Chinese haunt Sichuan Bang Bang opens in Kenmore
Serving the traditional cuisine of the Sichuan province in south-west China is new Kenmore restaurant Sichuan Bang Bang. Moving in to a space that was originally a Chinese takeaway shop that had been there since 1968, new owner Renata Roberts has gutted and re-fitted the shop with Chinese and custom-made furniture and a new kitchen, but she has kept the original signage above the store as a tribute to the locale’s history.
The stools, rugs, vases and a gold oriental screen are all finds Renata brought back from China, with the decor also featuring vintage lanterns from Shanghai, as well as Chinese servingware. Vintage bottles from AP Design House hold soy sauce and black vinegar on each table, while a custom-built noodle bar is on its way for the front window. A recreation of the Ming Dynasty ‘Han Xizai Banquet’ has been painted by Northern Rivers artist Kellie O’Dempesey for the walls, transporting diners to another time.
With Sichuan cuisine famous for its spice, try super hot dishes like Mapo Doufu – Sichuan bean curd with minced pork, beef or chicken – or the slightly less spicy Cool Shredded Bang Bang Chicken with Shaoxing wine. There’s complimentary tea for those eating in, with a choice of pu’er, jasmine or oolong, and BYO wine and beer are welcome. Make sure to leave room for the sweet sticky rice balls with bean paste or pumpkin cakes with sesame seeds for dessert.
Check out Sichuan Bang Bang on The Street Photographer.
Sichuan Bang Bang
8 Wongabel Street, Kenmore
Ph: 07 3378 8389
Open: Seven days Lunch 12:00–2:00 pm, Dinner 5:00 pm until late. Takeaway available.
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