clover Moore said it was important for the City to work with local communities to breathe new life into the historic area, especially following the impacts of Covid-19.    

 

“Our community in Chinatown was one of the first and hardest hit by the pandemic, and it continues to suffer while international tourism and study has not yet fully returned,” Moore said.

 

“While we have been safely activating public places and inviting people back to experience all Chinatown has to offer since Covid restrictions were eased, we’re excited to ensure its long-term future by reinvigorating Dixon Street as a dynamic space for people, daily life and culture.

 

“Our communities have enthusiastically embraced the opportunity to help us shape the Dixon Street precinct and painted a picture that celebrates the diversity of Asian cultures, food and history. 

 

“We know the renewal of the Chinatown Gates is incredibly important and it is a focus for us as we move forward with our plans.”  

 

Since 2010, Sydney has has initiated several public space investments in the Chinatown precinct. 

 

“Now, through our proposed public domain improvements in the heart of Chinatown, we will make the area an even more attractive environment for people to walk around and spend time, which will in turn support local businesses and economic activity,” Moore says.

 

Residents, businesses and visitors were invited to complete surveys and attend community forums in English and Asian languages to ensure they were part of the plans for the area. 

                                                                                                  

Contributors highlighted the need to reflect the cultural diversity of the area, increasing authentic and affordable food and retail experiences. They said it was important to respect the heritage and traditions of Chinatown while exploring exciting new ways to express culture. 

 

Key long-term priorities for Haymarket are:   

 

• boosting lighting to create a safe and colourful atmosphere 
• increasing events, activities and outdoor dining on the streets 
• more seating  

• preserving the local character and cultural heritage 
• extending trading hours to boost the thriving nightlife 
• more public art. 

 

Dixon Street’s management is split between the City of Sydney and the NSW Government, with Placemaking NSW (a name obviously created by a committee of creatives) taking over Dixon Street north between Goulburn and Liverpool streets and the City of Sydney managing the pedestrianised area between Goulburn and Hay streets. 

For more details see cityofsydney.nsw.gov.au/haymarket-precinct