Belle: With a $10M price tag attached to Waitan located in Chinatown, I knew that this will be a one of a kind dining experience and the first of its kind to be seen any where in Australia. Waitan has taken Asian dining to the next level and aims to cater for all types of diners from large groups to private events to members only exclusive lounges. This 2,500 square metre venue has three bars, two dining rooms, 14 private functions rooms and members only exclusive Library for those with cool $10k to spend on membership.
The Lamstock was invited to the media launch of Waitan last week. And it wouldn’t be an event without the three Lamborghini perfectly parked outside the venue. Or the TVB camera crews. Or the executives and special guests complete with Asian models lined outside to be photographed. This place definitely grabbed the attention of curious by passers on busy Sussex Street on a Wednesday evening.
We knew that the interior of this restaurant will be a show stopper and it did not disappoint. The fit out of the restaurant is by designer Thuan Teh who has done a good job in creating an east meets west kind of vibe. All aspects of this restaurant has been well detailed and from the design of the carpet to the selected artworks on display.
Waitan’s O Lounge is very impressive and something that has not been seen in Sydney. On the window side is a line of lounges that will comfortably fit a dozen people. While the other side of the room is a line of exclusive opium beds divided by a curtain to give privacy. They were popular on the night and were snatched up pretty quickly as well.
The main dining hall has the most open space and is open to the dim sim bar and main bar.
The Lover’s Lane is another section off the side of the open kitchen. It consists of a row of laneway booths and this section here will be offering a degustation menu. Behind the kitchen is head chef John Rankin, who has worked at some of Australia’s finest kitchens such as Quay and Astra.
One special element of the kitchen is the Peking duck woodfire oven that requires three days to prepare a Peking duck.
The Peking duck pancakes were a definite crowd favourite. The smokey flavours of the freshly cooked Peking duck with the crispy skin really makes you want to keep coming for more.
The open Kitchen that can be viewed from the main dining hall.
Wagyu beef buns.
The oyster bar located at the end of the restaurant.
Freshly shucked oysters.
Abalone mushrooms, tofu and crumbed quail egg.
King prawn skewers with Singaporean chill crab dipping sauce.
Deep fried bread.
Squid spring rolls.
Miso cheesecake with black sesame cream.
Each of the 14 private dining rooms are all unique and have been designed for cocktail events, business and corporate functions and intimate gatherings. One of the 14 room also boasts Sydney’s largest circle dining table which spans 5.2m and seats a comfortable 32 people.
The members of The Lamstock will be back before the end of the year to experience dinner at Waitan so keep an eye for that post!
405 Sussex Street, Chinatown, Sydney, NSW 2000
(02) 8218 1000
Operating hours: Monday to Sunday 6pm till 12am
DISCLAIMER: The Lamstock was invited by Hill + Knowlton Strategies and dined as a guest of Waitan. Opinions are however, our own.